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!
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.
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Crab Rangoon should have some sweetness to them. There is no sugar in this recipe so they do not taste like they should.
Hi Danielle, you can definitely add in some sugar to sweeten them up if you prefer.
So delicious they don’t need any dip! I followed another commenter’s recommendation of doubling the garlic powder
I haven’t tried this yet but plan to soon. I’ve loved every recipe I have tried of yours so I am sure it’s good. Do you have a recipe for the simple sweet and sour dip you like to use? Thanks!
Hi Summer, that’s so sweet of you! So happy you love our recipes! This sweet and sour dip is a favorite of ours.
I have made these before using a similar recipe and they were amazing. Don’t remember that recipe so I am using this one tonight. I am sure they will be as amazing as well. Will let you all know. Everyone has a different taste for sure, so just need to tweek your filling before frying if need be. Thank you for sharing
You’re welcome Kristi, we love this crab rangoon recipe. Sure hope you do too!
Very Good. I used pasteurized crab but think they would have been just as good with either canned crab or surimi! Note that 2 tsp. of filling is too much for standard wonton wrappers. We made 21 instead of 18. Served them with the Sweet & Sour sauce from this site.
Mys sonisgoing tolovethese
Excellent. A little more cream cheese and a soy sauce dip. Outstanding and Happy Mothers Day !
So glad I found your recipes ie: crab Rangoon and broiled lobster tails! Yum!
You’re welcome Michelle!
Anyone tried frying in an air fryer? I have a ninja Foodie and I LOVE crab Rangoon- curious if they would work well in an air fryer.
An air fryer should work just fine Heather! Enjoy!
I made these as directed (with the substitution of imitation crab meat as that’s all I can find here) and they were just kind of meh. The addition of the following two ingredients makes all the difference…a small hit of sesame oil and a big hit of sugar (a little salt too). Trust me. As for the ratio of crab to cheese, I don’t measure just do what makes sense to you. These are now a huge hit and we’re kind of addicted.
Thanks for this recipe. My husband loved it. I did tweak it a bit. I added a bit of lemon juice to take out the crabby taste/flavor. Then added 1/4 tsp of pepper and instead of using 4oz of cream cheese i used 6. Turned out great! Keep on posting! And best of luck!
This recipe is a winner. Simple, and the flavors are right on point. I was surprised at the worchestershire sauce, but it all works really well. I want to surprise my wife with them and she really liked them!
Great recipe. I should have drained the crab meat a little better but it wasn’t a deal breaker. I also added 1/4 tsp salt and doubled the garlic powder. Not sure why people bother to leave negative comments; cooking requires a little tweaking to your taste. If you can’t figure that out then it’s user error.
I would make again!
Amen, Michelle. I always read the reviews for ideas of tweaking. Negative reviews are borne of a lack of imagination.
If I was to freeze, should I make,freeze, then cook ?
Yes, they should be fine if frozen Marty!
Luv you luv you luv you!!!
Very tasteless, bland recipe sry
So add a pinch of salt. That will elevate all the flavors! Alternately, add just a little more of the seasonings already listed in the recipe! Hope this helped :)
Can these be made in an air fryer?
Yes, that should work just fine.
Awesome! Followed the recipe. Used butter flavored spray. Baked for 15 minutes. Under the broiler for 3 minutes. Nice and crispy.
Awesome!! Followed the recipe. Baked for 15 minutes and then under the broiler for 3 minutes. Nice and crispy.
making this this week-looks so good-and with the current situation-we haven’t been to any restaurant or fast food place-nor had delivery at all since early April-don’t eat anything that someone outside of my home has touched to make-so these are our favorites and we love them…