Crab Rangoon Recipe (Crispy Crab & Cream Cheese Wontons) - FeedMi (2024)

This crab rangoon recipe is made with a delicious crab and cream cheese filling wrapped in a wonton wrapper and fried to crispy perfection!

What are Crab Rangoons?

Crab rangoons are fried crab and cream cheese wontons.

They are pockets of creamy, crispy deliciousness.

Some other names they may go by include cheese wontons, cream cheese rangoons, or crab puffs.

Restaurants typically make crab rangoons with imitation crab, cream cheese, green onions, and various seasonings.

Then they are deep fried until golden and crispy.

These are an American-Chinese restaurant staple and it’s no surprise that they are so popular.

However, they’re also really simple and affordable to make at home!

RELATED: HOW TO MAKE AN EASY SPICY CRAB SUSHI BAKE

Crab Rangoon Recipe Ingredients

Before you begin making this crab rangoon recipe, you’ll need the following ingredients:

• Wonton Wrappers: I recommend extra thin square wonton wrappers because they get crispier. I like to buy premade ones to save time. You can find it at grocery stores in the fridge or freezer aisle. Defrost before use.
• Cream Cheese: The main ingredient that makes this so creamy and irresistible.
• Imitation Crab: Restaurants typically make this with imitation crab which is made from fish.
• Garlic Powder: Adds a subtle garlic flavor and blends in seamlessly with the filling.
• Soy Sauce: Soy sauce adds a savory umami flavor to the filling. I like to use Kikkoman.
• Green Onion: Green onions add a subtle onion flavor and freshness.
• Oil: Use a neutral oil that doesn’t have a strong flavor to fry like vegetable, canola, or avocado oil.

RELATED: HOW TO MAKE SPICY CRAB SUSHI BAKE CUPCAKES

How to Make Crab Rangoon Recipe

Crab rangoons can be enjoyed as a snack or appetizer.

Folding the wontons is like edible arts and crafts.

It’s strangely relaxing and always so rewarding to eat something you shaped by hand.

This recipe makes about 15 crab rangoons.

The amount may vary depending on how much filling you add to each.

Let’s walk through this crab rangoon recipe step-by-step so you can easily recreate it at home!

As always a recipe card is at the end that you can print out, pin to Pinterest, or save for later.

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Step 1: Make Crab Rangoon Filling

Start by shredding and chopping imitation crab sticks into small pieces.

Then in a bowl, combine softened cream cheese, imitation crab, garlic powder, soy sauce, and green onions.

Mix well to create the filling for the crab rangoons.

I like mine with a higher crab to cream cheese ratio.

However if you like yours to be creamier, you can add less crab or more cream cheese.

Make sure to taste test and adjust each ingredient to your liking.

Step 2: Fold Crab Rangoons

Set up your folding station with a clean work surface, the crab rangoon filling, a small bowl of water, wonton wrappers, damp towels, and a sheet pan or plate.

Wrap a damp towel around your stack of wonton wrappers to keep it from drying out.

There are a few different ways to fold crab rangoons but this is my go-to method.

This method results in a shape that holds the most amount of filling and I love how plump it looks!

Begin by removing a single square wonton wrapper from the stack.

Be careful not to tear the delicate wrapper.

Then dip your finger into the small bowl of water and wet the edge of the wonton wrapper.

This makes it more sticky, allowing it to seal better later.

Place a small spoonful of the filling into the center.

Then fold all four corners together so they touch.

Push any air bubbles out to create a tight seal and pinch to seal.

Repeat until you run out of filling or wrappers.

Also keep the folded crab rangoons covered with a damp towel so they don’t dry out while you finish folding the remaining.

Step 3: Fry Crab Rangoons

In a pot or fryer, add enough oil to fully cover the crab rangoons.

Before frying, test if the oil is hot enough by placing a chopstick or the end of wooden spoon into the middle.

If the oil starts bubbling around it then it is ready for frying.

The crab rangoons should start bubbling upon contact with the hot oil. If it does not, the oil is not hot enough.

Deep fry the crab rangoons at 350℉ for about 3-4 minutes or until they are golden and crispy.

The filling is fully cooked so you don’t need to worry about anything being raw.

You can remove them from the oil once it is crispy and the color is to your liking

Do not overcrowd and fry in batches as needed.

The amount you can fry at a time depends on the size of your pot or fryer.

Rotate as needed so that it crisps up evenly.

Step 4: Serving Suggestions

Place the fried crab rangoons onto a plate with paper towels to soak up the excess oil.

Finally, plate the crab rangoons.

They are best enjoyed hot and paired with a sweet chili for dipping.

I like to use Mae Ploy sweet chili sauce.

RELATED: SPICY WONTON IN CHILI OIL SAUCE: EASY 10 MINUTE RECIPE

How to Freeze Crab Rangoons

If you do not want to cook all of the crab rangoons, then freeze them.

To freeze, lay the uncooked crab rangoons flat on a wax sheet or plastic wrap lined sheet pan or plate.

This will make them easier to remove later.

Make sure they are not touching so they don’t stick to each other.

Place the crab rangoons into the freezer for a couple of hours until they are frozen hard.

Then transfer to a container or bag to save freezer space.

When you’re ready to fry, fry them frozen.

Do not defrost as that will make the wonton wrappers soggy.

Crab Rangoon Recipe Frequently Asked Questions

Here are answers to some frequently asked questions about this crab rangoon recipe. If you have additional questions, please leave a comment below.

What is the difference between wonton and dumpling wrappers?

Wonton wrappers are typically thin and square in shape. Dumpling wrappers on the other hand tend to be thicker and circular in shape.

Square wonton wrappers will be the ideal option for this crab rangoon recipe.

However either wrapper will get the job done in a pinch but will result in a slightly different texture.

Can you air fry crab rangoons?

If you’re looking for a healthier way to enjoy crab rangoons, air frying them is definitely an option.

Air fry at 400℉ for about 5 minutes or until golden and crispy.

Air frying uses minimal oil, which is a great alternative to deep frying and less messy with oil splatter too.

However as a fair warning, I will say that it is not quite the same.

Deep frying puffs up the wonton wrappers a bit making it light, airy, and crispy.

Although, the crab rangoons will get crispy in the air fryer it won’t be able to achieve the same texture as deep frying.

Can you use real crab meat?

Most restaurants use imitation crab for crab rangoons.

So if you are trying to recreate your favorite Chinese spot, imitation crab is likely what you’ll want to use.

However, you can definitely use real crab meat and any kind of crab that you like.

It will be more expensive but also really delicious!

Dishes to Serve with Crab Rangoons:

Crab rangoons are perfect as a snack on its own or as an appetizer.

If you want to complete your meal, here are some dishes that are perfect to serve with them!

Save This Crab Rangoon Recipe!

I hope this step-by-step tutorial for how to make crab rangoons is helpful and that you try to make these at home!

Be sure to save this crab rangoon recipe for whenever you’re in the mood for it and share with your family and friends!

If you try it, then please leave a rating and comment below. I’d love to know what you think!

Did you make this recipe? I would love to see! Tag me on IG @feedmi_or TikTok@feedmi

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