crab rangoon featured image
Crab Rangoon are quick and easy to make and taste even better than Chinese takeout! It's the ideal appetizer idea for feeding a crowd and the perfect mini parcels served as finger food.
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Table of Contents
  1. Easy Crab Rangoon
  2. Why We Love This Crab Rangoon Recipe
  3. Ingredients
  4. Substitutions and Additions
  5. Recommended Tools
  6. How to Make Crab Rangoon
  7. Tips
  8. Storage Tips
  9. Frequently Asked Questions
  10. Other Easy Appetizer Recipes
  11. Crab Rangoon Recipe

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 rangoon hero image

Easy Crab Rangoon

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.

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 on a plate

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

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.
  • Stockpot
  • Stand mixer fitted with a paddle attachment
  • Pastry brush
  • Cookie scoop
crab rangoon top view

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.

  1. Make The Filling Mixture: Beat together the cream cheese, shredded crab, soy sauce, garlic powder and Worcestershire sauce until smooth.
  2. 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.
  3. 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.
  4. Serve: Serve while warm with a side of dipping sauce. Enjoy!
collage process crab rangoon

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.

Storage Tips

  • 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.
crab rangoon on a long white plate

Frequently Asked Questions

Can I bake my crab rangoons in the oven instead of frying them?

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.

How to air fry crab rangoons instead of frying them?

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.

Where can I find wonton wrappers?

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.

Can I freeze my rangoons?

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.

crab rangoon with dipping sauce

Other Easy Appetizer Recipes

5 from 2 votes
crab rangoon featured image

Crab Rangoon

Serves — 20
Crab Rangoon are quick and easy to make and taste even better than Chinese takeout! It's the ideal appetizer idea for feeding a crowd and the perfect mini parcels served as finger food.
Prep Time 20 mins
Cook Time 1 min
Total Time 21 mins

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

Storage:
  • 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.
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.

Nutrition Info

Calories: 36kcal | Carbohydrates: 5g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 159mg | Potassium: 45mg | Fiber: 1g | Sugar: 1g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg
Jennifer Fishkind

About Jenn

Jenn is a mom to three beautiful boys, wife to an amazing husband, social influencer and blogger. I love all things easy recipes, easy crafts, all things hacks, traveling EVERYWHERE and feeding my Pinterest addiction!

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