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.
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This post was originally published May 24, 2018 and was republished January 21, 2021 with new content.
PrintCrab Rangoon
These Crab Rangoon are delectable crispy fried wontons stuffed with cream cheese and crab meat. They are always a favorite party appetizer and I love to serve them at holiday cocktail parties.
- Prep Time: 20 minutes
- Cook Time: 4 minutes
- Total Time: 24 minutes
- Yield: 40 1x
- Category: appetizer
- Method: fry
- Cuisine: Asian
Ingredients
- 2 (8 ounce) boxes cream cheese
- 1 1/2 tablespoons 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 for frying
Instructions
- In food processor pulse 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 with moistened paper towels.
- Heat about 1 1/2 inch oil in heavy stock pot (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.
Notes
- When folding you can also bring the the two farthest corners of the wontons together (after shaping the triangle) and using a dab of water moisten one corner to the other.
When working with the wonton wrappers cover non-stuffed and stuffed ones with cold wet paper towels to keep them from drying out. - 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.
- Work in small batches and do not crowd the fryer.
- Remove to paper towels to drain and serve immediately.
- These may be baked. Lightly spray with cooking spray. Place on cookie sheet and bake at 425 degrees for 12-14 minutes.
Keywords: how to make crab rangoon, rangoon, what is crab rangoon, cream cheese rangoon, crab wontons
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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!
★★★★★
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!
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.
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.
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.
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.
Suzy
These look incredibly good! Love how easy they are to make at home!
★★★★★
Meghan
Crab rangoon is our fave takeout app – would love to try my hand at making these at home!
Janette M Brown
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!
katerina @ diethood.com
I LOVE Crab Rangoon!! I can’t wait to try this recipe!
★★★★★
Toni
This quickly disappeared at my house! So good!
★★★★★
Sara Welch
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!
★★★★★
Sandra
This is such a delicious appetizer! Really easy to make, too!
★★★★★
Jessica
My all time favorite! I just so happen to have everything on hand. Cannot wait to make these!
Vikki
I used to always order rangoons for takeout, but I haven’t done so since trying out this recipe — it’s so good!
★★★★★
katerina @ diethood.com
mmm…this looks so delicious!! I can’t wait to try them out!
★★★★★
Beti | easyweeknightrecipes
Such a fantastic appetizer!! I can’t wait to try it!
★★★★★
Catalina
I would like these for dinner tonight! Sounds delicious!
★★★★★
Erin | Dinners,Dishes and Dessert
These Crab Rangoon sound delicious! Dangerously good…
★★★★★
Kevin
These look so good! I have them on my menu to try asap! Love a good crab recipe!
★★★★★
Cathy
Thanks for the damp paper towel trick… it was really helpful!
Suzy
These are so good! Glad I can make them at home and not have to worry about getting takeout!
★★★★★
Natalie
One of my favorite appetizers to order!! They are bite-sized pieces of heaven!
★★★★★
Toni
One of our favorite appetizers! These were so good!
★★★★★
Lauren Kelly
One of my favorites! This is such a delicious recipe!
★★★★★
Meagen
I love that I can make these at home so we don’t have to order takeout! So yummy and everyone devours them!
★★★★★
Renee Goerger
I love crab rangoons and I love making them at home. Thanks for this delicious recipe!!
★★★★★
Lisalia
Incredibly delicious! I love this recipe way better than the local restaurant. You’re right – the type of crab used makes all the difference! SO SO good! Thanks for this yummy recipe.
★★★★★
Sandi
Those yummy crisp edges and filling…this recipe was sooo good!
★★★★★
Jamie
This is my favorite thing to get at restaurants but now I know how to make it at home! This looks absolutely incredible and even better than takeout!
★★★★★
Jennifer Allen
I love love these tasty little crunchy treats! Your recipe is perfect, and in fact, I think these are better than the ones I’d order from our local take-out! Yum!
★★★★★
Cate
These look delicious! Perfect as an appetizer for the holidays, saving!
Mirlene
These are fantastic appetizers and help to set the right mood LOL I love making something similar when my friends come over. Always a hit!
★★★★★
Katie
Looks so good! I know my family would love this.
★★★★★
Anna
Our favorite appetizer ever! So easy to make!
★★★★★
Jen
These are always a hit at parties. I usually have to make a double batch so I don’t run out. So good!
★★★★★
wilhelmina
These are a favorite whenever we eat out. I loved your recipe, it tasted just like my favorite restaurants version. I am thrilled to be able to make them at home!
Devy
The Rangoon taste was so good that they don’t last long. They were literally on the plate during me frying the wontons. My boys rave about it and already make a request to make more.
★★★★★
Dannii
What a great way to use crab. This would be great for party food,
★★★★★
Laura
These are one of my favorite snacks. They’re not nearly as difficult to make as I once imagined. Thanks for the recipe.
★★★★★
Alex
Just made these for my wife, and she ate over two dozen and kept asking for me to make the rest of the pack 🙂 Thank you!
★★★★★
Beth Pierce
Thanks Alex! So glad that she liked them! They are delicious!!
Claudia Lamascolo
what a delicious filling in here and I am a huge fan of crab so this creamy delight will be a favorite appetzer for me so glad I stumbled on to this recipe thanks
★★★★★
Alison
I am curious if anyone has made this recipe using imitation crab or canned crab? I want to try it but don’t have the ability to get fresh crab meat. Thanks!
Jess
My family gobbles these up every time I make them!
★★★★★
Wanda
As soon as I find some fresh crab, I’m going to try making these!
★★★★★
Dannii
These look deliciously indulgent. The sauce looks amazing too.
★★★★★
Tara
Oh how fun! I have never tried making this at home. They look so good and only a little prep too. Definitely perfect for entertaining.
★★★★★
Nathan
This look fantastic, it’s been way too long since I had crab rangoon. I also love that there’s an option to bake them instead (but let’s be real, the best way to do it is to fry!)
★★★★★
Willie
I have tried a ton of crab rangoon recipes, but this is the one I keep coming back to! Delicious!
★★★★★
Beth Pierce
Thanks Willie! So glad that you liked it!!
Lily
These were amazing, super creamy inside and crunchy outside! I am never buying takeout again!!
★★★★★
Shanna O.
These are one of my favorite things to get when I eat out. I am so glad that I can make them at home now.
★★★★★
Megan
Who doesn’t love a crab rangoon? These turned out perfect
★★★★★
Maria
Oh, these look so much better than the ones from the store. I have half a mind to freeze a huge batch so I can have a couple anytime the craving hits!
★★★★★
Angela
Crab ragoons are my son’s favorite thing when we go out. They were easier to make then I thought they would be. Thanks for the great recipe!
★★★★★