Description
Crab Rangoon are crispy wontons filled with a luscious, creamy blend of crab and cream cheese. Popular as a restaurant appetizer, they’re surprisingly easy to make at home and deliver that addictive crunch and rich flavor you crave. These golden bites are perfect for parties, game days, or just treating yourself to a savory snack.
Ingredients
For the Filling
8 oz cream cheese, softened
1/2 cup crab meat (fresh, canned, or imitation)
1/4 cup chopped green onions (optional)
1 clove garlic, minced (or 1/2 teaspoon garlic powder)
1/2 teaspoon soy sauce
1/4 teaspoon Worcestershire sauce
Dash of salt and pepper
For Wrapping and Frying
24 wonton wrappers
1–2 cups vegetable oil for frying
Water for sealing wrappers
Optional Dipping Sauces
Sweet chili sauce
Soy sauce with a splash of rice vinegar
Spicy mayo (mayonnaise mixed with sriracha)
Instructions
1️⃣ In a medium bowl, combine cream cheese, crab meat, green onions, garlic, soy sauce, Worcestershire sauce, salt, and pepper. Mix until the filling is creamy and well blended. Adjust seasoning to taste.
2️⃣ Lay wonton wrappers on a clean surface. Add about 1 teaspoon of filling to the center of each wrapper. Moisten the edges with water, then fold each wrapper into a triangle, pressing the edges firmly to seal. For a more compact shape, pinch the two bottom corners of the triangle together to create a small pouch.
3️⃣ Heat 1 to 2 inches of oil in a deep skillet or pot over medium heat to 350°F (175°C). Carefully fry 3 to 4 Crab Rangoon at a time, seam-side down, for 2 to 3 minutes per side or until golden brown and crispy.
4️⃣ Remove from oil with a slotted spoon and drain on a paper towel-lined plate to remove excess oil.
5️⃣ Serve warm with your choice of dipping sauces like sweet chili sauce, soy sauce, or spicy mayo.
Notes
If you prefer baking or air frying, lightly brush the assembled Crab Rangoon with oil and bake at 375°F for 12–15 minutes, or air fry at 370°F for 8–10 minutes. Make sure the wrappers are sealed well to prevent the filling from leaking during cooking. These can also be frozen before frying—just add an extra minute to the cook time.