crab rangoons

Crab Rangoon. Crispy fried wontons stuffed with a delicious crab and cream cheese filling. This is the best crab rangoon recipe and it’s totally addictive. Ready in 30 minutes!

Easy & Quick Crab Rangoon Recipe

pcs wonton wrappers

avocado oil (or neutral tasting oil)

water (for sealing wontons)

cream cheese

tbsp green onion (finely chopped)

tsp regular soy sauce

tsp sesame oil (omit if you're allergic)

tsp worcestershire sauce

tsp white granulated sugar

garlic powder

tsp black pepper

sweet Thai Chili sauce

Chop imitation crab meat into 2 cm wide pieces and set aside.

In a large bowl, soften room temperature cream cheese with a spatula until smooth.

Add imitation crab meat into your bowl of cream cheese, along with the rest of filling ingredients as listed.

With a fork, mix very well until crab meat breaks down.

Add ¾ tbsp of the filling into the center of the wonton wrapper. Using your fingers, dab a bit water along the edges of the wrapper.

Then lift two opposing corners of the wrapper and pinch only the tip of it.

Then lift the adjacent corners and seal them. Make sure to pinch them very well to prevent leakage as you fry, especially the tip of the wonton. (See step by step images in above blog post.

In your pan, add oil and bring to medium heat or 325 F. Once oil is hot, add crab rangoons in two separate batches. Do not overcrowd the oil. Fry 2 minutes on both sides, until golden brown. Remove and transfer to cooling rack or a paper towel lined plate. Note: Frozen Rangoons can be fried without thawing for the same amount of time.

Deep Frying Method

Spray air fryer basket with enough oil. Pre-heat air fryer to 350 F. Place uncooked crab rangoons in a single layer with enough space around each one. Do not over lap. You may need to air fry in batches.  Lightly spray oil over the rangoons. Tip: Brush oil on the outside of each wonton for more crispiness! Air Fry for 6-8 minutes until crispy.

Allow this to cool down a bit before enjoying. Serve with store bought sweet chili sauce or any sauce of your liking.

Air Frying Method

Place a large freezer friendly bag on a large plate or small baking tray. Place leftover rangoons into the bag in a single layer giving each one enough space. Seal the bag and place bag on top of plate/tray into freezer. After 1 hour of freezing, remove plate/tray. This keeps the rangoons in a single layer and prevents them from overlapping. They will last 2 months in the freezer (until freezer burn forms) and can be fried from frozen. 

To Freeze Leftovers:

https://mediavine-res.cloudinary.com/video/upload/t_original/v1649285304/qc1dorfj6miyvwfmagvt.mp4

30-min. Crab Rangoon. Crispy fried wontons stuffed with a delicious crab and cream cheese filling. A popular appetizer dish often served at Chinese-American restaurants.

Crab Rangoon

This Crab Rangoon recipe is an easy party appetizer and crowd-pleaser. Crunch through the crispy exterior and savor the smooth cream cheese filling.

crab meat (4 oz when drained)

cream cheese (softened)

tbsp green onions (sliced plus more for garnish)

tsp Worchestire sauce

garlic paste

wonton wrappers (you may not use all)

cornstarch

vegetable oil or shortening (for frying)

sweet thai chili sauce

Drain crab meat well. In a small mixing bowl stir together drained crab meat, cream cheese, green onions, Worchestire sauce, and garlic paste.

Working with a few wonton wrappers at a time, lay them out and scoop about 1/2 to 1 teaspoon of crab mixture just off center on the wrapper. The wrappers dry out so keep the remaining wrappers protected in a plastic bag or plastic wrap.

Place a little dab of the cornstarch slurry on the corner closest to the filling. Fold the corner over the filling and press it down onto the wrapper on the other side of the filling. Press the adjacent edges down around the filling as well.

Fold the two sides in toward the center, dabbing a bit more slurry to help seal the edges, forming an “open envelope” shape.

Moisten the top “flap of the envelope” and fold it down, pressing gently to seal the whole packet together.  Set aside, covered loosely with a piece of plastic wrap.

Continue filling and folding the wonton wrappers until you have used all of the filling.

Clip a deep fry or candy thermometer on to a 2 Quart stockpot or Dutch oven. Fill with frying oil and heat on high until oil temperature reaches 375°F.

Drop crab rangoon packets into the oil, 5 to 6 at a time. They will sink to the bottom of the pot and should quickly form bubbles around them. Within about 30 seconds, the rangoons will pop up to the top of the oil and will become lightly browned and bubbly.  Use a slotted spoon to remove the rangoons from the oil. Place them onto a plate lined with paper towels and continue frying the remaining rangoons.

To make the rangoons extra crispy and delicious, you will fry them a second time just as you did the first. After the fried rangoons have set for about five minutes, place 5 to 6 at a time back into the frying oil. Fry for about 30 seconds until rangoons are golden brown. Remove to a separate plate lined with paper towels.

Serve warm with your favorite dipping sauce.

I have cooked these.My family and I love to eat these. Very simple to make.And their impressive at parties.Thanks so much

I have cooked these.My family and I love to eat these. Very simple to make.And their impressive at parties.

This is wonderful, thank you so much.  I love crrtsi. Chinese foods and ragoons are one of a few.  This sounds like it's easy to make and the ingredients are easy to find.  Can't wait to try it out!!!

Made this recipe and it was very yummy.  Now my family doesn't want to go out to eat anymore.

Love this dish!! So easy, and they’re not hard as a rock like a restaurant.  Will definitely make many times in the future

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Easy & Quick Crab Rangoon Recipe

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Top 2 crab rangoons recipes from across the web

The most viewed crab rangoons recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Easy & Quick Crab Rangoon Recipe

Crab Rangoon

The most viewed crab rangoons recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine