Crab Rangoon Egg Rolls are filled with fresh crab meat, cream cheese, and a perfect blend of spices. They are fried to golden perfection and are the ultimate party appetizer.
I love appetizer-type foods. They are my absolute favorite food group. Egg rolls are versatile and easy to stuff and fry or bake up. Thanks to ready-made egg roll skins, making all kinds of great fried treats is a cinch. Once you get the hang of rolling these beauties, there is no limit to what you can do with them.
Crab Rangoon Egg Rolls are stuffed with crab, cream cheese, green onions, and the perfect blend of spices, mimicking the classic crab rangoons with an extra large helping of the best part. I heat the oil in a heavy stock pot on the stove using a thermometer, but a deep fryer would be helpful if you prepare these for a holiday party or football game day fun. These Crab Rangoon Egg Rolls are always a great choice as they are a party favorite, and even the kids enjoy them. I like to put real flaked cooked white crab in them, albeit you don’t need a lot of crab meat to make them delicious. If that is unavailable or fresh crab is a little out of your budget, you can use imitation crab meat.
How to Make Crab Rangoon Egg Rolls
Combine the cream cheese, Worcestershire sauce, garlic powder, onion powder, green onions, and crab meat. Lay one egg roll wrapper out with a corner pointing towards you. Place about three rounded tablespoons in the center of each wrapper, making a short horizontal lump. Bring the corner closest to you up and over and gently tuck it in, working out any excess air bubbles. Fold in the sides and roll the wrapper tightly. Use a small amount of water to secure the tip of the wrapper.
Heat oil in a fryer or Dutch oven to 375 degrees. Fry 2-3 at a time until golden brown. Drain on paper towels and serve warm.
Preparation Tips
- If possible, use fresh crab. I used King Crab, which I find to be the best for these. You can also use Snow Crab, Dungeness crab, Blue Crab, and Stone Crab. In a pinch, substitute canned or imitation crab meat. If using imitation, be sure to chop it up fine.
- Egg roll wrappers can be found in most grocery stores in the refrigerator cases next to the fresh produce.
- Soften the cream cheese to room temperature.
- Do you like your crab rangoon a little sweet? Add 1/2 tablespoon of sugar or 1/2 tablespoon of mirin.
- Use oil with a high smoking point, such as vegetable, canola, or peanut.
- A candy thermometer attached to the side of the Dutch oven will help you keep your oil at a consistent 375 degrees. When you add the egg rolls, the temperature will drop, so turn it up slightly. When you remove the egg rolls from the oil, the temperature will rise, so turn it down a bit.
More Appetizer Recipes
Crab Rangoon Egg Rolls
Ingredients
- 2 8 ounce boxes cream cheese softened
- 1 -2 tablespoons Worcestershire sauce see notes
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 3 green onions chopped
- ½ lb fresh white cooked crabmeat flaked or diced
- 8-10 egg roll wrappers
- Vegetable oil for frying
Instructions
- In a food processor, pulse cream cheese, Worcestershire sauce, garlic powder, onion powder, and green onions several times until mixed. Stir in crab meat.
- Lay one egg roll wrapper out with a corner pointing towards you. Place about three rounded tablespoons in the center of each wrapper, making a short horizontal lump. Bring the corner that is closest to you up and over and gently tuck it in. Fold in the sides and roll the wrapper tightly. Use a small amount of water to secure the tip of the wrapper. (If you don’t know how to roll an egg roll, it usually shows on the package with pictures).
- Heat oil in a heavy stockpot or saucepan to 375 degrees. Fry them 2-3 at a time (depending on the size of your pan) for 1-2 minutes or until lightly browned. Allow the heat to charge back up in between batches. Place on paper towels to drain. Serve warm.
Video
Notes
- If at all possible, use fresh crab. I used King Crab, which I find to be the best for these. You can also use Snow Crab, Dungeness Crab, Blue Crab, and Stone Crab.
- In a pinch, substitute canned or imitation crab meat. If using imitation, be sure to chop it up fine.
- Egg roll wrappers can be found in most grocery stores in the refrigerator cases next to the fresh produce.
- Soften the cream cheese to room temperature.
- Like your crab rangoon a little sweet? Add 1/2 tablespoon of sugar or 1/2 tablespoon of mirin.
- Use oil with a high smoking point like vegetable, canola, or peanut.
- A candy thermometer attached to the side of the Dutch oven will help you keep your oil at a consistent 375 degrees. When you add the egg rolls, the temperature will drop, so turn it up slightly. When you remove the egg rolls from the oil, the temperature will rise, so turn it down a bit.
Nutrition
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Jean S.
While I liked the recipe, no one can afford 1lb of crab meat. This recipe needs revision. 1 LB. of crab in shell is over $18, and it does NOT contain 1LB. of crab. I live in OR, close to Alaska, and that is the price here. Imitation crab tastes like “rubber” and still costs a ton, it tastes like rubber.
I’ll still try it, but will cut the recipe down A LOT, as I got ounces of king crab after deshelling it (1LB. OF shelled crab). So I would suggest this recipe desperately needs revision.
Beth Pierce
Thanks for the heads up. I know it is expensive and I have had a couple readers contact me through Facebook about the cost. I lowered to 1/4 to 1/2 lb with a suggestion to chop it fine so that there is some in every bite. I was talking king crab but the yield on other crab after removed from the shell was even lower.
Deborah S Abraham
Looks Great!
Beth Pierce
Thank you
Latrice
Are the wrappers rice paper or something different? Thanks!
Beth Pierce
No they are egg roll wrappers.
CJ Werntz
This recipe was excellent…can’t wait for my grandaughters ages 7 and 9 to visit so they can make them too.
Thanks for the great and easy recipe.
Beth Pierce
You are most welcome. Hope your granddaughters love them. Thanks for stopping by.
Annie Knakmuhs
Friends love them but after frying them & eating later the wrap gets very soft. Can they be frozen then thawed and fried later?
Beth Pierce
Yes, but I would only thaw them on the counter for about 30-40 minutes before frying. They do not have to be totally thawed
Maria
Can these be made a day before and then reheated?
Beth Pierce
I have not tried it that way. I would imagine that they would lose some of the crispy from the fryer. If you decide to do that way I would advise under cooking in the fryer just a touch. Storing in the fridge then pulling out ahead of time trying to bring them to room temperature. Heating in the oven at 400 degrees just until warm but not sure how long that would be and I have not tried all this. If you decide to try this please let us know how this turns out.
Karen
Instead of using oil could these be cooked in an air fryer?
Beth Pierce
I do not own an air fryer but I have heard from readers that they turned out good in an air fryer. Happy cooking!!
Windber
Does the flavor change at all between imitation crab or real crab? Do flavor amounts need to be adjusted between the two? Thank you in advance.
Beth Pierce
I used real crab for those. I would think you would use the same amount for imitation crab. I prefer real crab and it is healthier. The downside is that it is more expensive.
Kathy
Thanks for the recipe. These look delicious ?
Beth Pierce
You are most welcome! They are yummy!
Brenda
I made these and although we loved the flavor of the filling, they are just too rich to make egg rolls. I used less filling and wrapped them like crab rangoon and they were perfect!
Beth Pierce
The reviews on them are pretty good especially from the males but I appreciate your opinion and taking the time to comment. I do appreciate crab rangoons as well.
Tara
This recipe sounds really good.I imagine U can bake them too @ 350 spray them with Butter Spray/Canola bake for 20-25 minutes?I like what U said about how to adjust the Worcesthire sauce to your liking.I was wondering if U meant Soy sauce.Also I would add a little sugar I’ve had them in restaurants where their kinda sweet.I love to dunk them in the Reddish orange sauce made with Pineapple juice,Ketchup,Corn syrup or brown sugar,Apple Cider Vinegar.If you ever get a chance to buy the store bought Chinese Food I would highly recommend Asian Innovation & Tai Pei really good brands for Chinese food.Thanks for this recipe gotta try it b/c the picture looks really good.Thanks for the recipe.
Beth Pierce
I have not baked them yet but I do think that you could. I have baked other egg roll recipes and they do fine. I think I would spray with oil and bake @400 degrees for 12-14 minutes but you might want to try one at the temperature and check it out first. Thanks for the sauce recipe and the heads up on the Chinese food.
Rickie
Have you found out yet if you can freeze them for and easy cook later wether frozen already cooked or frozen uncooked? I would love to roll a bunch at once and freeze them then cook as needed
Beth Pierce
I did hear from someone who says they freeze them before cooking and that they turn out great.
Janey
I like my crabrangoon a little sweet like in most Chinese restaurant are these sweet at all ?
Beth Pierce
Add 2 teaspoons of mirin or 1-2 teaspoons of sugar. Go slowly and taste.
Penelope
Wow these were great. Only made half a recipe and just made three of them to eat for dinner and I’m stuffed. Can’t wait to take them to a party they’ll be delicious and gone before you know it.
Beth Pierce
Thank you so much and glad that you enjoyed then!!
Angie
Is this the same as lobster Rangoon served at hibachi restaurants. I love those the sweetness of the cream cheese in it is almost like dessert
Beth Pierce
It is close to that. I would love some lobster rangoon right now!
Cyndi
I was wondering the same i think if you add alittle sugar or brown sugar it will sweeten it up
S
where does one get the wraps?
Beth Pierce
In the United States most grocery stores carry them in the fresh produce refrigerator section. Usually found near the fresh herbs. Make sure you get the egg roll wrappers and not the wonton wrappers.
Brenda Bergquist
I like this recipe and I’d like a recipe for the sweet red sauce I get at the chinese restaurant. Love your web site.
Beth Pierce
Sorry about the delay. I have been out of town. I do not have a recipe for sweet & sour sauce but I found one on allrecipes. Here it is http://allrecipes.com/recipe/15493/sweet-and-sour-dipping-sauce/. It looks pretty good. I would encourage you to try one of the egg rolls without sauce so you can taste all the flavors.