Why You’ll Love This Recipe

Crab Rangoon offers a delicious combination of crispy outside and rich, savory filling inside. They’re easy to make at home with just a few ingredients, and perfect for impressing guests or enjoying as a tasty treat. Crispy, creamy, and packed with flavor, they’re always a hit.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Imitation crab meat or real crab (finely chopped)

  • Cream cheese (softened)

  • Green onions (finely chopped)

  • Garlic powder

  • Worcestershire sauce

  • Soy sauce

  • Wonton wrappers

  • Vegetable oil (for frying)

Directions

  1. In a bowl, mix crab meat, cream cheese, green onions, garlic powder, Worcestershire sauce, and soy sauce until well combined.

  2. Place a small spoonful of filling in the center of each wonton wrapper.

  3. Moisten edges with water, fold wrappers into triangles or purses, and press edges to seal tightly.

  4. Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).

  5. Fry crab rangoons in batches until golden brown and crispy, about 2-3 minutes.

  6. Drain on paper towels and serve warm with sweet and sour sauce or soy sauce.

Servings and Timing

  • Servings: About 24 pieces

  • Prep Time: 20 minutes

  • Cook Time: 10 minutes

Variations

  • Bake instead of fry for a lighter version.

  • Add a pinch of sugar or chili flakes to the filling for sweetness or heat.

  • Use real crab for a more authentic taste.

  • Serve with spicy mayo or plum sauce as dipping options.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer for best crispness.

FAQs

Can I freeze crab rangoons?

Yes, freeze uncooked, sealed crab rangoons on a baking sheet, then transfer to a freezer bag. Fry or bake from frozen.

Can I use cream cheese alternatives?

Yes, vegan cream cheese works for a dairy-free option.

How do I prevent wontons from opening during frying?

Seal edges well with water and avoid overfilling.

Can I bake crab rangoons?

Yes, bake at 400°F (200°C) for 15-20 minutes until crispy.

What dipping sauce pairs best?

Sweet and sour sauce, soy sauce, or spicy mayo.

Can I make crab rangoons without crab?

Yes, use finely chopped cooked chicken or tofu.

Are crab rangoons gluten-free?

No, wonton wrappers contain gluten; use gluten-free wrappers if needed.

How do I store leftover crab rangoons?

In an airtight container in the fridge, best eaten within 2 days.

Can I add herbs to the filling?

Yes, parsley or chives add fresh flavor.

How long do crab rangoons last?

Best fresh, but refrigerated leftovers last 1-2 days.

Conclusion

Crab Rangoon are crispy, creamy, and savory appetizers that are easy to make and always a crowd favorite. Whether fried or baked, these tasty treats bring delicious flavor and crunch to any occasion.


Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Crab Rangoon

Crab Rangoon

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Alice
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 24 pieces
  • Category: Appetizer
  • Method: Frying
  • Cuisine: American
  • Diet: Gluten Free

Description

Crab Rangoon are crispy, golden wontons filled with a creamy mixture of crab meat and cream cheese. Popular at American Chinese restaurants, these bite-sized appetizers are perfect for parties, appetizers, or casual snacking, offering a delicious contrast of crunchy exterior and rich filling.


Ingredients

  • 8 oz imitation crab meat or real crab, finely chopped

  • 8 oz cream cheese, softened

  • 2 green onions, finely chopped

  • 1 tsp garlic powder

  • 1 tsp Worcestershire sauce

  • 1 tsp soy sauce

  • About 24 wonton wrappers

  • Vegetable oil, for frying

Instructions

  • In a bowl, mix crab meat, cream cheese, green onions, garlic powder, Worcestershire sauce, and soy sauce until well combined.

  • Place a small spoonful of filling in the center of each wonton wrapper.

  • Moisten edges with water, fold into triangles or purses, and press edges to seal tightly.

  • Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).

  • Fry crab rangoons in batches until golden brown and crispy, about 2-3 minutes.

  • Drain on paper towels and serve warm with sweet and sour sauce or soy sauce.


Notes

Bake at 400°F (200°C) for 15-20 minutes for a lighter version.Add sugar or chili flakes to filling for sweetness or heat.Use real crab for authentic taste.Serve with spicy mayo or plum sauce for dipping.Freeze uncooked rangoons on a baking sheet, then transfer to a bag; cook from frozen.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star