Crab Rangoon

Crab Rangoon

5 from 55 reviews

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.


  • 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


  1. 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.
  2. 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.
  3. 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.


  • 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.
  • I like to use real crab meat but imitation crab meat would work in a pinch. 
  • If desired add 1 teaspoon 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 with either sweet and sour sauce or sweet chili dipping 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 cook in the air fryer lightly spray with cooking spray. Preheat the air fryer to 350 degrees. Once heated air fry 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. 

Keywords: how to make crab rangoon, rangoon, what is crab rangoon, cream cheese rangoon, crab wontons

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