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Extra-crispy and creamy crab rangoon is the ultimate appetizer for a quick and easy Asian-inspired meal! This authentic crab rangoon recipe contains crab meat and cream cheese, all wrapped in wonton wrappers and deep-fried until golden brown.
I still remember the first time I tried crab rangoon. Do you remember yours? Was it at your favorite Chinese restaurant, a friend’s dinner party, or maybe from the frozen aisle at the grocery store?
No matter where it was, they’re always delicious. But these homemade crab rangoons? They’re on a whole other level! The creamy, sweet-savory filling and the crispy, golden exterior make them an absolute highlight of any meal.
Want more crab appetizers? Serve my Crab Cakes or Crab Dip next time!
What Is Crab Rangoon
Crab rangoon is a popular appetizer found in many Chinese restaurants in the United States, often served with sweet and sour dipping sauce. But many people wonder if it’s actually a Chinese dish.
While it looks similar to Chinese dumplings, it is a classic American creation by Victor Bergeron of Trader Vic’s in the 1940s.
These dainty appetizers are basically fried wontons filled with cream cheese and real crab meat. Crispy on the outside and creamy on the inside, they have a sweet-savory flavor profile that whets your appetite like crazy!
I first encountered them at a Chinese buffet restaurant in the Midwest. And since then, these fried cream cheese rangoon wontons have become one of my favorite appetizers!
What Is The Difference Between Fried Wontons And Crab Rangoon
Fried wonton is a popular Chinese fried dumpling made with wonton wrappers filled with a savory mixture of meat, usually ground pork, chicken, or shrimp.
Crab rangoon, on the other hand, is the American-Chinese version of fried wontons. Instead of meat, the filling is made with crab meat and cream cheese, so it has that creamy texture we’re all dying to get our hands on!
What Goes Into This Recipe
- Wonton wrappers – use square wonton wrappers and if you can get extra thin ones, even better! Note that these are different from egg roll and spring roll wrappers. You can find them in the refrigerated section of most supermarkets as well as Asian grocery stores.
- Crab meat – you can opt for fresh, frozen, or canned crab meat for the cream cheese filling. But if real crab is not an option, you can use imitation crab meat sticks like I do (and most restaurants too). It’s cheaper too! Just cut and shred it up to resemble crab meat.
- Cream cheese – use softened cream cheese to make mixing with the crab meat easier.
See the recipe card for full information on ingredients.
How To Make This Recipe
I don’t think any crab meat and cream cheese combo could ever go wrong, so anyone can (and should!) make this simple recipe. These little pockets of heaven have a crispy exterior and a warm, creamy filling that’s simply irresistible!
Some recipes have seasonings like garlic, scallions, and Worcestershire sauce, but I like to keep my version simple with just sugar and salt. And I think it’s better than any Chinese takeout I’ve ever had!
Here’s how to make the best crab rangoon recipe in just 20 minutes:
Step 1: 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.
Step 2: 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.
Step 3: Heat up a pot of oil for deep-frying and fry the rangoons until golden brown. Dish out with a strainer or slotted spoon, draining the excess oil by laying them on a dish lined with paper towels.
Step 4: Let them cool down a bit before serving them with sweet and sour sauce.
Pro tip: Make an authentic crab rangoon dipping sauce, like the one I used in my Sweet and Sour Pork recipe.
Cooking Tips
- I like to use square wonton wrappers to wrap the cream cheese and crab filling, and I always go for the extra thin ones since they fry up the crispiest.
- For this recipe, I used imitation crab meat because it’s more affordable and easier to find in grocery stores. However, if you prefer real crab meat, feel free to use that instead! If you’re using imitation crab, I recommend cutting and shredding it into small pieces for a better texture and easier handling.
- I’ve learned not to overstuff the wonton wrappers. A little filling (about a tablespoon) goes a long way. Overfilling can cause the wrappers to burst open while frying, and that’s definitely something I want to avoid.
- When sealing each wonton wrapper, I make sure to pinch it tightly to prevent the filling from oozing out while deep frying. I pinch it up like a little purse and press out any air pockets. Water usually does the trick to seal the edges, but if I’m having trouble, I’ll use egg wash to make sure they’re secure.
Frequently Asked Questions
Yes, of course! You can use real car meat, either fresh, frozen, or canned. In this recipe, I used imitation crab as most restaurants do. It’s more affordable yet it still gives that delicious seafood flavor in every bite.
Yes! Once they’re all wrapped up, gather them in a single layer on a baking sheet lined with parchment paper. Freeze until firm then transfer them to a freezer-safe bag and store in the freezer for up to 3 months. Make sure to thaw them completely before deep-frying.
Yes, you certainly can. Place them in the air fryer and cook at 350°F for 5 to 6 minutes. Don’t forget to spray some oil to crisp up the exterior. But note that the color and texture will not be the same as the deep-fried ones.
Yes, you bake it instead of deep-frying for a healthier alternative. The wrappers won’t be as crispy or golden brown, but they are equally delicious! Preheat the oven to 400°F and bake for 10 to 12 minutes, or until it looks golden brown.
This recipe has only 26 calories per piece, so you can definitely eat lots of them.
What To Serve With This Recipe
I love dipping them in sweet and sour sauce. For a Chinese-restaurant-style feast at home, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
Crab Rangoon
Ingredients
- 1 cube Kraft Philadelphia Regular Cream Cheese, room temperature
- 2 oz. (60g) crab meat , or 2 sticks imitation crab meat, finely diced
- 1 tablespoon powdered sugar
- 1 pinch salt
- 20 wonton wrappers
- oil, for deep frying
Instructions
- 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 rangoons until golden brown. Use a strainer or slotted spoon to dish them out, then drain the excess oil by placing them on a dish lined with paper towels.
- Let them cool down a bit before serving them with sweet and sour sauce.Pro tip: Make an authentic crab rangoon dipping sauce, like the one I used in my Sweet and Sour Pork recipe.
Video
Notes
- I like to use square wonton wrappers to wrap the cream cheese and crab filling, and I always go for the extra thin ones since they fry up the crispiest.
- For this recipe, I used imitation crab meat because it’s more affordable and easier to find in grocery stores. However, if you prefer real crab meat, feel free to use that instead! If you’re using imitation crab, I recommend cutting and shredding it into small pieces for a better texture and easier handling.
- I’ve learned not to overstuff the wonton wrappers. A little filling (about a tablespoon) goes a long way. Overfilling can cause the wrappers to burst open while frying, and that’s definitely something I want to avoid.
- When sealing each wonton wrapper, I make sure to pinch it tightly to prevent the filling from oozing out while deep frying. I pinch it up like a little purse and press out any air pockets. Water usually does the trick to seal the edges, but if I’m having trouble, I’ll use egg wash to make sure they’re secure.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I just love making them for my family! They eat them just about as fast as I make them. I like to vary from the recipe once in a while. One thing they seem to really like is if I dice up some mushrooms and mix them into the mix. Yummy!!
Thanks Terri for the 5 stars rating and glad that your family enjoys the recipe.
I also added Cajun seasoning and chives to the cream cheese/crab mixture. They were a big hit!! Easy to make. Delicious recipe. Thanks for sharing.
Thanks Stephanie, so glad you tried my recipe. Thanks for the 5-star rating!
While using just cream cheese in the Crab Rangoon might be more authentic, I prefer to have half ricotta in mine. Just having all cream cheese makes it hard to notice the crab, and I just don’t like the texture.
Why sugar?
Hi Cynthia. Crab rangoons have a sweet-savory flavour profile, but feel free to reduce or omit the sugar to your liking.
The first time I had crab rangoon they weren’t sweet and that appealed more to my American palate. Now it seems they all have an odd sweet taste which I’m sure is in line with the Asian inspiration that these evolved from but it just doesn’t work for me. I’m usually a fan of sweet and savory but I omitted the sugar when making these and they were just like the first ones I had and loved. I’ll be making them again this way. Thank you!
You reference a cube of cream cheese. Is that 3oz or 8oz?
8 oz.
As an American ex-pat living in Australia, where crab rangoon do not exist, I really appreciate this recipe. It was spot on. After reading the comments I was unsure about the powdered sugar, but went with it and I’m glad I did. They were perfect! I did add a tablespoon of chopped spring onion (scallion). Maybe my wonton wrappers were smaller than yours. If I put more than a heaping teaspoonful I couldn’t seal them. They were super good, just like I remember them from back in the States. Next time I’ll be more careful about getting all of them completely sealed as I had two that lost their payload to the oil, the golden, crispy Wonton shells were still yummy though. :) Thank you, Rasa Malaysia!
Awesome! :)