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!
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!
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).
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.
Crab Rangoon (Crab & Cream Cheese filled Wontons)
- 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.
- 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.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)