Crab Rangoon

Crab Rangoon are crispy golden fried wonton shells filled with fresh crab and cream cheese.  They are the ultimate party appetizer and always a huge hit with family and friends. They are so easy to prepare 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 at my parties with Hot Shrimp Dip, Potato Skins and Garlic Parmesan Chicken Wings.

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.

Have you ever tried Crab Rangoon?   They are so amazingly delicious.  I would bet to say that most of you have tried them although you were probably wondering where the crab meat was. As most of the Chinese restaurants either omit the crab or use imitation crab. I use King Crab for these which I usually purchase from Costco.  This time it was a little over 1/2 pound of crab meat after I removed it from the shell however you can use anything from 1/4 to a full pound.

How do you make Crab Rangoons?

Start by pulsing the cream cheese Worcestershire sauce, garlic powder, onion powder and green onions in a food processor several times until mixed. Next stir in the crab meat. Now holding the wrapper in one hand with one of the points towards you, dip your index finger of your free hand in cool water. Now moisten the edge of the half of the wrapper that is furthest from you.

Now 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.  Next 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.

In large heavy stockpot or Dutch Oven heat oil to 375 degrees. Working in small batches fry for about a minute or until they are golden brown.  Remove to paper towels and drain.  Serve promptly.

The best way to freeze them

Once your crab rangoon are all prepped place them on a parchment paper covered baking sheet in a single layer without touching and place them in the freezer to flash freeze.  Once fully frozen place them in heavy duty zipper bags and store in the freezer for up to 3 months.  When ready to fry simply remove them from the freezer and let them thaw 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 notes and 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 while you work.
• You can prepare the filling up to two days in advance.
• 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.
• Remove the fried appetizers to paper towels to drain and serve promptly.
• These may be baked.  First lightly spray with cooking spray.  Then place on cookie sheet and bake at 425 degrees for 12-14 minutes.

Other appetizer recipes you will love!

• Veggie Pizza
• Easy Garlic Knots
• Garlic Hummus Recipe
• Crispy Fried Mushrooms
• Bacon Wrapped Shrimp
• Baked Brie

This post was originally published May 24, 2018 and was republished January 21, 2021 with new content.

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