This Crab Rangoon recipe is crispy golden fried wonton shells filled with fresh crab and cream cheese. They are the ultimate party appetizer, and they are always a huge hit with family and friends. They are easy to prepare, taste so much better than Chinese takeout, 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 with my beef and broccoli and moo shu pork.
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. Fresh crab meat is really the way to go. I use cooked 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 fried 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 a large heavy stockpot or Dutch Oven, heat oil to 375 degrees. Working in small batches, drop the rangoons into the hot oil and fry for about a minute or until they are golden brown. Using a slotted spoon, remove them to paper towels and drain. For best results, serve promptly.
The best way to freeze them
Once your crab rangoons are all prepped, place them on a parchment paper-covered baking sheet in a single layer without touching each other and place them in the freezer to flash freeze. Once fully frozen, place them in heavy-duty zipper freezer bags and store them in the freezer for up to 3 months. When ready to fry, simply remove them from the freezer and let them thaw for a few minutes 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 or dish towel while you work.
- You can prepare the filling up to two days in advance.
- If you don’t have a food processor, simply mix up all the ingredients in a bowl.
- I like to use real crab meat, but imitation crab meat would work in a pinch. I use king crab and remove it from the shell, but lump crab meat works well too. You could also skip the crabmeat and make cream cheese wontons.
- If desired, add 1 teaspoon of sugar for a little sweetness. A lot of the Asian restaurants add it.
- 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.
- Enjoy dipping with either sweet and sour sauce or sweet chili sauce.
- Remove the fried appetizers to paper towels to drain and serve promptly.
- To bake, lightly spray the rangoons with cooking spray. Then place on a cookie sheet and bake at 425 degrees for 12-14 minutes, turning halfway through.
- To make air fryer crab rangoons, lightly spray or brush the finished stuffed wontons with cooking spray. Preheat the air fryer to 350 degrees. Once heated, air fry in a single layer for 7-8 minutes.
- Store leftovers in an airtight container in the fridge. To reheat, preheat the air fryer to 325 degrees and cook for 2 minutes or until heated through.
Other appetizer recipes you will love!
Crab Rangoon
Ingredients
- 2 8 ounce boxes cream cheese
- 2 teaspoons 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 or canola oil for frying
Instructions
- In a food processor, pulse the 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 them with moistened paper towels.
- Heat about 1 1/2 inches of vegetable oil in a heavy stock pot or 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.
Video
Notes
- 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 or dish towel while you work.
- You can prepare the filling up to two days in advance.
- If you don't have a food processor, simply mix up all the ingredients in a bowl.
- I like to use real crab meat, but imitation crab meat would work in a pinch. I use king crab and remove it from the shell, but lump crab meat works well too. You could also skip the crabmeat and make cream cheese wontons.
- If desired, add 1 teaspoon of sugar for a little sweetness. A lot of the Asian restaurants add it.
- 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.
- Enjoy dipping with either sweet and sour sauce or sweet chili sauce.
- Remove the fried appetizers to paper towels to drain and serve promptly.
- To bake, lightly spray the rangoons with cooking spray. Then place on a cookie sheet and bake at 425 degrees for 12-14 minutes, turning halfway through.
- To make air fryer crab rangoons, lightly spray or brush the finished stuffed wontons with cooking spray. Preheat the air fryer to 350 degrees. Once heated, air fry in a single layer for 7-8 minutes.
- Store leftovers in an airtight container in the fridge. To reheat, preheat the air fryer to 325 degrees and cook for 2 minutes or until heated through.
Nutrition
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Kelly
This Crab Rangoon recipe was so good. I am going to make them again for my holiday party. Thanks for the great recipe.
Everything Enchanting
Looks so delicious 👌🏻! My mother-in-law makes an awesome crab curry recipe (she knows this one recipe, only) 😍. I’ll show her your crab rangoon recipe, soon!
Oli
Such a great recipe. I never knew they were so easy to make. Thanks for sharing!
Tammy
Ooh these look so good! Such a fun dish to make for game day or the holidays. These would be gone in no time!
Samantha Donnelly
I am the only one in my house who does not eat crab and know these would be loved by my family. Will give them a go over Christmas
Yeah Lifestyle
Theses were full of flavour and super tasty and the recipe was easy to follow. I will certainly be making these again.
Talya Stone
Oh these look so yummy! I love anything with crab. Are they technically dim sum then?
Michelle
I wish you had a picture of the filling! Never had them with REAL crabmeat — sounds delicious! Isn’t there a sauce that’s traditionally served with them as well? A sweet sticky red sauce, if I remember correctly?
Beth Pierce
Yes they really are quite yummy! I use the Sweet Chili Sauce that is in this recipe.
Margie
What dipping sauce did you use?
Beth Pierce
It is a sweet and spicy chili sauce. Here is the recipe for the sweet chili sauce Sweet Chili Sauce.
Melissa Cushing
These little packages of yummyness look so good and I would love to try these home made 😉 Pinning this recipe to try and make myself.
Mary
I would love to make these sometime. I think they would be great even without the crab, as a vegetarian version.
Ellen
This looks super yummy! 😍 I can’t wait to try your recipe!
MELANIE EDJOURIAN
I’ve never tried these before but they sound so good. I do love this sort of thing but haven’t tried any with crab meat.
Ashley Thompson
This is one of my favorite things to grab when we decide to order out. I can’t wait to try them at home!
Rose Ann Sales
That looks absolutely delicious and tasty! I would love to try this really amazing recipe!
Richelle Milar
Wow! That looks like a really amazing recipe! It look so good! I would really love to try this!
Tasheena
This is an old fav, looking forward to trying this recipe.
Tara Pittman
These sound so delicious. They are perfect for my Christmas dinner.
Melissa
My husband loves Crab Ragoon’s. It is not something I have ever made before so I will have to give your recipe a try!
Jess
These are my favorite thing to order when I eat out. So glad I can now enjoy them at home instead!!
Natalie
I never tried crab rangoon before. I will definitely try it now. This recipe is calling my name. Can’t wait to make this for my family.
Claudia
I made these yesterday and I just love the addition of sauce we never had them so good! I will be making them again with the sweet one thanks
Maria
This is probably the best crab recipe I’ve come across with. It’s super easy to follow! Thank you for this. Perfect to make this Father’s day! May I ask what other dipping sauce you recommend for this?
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!
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!
Megan
Who doesn’t love a crab rangoon? These turned out perfect
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.
Lily
These were amazing, super creamy inside and crunchy outside! I am never buying takeout again!!
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!!
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!)
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.
Dannii
These look deliciously indulgent. The sauce looks amazing too.
Katie Slinde
I must have missed the sauce. What is it
Beth Pierce
Sorry about the delay. This is sweet spicy chili sauce. Just like the one here
Wanda
As soon as I find some fresh crab, I’m going to try making these!
Jess
My family gobbles these up every time I make them!
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!
Ravina
Trying imitation crabs I’m sure it will be good too, I usually use imitation crab
Sue
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
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!!
Laura
These are one of my favorite snacks. They’re not nearly as difficult to make as I once imagined. Thanks for the recipe.
Dannii
What a great way to use crab. This would be great for party food,
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.
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!
Jen
These are always a hit at parties. I usually have to make a double batch so I don’t run out. So good!
Anna
Our favorite appetizer ever! So easy to make!
Katie
Looks so good! I know my family would love this.
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!
Cate
These look delicious! Perfect as an appetizer for the holidays, saving!
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!
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!
Sandi
Those yummy crisp edges and filling…this recipe was sooo good!
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.
Renee Goerger
I love crab rangoons and I love making them at home. Thanks for this 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!
Lauren Kelly
One of my favorites! This is such a delicious recipe!
Toni
One of our favorite appetizers! These were so good!
Natalie
One of my favorite appetizers to order!! They are bite-sized pieces of heaven!
Suzy
These are so good! Glad I can make them at home and not have to worry about getting takeout!
Cathy
Thanks for the damp paper towel trick… it was really helpful!
Kevin
These look so good! I have them on my menu to try asap! Love a good crab recipe!
Erin
These Crab Rangoon sound delicious! Dangerously good…
Catalina
I would like these for dinner tonight! Sounds delicious!
Beti
Such a fantastic appetizer!! I can’t wait to try it!
katerina
mmm…this looks so delicious!! I can’t wait to try them out!
Vikki
I used to always order rangoons for takeout, but I haven’t done so since trying out this recipe — it’s so good!
Jessica
My all time favorite! I just so happen to have everything on hand. Cannot wait to make these!
Sandra
This is such a delicious appetizer! Really easy to make, too!
Sara
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!
Toni
This quickly disappeared at my house! So good!
katerina
I LOVE Crab Rangoon!! I can’t wait to try this recipe!
Janette
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!
Meghan
Crab rangoon is our fave takeout app – would love to try my hand at making these at home!
Suzy
These look incredibly good! Love how easy they are to make at home!
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.
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.
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.
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.
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!
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!