Crab Rangoon are wonton shells filled with fresh crab and cream cheese, then fried to a crispy golden brown. They are the ultimate party appetizer and one of my favorites. I love to serve them at my shindigs with Beef Tenderloin Rumaki and Mini Quiche.
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. It will make a slight difference in the number of wontons the mixture will fill but you have to do what is right for your budget.
How do you make Crab Rangoons?
Start by pulsing the cream cheese Worcestershire sauce, garlic powder, onion powder and green onions 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. Next 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 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.
Helpful tips for making Crab Rangoon
- 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.
Put the ingredients for these Crab Rangoon on your shopping list this week. Wow your family and friends with this amazing appetizer.
More appetizer recipes you will love!
- Sweet Bacon Wrapped Chicken Bites
- Bacon Spinach and Four Cheese Stuffed Mushrooms
- Mini Bacon Cheeseburger Bites
- Beef Tenderloin Red Pepper Rumaki
This post was originally published May 24, 2018 and was republished April 1, 2020 with new content.
PrintCrab Rangoon
Delectable crispy fried wontons stuffed with cream cheese and crab meat. This is 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 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; pressing the wrap together to close tightly shaping it into a triangle. Repeat until cream cheese mixture is gone; placing them on a cutting board and covering with moistened paper towels.
- Heat about 1 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.
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