This crab rangoon recipe features real crab meat, cream cheese, and flavorful seasonings wrapped in wonton wrappers and cooked to crispy, golden perfection. Whether you bake or fry them, these crab rangoons turn out like restaurant quality, offering a deliciously creamy and savory bite every time!
One day, I ordered crab rangoon at a restaurant, and I’ve been hooked ever since. Who can resist crispy wontons filled with cream cheese and crab? This popular dish from American Chinese restaurants is relatively easy to make at home. Now that I’ve mastered the recipe, I can skip the takeout, and my family loves my homemade version just as much!
Table of Contents
Crab Rangoon Ingredients
To make crab rangoon, you’ll need the following ingredients: crab, cream cheese, Worcestershire sauce, garlic powder, green onions, wonton wrappers, an egg (for sealing), and oil (for frying).
How Do You Make Crab Rangoon?
To make crab rangoon, combine crab, cream cheese, Worcestershire sauce, garlic powder, and green onions. Place about two teaspoons of this mixture in the center of a wonton wrapper. Brush the edges with egg and fold the corners to form a packet, pinching the top to seal. Repeat for the rest of the wrappers. Heat oil to 350°F and fry the wontons in batches until golden brown. Transfer them to paper towels to drain excess oil before serving and enjoying.
Tips For The Perfect Crab Rangoon
I recommend using real crab meat for this recipe. I used frozen lump crab meat, but you can also find fresh crab at the seafood counter in most grocery stores. Alternatively, finely chopped imitation crab works if you prefer.
You can fold the wontons into various shapes. I like to pinch them into little squares because it’s easy, looks great, and holds a lot of filling. Cover the unused wrappers with a damp paper towel to prevent them from drying out.
When frying, use a spider strainer or slotted spoon to place the wontons and carefully remove them from the oil. It’s essential to use a thermometer to maintain the oil temperature between 350-375°F. If the oil is too hot, the wontons can burn; if it is too cold, they’ll absorb excess oil, becoming greasy.
For the best texture, enjoy the wontons fresh. If you have leftovers, reheat them in a toaster oven to restore their crispiness.
Recipe FAQs
What are crab rangoons made of?
Crab rangoon is made from wonton wrappers filled with crab (natural or imitation), cream cheese, garlic powder, green onions, and Worcestershire sauce. The wontons are then fried or baked until golden brown and crispy, typically served with a dipping sauce for extra flavor.
Can you freeze crab rangoon?
You can freeze cooked crab rangoon in an airtight container or freezer bag for up to 2 months. To reheat, bake them in the oven at 350°F for 15-20 minutes or until warmed. Alternatively, you can use an air fryer at 350°F for about 7-9 minutes to restore their crispy texture.
Why is crab rangoon so popular?
Crab rangoons have remained nearly the same since their creation, showcasing America’s enduring love for dishes that combine deep-fried, creamy, salty, sweet, and tangy flavors in one bite. This timeless appeal highlights why they are a favorite appetizer across generations.
Are cream cheese wontons the same as Rangoon?
Both crab rangoons and cream cheese wontons are made with cream cheese wrapped in a deep-fried wonton shell. The critical difference is that crab rangoons include crab meat and additional seasonings, while cream cheese wontons are more straightforward, with fewer seasonings and no seafood.
Baked Crab Rangoon
While crab rangoon is traditionally deep-fried, you can also bake them for a lighter option. Simply place the Rangoon on a baking sheet sprayed with cooking spray and bake at 400°F for 12-15 minutes. Although they won’t be as crispy as the fried version, this method is an excellent alternative if you’re looking to reduce calories.
Flavor Variations
Dips: I enjoy serving these wontons with sweet and sour sauce, but sweet Thai chili sauce is another delicious option. You could also try dipping them in soy, plum, or oyster sauce.
Garnish: Sprinkling thinly sliced green onions on top adds a nice touch. You can also add a splash of toasted sesame oil for an extra flavor boost.
**Vegetarian Option:** For a meatless version, substitute the crab with ¼ cup of finely shredded carrots and ¼ cup of thinly sliced green onions. You can use water to brush the wonton wrappers instead of eggs while folding them.
Crab Rangoon
This crab rangoon recipe combines real crab meat, cream cheese, and seasonings. It is wrapped in wonton wrappers and cooked to crispy, golden perfection. You can either bake or fry it for a delightful, restaurant-quality finish!
Ingredients
- 8 oz crab meat or chopped imitation crab
- 8 oz cream cheese, softened
- 1 tsp Worcestershire sauce
- ½ tsp garlic powder
- 3 tbsp sliced green onions (plus extra for garnish)
- 20 wonton wrappers
- 1 beaten egg (for sealing)
- Oil for frying
- Dipping sauce for serving
Directions
Step 1: Combine the crab meat, cream cheese, Worcestershire sauce, garlic powder, and green onions in a bowl and stir until well-mixed.
Step 2: Lay a wonton wrapper on a flat surface and place two teaspoons of the crab mixture in the center. Brush the edges with beaten egg.
Step 3: Fold two opposite corners of the wonton together and pinch, then fold the remaining corners and pinch to form a packet.
Step 4: Repeat this process for the remaining wontons and crab mixture.
Step 5: Heat 4 inches of oil in a deep pan to 350°F.
Step 6: Fry 5-6 wontons at a time, turning to ensure even browning, for about 3-5 minutes.
Step 7: Place on paper towels to drain and continue with the rest of the wontons.
Step 8: Serve hot with your preferred dipping sauce and garnish with sliced green onions.
Notes
- For a baked crab rangoon, assemble the wontons as usual, then spray the tops with cooking spray. Bake at 400°F for 12-15 minutes until lightly golden brown.
- I recommend using real crab meat for this recipe. I used frozen crab meat, but fresh crab from the seafood counter is also a great option. Finely chopped imitation crab works well, too, if you prefer.
- You can fold the wontons into any shape you like. I typically pinch them into small squares—it’s easy, looks appealing, and holds a generous amount of filling.
- Using a thermometer, ensure your oil reaches the correct frying temperature. The ideal range is 350-375°F. If the oil is too hot, the wontons may burn; if it’s too cold, they can absorb excess oil, making them greasy.
conclusion
Crab Rangoon is a tasty appetizer featuring a blend of crab, cream cheese, and spices wrapped in crispy wonton shells. Whether you bake or fry them, these golden morsels are simple to prepare at home and can be paired with a range of dipping sauces. Perfect for parties or as a snack, this popular dish brings restaurant-quality flavor straight to your kitchen.