Why You’ll Love This Recipe
Homemade Crab Rangoon is a crispy, creamy appetizer made with a delicious blend of crab meat and cream cheese wrapped in a crunchy wonton shell. Popular in American Chinese cuisine, these golden pockets are perfect for parties, game nights, or anytime you crave a savory snack with a satisfying crunch.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
cream cheese (softened)imitation or real crab meat (finely chopped)garlic powderWorcestershire saucesoy saucescallions (finely sliced)wonton wrappersvegetable oil (for frying)egg (for sealing)
directions
In a bowl, combine softened cream cheese, chopped crab meat, garlic powder, Worcestershire sauce, soy sauce, and sliced scallions. Mix until well blended.
Place a small spoonful of the filling in the center of a wonton wrapper.
Brush the edges of the wrapper with a beaten egg to help seal.
Fold the wrapper into a triangle or bring the corners together to form a star shape, pressing tightly to seal and remove air pockets.
Heat vegetable oil in a deep pan or fryer to 350°F (175°C).
Fry the wontons in batches for 2-3 minutes, or until golden brown and crispy.
Remove and drain on paper towels.
Serve hot with sweet and sour sauce or duck sauce.
Servings and timing
This recipe yields about 24 pieces.Preparation time: 20 minutesFrying time: 10 minutesTotal time: 30 minutes
Variations
Add a dash of sriracha or chili flakes to the filling for a spicy kick.
Use lump crab meat for a more authentic seafood flavor.
Try baking or air-frying instead of deep frying for a lighter version.
Add a pinch of sugar to balance the savory flavor.
storage/reheating
Store leftovers in an airtight container in the fridge for up to 3 days.Reheat in an air fryer or oven at 375°F for 5-6 minutes to restore crispiness.Avoid microwaving to prevent sogginess.
FAQs
What type of crab meat works best?
Imitation crab is common, but real crab meat offers a richer flavor.
Can I make these ahead of time?
Yes, assemble and freeze them before frying. Fry from frozen, adding 1-2 minutes to the cook time.
Can I bake Crab Rangoon instead of frying?
Yes, brush with oil and bake at 400°F for 12-15 minutes until golden.
How do I prevent them from bursting while frying?
Ensure they’re tightly sealed and don’t overfill the wrappers.
Are Crab Rangoon gluten-free?
Not usually—wonton wrappers typically contain wheat. Use gluten-free wrappers if needed.
Can I use canned crab?
Yes, but drain it well to avoid excess moisture.
Can I use an air fryer?
Absolutely. Air fry at 375°F for 8-10 minutes, flipping halfway.
What dipping sauces go well?
Sweet and sour, duck sauce, or even a spicy mayo are great choices.
Can I freeze cooked Crab Rangoon?
Yes, but texture may suffer slightly. Reheat in an oven or air fryer for best results.
Do they taste fishy?
No, the cream cheese balances the crab flavor for a mild, creamy taste.
Conclusion
Homemade Crab Rangoon brings together creamy, savory filling and crispy shells for a snack that’s both indulgent and crowd-pleasing. Whether fried, baked, or air-fried, these golden bites are sure to be a hit every time you serve them.
Print
Homemade Crab Rangoon
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 20-25 pieces
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Description
Homemade Crab Rangoon are crispy wontons filled with a creamy mixture of crab meat, cream cheese, and seasonings, perfect as an appetizer or party snack.
Ingredients
- 8 oz cream cheese, softened
- 6 oz lump crab meat (or imitation crab), chopped
- 2 green onions, finely chopped
- 1 garlic clove, minced
- 1 tsp Worcestershire sauce
- 1/2 tsp soy sauce
- 1/4 tsp ground black pepper
- 20–25 wonton wrappers
- 1 egg, beaten (for sealing)
- Oil for frying
Instructions
- In a medium bowl, combine cream cheese, crab meat, green onions, garlic, Worcestershire sauce, soy sauce, and black pepper. Mix until well combined.
- Place a wonton wrapper on a clean surface. Add about 1 teaspoon of the filling to the center.
- Brush the edges of the wrapper with beaten egg. Fold the wrapper into a triangle or bring corners together to form a traditional Rangoon shape, pressing edges to seal.
- Repeat with remaining wrappers and filling.
- Heat oil in a deep pan to 350°F (175°C). Fry the wontons in batches until golden brown and crispy, about 2-3 minutes per batch.
- Remove and drain on paper towels. Serve warm with sweet and sour sauce or your favorite dip.
Notes
- Use real crab meat for best flavor, but imitation works in a pinch.
- Make sure oil is hot enough to avoid greasy wontons.
- Can be baked or air-fried for a healthier option.