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.)
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Imitation crab meat or real crab (finely chopped)
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Cream cheese (softened)
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Green onions (finely chopped)
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Garlic powder
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Worcestershire sauce
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Soy sauce
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Wonton wrappers
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Vegetable oil (for frying)
Directions
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In a bowl, mix crab meat, cream cheese, green onions, garlic powder, Worcestershire sauce, and soy sauce until well combined.
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Place a small spoonful of filling in the center of each wonton wrapper.
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Moisten edges with water, fold wrappers into triangles or purses, and press edges to seal tightly.
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Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).
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Fry crab rangoons in batches until golden brown and crispy, about 2-3 minutes.
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Drain on paper towels and serve warm with sweet and sour sauce or soy sauce.
Servings and Timing
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Servings: About 24 pieces
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Prep Time: 20 minutes
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Cook Time: 10 minutes
Variations
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Bake instead of fry for a lighter version.
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Add a pinch of sugar or chili flakes to the filling for sweetness or heat.
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Use real crab for a more authentic taste.
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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.
Crab Rangoon
- 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
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8 oz imitation crab meat or real crab, finely chopped
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8 oz cream cheese, softened
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2 green onions, finely chopped
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1 tsp garlic powder
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1 tsp Worcestershire sauce
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1 tsp soy sauce
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About 24 wonton wrappers
- Vegetable oil, for frying
Instructions
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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.
