Crispy, golden-brown on the outside with a creamy, savory filling on the inside—Crab Rangoon is one of those irresistible appetizers I keep coming back to. Filled with cream cheese, crab meat, and just the right blend of seasoning, these deep-fried wontons are always a hit whether I’m hosting a gathering or craving something indulgent and takeout-inspired at home.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
8 oz cream cheese, softened
6 oz canned crabmeat, drained and flaked
1 tablespoon chopped green onions
½ teaspoon garlic powder
½ teaspoon Worcestershire sauce
24 wonton wrappers
Water (for sealing edges)
Vegetable oil for frying
Directions
I start by mixing the cream cheese, crabmeat, green onions, garlic powder, and Worcestershire sauce in a bowl until it’s smooth and well blended.
I lay the wonton wrappers on a clean surface and spoon about 1 teaspoon of filling into the center of each one.
Then I moisten the edges with a bit of water and fold the wrappers into triangles or another sealed shape, pressing tightly to seal them without air pockets.
I heat 2 to 3 inches of vegetable oil in a deep skillet or saucepan to 350°F (175°C).
Frying them in batches, I cook each one for 2 to 3 minutes, turning occasionally until they’re crispy and golden.
I drain them on paper towels and serve warm with a dipping sauce—sweet and sour is a favorite.
Servings and timing
This recipe makes about 24 Crab Rangoon, perfect for sharing. It takes approximately 20 minutes to prep and 15 minutes to cook, totaling around 35 minutes from start to finish. Each serving contains roughly 72 kcal.
Variations
When I want to mix things up, I sometimes add a touch of Sriracha or hot sauce to the filling for a spicy kick. Swapping the canned crab for fresh lump crab meat makes it feel extra special, and I’ve even tried them baked or air-fried for a lighter version. For a vegetarian option, I simply skip the crab and double down on the cream cheese with some extra scallions or chopped water chestnuts for crunch.
Storage/Reheating
If I have leftovers (which is rare!), I store them in an airtight container in the refrigerator for up to 3 days. To reheat, I pop them into the oven or air fryer at 350°F until they’re crispy again—about 5-7 minutes. I avoid the microwave, as it tends to make them soggy.
FAQs
How do I prevent the wontons from bursting during frying?
I make sure to seal the edges tightly and press out any air before frying. Also, I don’t overfill them—about 1 teaspoon of filling is just right.
Can I make Crab Rangoon ahead of time?
Yes, I often assemble them a few hours in advance and keep them covered in the fridge until I’m ready to fry. I can also freeze them uncooked for longer storage.
Can I bake these instead of frying?
Absolutely. I brush them with oil and bake at 400°F for about 12-15 minutes, flipping halfway through, until they’re golden and crisp.
What kind of crab meat is best?
I usually use canned crab for convenience, but if I want to elevate the dish, I go for fresh lump crab meat. I just make sure to pick through it for any shells.
What sauces go well with Crab Rangoon?
Sweet and sour sauce is my go-to, but I also like serving them with Thai chili sauce, soy sauce, or a simple garlic dipping sauce.
Conclusion
Crab Rangoon is one of those timeless appetizers that always brings a bit of joy to the table. Whether I’m frying them up for a party or just treating myself on a cozy night in, they deliver the perfect balance of creamy, savory, and crispy. With easy ingredients and versatile options, it’s no wonder I keep this recipe in regular rotation.
📖 Recipe:
Crab Rangoon
- Total Time: 35 minutes
- Yield: 24 Crab Rangoon
Description
Crab Rangoon is a crispy, golden appetizer filled with creamy cream cheese and savory crab meat, perfect for parties or a takeout-inspired treat at home.
Ingredients
8 oz cream cheese, softened
6 oz canned crabmeat, drained and flaked
1 tablespoon chopped green onions
½ teaspoon garlic powder
½ teaspoon Worcestershire sauce
24 wonton wrappers
Water (for sealing edges)
Vegetable oil for frying
Instructions
- In a medium bowl, mix together the cream cheese, crabmeat, green onions, garlic powder, and Worcestershire sauce until smooth and well combined.
- Lay out the wonton wrappers on a clean surface and place about 1 teaspoon of the filling into the center of each wrapper.
- Moisten the edges of each wrapper with water, fold into a triangle or desired shape, and press tightly to seal, removing any air pockets.
- Heat 2 to 3 inches of vegetable oil in a deep skillet or saucepan to 350°F (175°C).
- Fry the wontons in batches for 2 to 3 minutes, turning occasionally, until they are golden brown and crispy.
- Remove from oil and drain on paper towels.
- Serve warm with your preferred dipping sauce, such as sweet and sour sauce.
Notes
Add Sriracha or hot sauce to the filling for a spicy variation.
Use fresh lump crab meat for a richer flavor.
For a lighter option, bake or air-fry instead of deep frying.
Vegetarian version: omit crab and add extra scallions or chopped water chestnuts.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in oven or air fryer at 350°F for 5-7 minutes to retain crispiness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian-American
Nutrition
- Serving Size: 1 piece
- Calories: 72
- Sugar: 0.4g
- Sodium: 120mg
- Fat: 4.5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 5.5g
- Fiber: 0.2g
- Protein: 2.5g
- Cholesterol: 13mg
