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Crab Rangoon (Cream Cheese Wontons)

The best, easiest & super crispy crab rangoon or cream cheese wonton recipe EVER. Quick, fool-proof, a zillion times better than Chinese takeout |

Crab Rangoon Recipe

The best, easiest & super crispy crab rangoon or cream cheese wonton recipe EVER. Quick, fool-proof, a zillion times better than Chinese takeout |
Makes 20
Prep Time: | Cook Time: | Total Time:


1 brick (8 oz) Kraft Philadelphia Regular Cream Cheese, at room temperature
2 oz crab meat or 2 sticks imitation crab meat (finely diced)
1 tablespoon powdered sugar
Pinch of salt
20 wonton wrappers
Oil, for deep frying

Mix all the cream cheese, crab meat, sugar, and salt in a bowl. Stir to blend well. Place about 1 tablespoon of the cream cheese filling in the middle of a wonton wrapper. Dab some water on the outer edges of the wonton wrapper and fold the two ends of the wrapper together. Fold the other two ends to make a tiny parcel pictured below.  Pinch to seal tight and make sure that there is no leakage.

Heat up a pot of oil for deep-frying and fry the crab rangoon until golden brown. Dish out with a strainer or slotted spoon, draining the excess oil by laying the crab rangoon on a dish lined with paper towels. Let the crab rangoon cools down a bit before serving them with sweet and sour sauce.

The best, easiest and super crispy crab rangoon or cream cheese wonton recipe EVER. Quick, fool-proof and a zillion times better than Chinese takeout!! |

Crab Rangoon

Crab Rangoon – BEST and EASIEST crab rangoon recipe with cream cheese and wonton wrapper. Quick, fool-proof and MUCH better than Chinese takeout!!

Originally published June 12, 2011. Updated with new photos.

The best, easiest and super crispy crab rangoon or cream cheese wonton recipe EVER. Quick, fool-proof and a zillion times better than Chinese takeout!! |

Crab Rangoon is an appetizer found in many Chinese restaurants in the United States. A classic American creation, crab rangoon is basically cream cheese wontons with tiny bits of crab meat, deep-fried to golden perfection.

The best, easiest and super crispy crab rangoon or cream cheese wonton recipe EVER. Quick, fool-proof and a zillion times better than Chinese takeout!! |

I first encountered Crab Rangoon at a Chinese restaurant in the Midwest, when I was pursuing my Master’s Degree. The restaurant serves typical American-Chinese fare; the daily all-you-can-eat buffet is a huge hit with the lunch crowd. Crab rangoon is one of the items on the buffet menu, other than the regular sweet and sour pork, fried rice, chow mein, etc. As a poor international student who love Chinese recipes, having Chinese all-you-can-eat-buffet was the most anticipated event during the weekends.

The best, easiest and super crispy crab rangoon or cream cheese wonton recipe EVER. Quick, fool-proof and a zillion times better than Chinese takeout!! |

Most recently, I came across crab rangoon in a Thai restaurant here in Orange County and it immediately transported me back to my college days in the Midwest.  Here is my crab rangoon recipe, based on the taste memory from many years ago. Enjoy!

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73 COMMENTS... read them below or add one

  1. Cute wontons! I must say that is a most bizarre but unique combination of flavours. I’m trying to imagine what they taste like, sweet or savoury…hmm….:p

  2. DebbieL

    Wow. Crab rangoon is a cherished memory of mine too, but from my childhood. My dad would make them only on very special occasions. He used real crab meat mixed with a bit of salt and hot pepper sauce. Still one of my favorite foods ever!

  3. Janet

    Actually, crab rangoon isn’t Chinese American — it’s American-American. It was invented at Trader Vic’s restaurant in San Francisco. It was so popular back in the late 50s that many Chinese-American restaurants added it to their menus.

    • Hi Janet – ah, that’s very interesting fact. I didn’t know that. I have always thought that it’s Chinese American food since I have only seen them in Chinese restaurants in the US.

    • zviivz

      Yup, definitely not a chinese recipe. AFAIK, chinese folks don’t use cream cheese, or any type of cheese for that matter, in their cooking.

  4. michelle

    great recipe ive never tried putting powdered sugar but i’ll def try next time! also, i brush egg whites on the ends to seal the wrappers…it works really well!

  5. I’ve never tried this but I can see how good it is. This is an easy party finger food. I usually put cheese when I have leftover wontons, but I’m going to make this when we have leftover wrappers. Thanks for sharing Bee!

  6. Nive

    We make grated paneer with crabmeat seasoned with curry leaves and mustard. i was thinking that would make a lovely filling. of course it won’t be crab rangoon then!

  7. ray

    I discovered a webiste Those recipes shown there, part of it are also shown here. I wonder why. You are a really a copycat. You copy her recipes and make it your own. Shame on you. Even you come out a cook book, those recipes are not yours.

    • Jay

      ray, THAT is a pretty bad accusation! And no 2 recipes are alike. You cannot determine who was the original creator of a particular recipe unless you did some research. Furthermore, this recipe (along with others) have been around for some time now. You may want to do your own research.

      Did you know some people swap and even share recipes with one another? Even giving each other permission s to use them, as long as credit is given? With that, did you also know not just one person owns certain recipes? As some recipes have been passed down and shared over so much time, that no one knows sometimes, where the original may have originated from, unless there is a history attached to them?!

      And did you also know that you should really make sure your claim in accusing someone has sources and resources of substantiated proof, before you make such an outright attack on someone as public as you did (possible defamation of character)? If you are looking at the recipes alongside the one here, on the right navigation of this page (and in between the article, with pictures).

      Like the side of this page, those are just links to other sites who have recipes (even similar recipes), and people DO link to one another, so that they can plug their fellow blog friends (plugging: networking with people, advertising another’s product or company etc.), and those in this case, help get the word out for each other’s recipes?

      If this doesn’t make sense, you may want to educate yourself on webdesign and online blog etiquette, promoting and more! Courtesy link sharing and networking! Those pics and other recipes you see on the RIGHT SIDE of page, and those located throughout the article under their respective heading, are either lined images to more of her recipes (sharing or her own), and are links she added on her own page here, to another person’s recipe page in order to share WoM (Word of Mouth) a.k.a. promote, plug etc.! Hope ANY of this made sense, and you do the appropriate thing thereafter, and just as public as your accusation here.


    • Ray – Steamy Kitchen’s recipes are completely different from mine. We might have some similar recipes (for example: crab Rangoon) but if you do your homework and check the recipes, you will find them to be different. When I cook, I DO NOT refer to other websites, the recipes are developed as I was cooking, jotting down the quantities I use, and that are the recipes I post on my website. If I use someone’s else recipes, for example, for dishes that are beyond my comfort zone, I always credit the recipe sources and link back to the original recipes but 90% of the recipes on Rasa Malaysia are original recipes, and 10% recipes are others’ recipes, which are properly credited.

      The recipes in my cookbook are mine. They were developed the same way I mentioned above. The dishes might be the same, but the recipes are not. Thanks!

  8. Mark In St Pete

    I served these at a dinner party Sunday night, they were just excellent. My friends liked them better than the local carry out place. Everything I have tried from your site has been absolutley delicious! Thank you.

  9. sharon

    now that my children are grown & married. they live out of state & can only visit once every other year for the holidays i try to cook from scratch. this mixer would be a great help to making homemade healthy foods.

  10. Jacqueline

    I’m going to try your recipe and hope it quenches my craving. I grew up in the midwest so chinese buffets were a must, I absolutely LOVE crab rangoon and moved to the southwest about a year and a half ago and can not find any good chinese buffets/restaurants they’ve all been disappointing. I really hope your recipe will give me that taste of midwest chinese food I’ve been missing.

  11. Roderic Rinehart

    2 ingredients that can really put crab rangoon over the top are ginger and chives. I use Ginger People brand organic shredded ginger (it keeps forever in the fridge, and comes pre-shredded, and is organic – so it’s win-win-win. And true chives (the really skinny ones) are key, although the larger green onions / scallions do work, they aren’t as good.
    Those two ingredients really add some layers of flavor to the sweet and savory.


    Hi, I will try this tonight last night me and the wife tried another recipe and we couldn’t figure out what was wrong but it didn’t come out correct it included. Worcestershire sauce but it just didn’t have that yum flavor, and we baked them instead of frying but I’m frying this batch.

  13. Zubaidah

    I agree with Janet as I had to look up your recipe when I came across it in your index…transported me back tp Trader vics n days of Pina colada. Thank You.

  14. Ainsley

    I just made these last night for my husband and in-laws. I couldn’t make them fast enough! My husband and I ALWAYS get them when we get chinese and are excited to be able to cook these at home. However, I do have one question. What temperature did you fry them at?

  15. Joe

    Made a couple of batches of these tonight to go with our bugolgi and rice. I made one batch according to your recipe and one batch slightly tweaked. I added a pinch of garlic powder and diced up three green onions(just the white part) and added into the mix. I also added an extra half teaspoon of powdered sugar to the mix. My wife and kids loved both the original and the tweaked versions.

      • Pat

        I made these for the first time tonight.. pretty much any tweaked version for the filling works. But instead of deep frying, I baked them at 435 degrees for about 10 minutes. That way if they weren’t sealed properly the filling wouldn’t leak, plus healthier than deep frying (and less messy).

  16. sherry

    Hi, just wondering. I have been trying to make a few dishes from a local Chinese restaurant. I am having no luck matching the taste of the dishes and was wondering if you may be able to help. I searched the internet also with no results.

    Cheesey crab casserole.

    chinese cheese cake made with plain graham crackers and somesort of light cream in the middle which is not cream cheese.

    crab salad.

    Any help would be appreciated.

  17. Jomarie Hernandez

    Made these last night and the outcome was okay. My husband made them into perfectly shaped rangoons and we were excited to eat them since they looked like the real thing… But they weren’t sweet enough, Maybe they aren’t supposed to be really sweet but our local Chinese restaurants are sweeter. Maybe next time I’ll double up on the powdered sugar. Other than that, Thanks for my almost perfect rangoons !

  18. Victoria

    I tried this recipe and it was absolutely delicious! I was trying to figure out a sauce for it since I didn’t have stuff to make sweet and sour sauce so I used something from when I made chicken egg rolls. I made a sauce that was:
    1/2 cup soy sauce
    1/4 cup packed light brown sugar
    1 tablespoon ground ginger
    2 teaspoons garlic powder
    It surprisingly turned out a good combination! Thank you for the recipe because I never would have thought to put powder sugar in :)

  19. Michelle

    These are very good. I admit I was surprised because there are so few ingredients, so I wasn’t sure they would turn out. But my family loved them! We couldn’t find real crab at our little local store so we use imitation. They taste exactly like the ones we get at our favorite Chinese place.

  20. Lisa R

    My daughter loves Crab Rangoon. I tried a recipe once and it came out awful. I have to try yours it looks so much easier. Now I have to look up if you have a lo mein recipe and a dumplings one too, thanks so much

    sibabe64 at ptd dot net

  21. Katie

    I made these tonight for the weekly game night get together I have with my friends and everyone LOVED them! Thanks for the recipe!

  22. Kim

    I’ve been eating these for almost 30 years. I’m not sure how one thinks you ‘stole’ a recipe from some other website. Since these pre-date the internet. Here in KC we add garlic powder and chives to the filling too. As for sauce, I don’t use any. The filling is just so good that you don’t really need any dipping sauce, IMHO.

  23. Karen

    I wondering if maybe you could help me out. I see that you have been to many American buffets . What I have been looking for is a noodle dish I guess it may be American it is usually one of the first things on the buffet when you get to the main entrees when We have been to almost all American buffets It is small thin noodles and it has the long way sliced very thin green onion cabbage and sometimes scrambled egg and I do know some kind of oil they are shiny and oily but always the veggies I do think it might be an American dish but am not sure but I also moved from one place that had a buffet style restaurant that we ate at once sometimes twice a week to not even being able to get good take out. Also looking for a dish made with pork has kind of like a gravy on it and it has thin sliced and or pieces of pork and button mushrooms. had both at an American chinese restaurant I would like to ask you if you have ever been to a buffet that has had a whole block of the imitation crab meat that looks like it maybe cooked sometimes covered with cheese and sometimes not it is not broke apart it is whole when the put it on the buffet Thank you so very much and your recipes are GREAT….Karen

  24. When I first came across Crab Rangoons, I thought it was the most amazing thing I have tasted. Heart attacks aside, I could go through plate fulls of these babies. It didn’t quite occur to me I could make it myself though. I always thought I would have the cheese melt on me. Thanks for this one.

  25. Callie @ aromatherapy diffuser

    I will try this tonight last night me and the wife tried another recipe and we couldn’t figure out what was wrong but it didn’t come out correct it included. Worcestershire sauce but it just didn’t have that yum flavor, and we baked them instead of frying but I’m frying this batch. Thanks for sharing!

  26. Echobeach

    Hello Rasa,great recipe!Thank you for sharing!My families loved them!The only problem is when I fried them up,they all out of shape!At first,I thought it could be not enough filling,leaving too much space between the wrapping that creat bubble.Then I made some more with more filling, squeezed out the air and sealed tight.Same problem still,I couldn’t figure out why !please help!

  27. ANIK

    hi i was wondering if i can make it i advance and freeze them or let them in the fridge to cook it the day after

  28. JoyceK

    Hi Bee! I detect tiny bits of pineapple in crab rangoon in my area on the East Coast. I am thinking instead of sugar, they use a bit of crushed pineapple (from a can) for sweetness. Thank you for your delicious Rasa Malaysia posts!! :) Your recipes never disappoint!

  29. i made this last night for our anniversary dinner and it was so good!!! i never thought a simple recipe like that would taste really. good! thanks for the recipe bee!! :)

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