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Crab Rangoon Recipe
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If you’re here for the best Crab Rangoon recipe, this one is a winner. These come out perfectly golden, crispy, creamy, and flavorful every single time. After much trial and error, I’ve nailed down both the flavor and the method, giving you lots of pro tips along the way. My version is loaded with crab, balanced with just the right amount of green onion, and tastes way better than any takeout. You’re going to want this recipe saved, printed, tattooed? HA, ok too far. But it really is that good.
Ingredient Notes + Variations
This crab rangoon recipe is built on a creamy, well-seasoned filling wrapped in crispy wonton wrappers and fried (or air-fried) until golden. Here are a couple ingredients to note:
- Cream cheese – Plan ahead and make sure it’s softened for best results.
- Crab meat – Real or imitation works, but make sure it’s very well-drained. Shred or chop if needed.
- Wonton wrappers – Found in the refrigerated section. Keep them covered with a damp towel while working.
- Cream cheese, crab and soy sauce are all very salty, so this recipe does not call for any additional salt.
How to make Crab Rangoons
For full recipe details, including an ingredient list and measurements, see the printable recipe card down below. For full recipe details, including ingredients needed and measurements, see the printable recipe card down below.
Step 1: Make the Filling
combine all ingredients into a bowl
stir to mix well
Pro Tip: I highly recommend allowing a couple hours for the cream cheese mixture to marry flavors in the fridge.
2. Preheat Frying Oil + Prep Work Surface
In a deep fryer or dutch oven, begin heating your frying oil to 350° F. How much oil you need depends on how deep your fryer or dutch oven is, so adjust accordingly.
Pull out wonton wrappers and fill a small bowl with water for your work surface.
3. Fill Wontons
place 2 tsp of crab filling on each wonton, wet the edges of the wonton paper with your fingers
press the corners together into a pyramid shape, and press out any air bubbles.
Pro Tip: Keep a damp towel over the remaining wontons in waiting to prevent them from drying out.
4. How to Fold Crab Rangoon Wontons
bring in the corners towards each other pressing against the filling only
Take the other opposite corners and do the same, press out any air bubbles
Keep pressing your way to the tops, sealing all edges and the top
Pro Tip: Air bubbles are your enemy here! They will cause your rangoons to burst and lose all the filling so take your time here and be diligent.
5. Fry Until Golden
set aside until you have filled + closed all wontons
fry in small batches for 2-3 minutes
remove when golden brown to a paper towel lined rack
Pro Tip: You can air fry these by spraying with baking spray and air frying at 400° F for 3-4 minutes or until golden brown.
Tips for Success
- Use a wire rack to keep them crispy after frying.
- Don’t skip draining the crab. Excess liquid ruins the texture.
- Press out every bit of air when sealing to avoid leaks.
- Fry in small batches to keep your oil temp consistent.
- Refrigerate the filling ahead of time. It helps with scooping and shaping.
Crab Rangoons Recipe
Crab Rangoons are a popular take-out appetizer that are just as easy to make at home and taste even better! Crab, cream cheese, onion and seasonings are fried in a wonton wrapper until crispy. Add this to your next party menu!
Ingredients
- oil for frying (peanut, canola, avocado, etc. – amount depends on how deep the pot you're using is)
- 32 wonton wrappers
- 8 oz cream cheese softened
- 8 oz crab meat drained VERY WELL (or imitation crab, shredded)
- 1/2 cup green onion finely diced
- 1 clove garlic minced
- 1/2 tsp soy sauce
- 1/2 tsp sesame oil
- 1/4 tsp pepper freshly ground
Instructions
- In a small bowl, combine cream cheese, crab, green onion, garlic, soy sauce, sesame oil and pepper and stir to combine well.
- Cover and refrigerate for at least 2 hours to allow flavors to marry. (This is optional, but highly recommended if you have the time.)
- In a deep fryer or dutch oven, begin heating your frying oil to 350° F.
- Pull out wonton wrappers and fill a small bowl with water for your work surface.
- Working in small batches of 2 or 3 wontons, place fingers in water and wet each wonton on one side, keeping a damp towel over the remaining wontons in waiting to prevent them from drying out.
- Using a 2 tsp scoop, place a scoop of the crab filling in the center of each wonton.
- To fold the wonton into a crab rangoon "pyramid" shape, carefully bring in the opposite corners towards each other pressing against the filling only. Don't let the tops meet yet. Take the other opposite corners and do the same, gently pressing the dough along the side seams starting from the bottom, while also being sure to press out any air bubbles. Keep pressing your way to to the tops, sealing all edges and the top. There should be no air bubbles and all seams should have met and sealed during this process. Air bubbles are your enemy here! They will cause your rangoons to burst and lose all the filling so take your time here and be diligent.
- Set aside until you have all wontons filled and formed, covered with a damp towel.
- Place wontons in fryer in small batches so as to not overcrowd. Fry for 2-3 minutes, flipping around with a utensil to ensure even browning.
- Remove when golden brown to a rack to drain. Serve hot.
- Alternatively, you can air fry these by spraying with baking spray and air frying at 400° F for 3-4 minutes or until golden brown.
Video
Notes
Cream cheese, crab and soy sauce are all very salt, so this recipe does not call for any additional salt.
Storing Crab Wontons
Store any leftovers in an airtight container in the fridge for up to 3 days. To Reheat – Place on a baking sheet and bake in a preheated 350° F oven for 10-15 minutes, or until heated through and crispy. Reheating in the air fryer would also be a good option. To Freeze – Place them on a baking sheet, in a single layer and into the freezer for 1 hour. After they are frozen, they can be stored in an airtight, freezer-safe bag or container for up to 3 months in the freezer.Nutrition
Serving: 1gCalories: 215kcalCarbohydrates: 20gProtein: 10gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 43mgSodium: 520mgPotassium: 140mgFiber: 1gSugar: 1gVitamin A: 454IUVitamin C: 3mgCalcium: 60mgIron: 1mg
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What to Serve with Crab Rangoons
Sweet and sour sauce and sweet chili sauce are the natural dipping sauces for the rangoon, but you can also dip into gyoza sauce, if desired. Crab rangoon is best served with your favorite Chinese or other Asian-inspired entree. Here are a few ideas for what to serve with crab rangoon:
- Chow Mein Noodles Recipe – 15 minute recipe! Fast, flavorful noodles tossed with veggies and the perfect sauce.
- Orange Chicken – Crispy bites of chicken coated in a sweet, sticky orange glaze.
- Beef and Broccoli – Tender beef and crisp broccoli in a rich, garlicky sauce.
- Korean Chicken Thighs – Juicy marinated thighs are grilled to perfection. This is a crowd favorite.
- Kung Pao Chicken – Saucy chicken loaded with peanuts and crunchy veggies.
- Sushi Bake – Creamy, layered sushi casserole that’s easy to serve and impossible to stop eating.
If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.
This sounds like a wonderful recipe I haven’t made it yet but I’m getting the ingredients to do so! I’ll let you know how they turned out.