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 in a bowl with a blue towel!

How to Make Crab Rangoon (Crab & Cream Cheese filled Wontons)

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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 and I think they taste even BETTER when they’re homemade!

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!

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

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).

Close up of crab rangoon with a cream cheese centre.

Feeling Kinda Crabby?

More recipes you’ll love:

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!

This Crab Rangoon recipe contains a simple mixture of crab, cream cheese and seasonings wrapped in a wonton wrapper and fried crispy (or baked in the oven)!
Print Recipe
4.42 from 12 votes
Servings: 18 rangoon
Crab Rangoon
Prep Time:
20 mins
Cook Time:
3 mins
Total Time:
23 mins
 
Author: Holly
Course: Appetizer
Cuisine: Chinese
Keyword: crab rangoon

Crispy wonton wrappers filled with a creamy crab centre.

Ingredients
  • 5 oz can of crab meat drained (can be substituted with fresh or packaged crab)
  • 4 oz cream cheese softened
  • 1 green onion finely sliced
  • 1/4 teaspoon garlic powder
  • 1 teaspoon Worcestershire sauce
  • 18 won ton wrappers
  • oil for frying
Instructions
  1. Preheat 1 inch of oil to 325 degrees over medium heat.

  2. In a small bowl, gently combine crab meat, cream cheese, green onion, garlic powder and Worcestershire sauce.

  3. Lay out 3 wonton wrappers at a time. Place 2 teaspoons of the filling in the centre 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
  1. Drop the wontons into the hot oil for 2-3 minutes or until brown and crispy. Drain on paper towels.


To Bake
  1. Preheat oven to 425 degrees. Line a baking pan with parchment paper.

  2. Assemble wontons as above and spray each with cooking spray. Bake 12-14 minutes.

Nutrition Information
Calories: 71, Fat: 4g, Saturated Fat: 1g, Cholesterol: 15mg, Sodium: 97mg, Potassium: 37mg, Carbohydrates: 4g, Protein: 2g, Vitamin A: 1.8%, Vitamin C: 0.5%, Calcium: 1.7%, Iron: 1.8%

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

 

This Crispy Crab Rangoon recipe is easy to make and tastes better than your favorite restaurant! These crispy crab and cream cheese filled wontons can be baked or fried!

Holly

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!

137 comments on “Crab Rangoon (Crab & Cream Cheese filled Wontons)”

  1. I love crab wontons and this recipe looks fantastic! I can’t wait to make a batch of these and then promptly eat all of them!

    • Let me know how you like them Jenni!

    • Cannot not find wonton wrappers can I use eggroll wrappers ??

      • Wonton wrappers can be found in most grocery stores near the tofu products, fresh Asian noodles or in the produce area. If not, just ask someone at the grocery store and they can usually direct you (sometimes they’re kept in the freezer). I have not tried eggroll wrappers, but some readers have with success. Enjoy, Patty!

  2. I am going to try this recipe with shrimp. looks so delicious

  3. These look to die for, can’t wait to try them!

  4. My husband loves crab rangoon! I’ll definitely be bookmaking this one for him!

  5. I had no idea that Crab rangoon was an American invention! Thanks for that tidbit and this recipe! Crab rangoon is one of my fav things to order too but I’ve never thought to make it. These look so good!

  6. these are an all time fav here we love these Happy Easter I will be trying your style recipe!

  7. Oh my goodness, these look incredible! I have such a weakness for crab rangoon but never thought to make them myself. I can’t wait to try these!

  8. What a delicious Crab rangoon! I simply cannot wait to try it! Very interesting combination of ingredients. I am saving this recipe for later.

  9. I agree there nothing quite like homemade wontons thats why I stopped eating them at the Chinese buffet. I prefer my own rendition nowadays

  10. They need to come up with a good gluten free wonton wrapper. This recipe looks so good!

  11. These are always one of the first things I pick up when I go to a Chinese buffet! Love the idea of making them at home. This sounds amazing!

  12. Absolutely was not the same as the Chinese restaurant. 

  13. Just got done making a double batch! Got 36! They are very easy to make…just a little time consuming folding them up. They are now I. The freezer to flash freeze and then I’ll bag them up. I plan on baking them when we eat them! 

  14. Hi Holly, I made these on 7 Feb exactly as written using imitation crab, and they are absolutely brilliant! Easy and tasty. This will be a regular here. Thank you for the splendid recipe. Quite frankly, the filling would make a delicious sandwich filling as well :)

  15. Love these! I’ve also used the little pre made phyllo dough cups. Makes a nice bite size appetizer and also baked not fried.

  16. This is a great recipe, thanks for posting

  17. For me, this recipe left something to be desired. Made as directed, but was just not very flavorful. Crab mixture was mealy. Wonton wrappers too small for two teaspoons of mixture. Next time I will try adding soy sauce to mixture, and use imitation crab instead of canned crab meat, and use spring roll wrappers.

  18. I made these for my daughter and son-in-law and they told me that this is a keeper for.

  19. Love it!!couldn’t find wonton in our little town but fill dough works great too!just made 2 sheet’s into a little paclage and baked.LOVE that they don’t have to be fried!!

  20. Could you make these in an air fryer?

  21. On the crab rangoon it shows the dipping sauce, is there a recipe for it?

    • Found it on one of the replies.

    • This is the sauce I use for dipping…
      Combine 2 tablespoons cornstarch, 1 cup pineapple juice, 1⁄4 cup sugar, 1 teaspoon salt, 1⁄2 cup ketchup & 1⁄4 cup vinegar, 1/2 teaspoon garlic powder. Cook over medium heat until thickened.

  22. This was a great recipe. My 13 year old made it and the whole family loved it. Thank you for sharing.

  23. Can these be frozen after going through the cooking process?

  24. Wanted to make this crab Rangoon recipe with my daughter so attempted to print out a hard copy to have on hand and your site would not let me or could not figure it out but have been printing out recipes for some time now. Got blank copies or sporadic pics. Kinda disappointed!
    DCiturs

  25. Love your recipes.

  26. Is there a recipe for the dip to go with this?

    • This is a dipping sauce that I like. Combine 2 tablespoons cornstarch, 1 cup pineapple juice, 1⁄4 cup sugar, 1 teaspoon salt, 1⁄2 cup ketchup & 1⁄4 cup vinegar, 1/2 teaspoon garlic powder. Cook over medium heat until thickened. Hope this helps!

  27. Can I not put crab in this recipe??

    • That would work fine, it would just change the flavor. Let us know how you like it if you try it.

  28. Can I use coconut oil for frying these? Thanks

  29. I did these last night, and they were impressive. Everyone loved them. I doubled the recipe and it turned out perfect. There were none left!!
    Thank you for this recipe.

  30. Dee – lish! To make sure your filling isn’t too WET, it helps to put the crabmeat in a doubled-up paper towel and give it a squeeze before you combine it with the rest of the ingredients – but if you can, save the liquid you drain until everything is combined, so you can add some back in case it’s too DRY. Also: try it with toasted sesame oil instead of Worcestershire sauce sometime; start with 1/2 tsp.,taste and add more if needed.

  31. Got a recipe for the sweet and sour sauce?

  32. Do you have a recipe for the red dipping sauce? What is it called?

  33. I make these often, but altered the recipe slightly, I use imitation crab meat, and 10 ounces of it, to 16 ounces of cream cheese (double batch) as I often make extras which I either freeze or refrigerate for future use

  34. I made these as an appetizer for Christmas and I couldn’t make them fast enough. They went like hotcakes each time I made a batch. I had to put me a few to the side or I wouldn’t have gotten any. Needless to say, amazing!

  35. Can’t wait to make some of these for snack Christmas !

  36. Do you think you could freeze these and unthaw them when ready to eat?

  37. going to make these this afternoon. cant wait. have been unable to find wonton wrappers. am going to use soft taco shells. and onion powder instead of green onions. I’ve been wanting to make rangoons for a while. finally have all the ingredients and time to do it. YUMMY !!!

  38. I am going to try these over the weekend ,what sipping sauce do you suggest.

  39. Great recipes

  40. What is that dip that you’re serving them with. It looks like sweet’n’sour but I can’t tell.

  41. The recipe looks delicious but I was wondering, do you have a recipe for the dipping sauce in the picture?

    • You can combine 2 tablespoons cornstarch, 1 cup pineapple juice, 1⁄4 cup sugar, 1 teaspoon salt, 1⁄2 cup ketchup & 1⁄4 cup vinegar, 1/2 teaspoon garlic powder. Cook over medium heat until thickened.

  42. What is the recipe for the red dipping sauce? I have never been able to find a recipe for the sauce.

    • This is the sauce I use for dipping…
      Combine 2 tablespoons cornstarch, 1 cup pineapple juice, 1⁄4 cup sugar, 1 teaspoon salt, 1⁄2 cup ketchup & 1⁄4 cup vinegar, 1/2 teaspoon garlic powder. Cook over medium heat until thickened.

  43. Can they be frozen? Before or after frying?

  44. Have you ever tried this recipe with a different meat?

  45. Need recipe for the sauce that goes with these…I love cab rangoon..

    • I love them too. You can combine 2 tablespoons cornstarch, 1 cup pineapple juice, 1⁄4 cup sugar, 1 teaspoon salt, 1⁄2 cup ketchup & 1⁄4 cup vinegar, 1/2 teaspoon garlic powder. Cook over medium heat until thickened.

  46. What brand of sweet and sour sauce do you buy? Or do you make your own? I can never find one in the stores that tastes like what they have at restaurants.

    • I love them too. You can combine 2 tablespoons cornstarch, 1 cup pineapple juice, 1⁄4 cup sugar, 1 teaspoon salt, 1⁄2 cup ketchup & 1⁄4 cup vinegar, 1/2 teaspoon garlic powder. Cook over medium heat until thickened.

  47. These look incredible!! I’m wondering if any type of seafood can be substituted for the crab? I think our local place serves salmon? Must try this!! Look delicious!

  48. Can i put these together then freeze before cooking?

  49. These would be the perfect final touch to a homemade sticky sesame chicken and fried rice recipe/dinner that I have. Thanks for sharing! I featured it in my weekly Saturday Morning Coffee Cafe Post this morning. Have a great weekend.

  50. I love Crab Rangoon, and want to try your recipe. When I get in restaurants they have s slight sweet taste. How much sugar could I add to your recipe without makes it too much?

    • I can’t say for sure as I’ve never added sugar before. Crab does have a natural sweetness to it so I wouldn’t add very much. Enjoy!!

      • I lived in the Midwest for a few years and found that many of the asian restaurants in my area did add a little sugar to thier cream cheese mix. I haven’t seen that though since being back on the Westcoast. Maybe it’s a regional thing

  51. can you bake these .. im not allowed to fry anything in my house hold

  52. When I made this recipe the first time, I tried to find wonton wrappers and couldn’t. I found spring roll wrappers, so I tried that. Which failed pretty badly. But the filling was good. So the second time we still couldn’t find any wrappers so we used crescent rolls and made crab rangoon puffs. Crabby Puffies. They were really, really good.

    I’ve since realized I could just make my own wonton wrappers, but I’m really liking how the crescent rolls are working out. I recommend giving it a try!

  53. I find frying to be so messy and we really don’t need the extra oil. Has anyone ever tried to put these in the over? I would think they would be just as good, without all the mess. Any thoughts?

  54. Can you leave out the crab, or use something else. I just don’t like that taste

    • I haven’t made it without crab but a friend told me she uses peas to make these vegetarian! Either way, there is plenty of great flavor in the cream cheese so you could try leaving it out or substituting it with shrimp or even chicken. I’d love to hear how it works out if you try it!

      • I make these in muffin tins that are sprayed and a wraper placed in the bottom. Sort of open face, so I don’t have then break open. Cook till the edges are brown. I have used smoked salmon, lobster, smoked white fish and shrimp, They all worked,just chop them fine. I like to add a little lemon juice.

        • Yummy! Great ideas, thank you for sharing!

        • i made these with bay scallops that I chopped and drained and it was better than the crab. They are as sweet. They had a fresh sea taste that caned crab didn’t have. Next time I may add a little smoked paprika to give it a little smoke and pink color.
          I would like to try it with fresh tuna but it is hard to find here.

  55. I am going to make these myself….wifey and I love Crab Rangoon….

  56. I absolutely LOVE these. Thank you for putting recipe on Facebook!

  57. I made these tonight, they are awesome! and pretty easy, oh and I used imitation crab instead of real

  58. I could eat these all day long! Thanks for linking up with What’s Cookin’ Wednesday!

  59. These look fantastic! Thanks for linking up to the Weekend Wind Down Party last week! Hope to see you there tomorrow night!

  60. Thank you so much for sharing this awesome recipe with Full Plate Thursday. Hope you are having a great weekend and come back soon!
    Miz Helen

  61. oh my, this look delish!!!!! Thanks for sharing and linking up with us at the #WWDParty – Happy Valentine’s Day.

  62. I want to try this for my boyfriend but he can’t eat cheese. I was wondering if there was something that I can use to substitute the cream cheese with?

  63. One of my absolute favorites and I have wrappers in the fridge…

  64. We love crab rangoon! Sadly we can never find them at local restaurants here in Quebec so my husband loves it when we make our own. So yummy!

  65. Have made them for years, but have never seen a baked recipe. Definitely going to try that method!

  66. Stopping by from Showcase your talent Thursday. This is soooo good!

  67. I love crab ragoon so now I’ll try and make them since I have your recipe. Thanks.

  68. I really like wontons I will have to make some. Thanks for linking up at Tell Me About It Tuesday. We hope you hop over and share with us again next week.

  69. I love crab rangoons! I haven’t made any though but this looks so easy – thanks for sharing the recipe, I’m going to try it out this week (already have the wrappers in the freezer) :)

    I found your post via the Hearth & Soul Hop this week.

  70. These look easy and yummy..I have been wanting to do crab rangoon for a while and can’t wait to try!

  71. I love love love crab ragoon, why have I never made these at home!!!!! Your recipe sounds great!!!

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