Crab Rangoon is a beloved appetizer often found on the menu at Chinese-American restaurants. These crispy wontons are filled with a creamy mixture of crab meat and cream cheese, creating a savory bite-sized treat that’s irresistibly crunchy on the outside and deliciously rich on the inside.

Why You’ll Love This Recipe

Crab Rangoon is quick to prepare, crowd-pleasing, and easy to customize. Whether you’re planning a party, craving a snack, or looking for a starter for your takeout-inspired dinner at home, this recipe delivers restaurant-quality results without needing any complicated ingredients or techniques. The balance of textures and flavors—crispy wonton wrappers paired with creamy, savory filling—is what makes Crab Rangoon a favorite for many.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cream cheese, softened
Lump crab meat or imitation crab, finely chopped
Garlic powder
Worcestershire sauce
Green onions, finely sliced
Wonton wrappers
Vegetable oil, for frying
Optional: soy sauce or sweet and sour sauce for dipping

directions

In a mixing bowl, combine the softened cream cheese, chopped crab meat, garlic powder, Worcestershire sauce, and green onions. Mix until well combined.
Place a wonton wrapper on a clean surface. Spoon about 1 teaspoon of the crab mixture into the center.
Wet the edges of the wrapper with a little water, then fold it into a triangle or bring the corners together to seal, pressing out any air pockets.
Heat oil in a deep skillet or fryer to 350°F (175°C).
Fry the wontons in batches for 2–3 minutes, or until golden brown and crispy. Do not overcrowd the pan.
Remove with a slotted spoon and drain on paper towels.
Serve hot with your favorite dipping sauce.

Servings and timing

This recipe makes about 20–25 Crab Rangoons and serves approximately 4–6 people as an appetizer.

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Variations

Baked Version: Lightly spray the filled wontons with cooking spray and bake at 375°F for 12–15 minutes until golden.
Air Fryer Version: Cook at 370°F for 8–10 minutes, turning once halfway through.
Spicy Kick: Add a teaspoon of sriracha or finely chopped jalapeño to the filling.
Herbaceous Touch: Mix in chopped cilantro or parsley for a fresh flavor boost.
Different Proteins: Substitute crab with shrimp or a seafood blend for variety.

storage/reheating

Store leftover Crab Rangoon in an airtight container in the refrigerator for up to 3 days.

To reheat:

Oven or toaster oven: Bake at 350°F for 5–7 minutes until heated through.
Air fryer: Reheat at 350°F for 3–4 minutes.
Avoid microwaving as it can make them soggy.

For longer storage, freeze uncooked or cooked Crab Rangoon in a single layer on a tray. Once frozen, transfer to a freezer bag. Fry or bake from frozen, adding a few extra minutes to the cook time.

FAQs

What kind of crab should I use for Crab Rangoon?

You can use lump crab meat for the best flavor, but imitation crab (surimi) also works well and is more affordable.

Can I make Crab Rangoon ahead of time?

Yes, you can assemble them ahead and store them in the fridge for a few hours or freeze them before frying.

How do I prevent the wontons from bursting during frying?

Ensure the edges are sealed tightly and don’t overfill. Removing air from the wrapper before sealing also helps.

Can I use low-fat cream cheese?

Yes, but the filling may be slightly less creamy. Full-fat cream cheese provides the best texture and flavor.

What dipping sauces go well with Crab Rangoon?

Sweet and sour sauce, soy sauce, or a chili-garlic sauce are all excellent choices.

Are Crab Rangoons authentic Chinese food?

No, they are an American-Chinese creation, commonly found in Chinese restaurants in the U.S.

Can I bake instead of fry?

Absolutely! Baking is a healthier alternative. Use a light coating of oil or cooking spray for crispness.

How do I keep them crispy for a party?

Keep them warm in a 200°F oven on a wire rack until serving time to maintain crispness.

Can I use spring roll wrappers instead of wonton wrappers?

Wonton wrappers are best due to their size and thickness, but spring roll wrappers can work in a pinch.

Is there a vegetarian version of Crab Rangoon?

Yes, simply omit the crab and add finely chopped veggies or extra green onions to the cream cheese mixture.

Conclusion

Crab Rangoon is a crispy, creamy appetizer that’s both nostalgic and irresistibly tasty. With just a few ingredients and simple steps, you can enjoy this restaurant favorite right at home. Whether you fry, bake, or air fry, they’re sure to be a hit at any gathering or as a special treat for yourself.

Crab Rangoon