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
4.86 from 264 votes↑ Click stars to rate now!
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Crab Rangoon (Crab & Cream Cheese filled Wontons)

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


  • 5 ounces canned crab meat drained (can be substituted with fresh or packaged crab)
  • 4 ounces cream cheese softened
  • 1 green onion finely sliced
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon soy sauce optional
  • ½ teaspoon garlic powder
  • 18 wonton wrappers
  • oil for frying


  • Preheat 1 inch of oil to 325°F over medium heat.
  • In a small bowl, gently combine crab meat, cream cheese, green onion, Worcestershire sauce, soy sauce (if using), and garlic powder.
  • 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 Deep Fry

  • Drop the wontons into the hot oil for 2-3 minutes or until brown and crispy. Drain on paper towels.


Oven 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.
Air Fry: Preheat the air fryer to 370°F. Assemble wontons as above and generously spray each with cooking spray. Bake 7-9 minutes or until golden and crisp.
  • We find this recipe has the best flavor with either canned or lump crab meat. Imitation works but the flavor is not the same.
  • To stretch the filling further, you can add up to 6 oz cream cheese.
  • Drain the crab very well. Moisture can build steam and cause the rangoon to puff up as it cooks.
  • Press out as much air as possible when sealing the edges and ensure they are well sealed so the filling doesn't leak out. Do not overfill the wonton wrappers.
4.86 from 264 votes

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.

Course Appetizer
Cuisine Chinese

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Crab Rangoon recipe being dipped into sweet and sour



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About the author

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 RECIPE IS BOMB! I used real crab meat so the flavor was awesome. Little bland but I had homemade sweet chili sauce. Will be making again5 stars

  2. Very easy to make! I used a little Old Bay seasoning in my crab meat and I also shredded the meat. They came out soooo crispy and tasty!! Will be making more as they disappeared very fast.5 stars

  3. These turned out SO GOOD my family loves them made another batch 2 days later just for snacks for us !!
    Love love ur recipes ❣️5 stars

  4. These were very good! The only thing I added different was about 1/4 cup of diced red pepper and I used 2 stalks of green onion. I did this because I am crazy in love with both of these and had to use them up. I added only half of the amount of soy sauce (optional) because I was not sure if they’d be too salty if I added the full amount. Figured I could dip them in it if they needed more. This is a keeper recipe. Thank you.5 stars