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
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Absolutely was not the same as the Chinese restaurant.
Sorry you didn’t enjoy these Julie, we love them!
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!
That’s awesome Kris!
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 :)
I’m so glad you loved it!! Love the idea of putting this into a sandwich… now I’m thinking grilled cheese!
Grilled cheese, with this filling, I think you are onto something here! I will make and get back to you :)
yumm!!
The filling is great in ravioli, and I made the grilled sandwich as well with it, both excellent, photo sent of the sandwich :)
Love these! I’ve also used the little pre made phyllo dough cups. Makes a nice bite size appetizer and also baked not fried.
Phyllo would be yummy too!
This is a great recipe, thanks for posting
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.
I made these for my daughter and son-in-law and they told me that this is a keeper for.
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!!
Could you make these in an air fryer?
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!
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, ¼ cup sugar, 1 teaspoon salt, ½ cup ketchup and ¼ cup vinegar, ½ teaspoon garlic powder. Cook over medium heat until thickened.
This was a great recipe. My 13 year old made it and the whole family loved it. Thank you for sharing.
I’m so glad your family loved it Sherri!
Can these be frozen after going through the cooking process?
Yes they can!
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
Thank you for letting me know Debi. It appears there is a problem printing from mobile.
Love your recipes.
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, ¼ cup sugar, 1 teaspoon salt, ½ cup ketchup and ¼ cup vinegar, ½ teaspoon garlic powder. Cook over medium heat until thickened. Hope this helps!
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.
Can I use coconut oil for frying these? Thanks
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.
Woohoo! Glad to hear these were a hit! :)
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.
Great tips, thank you Jenny!
Got a recipe for the sweet and sour sauce?
We don’t at the moment, sorry!