Crab Rangoon contains a simple mixture of cream cheese, crab, and seasonings wrapped in wontons and fried to a golden crisp. This easy recipe takes mere minutes to make; it’s a simple American creation that tastes authentically like an Asian restaurant appetizer.
Crab Rangoons
Crab Rangoon is the most delicious deep-fried dumpling, simply stuffed with a rich, creamy, and flavorful crab filling. The easy-to-make mixture can even be prepared in advance, then it’s placed inside a wonton wrapper and pinched up like a little purse.
This Chinese restaurant copycat recipe tastes even better than your favorite takeout; it has the same outer crunchy texture with a smooth and seasoned center. Crab Rangoon appetizers are the perfect crispy little bites that make fun finger food for feeding a crowd.
Planning a dim sum party? Serve these Crab Rangoons alongside my Better Than Takeout Fried Rice, Asian Chicken Lettuce Wraps, and Beef Ramen Stir Fry.
What is Crab Rangoon?
A traditional Chinese-American delight, Crab Rangoon is a crispy fried snack made of cream cheese and crab meat encased in wonton skins. It’s served as an appetizer or a side dish and is sure to be a crowd pleaser at any gathering!
Why we love this Crab Rangoon Recipe
- Quick and easy to make.
- Uses simple ingredients.
- Taste so much better than Chinese takeout.
- Can be fried, baked, or air fried.
- Freezer-friendly or make-ahead option saves time in the kitchen–just them up when you are ready to serve.
- Perfect party appetizer to feed a crowd that tastes delicious with a dipping sauce.
Crab Rangoon recipe Ingredients
- Cream cheese
- Shredded crab
- Soy sauce
- Garlic powder
- Worcestershire sauce
- Rangoon wrappers
- Vegetable oil (for frying)
- Chives (optional garnish)
SEE FULL PRINTABLE RECIPE CARD BELOW
Crab Rangoon Recipe Substitutions and Additions
- Serve With Sauce: These crab rangoons taste great on their own or can be served with a side of soy sauce, duck sauce, sweet and sour sauce, or sweet chili sauce.
- Sweet Centers: Instead of making a savory filling for the center of your rangoon, you can make a sweet version. Try a combination of cream cheese and Nutella, cream cheese and jam or jelly, cream cheese, powdered sugar and marmalade, or your favorite flavors.
Recommended Tools
- Stockpot
- Stand mixer fitted with a paddle attachment
- Pastry brush
- Cookie scoop
How to make Crab Rangoon
Crab Rangoon is a quick and easy Chinese restaurant copycat recipe that can be made at home in minutes. Simply stuffed with a creamy, flavorful crab filling and fried until golden, crisp, they are the perfect party appetizer for sharing with guests.
- Make The Filling Mixture: Beat together the cream cheese, shredded crab, soy sauce, garlic powder and Worcestershire sauce until smooth.
- Assemble: Scoop the filling onto the center of each wrapper and brush all edges with water. Bring opposing corners together and pinch to seal. Fold in the remaining corners and pinch all joining parts.
- Fry: Fry rangoons in preheated oil for 1 minute or until golden brown. Once fried, place on a paper towel-lined plate.
Pro Tip: Fry the rangoons in small batches, about 5-6 at a time. - Serve: Serve while warm with a side of dipping sauce. Enjoy!
Crab Rangoons Recipe Tips
- Scrape down the sides of the mixing bowl intermittently with a rubber spatula to ensure a smooth filling.
- Press out as much air as possible when pressing the edges and make sure they are well sealed so the filling doesn’t leak out. Do not overfill the wonton wrappers.
- Wonton wrappers dry out very quickly unless they have been cooked, so only store them in the fridge if you have already fried them.
- You can make the filling a day or two ahead of time and keep it covered in the fridge.
- You can use fresh, canned or imitation crab meat for this recipe. Chop it into small pieces so that it mixes easily with the other ingredients.
Crab Rangoon Dipping Sauce
These crab rangoons taste great on their own or can be served with a side of soy sauce, duck sauce, sweet and sour sauce, or sweet chili sauce.
Storing Crab Rangoons
- To Store: Rangoons may be stored in an airtight container or ziploc bag in the fridge for up to 2 days.
- To Freeze: Flash freeze your rangoons and then, once fully frozen, place them in freezer-safe bags and store in the freezer for up to 3 months.
- To Reheat: Refrigerated rangoons may be reheated in an air fryer or microwave. Frozen rangoons can be fried from frozen.
How to make Crab Rangoon FAQs
Yes, for a healthier option, you can bake your rangoons in the oven. Assemble wontons as above and spray each with cooking spray. Bake at 425°F on a parchment lined baking pan for 12-14 minutes.
Yes, you can also air fry your rangoons. Assemble wontons as above and generously spray each with cooking spray. Cook at 370°F in the air fryer for 7-9 minutes or until golden and crisp.
You can find wonton wrappers at Asian supermarkets or food stores. They are also found in most grocery stores, usually located in the refrigerated area of the produce section where they have tofu, egg roll wrappers, and refrigerated salad dressings.
Yes, once the wontons are stuffed and closed you can freeze them before frying. Prepare the parcels and then flash freeze them until solid and transfer to a freezer-safe bag or container. You can fry them right from frozen for about 10 minutes.
While they may not be a traditional staple of Chinese cuisine, these deep-fried wonton pockets filled with cream cheese and crab meat have been embraced by many as a delicious and uniquely American-Chinese dish.
Our crab rangoon is made up of cream cheese, shredded crab, soy sauce, garlic powder, Worcestershire sauce all rolled in wonton wrappers.
They are typically made from flour, egg and water.
What do you eat with Crab Rangoons?
For starters, pair your Crab Rangoons with a light soup like egg drop soup or wonton soup. The creamy texture and delicate flavors of these soups will complement the crispness of your Crab Rangoon perfectly. For a heartier meal, serve them with a classic stir-fry or fried rice recipe. Both dishes are packed full of flavor and provide the perfect backdrop for your appetizer.
Other Easy Appetizer Recipes
Crab Rangoon Recipe
Ingredients
Filling:
- 8 oz cream cheese
- 1 cup shredded crab
- 1 teaspoon soy sauce
- ½ teaspoon garlic powder
- ½ teaspoon worcestershire sauce
Rangoon wrappers:
- 20 wrappers
- Vegetable oil for frying
- Chives for serving
Instructions
- Add 3" of vegetable oil to a stockpot over medium heat and preheat to 450°.
- In the bowl of a stand mixer fitted with a paddle attachment, add cream cheese, shredded crab, soy sauce, garlic powder and worcestershire sauce. Beat on a medium speed until smooth.
- Place the wonton wrappers on a clean surface. Scoop 1 ½ to 2 tsp of filling onto the wrapper.
- Lightly brush all edges with water. Bring opposing corners together and pinch to seal. Fold in the remaining corners and pinch all joining parts. Repeat the process until all of the mixture is used up.
- Carefully place 5-6 rangoons into the preheated oil. Fry for 1 minute or until golden brown.
- Once fried, remove from the oil and place on a paper towel lined plate. Repeat the cooking process until all rangoons are fried. Serve while warm.
Jenn’s Notes
- To Store: Rangoons may be stored in an airtight container or ziploc bag in the fridge for up to 2 days.
- To Freeze: Flash freeze your rangoons and then, once fully frozen, place them in freezer-safe bags and store in the freezer for up to 3 months.
- To Reheat: Refrigerated rangoons may be reheated in an air fryer or microwave. Frozen rangoons can be fried from frozen.
- Scrape down the sides of the mixing bowl intermittently with a rubber spatula to ensure a smooth filling.
- Press out as much air as possible when pressing the edges and make sure they are well sealed so the filling doesn’t leak out. Do not overfill the wonton wrappers.
- Wonton wrappers dry out very quickly unless they have been cooked, so only store them in the fridge if you have already fried them.
- You can make the filling a day or two ahead of time and keep it covered in the fridge.
- You can use fresh, canned or imitation crab meat for this recipe. Chop it into small pieces so that it mixes easily with the other ingredients.
