Crab Rangoon

Crab rangoon comes packed with creamy filling and fries up golden brown in just minutes. Serve it hot with your favorite dipping sauce.

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Crab rangoon makes the best crispy appetizer with a creamy, cheesy crab filling that everyone loves. You can whip these up fast using simple ingredients. Fried until golden brown, they come out crunchy outside and warm inside. Serve them hot with sweet and sour sauce for the perfect bite every time.

This crab rangoon recipe is easy to make at home—just follow the step-by-step photos and directions below. We also include pro tips and tricks to help you get it just right. Don’t miss the most frequently asked questions and answers to help make sure everything turns out perfect.

What you'll need to make these crab wontons:

• 6-ounce can of crab meat, 4 ounces when drained
• 8-ounce package of cream cheese, softened
• 2 tablespoons of green onions, sliced, plus more for garnish
• ½ teaspoon of Worcestershire sauce
• ½ teaspoon of roasted garlic paste
• 12-ounce package of square wonton wrappers; you may not use all
• ½ teaspoon of cornstarch mixed with 2 to 3 tablespoons of water to make a slurry
• Vegetable oil or shortening for frying
• Thai sweet chili sauce or sweet and sour sauce for dipping

Make your rangoon stand out by switching up the ingredients and tossing in a few fun extras! Try these easy swaps to put your own spin on the classic wontons:

• Substitute Cream Cheese: Swap in Neufchâtel cheese for a slightly lighter texture with the same creamy flavor.
• Add Green Onions: Mix chopped green onions into the filling for a fresh, mild bite that pairs perfectly with crab.
• Substitute Garlic Powder: Use minced fresh garlic instead for a stronger garlic flavor in each crispy bite.
• Add Sriracha: Stir in a little sriracha to give the filling a spicy kick that balances the creamy crab filling.
• Substitute Soy Sauce: Use tamari or hoisin sauce to change up the flavor without losing that savory punch.

Follow along with our step-by-step pictures, clear instructions, and helpful tips and tricks to make perfect crab cream cheese wontons. Don’t skip anything—each step helps you get crispy, golden wontons with creamy filling. Let’s get started and fry up something delicious!

FIRST STEP: Drain crab meat well. Then 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 wrappers at a time, lay them out on a flat surface and scoop about half to one teaspoon of crab mixture just off the center of each wrapper.

The wrappers tend to dry out, so work in small batches and 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 opposite corner of the wrapper on the other side of the filling.

Press the adjacent edges of the wrappers down around the creamy crab filling as well. 

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

FIFTH STEP: Moisten the top flap of the envelope shape and fold it down, pressing gently to seal the whole packet together.

Set the filled cream cheese wontons aside, covered loosely with a piece of plastic wrap.

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

How to Fry Crab Rangoon

SEVENTH STEP: Clip a deep-fry or candy thermometer onto a two-quart stockpot or Dutch oven.

Fill with frying oil, then turn on to medium-high heat until the oil temperature reaches 375°F.

You could also use a deep fryer instead of a stockpot.

EIGHTH STEP: Drop crab rangoon packets into the hot oil, five to six at a time. They will sink to the bottom of the pot and should quickly form bubbles around them.

Within about 30 seconds, the filled wonton will pop up to the top of the oil and will become lightly browned and bubbly.

When this happens, use a slotted spoon to remove the rangoons from the oil.

Place them onto a large plate lined with paper towels and continue frying the remaining rangoons.

NINTH STEP: To make the rangoons extra crispy and delicious, you can fry them a second time just as you did the first.

After the fried rangoons have set for about five minutes, place five to six 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 towel.

TENTH STEP: Serve warm with your favorite dipping sauce.

Crab rangoon works great any time of year and brings crispy, cheesy fun to every table. Serve it warm with dipping sauce for a quick win.

• Serve at parties or game day: These crunchy wontons make the perfect party snack because they’re easy to grab and eat fast. Pair them with BBQ little smokies or mini pepper pizzas for a winning combo.
• Make them for family dinner night: Kids and adults love crab rangoons, especially when dipped in sweet and sour sauce. Add Hoisin chicken or beef and broccoli for a fun takeout-style meal.
• Bring to holiday gatherings or potlucks: Everyone goes back for seconds when these hit the table. Try serving with sausage balls or sweet and sour meatballs for a crowd-pleasing spread.

• Crab wontons have become a reader favorite for good reason. They're fast, fun, and easy to whip up anytime. With their crispy shell and creamy filling, this snack hits the spot every time. Here’s why this recipe stands out:
• Easy to Make: Quick steps and simple ingredients make this recipe doable for any home cook.
• Fast from Start to Finish: You only need one hour, so it fits right into busy days or last-minute plans.
• Crispy and Creamy: The crunch outside and cheesy crab filling inside hit all the right notes.
• Perfect Party Food: These bite-sized treats always disappear fast at parties, game nights, and family hangouts.
• Always a Crowd Favorite: Everyone grabs more than one, and no one complains about leftovers—because there won’t be any.
• Kid-Approved: Even picky eaters go for seconds when this crab dish lands on the table.
• Foolproof Directions: Our step-by-step guide, photos, and tips help you nail it on the first try.

You’ll love how simple and satisfying this rangoon recipe turns out every single time!

Here are the top questions readers ask about making this crab rangoon recipe at home.

How do I keep crab rangoon from opening while frying?
To keep your rangoon sealed while frying, press the edges tightly and use slurry to glue each corner together.

What kind of crab should I use in crab rangoon?
Use canned lump crab meat or imitation crab, depending on what you like and have on hand.

Can I bake crab rangoon instead of frying it?
Yes, you can bake rangoon at 375°F for twelve to fifteen minutes until golden and crispy on the outside.

How hot should the oil be to fry crab rangoon?
Keep the oil at 350°F while frying. That temperature cooks the wrappers evenly without burning or undercooking.

Do I need a deep fryer to make crab rangoon?
No, you don’t need a deep fryer. A deep skillet or pot with oil works just fine.

How much filling should I use in each crab rangoon?
Use about one teaspoon of filling in each crab rangoon. Too much will cause it to burst when frying.

How do I fold crab rangoon the right way?
Fold rangoon by pinching the corners together into a pouch shape, then seal tightly with slurry to keep it closed.

What’s the best dipping sauce for crab rangoon?
The best dipping sauce for crab rangoon is sweet and sour sauce, but you can also use duck sauce or chili sauce.

Can I use a different wrapper for crab rangoon?
No, use square wonton wrappers only for crab rangoon. Egg roll wrappers are too big and don’t fry the same.

How long does it take to cook crab rangoon?
Fry each rangoon for two to three minutes until golden brown and crispy all over. Flip halfway for even cooking.

What’s the best way to serve crab rangoon at a party?
Serve on a platter with dipping sauces in the center so guests can grab and dip easily.

Should I serve crab rangoon hot or cold?
Always serve them hot and crispy. They taste best right after frying when the filling is still warm.

Can I serve crab rangoon as a main dish?
Yes, you can serve crab rangoon as a main dish by pairing it with other takeout-style recipes for a fun dinner.

Are crab rangoon good for kids’ parties?
Yes, kids love them because they’re cheesy and crunchy. Just let them cool slightly before serving.

Can I serve crab rangoon for holidays or potlucks?
Absolutely, crab rangoon works great for holidays and potlucks because everyone loves crunchy finger foods with dipping sauces.

Do I need dipping sauce when serving crab rangoon?
Yes, serve with sweet and sour or plum sauce to add extra flavor and make them even more fun.

Crab rangoon tastes best fresh, but you can still save leftovers with the right steps. Follow the directions, tips, and tricks below to make sure every crispy bite still brings that cheesy crab flavor you love.

Can I make crab rangoon ahead of time?
Yes, you can prep your rangoon a few hours ahead. Keep them covered in the fridge until you're ready to fry.

What's the best way to store leftover crab rangoon?
Store leftovers in an airtight container in the fridge. Eat them within two days for the best crunch.

Can I freeze crab rangoon before cooking them?
Yes, freeze uncooked crab rangoon in a single layer on a tray. Once frozen, transfer them to a sealed freezer bag.

Is it okay to freeze cooked crab rangoon?
Yes, freeze cooked crab rangoon once they cool completely. Store them in a freezer-safe container for up to two months.

How do I thaw frozen crab rangoon before cooking?
Let frozen crab rangoon thaw in the fridge for a few hours. Then fry as usual until golden and crispy.

What’s the best way to reheat crab rangoon?
Reheat crab rangoon in the air fryer or oven at 350°F for a few minutes until hot and crispy again.

Can I use the microwave to reheat crab rangoon?
Yes, you can use the microwave, but they won’t stay crispy. Use short bursts and eat them right away.

Crab Rangoon

Crab rangoon comes packed with creamy filling and fries up golden brown in just minutes. Serve it hot with your favorite dipping sauce.

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

5 from 35 votes

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Appetizer, Dinner

Cuisine American, Asian

Servings 40

Calories 49 kcal

Ingredients

  

1x2x3x

• 6 ounces crab meat (4 ounces when drained)
• 8 ounces cream cheese softened
• 2 tablespoons green onions sliced plus more for garnish
• ½ teaspoon Worcestershire sauce
• ½ teaspoon roasted garlic paste
• 12 ounces wonton wrappers you may not use all
• ½ teaspoon cornstarch mixed with 2 to 3 tablespoons 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, Worcestershire 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

• Make sure your cream cheese is at room temperature so that you don’t have lumps in your crab and cream cheese mixture
• The oil temperature needs to be maintained at 375°F. The filling ingredients do not need to be cooked, so we’re really just heating the filling and frying the wonton wrapper.

Nutrition

Calories: 49kcal | Carbohydrates: 5g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 103mg | Potassium: 25mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 81IU | Vitamin C: 0.4mg | Calcium: 12mg | Iron: 0.3mg

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