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Home » Appetizers » Crab Rangoon

Published: December 27, 2018 Last Modified: March 5, 2019 By Sara 67 Comments

Crab Rangoon

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Crab Rangoon Recipe | Crab Wontons | Cream Cheese Wontons #crab #cheese #appetizer #snack #chinesefood #dinner #dinneratthezoo

This crab rangoon recipe is real crab meat mixed with cream cheese and seasonings, then folded into wontons and cooked to golden brown perfection. You can either bake or fry your crab rangoon for a restaurant quality result!

I cannot resist the appetizers at my local Chinese restaurant, I always order egg rolls, lettuce wraps and these delicious crab rangoon. My homemade version of rangoon is just as good, if not better than, the restaurant recipe.

Crab Rangoon Recipe | Crab Wontons | Cream Cheese Wontons #crab #cheese #appetizer #snack #chinesefood #dinner #dinneratthezoo Crab Rangoon Recipe | Crab Wontons | Cream Cheese Wontons #crab #cheese #appetizer #snack #chinesefood #dinner #dinneratthezoo

A pile of crab rangoon wontons filled with a creamy crab mixture.

One day I ordered crab rangoon at a restaurant, and ever since then I’ve been hooked. Who could possibly resist crispy wontons stuffed with cream cheese and crab? Now that I’ve learned to make crab rangoon at home, I can skip the take out, and my family is just as happy with my version.

What is in a crab rangoon?

Crab rangoon consists of wontons stuffed with a mixture of crab, cream cheese, garlic powder, green onions and Worcestershire sauce. The wontons are either baked or fried until golden brown and crispy and are often served with a dipping sauce.

Crab meat, cream cheese, garlic powder, green onions and Worcestershire sauce in a mixing bowl.

How do you make crab rangoon?

The first step is to mix together your filling ingredients. The filling is dropped onto square wonton wrappers, which are folded up, then baked or fried. I prefer to fry my wontons because they get a deep golden brown color and crunch that can’t exactly be replicated in the oven.

A wonton wrapper with a dollop of crab and cream cheese filling on it.

Can you make crab rangoon in advance?

You can assemble your wontons up to 4 hours in advance, then store them loosely covered in the fridge until you’re ready to bake or fry them.

Raw crab rangoon wontons ready to go into the fryer.

Tips for crab rangoon

  • I prefer using real crab meat for my rangoon. In this case I used frozen crab meat, but you can also purchase fresh crab meat at your local grocery store’s seafood counter. You can also use finely chopped imitation crab meat if you prefer.
  • Wonton wrappers are often found in the refrigerated area in the produce section.
  • You can fold your wontons any way you like. I typically just pinch them together to make these little squares because it’s easy, looks nice, and you can fit a lot of filling into this shape.
  • Be sure to use a thermometer to bring your oil to the correct temperature for frying. The oil should be in the 350-375 degrees F range. If the oil is too hot, the wontons may burn. If the oil is too cold, the wontons can absorb too much oil and be overly greasy.
  • These wontons are best eaten freshly made. If you need to reheat leftovers, use the toaster oven to re-crisp them up.

A cross section of crab rangoon with crispy wontons stuffed with cream cheese and crab.

Baked Crab Rangoon

While this dish is traditionally deep fried, you can also bake your rangoon in a 400 degrees F oven for 12-15 minutes. They won’t get that same crunchy exterior, but it’s a good option if you’re looking to save on a few calories.

I like to serve my crab rangoon with a side of sweet and sour sauce and a garnish of sliced green onions. Sweet Thai chili sauce is also another great dipping option.

Crab rangoon are a fun party snack and pair perfectly with other Asian favorites like beef and broccoli and fried rice. Once you see how easy they are to make at home, you’ll never be tempted to order the take out version again!

More take out favorites

  • Sesame Chicken
  • Chinese Lemon Chicken
  • Sweet and Sour Chicken
  • Cream Cheese Wontons
  • Mongolian Beef
A pile of crab rangoon wontons filled with a creamy crab mixture.
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4.75 from 28 votes

Crab Rangoon

This crab rangoon recipe is real crab meat mixed with cream cheese and seasonings, then folded into wontons and cooked to golden brown perfection. You can either bake or fry your crab rangoon for a restaurant quality result!
Course Appetizer
Cuisine Asian
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 20
Calories 73kcal
Author Sara Welch

Ingredients

  • 8 ounces crab meat or chopped imitation crab
  • 8 ounces cream cheese softened
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 3 tablespoons sliced green onions plus more for garnish
  • 20 wonton wrappers
  • 1 egg beaten
  • oil for frying
  • dipping sauce for serving

Instructions

  • Place the crab meat, cream cheese, Worcestershire sauce, garlic powder and green onions in a bowl. Stir to combine.
  • Place a wonton wrapper on a flat surface and drop 2 teaspoons of the crab mixture into the center. Brush the edges of the wonton with the egg.
  • Bring 2 opposite corners together in the middle of the wonton and pinch. Repeat with the other 2 corners and pinch to form a package shape.
  • Repeat with the remaining wontons and crab mixture until all are filled.
  • Heat 4 inches of oil in a deep pan to 350 degrees F
  • Fry 5-6 wontons at a time, turning them as needed to make sure they brown evenly. This process should take about 3-5 minutes. 
  • Drain the cooked wontons on paper towels and repeat the frying process with remaining wontons.
  • Serve immediately with dipping sauce of choice and garnish with more sliced green onions.

Notes

For baked crab rangoon, assemble the wontons as directed then coat the tops with cooking spray. Bake at 400 degrees F for 12-15 minutes or until lightly browned.

Nutrition

Calories: 73kcal | Carbohydrates: 4g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 26mg | Sodium: 180mg | Potassium: 50mg | Vitamin A: 165IU | Vitamin C: 0.8mg | Calcium: 21mg | Iron: 0.4mg
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Filed Under: Appetizers, Asian Food

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    Comments

    1. Kat says

      March 2, 2022 at 9:29 am

      5 stars
      What did I do wrong?? At least half of my wontons sprung a leak (not at the seam) and the cheese proceeded to come streaming out! I had my oil at 350-375 degrees F. ??

      Reply
      • Sara says

        March 3, 2022 at 6:52 am

        What brand of wontons did you use? It sounds like maybe you got a bad batch that was overly thin and split apart during the frying process.

        Reply
    2. Nym says

      May 27, 2021 at 4:42 pm

      5 stars
      Positively fantastic recipe! Perfect proportion of spices to filling and pretty fun to assemble. Making this recipe for the third time this upcoming weekend! Can’t wait to show off my beautiful tasty crab rangoon to my all my friends. Thank you for publishing such a phenomenal recipe. 💕

      Reply
    3. Katie says

      February 22, 2021 at 6:22 pm

      5 stars
      My family loved these! I’m planning to double the recipe next time!

      Reply
    4. Dawn says

      February 11, 2021 at 1:03 pm

      Can I freeze just the mixture?

      Reply
      • Sara says

        February 11, 2021 at 1:34 pm

        That should be fine!

        Reply
    5. Beth says

      January 18, 2021 at 2:44 pm

      5 stars
      My family loves this recipe! I’m so excited to make these soon! So delicious and yummy!

      Reply
    6. Catalina says

      January 18, 2021 at 12:41 am

      5 stars
      Oh my goodness! These crab rangoons look so inviting! I need a dozen of them right now!

      Reply
    7. Cathy says

      January 17, 2021 at 6:08 am

      We love making this at home!

      Reply
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