Crab Rangoon is a crispy, golden fried appetizer with a creamy crab filling. These are often served at Chinese-American restaurants and are perfect for a party or as a snack.
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Why You’ll Love This Recipe:
- Crispy & Creamy: Golden, crunchy wonton wrappers paired with rich, creamy crab filling — an unbeatable combo.
- Quick & Easy: Simple to prep and fry, making it a go-to for snacks, parties, or a quick treat.
- Totally Customizable: Adjust the crab, garlic, or spice to match your flavor cravings.
- Perfect for Dipping: Pair with sweet and sour sauce or your favorite dip for an extra burst of flavor.
Ingredients:
- 8 oz cream cheese, softened
- 4 oz imitation crab meat or lump crab meat, finely chopped
- 2 green onions, chopped
- 1 tsp soy sauce
- 1 tsp Worcestershire sauce
- 1/2 tsp garlic powder
- 1/4 tsp ground ginger (optional)
- 20-24 wonton wrappers
- Vegetable oil for frying
- Sweet and sour sauce (for dipping)
Instructions:
- Prepare the Filling:
- In a bowl, combine the softened cream cheese, crab meat, green onions, soy sauce, Worcestershire sauce, garlic powder, and ground ginger (if using). Mix until smooth and well combined.
- Assemble the Crab Rangoon:
- Place a wonton wrapper on a clean, flat surface. Spoon about 1-2 teaspoons of the crab mixture in the center of the wrapper.
- Moisten the edges of the wrapper with a little water, then fold the wrapper in half to form a triangle. Press the edges to seal tightly. You can also bring the corners together and seal them to create a pouch shape.
- Heat the Oil:
- In a deep frying pan or pot, heat about 2 inches of vegetable oil over medium heat. You want the oil to be around 350°F (175°C) for frying. If you don’t have a thermometer, you can test the oil by dropping a small piece of wonton wrapper into it. If it sizzles and rises to the top, the oil is ready.
- Fry the Crab Rangoon:
- Carefully place the crab rangoon into the hot oil in batches, making sure not to overcrowd the pan. Fry for about 2-3 minutes per side or until golden brown and crispy. Remove with a slotted spoon and place on paper towels to drain excess oil.
- Serve:
- Serve the crab rangoon immediately with sweet and sour sauce or your favorite dipping sauce.
Tips:
- For Extra Crispy Rangoon: After frying, let the crab rangoon rest on a cooling rack rather than paper towels to keep them extra crispy.
- Baked Version: To make a healthier version, brush the crab rangoon with oil and bake at 375°F (190°C) for 15-20 minutes or until golden brown.
- Dipping Sauce: For an extra boost of flavor, try serving with chili sauce, soy sauce, or even a spicy mayo.
Preparation Time: 15 minutes
Cooking Time: 5-7 minutes
Cuisine: Chinese-American (Appetizer)
Crab Rangoon
- Prep Time: 15 minutes
- Cook Time: 5-7 minutes
- Total Time: 0 hours
- Cuisine: Chinese-American
Description
Crab Rangoon is a crispy, golden fried appetizer with a creamy crab filling. These are often served at Chinese-American restaurants and are perfect for a party or as a snack.
Stay in the flavor loop! Join our newsletter to receive this recipe and other delicious updates fresh to your inbox.
Ingredients
Scale
- 8 oz cream cheese, softened
- 4 oz imitation crab meat or lump crab meat, finely chopped
- 2 green onions, chopped
- 1 tsp soy sauce
- 1 tsp Worcestershire sauce
- 1/2 tsp garlic powder
- 1/4 tsp ground ginger (optional)
- 20–24 wonton wrappers
- Vegetable oil for frying
- Sweet and sour sauce (for dipping)
Instructions
-
Prepare the Filling:
- In a bowl, combine the softened cream cheese, crab meat, green onions, soy sauce, Worcestershire sauce, garlic powder, and ground ginger (if using). Mix until smooth and well combined.
-
Assemble the Crab Rangoon:
- Place a wonton wrapper on a clean, flat surface. Spoon about 1-2 teaspoons of the crab mixture in the center of the wrapper.
- Moisten the edges of the wrapper with a little water, then fold the wrapper in half to form a triangle. Press the edges to seal tightly. You can also bring the corners together and seal them to create a pouch shape.
-
Heat the Oil:
- In a deep frying pan or pot, heat about 2 inches of vegetable oil over medium heat. You want the oil to be around 350°F (175°C) for frying. If you don’t have a thermometer, you can test the oil by dropping a small piece of wonton wrapper into it. If it sizzles and rises to the top, the oil is ready.
-
Fry the Crab Rangoon:
- Carefully place the crab rangoon into the hot oil in batches, making sure not to overcrowd the pan. Fry for about 2-3 minutes per side or until golden brown and crispy. Remove with a slotted spoon and place on paper towels to drain excess oil.
-
Serve:
- Serve the crab rangoon immediately with sweet and sour sauce or your favorite dipping sauce.
Notes
- For Extra Crispy Rangoon: After frying, let the crab rangoon rest on a cooling rack rather than paper towels to keep them extra crispy.
- Baked Version: To make a healthier version, brush the crab rangoon with oil and bake at 375°F (190°C) for 15-20 minutes or until golden brown.
- Dipping Sauce: For an extra boost of flavor, try serving with chili sauce, soy sauce, or even a spicy mayo.
