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.
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!
Ingredients
- 5 ounces crab meat drained, 1 can, 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
Instructions
- 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.
Notes
- 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
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer
Cuisine Chinese© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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!
Sounds delicious, thank you for sharing!
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?.?.
I had trouble finding the wonton wrappers too. Finally found them in the fresh vegetables. near the fresh herbs.
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?
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!
:) It’s no problem at all! I’d love to hear how they work out for you baked! Enjoy!!
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.
I am going to make these myself….wifey and I love Crab Rangoon….
I absolutely LOVE these. Thank you for putting recipe on Facebook!
I made these tonight, they are awesome! and pretty easy, oh and I used imitation crab instead of real
I could eat these all day long! Thanks for linking up with What’s Cookin’ Wednesday!
These look fantastic! Thanks for linking up to the Weekend Wind Down Party last week! Hope to see you there tomorrow night!
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
oh my, this look delish!!!!! Thanks for sharing and linking up with us at the #WWDParty – Happy Valentine’s Day.
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?
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!!
Has anyone ever tried them in an air fryer?
maybe some cooked white rice with a little sugar , not the same texture but not far from the taste
Definitely try avocado. We use it in an attempt to reduce our sugar intake.
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”
One of my absolute favorites and I have wrappers in the fridge…
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!
Have made them for years, but have never seen a baked recipe. Definitely going to try that method!
Stopping by from Showcase your talent Thursday. This is soooo good!
I love crab ragoon so now I’ll try and make them since I have your recipe. Thanks.
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.
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.
These look easy and yummy..I have been wanting to do crab rangoon for a while and can’t wait to try!
I love love love crab ragoon, why have I never made these at home!!!!! Your recipe sounds great!!!