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

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


  • 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


  • 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.


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.


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