Crab Rangoon Recipe
Crispy, creamy, and downright addictive, this crab rangoon recipe gives you everything you love about takeout appetizers—right in your own kitchen. With a handful of simple ingredients and a few pro tips, you can make golden brown wontons filled with savory crab cream cheese that will impress family and friends.
Ingredients
- For the Filling
- 8 oz cream cheese softened (room temperature is best so it mixes easily)
- 1 cup imitation crab finely chopped (or substitute with real crab for extra flavor)
- 2 green onions finely sliced
- 1 teaspoon soy sauce
- ½ teaspoon garlic powder
- Pinch of salt and pepper
- For the Wrapping & Frying
- 1 package wonton wrappers about 40 pieces, usually found in grocery stores near the tofu
- Small bowl of water to seal wrappers
- Vegetable oil for frying (about 4 cups, enough for a deep pot or skillet)
Instructions
- Make the filling (5 minutes): In a medium bowl, mix softened cream cheese, chopped crab, green onions, soy sauce, garlic powder, salt, and pepper until smooth and well combined.
- Prepare wonton wrappers (5 minutes): Lay several wrappers on a clean surface. Keep extras under a damp towel.
- Fill and fold (15 minutes): Place about 1 teaspoon of filling in the center of each wrapper. Dip your finger in water and wet the edges. Fold into triangles or pinch corners together to form little “purses.” Press tightly so they don’t open while frying.
- Heat oil (5 minutes): In a deep pot or skillet, heat vegetable oil to 350°F (175°C). Test by dropping in a scrap wrapper—it should sizzle immediately.
- Fry (2–3 minutes per batch): Fry 4–6 rangoons at a time, turning occasionally, until golden brown and crispy. Remove with a slotted spoon and drain on a paper towel–lined plate.
- Serve (immediately): Enjoy hot with dipping sauces like sweet-and-sour, duck sauce, or spicy sriracha mayo.
Notes
- Don’t overfill the wonton wrappers; they’ll burst open while frying.
- Seal edges firmly with water to prevent leaks.
- Fry in small batches to keep oil temperature stable.
- Keep unused wrappers covered with a damp towel so they don’t dry out.
- For a lighter version, bake or air fry instead of deep frying.
- Freeze uncooked rangoons for quick appetizers anytime.