Crab Rangoons Recipe

crab rangoon on a plate with dipping sauce

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!

Course Appetizer

Cuisine Asian

Keyword Crab Rangoon, wonton

Prep Time 30

Cook Time 20

Servings

Calories 215kcal

Author Katie Cooksey

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