If you’ve ever dipped a golden, crunchy wonton into sweet chili sauce and bitten into a warm, creamy center, you already know why Crab Rangoon is one of the most beloved appetizers around. These addictive little bites, a staple in many Asian-American restaurants, blend smooth cream cheese, sweet crab meat, and savory seasonings inside a crispy wonton shell. And the best part? You don’t have to wait for takeout night—you can make them at home in under 30 minutes!
Whether you’re planning a party, a game-day spread, or just craving a fun kitchen project, homemade Crab Rangoon is the kind of snack that disappears fast and satisfies every time.
Why You’ll Love This Crab Rangoon Recipe
- Quick & Easy – Ready in about 25 minutes from start to finish.
- Simple Ingredients – All pantry-friendly or easy to find.
- Deliciously Addictive – Crispy outside, creamy inside, bursting with flavor.
- Party Favorite – Perfect appetizer for gatherings or celebrations.
- Freezer Friendly – Make ahead and fry when ready to serve.
Ingredients (Serves 6)
- 8 oz crab meat (or imitation crab, chopped)
- 8 oz cream cheese, softened
- 1 tsp Worcestershire sauce
- ½ tsp garlic powder
- 3 tbsp green onions, thinly sliced (plus more for garnish)
- About 20 wonton wrappers
- 1 egg, beaten (for sealing)
- Oil for frying (vegetable or canola)
- Sweet chili sauce, soy sauce, or your favorite dipping sauce
Instructions
Step 1: Make the Filling
In a mixing bowl, combine the crab meat, cream cheese, Worcestershire sauce, garlic powder, and green onions. Mix well until smooth and evenly blended.
Step 2: Fill the Wontons
Lay out a wonton wrapper on a clean, dry surface. Place about 2 teaspoons of filling in the center. Avoid overfilling to prevent bursting.
Step 3: Seal the Edges
Using a pastry brush (or your finger), lightly brush the edges with the beaten egg. Bring two opposite corners together and pinch. Then bring the remaining two corners up, forming a star or purse shape. Press all edges to seal tightly.
Step 4: Repeat
Continue filling and folding the remaining wrappers until all of your mixture is used up.
Step 5: Heat the Oil
In a deep skillet or saucepan, heat about 4 inches of oil to 350°F (175°C). Maintain the temperature to ensure even cooking.
Step 6: Fry the Rangoon
Fry in batches—5 to 6 at a time—to avoid crowding. Cook for 3 to 5 minutes, turning occasionally, until golden brown and crispy.
Step 7: Drain & Serve
Transfer fried wontons to a paper towel-lined plate to drain excess oil. Garnish with extra green onions and serve hot with your favorite dipping sauce.
Serving Suggestions
- Appetizer Platter: Pair with egg rolls, dumplings, or spring rolls.
- Dipping Sauce Ideas: Try sweet chili sauce, soy sauce, Thai peanut sauce, or even honey mustard.
- Cocktail Pairing: Serve with sake, a crisp white wine, or a sparkling mocktail.
Make-Ahead, Storage & Freezing Tips
- Make Ahead: Assemble and refrigerate uncooked Crab Rangoon for up to 8 hours.
- Freezing: Lay assembled Rangoon on a baking sheet, freeze until solid, then transfer to a freezer bag for up to 2 months. Fry straight from frozen—just add 1 extra minute to the cook time.
- Reheat Leftovers: Reheat in an air fryer or oven to retain crispiness. Avoid microwaving if possible.
Tips for Perfect Crab Rangoon
- Seal Carefully: Press the edges tightly and remove air pockets to prevent leaking.
- Don’t Overcrowd: Fry in small batches for even cooking and crispness.
- Oil Temperature Matters: Use a thermometer to keep oil at 350°F for perfect golden results.
- Use Real or Imitation Crab: Both work! Real crab gives a sweeter, fresher flavor; imitation is budget-friendly and still tasty.
Variations to Try
- Baked Crab Rangoon: Lightly spray assembled Rangoon with oil and bake at 375°F for 12–15 minutes.
- Air Fryer Version: Air fry at 375°F for 8–10 minutes, turning halfway through.
- Spicy Twist: Add a dash of sriracha or a pinch of cayenne to the filling.
- Vegan Option: Use vegan cream cheese and heart of palm in place of crab.
Final Thoughts
Homemade Crab Rangoon brings the magic of your favorite restaurant appetizer right to your kitchen. Crispy, creamy, and packed with flavor, they’re easy to make and even easier to love. Once you master this recipe, you’ll find yourself making it for parties, holidays, or even just a special movie night snack.
Try it once—and you’ll never go back to frozen or takeout again!
Crab Rangoon
Ingredients
- 8 oz crab meat or imitation crab, chopped
- 8 oz cream cheese softened
- 1 tsp Worcestershire sauce
- ½ tsp garlic powder
- 3 tbsp green onions thinly sliced (plus more for garnish)
- About 20 wonton wrappers
- 1 egg beaten (for sealing)
- Oil for frying vegetable or canola
- Sweet chili sauce soy sauce, or your favorite dipping sauce
Instructions
Step 1: Make the Filling
- In a mixing bowl, combine the crab meat, cream cheese, Worcestershire sauce, garlic powder, and green onions. Mix well until smooth and evenly blended.
Step 2: Fill the Wontons
- Lay out a wonton wrapper on a clean, dry surface. Place about 2 teaspoons of filling in the center. Avoid overfilling to prevent bursting.
Step 3: Seal the Edges
- Using a pastry brush (or your finger), lightly brush the edges with the beaten egg. Bring two opposite corners together and pinch. Then bring the remaining two corners up, forming a star or purse shape. Press all edges to seal tightly.
Step 4: Repeat
- Continue filling and folding the remaining wrappers until all of your mixture is used up.
Step 5: Heat the Oil
- In a deep skillet or saucepan, heat about 4 inches of oil to 350°F (175°C). Maintain the temperature to ensure even cooking.
Step 6: Fry the Rangoon
- Fry in batches—5 to 6 at a time—to avoid crowding. Cook for 3 to 5 minutes, turning occasionally, until golden brown and crispy.
Step 7: Drain & Serve
- Transfer fried wontons to a paper towel-lined plate to drain excess oil. Garnish with extra green onions and serve hot with your favorite dipping sauce.
Leave a Comment