Crab Rangoon

4.51 from 263 votes

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.

Prep Time15

Cook Time5

Total Time20

Course: Crab

Cuisine: Chinese Recipes

Keyword: Crab Rangoon

Servings: pieces

Author: Bee Yinn Low

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