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Crispy, creamy, and absolutely delicious—this authentic crab rangoon recipe is the perfect appetizer for a quick and easy Asian-inspired meal! Filled with crab meat and cream cheese, these crispy bites are wrapped in wonton wrappers and deep-fried to golden perfection.
Table of Contents
- The Best Crab Rangoon Recipe
- What Is Crab Rangoon
- What Is The Difference Between Fried Wontons And Crab Rangoon
- Ingredients You’ll Need
- How To Make Crab Rangoon
- Secrets To Perfectly Crispy And Creamy Crab Rangoon
- Frequently Asked Questions
- What To Serve With This Recipe
- Other Recipes You Might Like
- Crab Rangoon Recipe
The Best Crab Rangoon Recipe
I still remember the first time I tried crab rangoon. How about you? Was it at your favorite Chinese spot, a friend’s dinner party, or maybe from the frozen section at the grocery store?
No matter where it was, they were always a treat. But these homemade crab rangoons? They’re next-level delicious! The creamy, sweet-savory filling paired with that crispy, golden exterior makes them the star of any meal. And the best part? You can make them in just 20 minutes!
Don’t forget to check out my step-by-step video, along with tips and tricks below to make sure they turn out perfect every time.
Want more crab appetizers? Serve my Crab Cakes or Crab Dip next time!
What Is Crab Rangoon
Crab rangoon is a go-to appetizer at many Chinese restaurants in the U.S., often served with a side of sweet and sour dipping sauce. But have you ever wondered if it’s actually a traditional Chinese dish?
While it might look like Chinese dumplings, crab rangoon is actually an American creation, credited to Victor Bergeron of Trader Vic’s back in the 1940s.
These little bites are basically fried wontons stuffed with cream cheese and real crab meat. Crispy on the outside, creamy on the inside, they’re packed with that perfect sweet-savory flavor that leaves you craving more!
I first tried them at a Chinese buffet in the Midwest, and since then, these crispy cream cheese wontons have become one of my all-time favorite appetizers!
What Is The Difference Between Fried Wontons And Crab Rangoon
Fried Wontons are a classic Chinese appetizer made with crispy wonton wrappers and filled with a savory mixture of meat, usually ground pork, chicken, or shrimp.
Crab rangoon, however, is the American-Chinese twist on fried wontons. Instead of meat, the filling is made with crab meat and cream cheese, giving it that creamy texture that’s simply irresistible!
Ingredients You’ll Need
- 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.
Please refer to the recipe card at the bottom of this post for full details on each ingredient.
How To Make Crab Rangoon
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:
In a bowl, mix together the cream cheese, crab meat, sugar, and a pinch of salt. Give it a good stir until everything’s well blended. Now, take a wonton wrapper and place about a tablespoon of that cream cheese mixture in the middle.
Dab a little bit of water along the edges of the wonton wrapper—this helps them stick together. Then, bring the two ends together to form a little pouch, and fold the other two ends over to meet in the middle, creating a tiny parcel. Pinch the edges tightly so there’s no filling leaking out—this keeps everything nice and contained. It’s like making a cute little wonton bundle!
Get a pot of oil nice and hot for deep-frying. Once it’s good and hot, fry those rangoons until they’re golden brown and crispy. Use a strainer or slotted spoon to lift them out and let them drain on a dish lined with paper towels—this gets rid of any extra oil.
Once they’re golden and crispy, let the rangoons cool down a bit before serving them up with some sweet and sour sauce—perfect for dipping!
And hey, here’s a little pro tip: make an authentic crab rangoon dipping sauce just like the one I used in my Sweet and Sour Pork recipe—it’s really the cherry on top!
Secrets To Perfectly Crispy And Creamy Crab Rangoon
- 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.
Sugar is the key ingredient that brings balance to the filling. It helps enhance the sweetness of the crab meat and cuts through the richness of the cream cheese, creating that irresistible sweet-savory flavor that makes this appetizer so good!
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.
Best recipe ever taste better than the Chinese/American Crab Rangoon they serve at the mall, I out cooked them my first try thanks again and I saved about 30 bucks
I made crab Rangoon by the way
:)
To the person who modified these for a seafood allergy:
Oyster Sauce has OYSTERS.
If your friend is really allergic, you’d know pretty fast.
Or did they not eat the sauce? Risky.
Or do they only gave a crustacean allergy, not mollusks?
OMG Can’t even read the recipe through ALL THOSE ADS!! There are much better recipes for this out there. Powdered Sugar…. come on, Man!
You do realize that lots of savory recipes call for sweetener whether it be honey, sugar etc? It’s not always used to sweeten the food. It can be used to cut down on bitterness or make it less acidic such as when adding a bit of sugar to spaghetti sauce. Crab Rangoon typically has a bit of a sweet taste to it so the use of the confectioners sugar makes sense especially since it’s a very small amount. The ads can be cumbersome, but this is one of the better recipes for Crab Rangoon.
Thank you!
To me, the sugar makes all the difference!
Exactly! They’re actually supposed to have a sweetness to them. It’s always very obvious that a person knows nothing about cooking when they make comments like that. I’m going to make these again soon. They’re so good!
MOST CRAB RANGOON HAS POWDERED SUGAR IN IT
I just made it and it was very good. It needs the sugar believe it or not
They could only have a mollusc allergy, the person who made it also could have forgotten to mention they used vegetarian oyster sauce, which uses oyster mushrooms.
I add in finely chopped green onions and some lemon juice. Yum!
I added green onions also. But that’s the only thing I did different. I am so addicted to these :)
Best
One of my neighbors is allergic to seafood, so I switched these up & created one cream cheese with green onions & the other, an oriental style sausage & cream cheese with carrots, green onions & using oyster sauce along with worsteshire sauce & freshly minced garlic. Your formulation of these Rangoon’s is so spectacular, that it lends itself very well to any type of substitutions. Thank you so much! It will make our Super Bowl Party that much greater than usual!
Hi Tita thanks for trying my crab Rangoon recipe. https://rasamalaysia.com/recipe-index-gallery/
If using real, raw crab meat, do i need to cook the meat before mixing with the cream cheese, etc? Or will it cook enough in the oil to add it raw?
If they are crab meat, they are already cooked.
What temperature do I bake the crab Rangoon & for how long?
Thank you
Maria
Quick and easy! Thanks for sharing❤️ :)
Thanks Erlyn.
Your 1st encounter in a chinese buffet in midwest. Do I know you?
These would be a great appetizer option! Love them!
Make sure you cook in oil on the “cool side’ as you do not want “nice and brown” dumplings. You’ll have a great crispy dumpling but you’ll lose the delicate flavor of the filling.
This recipe “works” as you are not “loading up” the filling with other stronger flavors (garlic & ginger) that would mask the delicate crab flavor. FYI – the common SNOW CRAB CLUSTER sold in all local grocery stores in So California contains 2 3/4 ounces of crab meat.
This included about a Tbsp of juice from within the crab shells. Added 1/4 tsp Corn Starch to “set” these flavorful crab juices.
Instead of salt, used 1/2 tsp of Pink Baby Brined Shrimp in a jar from the refrigerated section of a Chinese market. In this manner, I get both salt and a little extra flavor “from the sea”,
Thanks for all your wonderful recipes Bee.
Awesome ideas for modifying the recipe. Thank you for sharing. I can’t wait to try this!