This crab rangoon recipe is the perfect sharing appetizer. Seasoned crab meat and cream cheese is wrapped in wontons before being deep fried for a perfectly crispy bite.
Homemade Crab Rangoon
If you are hosting drinks over the festive period, then you’ll no doubt want to serve up some tasty appetizers, and you really can’t go wrong with crab rangoon.
Simple to make and impressive to serve, these little bites are perfect finger food to serve to guests. Perfectly creamy and well seasoned, and the fried wontons add a delicious crunchy texture.
Be sure to try my Crab Rangoon Bites and Crab Rangoon Dip too!
Why You’ll Love this Crab Rangoon Recipe:
- SIMPLE INGREDIENTS: You only need a few basic ingredients to make this recipe.
- PERFECT FOR A CROWD: This recipe makes enough for 20 crab parcels, and the recipe is easily doubled if you are entertaining.
- MAKE AHEAD: These are freezer friendly and a great make ahead option for the festive season. Just fry them up when you are ready to serve.
These crab rangoons are a perfect option if you are entertaining. Super delicious and easy to make, you’ll be the hostess with the mostest!
How to Make Crab Rangoon
Be sure to see the recipe card below for full ingredients & instructions!
- Combine the ingredients for the crab filling in a bowl.
- Place some of the filling in the middle of each wonton and fold tightly.
- Fry in hot oil til crispy.
Also called crab puffs or crab wontons, cream cheese, crab meat and seasonings are wrapped in wontons and deep fried. They are widely served in American-Chinese restaurants as an appetizer.
Spoon 1 tablespoon of the filling in the middle of a wonton wrapper. Dab a bit of water on the outer edges of the wrapper and fold two opposite ends together. Fold the other two ends to create a small parcel, pinching the edges together to seal the wonton tightly. Work quickly so that the wonton wrappers don’t dry out.
The oil should be heated to 350F. Make sure that the oil is fully preheated before adding the dumplings so that they get nice and crispy.
I prefer to deep fry these, but you can oven bake them if you prefer. Place on a lined baking sheet and cook at 375F for around 10 minutes.
For best results, freeze the wontons before cooking them. Make the parcels and then flash freeze them til solid and transfer to a freezer bag or container. You can fry them right from frozen for about 10 minutes.
Tips!
- It’s best not to make these too far ahead of time as the wonton wrappers can dry out. You can make up the filling a day or two ahead of time and keep it covered in the fridge.
- Soften the cream cheese before using so that it is easy to combine with the other ingredients. Take it out of the fridge an hour before using.
- Fry them in batches so that they are not overcrowded in the pot. Fry them in a single layer.
I love that you can make up a huge batch of this crab rangoon, then freeze it so you can quickly grab them and cook them whenever you like.
What is the best crab rangoon dipping sauce?
Crab rangoon is delicious served with sweet and sour sauce or sweet chili sauce for dipping.
What kind of crab should I use?
You can use fresh, canned or imitation crab meat for this recipe. Chop it into small pieces so that it mixes easily with the other ingredients.
Can I make crab rangoon in the air fryer?
Yes! Brush each wonton lightly with oil and cook in a preheated air fryer at 370F for 7 to 8 minutes.
This crab rangoon recipe is a true crowd pleaser. A creamy filling wrapped in a crispy wonton for one delicious bite. You’re sure to impress with this one!
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Recipe
Crab Rangoon Recipe
Prep: 30 minutes
Cook: 15 minutes
Total: 45 minutes
This crab rangoon recipe is the perfect sharing appetizer. Seasoned crab meat and cream cheese is wrapped in wontons before being deep fried for a perfectly crispy bite.
Instructions
In a large bowl, combine the cream cheese, crab meat, green onion, sugar, garlic powder, and soy sauce in a bowl. Mix well.
8 ounces cream cheese, 6 ounces crab meat, 1 green onion, 1 tablespoon powdered sugar, ½ teaspoon garlic powder, ¼ teaspoon soy sauce
Working quickly, spoon 1 tablespoon of the filling in the middle of a wonton wrapper. Dab a bit of water on the outer edges of the wrapper and fold two opposite ends together.
20 wonton wrappers
Fold the other two ends to create a small parcel, pinching the edges together to seal the wonton tightly. Repeat with remaining filling and wrappers.
Meanwhile, heat 3 inches of cooking oil in a pot to 350°F. Fry a single layer of wontons at a time for 2-3 minutes, turning as needed, until evenly golden brown.
Oil
Remove wontons from the oil with a strainer or slotted spoon, transferring the fried wontons to a paper-towel lined plate to drain. Repeat with remaining wontons, then serve with sweet and sour sauce or sweet chili sauce.
Sauce for dipping: Sweet and sour sauce or sweet chili sauce
Becky’s tips
- It’s best not to make these too far ahead of time as the wonton wrappers can dry out. You can make up the filling a day or two ahead of time and keep it covered in the fridge.
- Soften the cream cheese before using so that it is easy to combine with the other ingredients. Take it out of the fridge an hour before using.
- Fry them in batches so that they are not overcrowded in the pot. Fry them in a single layer.
Nutrition Information
Calories: 169kcal (8%) Carbohydrates: 5g (2%) Protein: 3g (6%) Fat: 15g (23%) Saturated Fat: 3g (19%) Polyunsaturated Fat: 3g Monounsaturated Fat: 8g Trans Fat: 1g Cholesterol: 17mg (6%) Sodium: 155mg (7%) Potassium: 42mg (1%) Fiber: 1g (4%) Sugar: 1g (1%) Vitamin A: 161IU (3%) Vitamin C: 1mg (1%) Calcium: 19mg (2%) Iron: 1mg (6%)
