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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Bee
We love egg rolls here. What a keeper, another great lil app for Football games!! 😉 PINNED!
Beth Pierce
Thanks! I hope you enjoy them as much as we do! They are delicious!
Mahy Elamin
These look delicious, Beth, and relatively easy to make. Thanks for the step-by-step tutorial! Stopping by from Saturday Dishes…
Jen
We love doing finger food type dinners every once in a while and my family always requests these. They’re delicious!
Demeter
You’ll definitely be party ready with these! Everyone loved them.
Beth Pierce
Thanks so much! They are delicious!
Jocelyn
I would love to serve this while entertaining. Amazing bite sized treat.
Beth Pierce
You should make a couple batches for your next party. They are delicious!!
Sandy
Could shrimp be used as a substitute?
Beth Pierce
Yes they most certainly can be.
Cecilia Janssen
Do you have nutrition info on these? I am counting carbs, calories and fat.
Beth Pierce
No I am sorry I sure don’t. Hopefully sometime in the next few months I will have the time to add that.
Carrie
Just made these. Very good! And so easy to make!
Beth Pierce
Thanks so much Carrie. So glad that you liked them!
Stormi machlan
Anyone tried reheating these? Best way to do it?
PolkaDotAddict
Just stumbled across this-and think I’ve fioud the perfect use for some left over shrimp! Guessing the recipe would be about the same simply half the amount of crab used…wah-lah! Seafood rolls. YUM!
Beth Pierce
Yes that would work just fine and be delicious!!
Charidy
Does it have to be mixed in a food processor?
Beth Pierce
No you could mix by hand or with a mixer. There are lots of different ways to mix this up!
Sandra
How do you prepare the crabmeat for this recipe ? I am using imitation crabme at. It is all I can find. Thank you for sharing. ..
Beth Pierce
I don’t think you need to do any preparation besides trying to shred it a bit.
Beth Pierce
I would just shred it a bit My pleasure! Happy cooking! 😉
Candy
mine came out bland. i used one tablespoon of Worcestershire sauce – could that be why?
Beth Pierce
It could be. You know everyone has different taste buds and what is bland to someone maybe overly spicy to others. It is hard to cook for a large group of people just for that reason. You may need to add a little heat to yours with a pinch or two of cayenne. Did you add the green onion?
Jen Sottile
I can’t wait to try this recipe!! I’m new to your site, but I can assure you that I will be visiting it often to try many of the recipes, and share them with friends and family. I love crab so I will use more than what the recipe calls for. If you don’t mind, how much crab did it originally call for? I also want to make the original sauce they serve at one of our local restaurants. It is an orange colored, mayonnaise based sauce. Does anyone know what sauce I’m thinking of, and does anyone have the recipe? Thank you in advance!!
Beth Pierce
Thank you so much for all your kind words and I am so glad to have you here!! The original recipes called for 1 lb of crab. Any amount of fresh crab is great with this recipe. It really is quite flexible!
Jen Sottile
Thank you!!
Joyce Emery
I think you are talking about yum yum sauce.
Cj
I have found canned crab meat at the local farm and fleet, in Meno falls Wi, in sports dept
On shelf with campers food, tuna size cans , less than $2.00.
Sounds like a deal to me.
Beth Pierce
That does sound like a heck of a deal!
Candace
Has anyone tried baking these?