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!

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)!
4.5 from 14 votes
Review Recipe

Crab Rangoon

Prep Time 20 minutes
Cook Time 3 minutes
Total Time 23 minutes
Servings 18 rangoon
Author Holly
Course Appetizer
Cuisine Chinese
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

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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.)

Keyword crab rangoon

 

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!

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About the author

Holly

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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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Comments

  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!

      1. 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 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!

  3. 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!

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

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

  6. 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!

  7. 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! 

  8. 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 :)

          1. The filling is great in ravioli, and I made the grilled sandwich as well with it, both excellent, photo sent of the sandwich :)

  9. 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.

  10. 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!!

    1. As long as your air fryer doesn’t toss the contents (I have one with a paddle that spins them) then it should work just fine!

    1. 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.

  11. 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

    1. 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!

  12. 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.

  13. 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.

  14. 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

  15. 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!

  16. 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 !!!

    1. 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.

    1. 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.

    1. 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.

    1. I would suggest freezing them before frying in a single layer on a pan. Once frozen, you can transfer them to a freezer bag or container.

    1. 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.

  17. 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.

    1. 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.

      1. Thank you for this recipe and the sauce. I love this sauce and I can find one in grocery stores like restaurants, too. I hope you can add the sauce with the main recipe, since some may not read comments. Thanks again!

  18. 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!

  19. 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.

    1. Thank you for featuring my recipe in your post! I’ll definitely have to check out your sticky sesame chicken!

  20. 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?

    1. 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!!

      1. 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

  21. 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!

    1. We tried baking them half with oil and half with cooking spray and the oil ones were too greasy so we liked the sprayed ones better. But maybe we were too heavy with the oil brush?.?.

  22. 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?

    1. I have done what aggravates me when other people do this. I did not read all the instructions – shame on me!! I see that these can be baked. I apologize to everyone for taking up time and space. Thanks!

    1. 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!

      1. 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.

        1. 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.

  23. 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

  24. 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?

    1. I know they make lactose free products that are similar to cream cheese, I’m not sure if that’s an option. If not, maybe someone here will have an idea for you!!

    2. You can use silken tofu (drain in a coffee filter or cheesecloth first) or use a tofu style cream cheese, such as Tofutti “Better Than Cream Cheese”

  25. 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!

  26. 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.

  27. 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.