Crab Rangoon (Crab & Cream Cheese filled Wontons)

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Crab Rangoon contains a simple mixture of crab, cream cheese, and seasonings wrapped in a wonton wrapper and fried crispy (or baked in the oven)!

This easy recipe is a go-to at any Chinese restaurant but it’s also super easy to make at home!

We love to dip our Crab Rangoon in a simple sweet and sour dip (just like our fave restaurant) for maximum flavor!

Crab Rangoon recipe with crab, cream cheese and seasonings wrapped in a wonton wrapper and fried crispy

This Crab Rangoon recipe is one of our favorite things to order when we go out for Chinese (although they are an American invention)!  They’re surprisingly easy to make!

How to Make Crab Rangoon

This Crab Rangoon recipe contains a simple mixture of crab, cream cheese, and seasonings wrapped in a wonton wrapper and fried crispy!

For this recipe, I prefer the flavor and texture of canned crab but you can certainly use what you have on hand.  Softened cream cheese and some seasonings make the perfect creamy filling.

They taste great on their own or can be served with soy, duck sauce, or sweet and sour sauce!

close up of Crab Rangoon recipe with crab, cream cheese and seasonings wrapped in a wonton wrapper and fried crispy

How to Fold Crab Rangoon

To fold crab rangoon, you’ll want to work in small batches of 2 or 3 at a time as the wonton wrappers can dry out. Place about 1 teaspoon or so of filling in the middle of each wrapper.

Wet the edges with a little bit of egg and be sure to seal very well.  If the filling leaks out, it can cause splattering which can be dangerous.  You can fold these either diagonally to form a triangle or fold the sides in (which is how I fold them) to create a sort of a packet.

These amazing little crab rangoon bundles can be fried or even baked if you’d like to lighten them up a bit.  (I personally prefer fried for that delicious crunchy exterior).

Crab Rangoon cut open showing cream cheese

Feeling Kinda Crabby?

Crab Cake Recipe: An easy Crab Cake Recipe that creates juicy cakes, full of meaty crab chunks and fresh flavors.

Hot Crab Dip: Hot, creamy, cheesy and loaded with crab this dip is perfect served with fried wonton chips, tortilla chips or crackers for dipping!

Crab Rangoon Crescent Cups: Flaky crescent cups filled with creamy crab and cheese!
To prepare these ahead of time, mix up the crab early in the day and put them together just before our guests arrive and either pop them in the oven or fry them up as you are ready to eat!

You can find wonton wrappers in most grocery stores.  They’re usually located near the produce area (where the tofu and fresh Asian noodles are) or in the freezer.  If you don’t see them, just ask… sometimes they’re in a different area.

Wonton wrappers tend to come in a large package however they do freeze well.  If you have extras, you can fill them with everything from avocado to jalapeno popper dip or even apple pie filling!

crab rangoon on plate being dipped in sauce
4.84 from 128 votes
Review Recipe

Crab Rangoon

Prep Time 20 minutes
Cook Time 2 minutes
Total Time 23 minutes
Servings 18 rangoon
Author Holly Nilsson
Crispy wonton wrappers filled with a creamy crab center.


  • 5 ounces can of crab meat drained (can be substituted with fresh or packaged crab)
  • 4 ounces cream cheese softened
  • 1 green onion finely sliced
  • ¼ teaspoon garlic powder
  • 1 teaspoon Worcestershire sauce
  • 18 wonton wrappers
  • oil for frying

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  • Preheat 1 inch of oil to 325°F over medium heat.
  • In a small bowl, gently combine crab meat, cream cheese, green onion, garlic powder, and Worcestershire sauce.
  • Layout 3 wonton wrappers at a time. Place 2 teaspoons of the filling in the center of each. Dab the edges with water and fold the two opposite corners together to form a triangle. Wet the tips of the triangle and fold inward. Continue until all of your filling is used up.
To Fry
  • Drop the wontons into the hot oil for 2-3 minutes or until brown and crispy. Drain on paper towels.
To Bake
  • Preheat oven to 425°F. Line a baking pan with parchment paper.
  • Assemble wontons as above and spray each with cooking spray. Bake 12-14 minutes.

Nutrition Information

Calories: 71, Carbohydrates: 4g, Protein: 2g, Fat: 4g, Saturated Fat: 1g, Cholesterol: 15mg, Sodium: 97mg, Potassium: 37mg, Vitamin A: 90IU, Vitamin C: 0.4mg, Calcium: 17mg, Iron: 0.3mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword crab rangoon
Course Appetizer
Cuisine Chinese


Crab Rangoon recipe being dipped into sweet and sour
About the author


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Recipe Rating


  1. “This easy recipe is a go-to at any Chinese restaurant.”

    Uhh, I’m going to guess you’ve never been to China, have you…

    In fact I’ve never seen them outside the US despite living in Europe a decade and Japan for fifteen years. (And Hong Kong another three.)

    That said your recipe looks good. I hadn’t thought of using real crab but will try that.

    1. We have Chinese Restaurants in North America so you are correct that is what we are referring to when we say it’s our favorite at any Chinese Restaurant. But we hope you enjoy our take on this recipe! You will have to let us know what you think.