Skip takeout and make crab rangoon at home! They are crispy and creamy with a simple filling of crab, cream cheese and seasonings wrapped in a wonton wrapper then fried.
Crab and Cream Cheese Filled Wontons
If you’re a fan of appetizers that pack a punch of flavor, you’re in for a treat. Today, we’re diving into the world of a Chinese takeout favorite, crab rangoon. Served with a sweet and sour sauce they are the ultimate crispy snack!
Whether you call them crab rangoon, or crab wontons, these and cream cheese wontons plus homemade egg rolls are a must for our family when we go out to eat. Now, you can easily recreate this favorite Asian inspired recipe right in your kitchen!
Crab Rangoon Recipe Ingredients
Find the full printable recipe with specific measurements below.
- Lump crab meat: Real crab meat adds a delightful seafood flavor and a satisfying texture to your crab rangoon. You can find it in cans at most grocery stores. Drain it well before using, or if you prefer, use fresh crab meat.
- Cream cheese: Cream cheese provides a creamy, luscious filling that balances out the briny crab meat. Make to use softened cream cheese for easy mixing and a smooth consistency in your filling.
- Wonton wrappers: These thin sheets of dough are perfect for achieving a crispy texture when fried. They’re widely available in the refrigerated section of most grocery stores.
How to Make Crab Rangoon
Make the filling by combining the crab, cream cheese, green onion, and garlic powder. Add a small amount of of the creamy crab filling to the center of each wonton wrapper.
Brush the egg around the edges. To fold the wontons, bring 2 opposite corners to the center, and pinch them together. Do the same with the other 2 corners until you have a sealed bundle.
In a heavy bottom pot, heat 4 inches oil over medium heat to 350°F. Fry wontons in small batches for 3 to 5 minutes until they are golden brown. Drain them on a paper towel-lined plate and serve.
Baked Crab Rangoon
While deep frying is the traditional method, you can make baked crab rangoons. They won’t have the same crispiness as when they’re fried, but the flavor is still amazing.
Heat the oven to 425°F, spray the assembled rangoons with cooking oil, and bake on a baking sheet for 12 – 14 minutes.
Tips and Variations
- Seal the edges: When you fold the wontons, make sure to seal the edges securely with the beaten egg to prevent any filling from leaking out during frying. It also helps to push out as much air as you can before sealing the edges.
- Oil temperature: Maintain the oil temperature at 350°F for optimal frying results. A kitchen thermometer is your best friend here.
- Don’t overcrowd: Fry the wontons in batches, avoiding overcrowding the pot, which can cause uneven cooking.
- Paper towel trick: Placing fried wontons on a paper towel-lined plate helps absorb excess oil and keeps them crispy.
- Serving suggestion: Serve this easy crab rangoon recipe as an appetizer or alongside fried rice and chow mein noodles.
- Leftover crab meat: For any leftover crab, try this awesome recipe for crab dip and for use leftover wontons for crispy wonton strips.
Make Ahead and Storing
- Make ahead: Assemble them in advance and refrigerate until you’re ready to fry. Just be sure to cover them well to prevent them from drying out.
- Store: Place any uneaten crab rangoon in a covered container with a paper towel to absorb excess moisture. Store them in the refrigerator for up to 2 days. To reheat, you can use an air fryer or preheated oven at 300°F. Heat them for 3-5 minutes or until they’re warm and crispy again.
More appetizer recipes you’ll love include taco cups, jalapeno popper dip, and baked spinach and artichoke dip.
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Crab Rangoon Recipe
Video
Ingredients
- 1 (6-ounce) can lump crab meat
- 6 ounces cream cheese , softened
- 2 Tablespoons minced green onions (optional)
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon garlic powder
- 20 wonton wrappers
- 1 large egg , beaten
- Vegetable oil , for frying
For serving (optional): Sweet and sour sauce and chopped green onions
Instructions
- Combine filling. In a medium bowl, mix together the 6 ounce can lump crab, 6 ounces cream cheese, 2 Tablespoons green onion, 1 teaspoon worcestershire sauce and 1/4 teaspoon garlic powder.
- Fill wonton wrapper. Lay a wonton wrapper flat on a work surface. Add 2 teaspoons crab mixture to the center of the wonton. Brush egg around the sides. Bring 2 opposite corners into the center and pinch together. Pinch the remaining 2 corners together in the center. Repeat with all wontons.
- Heat oil. In a heavy bottom pot, heat 4 inches oil over medium heat to 350°F.
- Fry. Fry 3 to 5 wontons at a time, turning as needed, 3 to 5 minutes, or until golden brown. Turn down the heat if browning too fast. Transfer to a paper towel-lined plate to cool slightly. Fry remaining wontons.
- Garnish. Garnish with green onions and serve with sweet and sour sauce.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: Appetizers, Asian, Mini appetizers, Nut-Free, Side Dishes, Super Bowl
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
99% of Chinese restaurants don’t use actual crab. They used imitation crab meat which is perfect for shellfish allergies seeing how it’s white fish
I’m so glad I found this recipe. Not only do I love cream cheese, but the crab and cream cheese mixture is delish! I also found the recipe easy to make.
So glad you enjoyed the crab rangoon recipe!
These are one of those appetizers that we have to make, anytime we make Chinese food. And, we make a ton, since my kids fight over them! They are so good!
These are me and my sister’s FAVORITE! It’s so nice to have a recipe that I can make it at home! Thank you!