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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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
HJ
Are you mimicking Wang Gang’s signature crab Rangoon?
Beth Pierce
No I was not.
Jared
Hello me and my wife tried this recipe tonight for the first time i found 375 in the deep fryer seemed to burn them a little bit but its also old oil. Ill have to change it out.
Kathleen
No not yet. But can i make them & freeze them until im ready to use.
Dana
2 questions:
What would you do to make these in an air fr9?
I am allergic to anchovies can the Worcestershire sauce be omitted?
Beth Pierce
Good morning Dana! Yes you most certainly can omit the Worcestershire sauce. As far as cooking the egg rolls make sure they are well sealed with water when you fold them. I would first lightly brush with a little bit of vegetable or canola oil. In an air-fryer at 390 degrees, single layer with a little bit of space between them. 8 minutes, then turn and 4 more minutes. I would put the first 1 in by itself and run it as a test run just in case you need to increase or decrease those times by a minute.
Anne Carper
Looks great.i will try these when my seafood loving daughter comes to visit.
Beth Pierce
Awesome! I hope she enjoys them!
Candace
Help! I made the filling, which was super tasty. It took me 1-2 of the wrappers to get the hang of it. I thought my not soaking the wrapper long enough (it was still a bit stiff) was the reason they fell apart when frying. But the 3rd one was super pretty, and then completely fell apart! What am I doing wrong?
Beth Pierce
Don’t soak the wrappers. I only place a very slight damp paper towel over the top of the stack if I get side tracked. I don’t want the air drying them them. Are you wiping just the edges with a tiny bit of water and pressing to seal?
Karly
Love finger foods! Yummy!
Sharon
These crab rangoon egg rolls look so creamy and crispy, the perfect appetizer combination!
Sapana
These look like the delicious snack or appetizer – perfect for summer!
Emily
Great recipe! I love how versatile these egg roll wraps are. Good to know how easy it is to use them.
Jennifer
YAY! I finally came across a recipe for crab rangoon that I’m not allergic to! You have no idea how exciting this is for me. LOL Can’t wait to give it a try.
Bintu
These look like the perfect appetizer! They look so incredibly delicious!
Sue
Any idea of nutrition information for calories and carbs?
Beth Pierce
Sorry this took so crazy long. I am busier than a bee in a hornets nest. The nutritional information is now out there!
Stephanie
For those of you who like them sweeter, I make these with 1 teaspoon sugar, and it adds just the right amount of sweetness. While crab meat is expensive, if I am making these, I use crab meat instead of imitation crab. They taste much, much better with real crab meat.
Beth Pierce
Thanks for the tip on the sugar. I totally agree with you on the real crab meat.
Catalina
How creamy these egg rolls look! I should make them immediately!
Beth Pierce
Thank you! You really should. They are amazing!!
Jade Manning
These look delicious! I can’t wait to try these bad boys!!