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.
Do you have a recipe for the red dipping sauce? What is it called?
It’s a sweet and sour sauce. There’s not a recipe for it on this site currently.
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
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!
I’m so glad everyone loved them! :) Merry Christmas!
Can’t wait to make some of these for snack Christmas !
Do you think you could freeze these and unthaw them when ready to eat?
Yes, they should be fine if frozen!
I make these with one can shrimp 1can crab 8 ounces cream cheese green onion tbl seafood sauce 1 clove garlic Deep fry and freeze Warm in oven when ready to eat
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 !!!
Enjoy!!
I am going to try these over the weekend ,what sipping sauce do you suggest.
Sweet and sour!
Great recipes
What is that dip that you’re serving them with. It looks like sweet’n’sour but I can’t tell.
This is the sauce I use for dipping…
Combine 2 tablespoons cornstarch, 1 cup pineapple juice, ¼ cup sugar, 1 teaspoon salt, ½ cup ketchup and ¼ cup vinegar, ½ teaspoon garlic powder. Cook over medium heat until thickened.
sounds great
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, ¼ cup sugar, 1 teaspoon salt, ½ cup ketchup and ¼ cup vinegar, ½ teaspoon garlic powder. Cook over medium heat until thickened.
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, ¼ cup sugar, 1 teaspoon salt, ½ cup ketchup and ¼ cup vinegar, ½ teaspoon garlic powder. Cook over medium heat until thickened.
Can they be frozen? Before or after frying?
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.
Have you ever tried this recipe with a different meat?
Yes, it works perfectly with chicken or shrimp.
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, ¼ cup sugar, 1 teaspoon salt, ½ cup ketchup and ¼ cup vinegar, ½ teaspoon garlic powder.Cook over medium heat until thickened.
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, ¼ cup sugar, 1 teaspoon salt, ½ cup ketchup and ¼ cup vinegar, ½ teaspoon garlic powder. Cook over medium heat until thickened.
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!
Great idea, thank you Carla!
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!
The only other seafood I’ve tried these with is shrimp (which is delicious). I think salmon would work though!
Can i put these together then freeze before cooking?
Yes, these can be frozen before cooking.
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.
Thank you for featuring my recipe in your post! I’ll definitely have to check out your sticky sesame chicken!
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
I’ve never tried it that way, maybe I’ll have to add it in next time I make it! Thank you for sharing!
can you bake these .. im not allowed to fry anything in my house hold
Yes, they can be baked. I usually make sure to brush the wrappers with oil before baking to get them crispy.