One of the most popular Chinese takeout appetizers is Crab Rangoon. They are crispy fried with a decadent crab and cream cheese filling. Now you can easily make them at home anytime and they are just as good homemade!
Easy Crab Rangoon Recipe
Whenever we order Chinese restaurant food, crab rangoons are ALWAYS a must-have. It’s a family favorite. They are deep-fried golden brown with a warm and creamy crab filling. They are deliciously addictive. Eating out as a family can get expensive, so I thought I would try to recreate them myself. It turns out that it is one of the easiest appetizers that I’ve ever made. Apart from frying, there isn’t any other cooking involved. I even make them on weeknights if we are feeling Chinese food!
I promise when I tell you that these are some of the tastiest homemade crab rangoons I’ve ever had. It took a little tweaking to get the flavors the way I like but now I love to make them just to snack on! Pair them with Homemade Sweet and Sour Sauce and you have a homerun. I also like to enjoy them with duck sauce, soy sauce, or without dipping at all.
What You’ll Need
There are only a few ingredients needed for this crab rangoon recipe. Sometimes I like to double the batch and freeze the extras for when the craving strikes again.
- Cream Cheese: This must be softened before mixing the filling.
- Crab Meat: You can use real crab meat or chopped imitation crab meat.
- Worcestershire Sauce
- Garlic Powder
- Green Onions: Chop up extra for a garnish.
- Wonton Wrappers: You can find these in most grocery stores in the produce section near Asian foods and salad dressings. Sometimes, they are also found in the freezer section as well.
How to Make Crab Rangoon
Making homemade crab rangoons is much easier than you think! It is a pretty quick process, as all you are doing is making the filling, adding it to the wontons, and then deep frying.
- Step 1: Prep Frying Oil. In a large pot, add 1 inch of oil. Preheat the oil to 350 degrees F over medium heat. Use a thermometer to check the temperature before cooking.
- Step 2: Make Crab Mixture. Mix cream cheese, lump crab meat, Worcestershire sauce, garlic powder, green onions, and salt in a small bowl.
- Step 3: Fill Wontons. Lay out the wonton wrappers 3 at a time. Scoop about 2 tsp of filling for each wrapper and place it in the middle. Wet your fingers with a little water and dab the edges of the wonton wrapper.
- Step 4: Fold Wontons. Fold each one into a triangle. Wet the tips of the triangle and pull inward. Repeat the process until you use all of the filling.
- Step 5: Fry. Drop 3-4 crab rangoons into the hot oil with a slotted spoon and fry for 2-3 minutes total time. They should be golden and crispy on the outside. Repeat this for all of the rangoons.
- Step 6: Drain. Place the fried crab rangoons on a paper towel-lined plate to drain any excess oil.
- Step 7: Serve. Enjoy with Sweet and Sour Sauce or your favorite dipping sauce.
Baked Crab Rangoon
- Preheat oven to 375 degrees. Spray a baking sheet with nonstick cooking spray.
- Place the wontons in a single layer and coat with a light layer of cooking spray.
- Bake for about 10-12 minutes. Remove them from the oven when they are crisp and golden brown.
Tips and Tricks For Cream Cheese Wontons
- Make sure to seal the edges of the wonton wrappers well. If any filling leaks out, it will splatter which is dangerous.
- Store leftovers in a resealable bag in the refrigerator for up to 4 days.
- Place in a freezer bag and freeze for up to 1 month.
- Add salt to taste. I find a pinch or 2 is plenty for the filling.
- Chop extra green onions to sprinkle over the top of the finished crab rangoons if you desire. It’s optional but adds freshness and extra crunch!
More Chinese Takeout Recipes
- Chinese Spare Ribs
- Crockpot Sweet and Sour Pork
- Easy Chicken Fried Rice
- Instant Pot Orange Chicken
- Preheat 1 inch of oil to 355°F over medium heat.
- In a small bowl, gently combine crab meat, cream cheese, green onion, Worcestershire sauce, salt (to taste) and garlic powder.
- Layout 3 wonton wrappers at a time. Place 2 teaspoons of the filling in the center of each. Dab the edges with water and fold the two opposite corners together to form a triangle. Wet the tips of the triangle and fold inward. Continue until all of your filling is used up.
- Drop the wontons into the hot oil for 2-3 minutes or until brown and crispy. Drain on paper towels.
- Serve with dipping sauce.