Easy Crab Rangoon Recipe
Made with simple ingredients, these bite-sized Easy Crab Rangoon’s with their crispy, golden wontons are filled with a delicious creamy, savory crab filling. Perfect for parties, game days, or a fun appetizer night at home.
When we order Chinese Take-Out, we always get two orders of Crab Rangoon. Why? Because if there’s one appetizer that disappears faster than you can say “just one more,” it’s Crab Rangoon’s!
These crispy little pockets of creamy crab goodness are always a hit! I decided to give it a go and make my own. Not only are they even better than the “take-out” version, the best part is how easy they are to make at home.
If you love Crab Rangoon as much as we do… Grab your apron and let’s get cooking friends!
Ingredient List
- 20 wonton wrappers
- 2 cups vegetable oil, or other neutral tasting oil
- ¾ cup drained canned crab meat, or substitute with chopped imitation crab meat.
- ½ cup vegetable blend softened cream cheese, you can substitute softened plain cream cheese.
- 2 tablespoons of green onion, finely chopped
- 1 teaspoon regular, or light, soy sauce.
- 1 teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
- ½ teaspoon white granulated sugar
- ¼ teaspoon black, or white, pepper.
- Sweet and Sour sauce or Sweet Thai Chili sauce
How to Make Crab Filling
In a large bowl, with a fork or small spatula, combine the crab and cream cheese. I like to use vegetable spreadable cream cheese. It means I don’t have to “soften” the brick of cream cheese, and it adds extra flavor to this easy crab filling.
Add the chopped green onion, Worcestershire sauce, garlic powder, sugar and black pepper.
Mix until well combined.
TIP: If making the filling ahead of time, cover the bowl, and place the filling in the refrigerator until you’re ready to assemble the wontons.
Preparing Wonton Wrappers
Prepare a small bowl of ice-cold water. This is used to seal the wrappers together.
On a clean work surface, lay one wonton wrapper flat, and add two teaspoons of the filling into the center of the wonton. Be careful not to overfill the wontons.
Using your finger, dip your finger into the ice water and run it along the outside edge of each wonton. Think of it as the “glue” to hold the wrapper together.
Pinch the opposite corners of the wrapper together. Then grab the other corners and seal them to the pinched ones. Press firmly to prevent leaks, especially the top of the wonton. Squeeze it firmly! Repeat until there is no more filling left. Set stuffed wontons aside while you heat the oil.
Frying Instructions
Heat oil in a large heavy sauce pan on medium heat. The temperature should reach around 325°. Check with an instant-read cooking thermometer.
Caution: Whenever working with hot oil, it is always best to make sure you use a heavy bottom pan, place the pot at the back of the stove with the handle turned AWAY from you!
Deep-fry the wontons 6–7 pieces at a time until golden. It should take about 1.5–2 minutes to reach a nice crispy golden color. Carefully flip half-way through cooking.
Remove the fried wontons from the hot oil with a slotted spoon, gently shaking off any excess oil. Place fried wonton on a wired rack on top of a baking sheet, or a paper towel-lined plate.
Allow the wontons to cool slightly before placing them on a serving plate with your favorite store-bought sweet and sour sauce, or other favorite dipping sauce. I love Panda Express bottled sauce. It has little flecks of red peppers and a lovely sweet and hot sauce.
I like to garnish the plate with a few green onions for a pop of color.
Air Fryer Instructions
Lightly spray the air fryer basket with cooking oil. Preheat the air fryer to 350 degrees F. Place the uncooked crab rangoons into the basket in a single layer with enough space around each one, being sure not to overlap them. You will need to fry them in batches in your air fryer.
Lightly spray just enough oil, about 1 tablespoon per batch, over the exterior of each rangoon. You can also brush the outside of each wonton with oil for a more crispy air fryer version.
Air fry for 6–8 minutes until crispy and golden brown. No flipping is required and this saves your stove from the typical frying mess. You may find you need to add another 1–2 minutes if they are not golden brown and crispy as each air fryer cooks differently.
Recipe Wrap-up and helpful tips!
I like to serve these Easy Crab Rangoons hot and crispy with sweet and sour sauce or plum sauce. The flavors are amazing.
TIP: You can make these ahead of time! Just place on a small baking sheet, cover with plastic wrap and store in the refrigerator. Follow the frying instructions, and fry right before serving. Be sure to take them out of the refrigerator about an hour beforehand and uncover them to allow the gathered moisture on the outside of the wonton to dry. Otherwise, they will splatter when frying.
Don’t be surprised when everyone hovers around the platter. They’re simple, satisfying, and perfect for sharing…or not! (No judgments from me!)
Favorite Appetizer Recipes
- Honey Chicken Nuggets in a Blanket
- Copy Cat Wingers Wings
- Hasselback Pepperoni Pizza Sliders
- Loaded Cheesy Cowboy Queson
- Easy Homemade Soft Pretzels
Once you see how quick and delicious these Rangoons are, this recipe will become your go-to appetizer whenever a craving strikes or guests come knocking.
Thanks for stopping by my Nest today. Please leave a 5-star review (be kind)! It helps this delicious recipe to shine!
Happy Nesting!
Printable Recipe Card
Easy Crab Rangoon Recipe
Ingredients
- 20 Wonton Wrappers
- 2 cups vegetable oil or any neutral oil
- ¾ cup canned crab meat, drained or imitation crab meat chopped into 1-inch long pieces
- ½ cup spreadable vegetable cream cheese substitute soften creamed cheese
- 2 Tablespoons green onion finely chopped
- 1 teaspoon regular soy sauce
- 1 teaspoon worcestershire sauce
- ½ teaspoon garlic powder
- ½ teaspoon white granulated sugar
- ¼ teaspoon black pepper
Instructions
- In a large bowl, with a fork or small spatula, combine the crab meat and cream cheese. Mix to combine. Add in green onions, soy sauce, Worcestershire sauce, garlic powder, sugar, and black pepper. Mix until well combined.
- Prepare a small bowl of ice-cold water. On a clean work surface, lay one wonton flat and add 2 teaspoons of the filling into the center of the wonton wrapper. Be careful not to overfill. Dip your finger in the cold water and run it along the edges of the wonton wrapper.
- Pinch two opposite corners of the wrapper together. Then seal the remaining corners with the pinched ones. Press the edges firmly to make sure they are sealed tight to prevent leaking. Especially the tip of the wonton. Give it an extra squeeze. Repeat this process until there is no more filling left.
- Heat oil in a large heavy pan on medium heat. Heat to 325°. Use an instant read cooking thermometer for an accurate reading of the heat. Deep-fry the wontons 6–7 pieces at a time until golden and crispy. Cook time is about 1.5–2 minutes in total. Flip halfway through cooking.
- Remove fried wontons from the oil, gently shaking off any excess oil. Drain on a wired rack or paper towel-lined plate and let them cook down a bit before serving. Serve with sweet-and-sour dipping sauce.
Nutrition
Meet the Author
Hi! I’m Norine, the cook, baker, and recipe creator behind Norine’s Nest. I love sharing and creating recipes that invite family, friends, and neighbors to gather around the dinner table. Sharing good food and creating memories with those we love brings me happiness. Thanks for stopping by my Nest!
