This Crab Rangoon recipe is crispy golden-fried wonton shells filled with fresh crab and cream cheese. They are the ultimate party appetizer and are always a huge hit with family and friends.
They are easy to prepare, taste so much better than Chinese takeout, and can be prepped well in advance and frozen, making them the ideal hors d’oeuvre.
Greet your friends and family with something scrumptious that they simply can’t resist. I love to serve them with my beef and broccoli and moo shu pork.
Table of contents
What are Crab Rangoons?
They are golden fried wonton wrappers filled with crab, cream cheese, green onions, Worcestershire sauce, and a few common pantry spices. They are one of my most popular party appetizers and one that very few people can resist.
Ingredients Needed
- Cream cheese: for best results, use full-fat
- Worcestershire sauce
- Seasonings: garlic powder and onion powder
- Green onions: also known as scallions
- Crabmeat: I like to use King crabmeat for this recipe because it tastes better, but you can use any frozen or canned lump crabmeat.
- Wonton wrappers: you can find these in the refrigerated case in the produce section of most grocery stores.
- Vegetable oil: or canola oil for frying
How To Make Crab Rangoon
This is the nutshell version. See the recipe card below for a full list of ingredients and instructions.
Pulse the cream cheese, Worcestershire sauce, garlic powder, onion powder, and green onions in a food processor several times until mixed. Stir in the crab meat. Holding the wrapper in one hand with one of the points towards you, dip the index finger of your free hand in cool water. Now moisten the edge of the half of the wrapper that is furthest from you.
Place a rounded teaspoonful of the cream cheese mixture in the middle of the wrapper. Fold the wonton over and gently seal one end to the other, creating a triangle. Tightly press the wrapper together to close, squeezing out any air bubbles. Then, repeat until the cream cheese mixture is gone. Place them on a parchment paper-covered cutting board covered with moistened paper towels.
Working in small batches, drop the rangoons into the hot oil and fry for about a minute or until they are golden brown. Using a slotted spoon, remove them to a paper towel and drain. For best results, serve promptly.
How To Freeze Them
Once your crab rangoons are all prepped, place them on a parchment paper-covered baking sheet in a single layer without touching each other and place them in the freezer to flash freeze. Once fully frozen, place them in heavy-duty zipper freezer bags and store them in the freezer for up to 3 months. When ready to fry, simply remove them from the freezer and let them thaw for a few minutes while you get the oil heated up. Then fry until golden brown. Your friends will be singing your praises, and you will have more time to spend visiting and reminiscing with them.
Recipe Tips
- Use a high-temperature thermometer to try to maintain the frying oil at 375 degrees, or use a deep fryer if you have one.
- Cover the extra wontons with a lightly water-moistened paper towel or dish towel while you work.
- You can prepare the filling up to two days in advance.
- If you don’t have a food processor, mix up all the ingredients in a bowl.
- Seal the edges of your Crab Rangoon as tightly as you can after lightly moistening the edges with a little water on the tip of your finger.
- Work in small batches, and do not crowd the fryer.
- Enjoy dipping with either sweet and sour sauce or sweet chili sauce.
- Store leftovers in an airtight container in the fridge. To reheat, preheat the air fryer to 325 degrees and cook for 2 minutes or until heated through.
Frequently Asked Questions
I prefer fresh crab, but I understand if cost is an issue, you can certainly use imitation crabmeat. You can use anywhere from 1/4 lb to 1 pound. You can also eliminate the crabmeat and make them cream cheese wontons.
To make air fryer crab rangoons, lightly spray or brush the finished stuffed wontons with cooking spray. Preheat the air fryer to 350 degrees. Once heated, air fry in a single layer for 8-10 minutes.
To bake, lightly spray the rangoons with cooking spray. Then place on a cookie sheet and bake at 375 degrees for 12-14 minutes, turning halfway through.
More Appetizer Recipes
Crab Rangoon
Ingredients
- 2 (8 ounce) boxes cream cheese
- 2 teaspoons Worcestershire sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3 green onions chopped
- 1/2 lb fresh white cooked crab meat flaked or diced
- 1 package 12 ounces wonton wraps
- Vegetable oil or canola oil for frying
Instructions
- In a food processor, pulse the cream cheese, Worcestershire sauce, garlic powder, onion powder and green onions several times until mixed. Stir in crab meat.
- Holding the wonton wrapper in one hand with a point towards you, dip your index finger on your free hand in cold water. Moisten the edge of 1/2 of the wrap that is furthest from you. Now, place a rounded teaspoonful of the cream cheese mixture in the middle. Fold over and gently seal one end to the other. Press the wrap together to close tightly, shaping it into a triangle working the air bubbles out. Repeat until the cream cheese mixture is gone, placing them on a cutting board covered with parchment paper and covering them with moistened paper towels.
- Heat about 1 1/2 inches of vegetable oil in a heavy stock pot or Dutch oven to 375 degrees. Working in small batches, cook stuffed wontons for about 1 minute or until golden brown, turning halfway through. Drain on paper towels.
Video
Notes
- Use a high-temperature thermometer to try to maintain the frying oil at 375 degrees, or use a deep fryer if you have one.
- Cover the extra wontons with a lightly water-moistened paper towel or dish towel while you work.
- You can prepare the filling up to two days in advance.
- If you don’t have a food processor, mix up all the ingredients in a bowl.
- Seal the edges of your Crab Rangoon as tightly as you can after lightly moistening the edges with a little water on the tip of your finger.
- Work in small batches, and do not crowd the fryer.
- Enjoy dipping with either sweet and sour sauce or sweet chili sauce.
- Store leftovers in an airtight container in the fridge. To reheat, preheat the air fryer to 325 degrees and cook for 2 minutes or until heated through.
Nutrition
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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
katerina
mmm…this looks so delicious!! I can’t wait to try them out!
Vikki
I used to always order rangoons for takeout, but I haven’t done so since trying out this recipe — it’s so good!
Jessica
My all time favorite! I just so happen to have everything on hand. Cannot wait to make these!
Sandra
This is such a delicious appetizer! Really easy to make, too!
Sara
I order these every time we get Chinese food! So glad I can make them myself at home; these look way better than a restaurant version!
Toni
This quickly disappeared at my house! So good!
katerina
I LOVE Crab Rangoon!! I can’t wait to try this recipe!
Janette
Instead of green onion, I use minced shallot. My family loves these!
Beth Pierce
That is awesome! So glad that you liked them. I love a cook that can improvise!
Meghan
Crab rangoon is our fave takeout app – would love to try my hand at making these at home!
Suzy
These look incredibly good! Love how easy they are to make at home!
Connie
Can these be frozen?
Beth Pierce
Yes they can. Flash freeze before frying. Please let me know if you need instructions on flash freezing.
Terry
Can I make these in an air fryer? What is sambal oelek?
Beth Pierce
Yes you can make these in the air fryer. Single layer …375 degrees for 6-7 minutes or until lightly browned. Sambel Oelek is a chili paste made out of chili peppers. You can find it in the Asian foods section of most grocery stores.
Joe
What kind of sauce is that?
Beth Pierce
That is a sweet and spicy chili sauce.
1 tablespoon olive oil
1 large clove garlic minced
1 1/2 tablespoons rice vinegar
2 tablespoons low sodium soy sauce
2 tablespoons brown sugar
3 tablespoons sambal oelek
2 teaspoons cornstarch
2 tablespoons water
Heat olive oil in small saucepan over low heat. Add the minced garlic and cook for 1 minute stirring constantly. Add rice vinegar, soy sauce, brown sugar and sambal oelek. Cook for 1-2 minutes; stirring several times. In a small bowl mix together 2 teaspoons cornstarch and water; stir into the saucepan. Simmer for 1-2 minutes or until slightly thickened. Cover and remove from the heat and set aside. Let cool for about 10 minutes.
Teresa
Looks so good i want to make this. Whats the sauce you in the pix with it.
Beth Pierce
Sorry about the delay! Crazy busy couple of days!!
That is a sweet and spicy chili sauce.
1 tablespoon olive oil
1 large clove garlic minced
1 1/2 tablespoons rice vinegar
2 tablespoons low sodium soy sauce
2 tablespoons brown sugar
3 tablespoons sambal oelek
2 teaspoons cornstarch
2 tablespoons water
Heat olive oil in small saucepan over low heat. Add the minced garlic and cook for 1 minute stirring constantly. Add rice vinegar, soy sauce, brown sugar and sambal oelek. Cook for 1-2 minutes; stirring several times. In a small bowl mix together 2 teaspoons cornstarch and water; stir into the saucepan. Simmer for 1-2 minutes or until slightly thickened. Cover and remove from the heat and set aside. Let cool for about 10 minutes.
Bob
I use small salad size shrimp diced and add tobasco sauce. Serve with salsa! It’s my showstopper!
Beth Pierce
Shrimp rangoon!! I love it! Sounds absolutely delicious!
Josnne
I was confused on how much worcestershire sauce?
Beth Pierce
1 1/2 tablespoons
Amanda
These look so good! I can’t wait to try them out!