Valentina's Corner
Crab rangoons are a delicacy in asian restaurants across the country. Crispy fried wontons are filled with a cream cheese crab filling, making for an exquisite bite. This crab rangoon recipe takes you through every secret ingredient that has made these incredible chinese takeout treats so crave-worthy.
Imitation crab is an inexpensive ingredient that can be used to create many wonderful dishes. Our hot crab dip is a must-try, along with our crab-stuffed mushrooms.
Crab rangoons are an incredible bite-sized appetizer you’d get at an american chinese restaurant. Thin wonton wrappers are filled with a creamy crab filling. When fried, the inside melts and takes on a phenomenal texture. The crunchy shell and soft center take your taste buds on an adventure.
Wonton wrappers are so great for cooking your own easy appetizers! From homemade pork potstickers all the way to delicious chicken gyoza!
Why You’ll Love This Crab Rangoon Recipe
- Easy to make. Crab rangoons are incredibly simple to make, you will be amazed!
- Cheaper alternative. Making crab cream cheese wontons at home is much cheaper than ordering at a restaurant.
- Make these in advance. These appetizers are great to make a large batch of and freeze for later enjoyment! Stay tuned to see our pro tips for freezing and storing.
Ingredients for Homemade Crab Rangoons
The ingredients for this appetizer are shockingly simple:
- Imitation crab meat – sticks make for the easiest shredding, but flaking imitation crab works too! You can also use real crab meat or lump crab meat.
- Cream cheese – softened to room temperature.
- Green onions – add so much flavor to the filling.
- Soy sauce – adds a salty depth of flavor, don’t skip this!
- Worcestershire sauce – an umami flavor that perfectly balances the rich cream cheese.
- Seasoning – a combination of sugar, garlic powder, salt, and ground black pepper.
- Wonton wrappers – small square wrappers are the key to getting the iconic rangoon.
- Oil – Any oil with a high smoke point will work. Canola oil or peanut oil works best.
See the recipe card below for a full list of ingredients and quantities.
Substitutions and Variations
All of the add-ins, substitutions, and different variations to the recipe you want to make.
- Protein – Don’t have crab? No problem. Make the filling with cooked shrimp or even chicken.
- Vegetables – Make the filling rich with vitamins by adding in your favorite vegetables. Cooked chopped mushrooms, onions, and bell peppers are all great options.
How to Make Crab Rangoons:
Numbered Instructions on how to make the recipe.
1 – Make filling. To a bowl add all of your filling ingredients.
2 – Mix together the filling until you get a cohesive mixture.
3 – Build crab wontons. With the wonton wrapped in the palm of your hand, add a spoonful of filling to the center.
4 – Use a wet finger to dampen the edges of the wrapper before folding it over to make a triangle.
5 – Wet the outside of the edges and pinch the ends to get a crimped border.
5 – Fry wontons. To a deep pan, add oil and heat over medium heat. Once the oil is hot, gently add the rangoons. Fry rangoons for 3-4 minutes or until golden brown in color.
6 – Serve the crab rangoons warm alongside a sweet and sour sauce.
How to Make Crab Rangoons in the Air Fryer
Air fry the crab rangoons at 360°F for 5-8 minutes or until crispy and golden in color. Check the wontons periodically to make sure they don’t burn.
Notes: The wontons won’t be as crispy as if they were fried, but they are still delicious.
Expert Tips:
- If your cream cheese is slightly hard and challenging to mix, warm it in the microwave in 30-second intervals.
- Wonton wrappers can dry out quickly! While building the rangoons, keep a wet paper towel over the remaining wrappers to keep them moist.
- Use an oil thermometer to make sure the oil stays between 325°F to 340°F. This will ensure that the rangoons don’t burn.
- Don’t overcrowd the pan! Cook the rangoons in batches to avoid overcrowding the pan and dramatically lower the oil temperature.
- Keep an eye on the rangoons! Wontons cook and burn quickly. To prevent an overcooked batch of rangoons, keep a close eye on them and don’t allow the oil to get too hot.
Serving Suggestions
- Dip: Crab rangoons are traditionally served with a sweet and sour sauce.
- Restaurant style: Transport your family dinner to your favorite asian restaurant by serving crab rangoon as an appetizer for homemade chicken lo mein.
- Hibachi: Crab rangoons are an exceptional appetizer to enjoy with a hibachi dinner. Our hibachi fried rice pairs best with japanese steakhouse chicken.
Recipe FAQs
If your crab rangoons burst while frying, it’s because they were not sealed enough or the wonton wrapper was too dry to seal. Make sure you wet the edges with water before sealing. You want to wet the inside of the wonton when folding and the outside when crimping.
If your oil is too hot, the crab rangoon will burn quickly. Using an oil thermometer is a great way to prevent that.
Absolutely, real crab will add great flavor to this simple recipe.
Store & Reheat
- Storage. Crab rangoons are best enjoyed immediately, but if you do have leftovers, keep them in the fridge in an airtight container.
- Reheat. To reheat the crab rangoon, set the air fryer at 350°F and warm for 1-2 minutes. You can also use your oven!
- Freeze. To keep the rangoons for up to 3 months, freeze them after assembling them before frying. Arrange the assembled rangoons on a baking sheet and freeze. Once frozen, add to a freezer-safe bag. This step is crucial to prevent the crab rangoons from sticking to each other. Reheat: Fry the frozen rangoons for 4-5 minutes.
More Crab Recipes
If you enjoyed this crab appetizer recipe, be sure to try our other popular recipes:
If you tried this crab rangoon recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below – we appreciate it!
Crispy Crab Rangoon Recipe
Ingredients
- 8 oz cream cheese room temp
- 4 oz crab meat imitation or real
- 2 green onion diced
- ½ tsp soy sauce
- ½ tsp worcestershire sauce
- 1 tsp sugar
- ½ tsp garlic powder
- ⅛ tsp salt
- Pinch of ground black pepper
- 24 wonton wrappers
- 1 ” of canola oil
Instructions
- In a bowl, combine cream cheese, crab, green onions, soy sauce, worcestershire sauce, sugar, garlic powder, salt, and pepper.
- Add a wonton wrapper into the palm of your hand, and add a spoonful of filling to the center. Use your finger to dampen the border of the wonton wrapper. Fold the wrapper over to make a triangle. Pinch the corner together to create a crimped wonton.
- Assemble the remaining wontons and set aside.
- To a deep pan, add about an inch of oil. Heat over medium heat until the oil reaches 350°F.
- Slowly add in the wontons and fry for 3-4 minutes or until golden brown. Fry the wontons in batches to not overcrowd the pan.
- Serve wontons while warm, and enjoy!
Notes
- Use an oil thermometer to make sure the oil stays between 325°F to 340°F. This will ensure that the rangoons don’t burn.
- Don’t overcrowd the pan! Cook the rangoons in batches so as to not overcrowd the pan and dramatically lower the oil temperature.
- Keep an eye on the rangoons! Wontons cook and burn quickly. To prevent an overcooked batch of rangoons, keep a close eye on them.