I’ve put together crispy, golden crab rangoon filled with a creamy, savory blend of crab meat and cream cheese. These little wonton pockets are fried until bubbly and crisp, making them the perfect appetizer or snack when I want something deliciously crunchy and satisfying.
Why You’ll Love This Recipe
I love crab rangoon because it’s a fun, tasty treat that’s easy to make at home. The creamy filling is rich and flavorful, the wrappers turn perfectly crisp when fried, and they disappear fast whenever I serve them. Whether as a party snack or a side to takeout night, they always hit the spot.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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cream cheese, softened
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cooked crab meat (fresh, canned, or imitation)
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garlic powder
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green onions, finely chopped
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Worcestershire sauce or soy sauce (optional)
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wonton wrappers
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oil for frying
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dipping sauce: sweet and sour sauce or duck sauce
directions
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I start by mixing the softened cream cheese with crab meat, garlic powder, green onions, and a splash of Worcestershire or soy sauce if I want extra depth.
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I place about 1 teaspoon of filling in the center of each wonton wrapper.
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I dampen the edges with water, fold the wrappers into a triangle or bring all four corners together to make a purse shape, and press to seal.
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I heat oil in a deep skillet or pot to 350°F.
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I fry the rangoon in batches for about 2–3 minutes, turning once, until golden and crispy.
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I drain them on paper towels and serve warm with dipping sauce.
Servings and timing
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Servings: Makes about 20–25 rangoons
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Prep time: 20 minutes
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Cook time: 10 minutes
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Total time: 30 minutes
Variations
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I add a pinch of cayenne or a dash of hot sauce for a spicy kick.
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I use scallions and a splash of lemon juice for a brighter flavor.
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I bake or air fry them for a lighter version.
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I mix in a bit of shredded cheese for extra richness.
storage/reheating
I store leftovers in the fridge for up to 2 days. To reheat, I use the oven or air fryer to keep them crispy—microwaving makes them soft. They also freeze well before or after frying.
FAQs
Can I use imitation crab?
Yes, I chop it finely and mix it in. It’s a budget-friendly and easy option that still tastes great.
Can I bake crab rangoon instead of frying?
Definitely. I brush them with oil and bake at 400°F for 12–15 minutes, flipping halfway for even crispness.
How do I prevent them from bursting while frying?
I seal them tightly and avoid overfilling. Frying at the right temperature also helps keep them intact.
Can I make them ahead of time?
Yes, I assemble and freeze them on a tray. Once frozen, I transfer them to a bag and fry straight from frozen when ready.
What’s the best dipping sauce?
I usually go with sweet and sour sauce, but plum sauce, duck sauce, or a spicy chili sauce all work beautifully.
Conclusion
Crab rangoon is one of my favorite homemade appetizers—crispy on the outside, creamy and flavorful on the inside. I love how easy they are to make in batches and how quickly they vanish once served. Whether for a party or a personal indulgence, they’re always a hit.
Print
Crab Rangoon
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 20–25 rangoons
- Category: Appetizer
- Method: Frying
- Cuisine: Asian-American
- Diet: Kosher
Description
Crispy golden crab rangoon filled with a creamy blend of crab meat and cream cheese, perfect as a party appetizer or savory snack with a satisfying crunch.
Ingredients
- 8 oz cream cheese, softened
- 6 oz cooked crab meat (fresh, canned, or imitation), finely chopped
- 1/2 tsp garlic powder
- 2 green onions, finely chopped
- 1 tsp Worcestershire sauce or soy sauce (optional)
- 20–25 wonton wrappers
- Oil for frying
- Dipping sauce: sweet and sour sauce or duck sauce
Instructions
- In a mixing bowl, combine cream cheese, crab meat, garlic powder, green onions, and Worcestershire or soy sauce if using. Mix until smooth.
- Place 1 teaspoon of the filling in the center of each wonton wrapper.
- Dampen the edges with water, fold into a triangle or purse shape, and seal firmly.
- Heat oil in a deep skillet or pot to 350°F (175°C).
- Fry the rangoons in batches for 2–3 minutes, turning once, until golden and crispy.
- Drain on paper towels and serve warm with dipping sauce.
Notes
- Add cayenne or hot sauce for a spicy version.
- Bake or air fry for a lighter alternative.
- Use lemon juice and scallions for brightness.
- Great to prepare ahead and freeze before frying.
- Serve with sweet and sour or duck sauce for dipping.
Nutrition
- Serving Size: 1 piece
- Calories: 90
- Sugar: 0g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 15mg
