Crab Rangoon

This Crab Rangoon recipe is an easy party appetizer and crowd-pleaser. Crunch through the crispy exterior and savor the smooth cream cheese filling.

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Crab Rangoon is an easy party appetizer and a crowd-pleaser. Impress your friends with these homemade crab Rangoon's. Crunch through the crispy exterior and savor the smooth cream cheese filling.

Instead of ordering take-out, try your hand at this classic appetizer found at your favorite Chinese restaurants. Crab and cream cheese Rangoon's are easier than you’d think! If you're worried about learning how to fold crab Rangoon, then don’t let the folded wonton wrappers intimidate you!

In fact, the key to making the best Rangoon is to double fry them. Even though this recipe is for fried crab Rangoon, you can bake them instead if you prefer. Bake at 350 degrees for 15-18 minutes on an ungreased baking sheet.

Crab Rangoon Ingredients

• Crab meat
• Cream cheese
• Green onions
• Worcestershire sauce
• Roasted garlic paste
• Wonton wrappers
• Cornstarch
• Water
• Vegetable oil or shortening
• Sweet Thai chili sauce or sweet and sour sauce

This crab and cream cheese wonton filling is flavored with spices and seasonings. These delicious appetizers are the perfect starter for chicken fried rice or lo mein. 

The flavorful Rangoon's taste great on their own or coupled with the suggested sweet Thai chili sauce or sweet and sour sauce. Soy or duck sauce also complements them well.

Whatever you serve the Rangoon's with, make sure you fold and seal them well. If the filling leaks out during the frying process, it can splatter which could be dangerous.

The folding method in this recipe creates an envelope-like packet. You can also fold them diagonally in a triangle or fold the sides in.

How to Make Crab Rangoon

FIRST STEP: Drain crab meat well. In a small mixing bowl, stir together drained crab meat, cream cheese, green onions, Worcestershire sauce, and garlic paste.

SECOND STEP: Working with a few wonton wrappers at a time, lay them out and scoop about ½-1 teaspoon of crab mixture just off-center on the wrapper (the wrappers dry out so keep the remaining wrappers protected in a plastic bag or plastic wrap). 

THIRD STEP: Place a little dab of the cornstarch slurry on the corner closest to the filling. Fold the corner over the filling and press it down onto the wrapper on the other side of the filling. Press the adjacent edges down around the filling as well.  

FOURTH STEP: Fold the two sides in toward the center, dabbing a bit more slurry to help seal the edges, forming an “open envelope” shape.

FIFTH STEP: Moisten the top “flap of the envelope” and fold it down, pressing gently to seal the whole packet together. Set aside, covered loosely with a piece of plastic wrap.

PRO TIP: Covering the prepared Rangoons with a piece of plastic wrap or placing them in a plastic bag will help to keep them from drying out before they are deep fried.

SIXTH STEP: Continue filling and folding the wonton wrappers until you have used all of the filling,

SEVENTH STEP: Clip a deep-fry or candy thermometer onto a 2 Quart stockpot or Dutch oven. Fill with frying oil and heat on high until the oil temperature reaches 375°F. 

EIGHTH STEP: Drop crab rangoon packets into the oil, 5-6 at a time. They will sink to the bottom of the pot and should quickly form bubbles around them. Within about 30 seconds, the rangoons will pop up to the top of the oil and will become lightly browned and bubbly. Use a slotted spoon to remove the rangoons from the oil. Place them onto a plate lined with paper towels and continue frying the remaining rangoons.

NINTH STEP: To make the rangoons extra crispy and delicious, you will fry them a second time just as you did the first. After the fried rangoons have set for about five minutes, place 5-6 at a time back into the frying oil. Fry for about 30 seconds until rangoons are golden brown. Remove to a separate plate lined with paper towels.  

TENTH STEP: Serve warm with your favorite dipping sauce.

Cooking Tips 

The cornstarch slurry for sealing the wonton wrappers works better than plain water or an egg wash.  You could also mix just a bit of flour with water to make a slurry.

The oil temperature needs to be maintained at 375°F.  The crab rangoon ingredients do not need to be cooked, per se, so we’re really just heating the filling and frying the wonton wrapper.  

Double frying really makes for a nice crisp Rangoon that stays crunchy long after it has cooled.

Storing this Recipe 

IN THE FRIDGE: Fried crab rangoons should be eaten the same day. If you do refrigerate them, they can become soggy and a bit chewy. They will keep for up to 3 days in the fridge if you choose to refrigerate them.

IN THE FREEZER: You can form the rangoons and freeze them in an airtight container for up to 1 month. Cook frozen rangoons by dropping them straight into heated cooking oil (no need to thaw first).

Crab Rangoon

This Crab Rangoon recipe is an easy party appetizer and crowd-pleaser. Crunch through the crispy exterior and savor the smooth cream cheese filling.

Did you try this recipe?Let our readers know how it turned out by Leaving a Review!

5 from 31 votes

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Appetizer

Cuisine Asian

Servings 40

Calories 48 kcal

Ingredients

  

1x2x3x

• 6 oz can crab meat (4 oz when drained)
• 8 oz package cream cheese (softened)
• 2 tbsp green onions (sliced plus more for garnish)
• ½ tsp Worchestire sauce
• ½ tsp roasted garlic paste
• 12 oz package wonton wrappers (you may not use all)
• ½ tsp cornstarch (mixed with 2 to 3 tbsp of water (slurry))
• vegetable oil or shortening (for frying)
• sweet thai chili sauce or sweet and sour sauce (for dipping)

DIRECTIONS

 

• Drain crab meat well. In a small mixing bowl stir together drained crab meat, cream cheese, green onions, Worchestire sauce, and garlic paste.
• Working with a few wonton wrappers at a time, lay them out and scoop about ½ to 1 teaspoon of crab mixture just off center on the wrapper. The wrappers dry out so keep the remaining wrappers protected in a plastic bag or plastic wrap.
• Place a little dab of the cornstarch slurry on the corner closest to the filling. Fold the corner over the filling and press it down onto the wrapper on the other side of the filling. Press the adjacent edges down around the filling as well.
• Fold the two sides in toward the center, dabbing a bit more slurry to help seal the edges, forming an “open envelope” shape.
• Moisten the top “flap of the envelope” and fold it down, pressing gently to seal the whole packet together. Set aside, covered loosely with a piece of plastic wrap.
• Continue filling and folding the wonton wrappers until you have used all of the filling.
• Clip a deep fry or candy thermometer on to a 2 Quart stockpot or Dutch oven. Fill with frying oil and heat on high until oil temperature reaches 375°F.
• Drop crab rangoon packets into the oil, 5 to 6 at a time. They will sink to the bottom of the pot and should quickly form bubbles around them. Within about 30 seconds, the rangoons will pop up to the top of the oil and will become lightly browned and bubbly. Use a slotted spoon to remove the rangoons from the oil. Place them onto a plate lined with paper towels and continue frying the remaining rangoons.
• To make the rangoons extra crispy and delicious, you will fry them a second time just as you did the first. After the fried rangoons have set for about five minutes, place 5 to 6 at a time back into the frying oil. Fry for about 30 seconds until rangoons are golden brown. Remove to a separate plate lined with paper towels.
• Serve warm with your favorite dipping sauce.

Notes

The cornstarch slurry for sealing the wonton wrappers works better than plain water or an egg wash. You could also mix just a bit of flour with water to make a slurry.

The oil temperature needs to be maintained at 375°F. The crab Rangoon ingredients do not need to be cooked, per se, so we’re really just heating the filling and frying the wonton wrapper.

Double frying really makes for a nice crisp Rangoon that stays crunchy long after it has cooled.

Nutrition

Calories: 48kcal | Carbohydrates: 5g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 84mg | Potassium: 27mg | Fiber: 1g | Sugar: 1g | Vitamin A: 80IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg

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