Crab Rangoon. Crispy fried wontons stuffed with a delicious crab and creamy filling made of cream cheese and crab meat. These are best served with sweet Thai chili sauce.

This is the best crab rangoon recipe and it’s totally addictive with that creamy crab mixture! This cream cheese rangoon recipe is one of my favorite appetizers to make for a gathering!
What is Crab Rangoon?
They are a crispy wonton wrapper filled with a creamy crab mixture. They are fun and easy to make with minimal ingredients!
It's a delicious and popular Chinese takeout dish that you can get at your local Chinese Restaurants! Funny enough, these cheese wontons also have nothing to do with Chinese cuisine origins, but it’s a Chinese food often served at American Chinese Restaurants.
Crab Rangoon Origin
Victor Bergeron, the founder of Trader Vic's, is the creator behind these crab wontons. This crispy wonton dish goes back to as early as the 1930’s in America!
Fried rangoon has become so popular in the United States that it went viral on social media! Who knew that this classic American creation would become so popular! It has certainly become one of my favorite things to eat!
Easy Crab Rangoon Recipe
This easy recipe is simple and quick to make with very accessible ingredients! The preparation time for these crab rangoon appetizers takes about 20 minutes and frying takes about 10 minutes. You're simply mixing the crab and cream cheese filling ingredients in a medium bowl and then adding the filling into the middle of a wonton wrapper to seal. Lastly, fry your uncooked crab rangoon in hot oil until you have a crispy wonton shell and enjoy. These are fantastic for as your next party appetizer!
You can even prepare the filled wontons ahead of time, freeze them and fry them up on the day of serving. They will easily become the most popular appetizer!
More Crab than Cream Cheese
My authentic crab rangoon recipe is packed with a bit more crab meat than cream cheese making them perfect in texture. My crispy crab rangoon is deep fried giving the wonton skin a puffed and crunchy taste. The variety of seasoning elevates the taste of the inner creamy crab filling, making it savory, aromatic and downright tasty just like your local Chinese restaurant!
Imitation Crab Meat vs. Real Crab Meat
For my crab puffs, I prefer imitation crab meat or artificial crab as it’s less fishy tasting. It's a good option that is easy to work with, accessible and affordable compared to real crab meat. But do what works for your taste buds! If you enjoy real crab meat, then go for it! You can use canned, frozen or fresh crab meat for my homemade crab rangoon recipe.
Crab Rangoon Ingredients
For this crab rangoons recipe, you’ll need the following ingredients. Please scroll down to Recipe card for full measurements.
- Wonton wrappers: Wonton wrappers that are about 3 x 3-inches in diameter. The Asian markets or select Western grocers will carry these wonton skins. Make sure the square wonton wrappers are fresh as they are easier to work with. You can also purchase the frozen wonton skin, but you will need to thaw them before wrapping. You may also use egg roll wrappers if you can't find wonton skins, but I would cut them into the 3 x 3-inch-wide squares.
- Vegetable oil, or neutral tasting oil: I prefer using avocado oil but feel free to use any neutral tasting oil with a high smoke point, such as grapeseed oil, peanut oil, vegetable oil, or canola oil.
- Water, for sealing wontons: Have a small bowl of cold water nearby to seal the filled wonton.
Filling:
- Imitation crab meat, or real crab meat: This is up to you! Both work fine. I just prefer imitation crab meat since it's more accessible and less fishy tasting. Your local grocery store will carry both. You can also purchase real crab meat in canned form which will make things much easier.
- Cream cheese: Feel free to use light or normal cream cheese for the cream cheese mixture. Tip: leave the cream cheese out 30 minutes before at room temperature to soften. This will make it easier to combine cream cheese with other ingredients.
- Green onions: To elevate and give our filling a delicious taste and aroma!
- Regular Soy sauce: Just your normal all-purpose soy sauce. Do not use dark soy sauce. Why? Dark soy sauce is less salty than regular and used to color a dish. Light soy sauce is saltier than regular soy sauce. You may use it by adding it to taste, but do not substitute as a 1:1 ratio. Feel free to use low-sodium soy sauce.
- Sesame oil: To lend a nutty taste and scent to the wontons! Most Asian grocery stores, select Western Grocers or online retailers, like Amazon, will carry this ingredient. If you're allergic, feel free to omit.
- Worcestershire sauce: This gives the filling a bit of acid which is needed to balance out the creamy and salty flavors!
- Sugar: To balance out the saltiness of the soy sauce.
- Garlic powder: For extra flavor!
- Black pepper: To season the crab meat.
Dipping Sauce: feel free to enjoy each small parcel with any store-bought sweet chili sauce or duck sauce, which is a sweet and sour sauce.
How to make Crab Rangoons
Below are brief steps with visuals to show you how to make homemade crab rangoons. Please scroll down to the recipe card below to find full instructions and details.
- Chop imitation crab meat into small pieces, about 2 cm wide, and set aside.
- In a large bowl, soften room temperature cream cheese with a spatula until smooth.
- Add imitation crab meat into your bowl of softened cream cheese, along with the rest of filling ingredients as listed.
- With a fork, mix very well until crab meat breaks down.
Folding a crab rangoon
- On a clean flat surface, lay out a wonton wrapper. Add ¾ tablespoon of the filling into the center of the wrapper. Use your index fingers to dab a bit of cold water along the edges of the wrapper.
- Lift and pinch the two opposite corners of the wrapper.
- Then lift the adjacent corners and seal the edges. Make sure to pinch them very well to prevent leakage as you fry, especially the tip of the wonton. (See images in blog post)
- Place crab rangoons on a baking sheet lined with parchment paper. Cover them with a damp paper towel or plastic wrap to prevent the wonton skins from drying out.
Frying
- In your pan, add oil and bring to medium heat or 325 F. Once oil is hot, add crab rangoons in two separate batches or small batches. Do not overcrowd. Deep frying 2 minutes on both sides, until golden brown.
- Remove with a slotted spoon and transfer to wire rack set on a baking pan or a plate with clean paper towels to drip or absorb excess oil.
- Allow this to cool down a bit before enjoying. Serve with store bought sweet chili sauce or any sauce of your liking.
Storage
Crab rangoon is best enjoyed while they're still crispy. However, if you have leftover crab rangoon, store them in an airtight container and they will last up to 4 days in the fridge. To reheat, bake them in a preheated 350 F oven for 6-7 minutes or air fry for 5-7 minutes at 300 F or until warm.
FAQ
Below are frequently asked questions about these fried crab rangoons:
How long are Crab Rangoons Good for?
Once fried, they should be consumed within 1-4 days while being stored in an airtight container in the fridge. You can reheat them in the air fryer or oven for best results.
Can you freeze crab rangoons?
Yes, you can make them ahead and store them in a single layer in a freezer bag, so they don’t stick to each other. They will last 2 months in the freezer or until freezer burn begins to form. You can then deep fry, air fry or bake them from frozen.
Can I air fry these crab rangoons?
Yes! Please see my Recipe Card below for further instructions.
Can I repurpose the oil?
Yes! I usually reuse it a second or third time depending on how clean I can keep the oil. Cool down the hot oil, then strain of any browned bits and transfer to a reusable container to store in the fridge.
What's the difference between Wontons and Rangoons?
Wontons can be filled with a variety of fillings, but the classic Chinese wonton is usually filled with pork, shrimp, garlic, and other seasoning ingredients. Whereas Rangoons are filled with either imitation or real crab meat with cream cheese.
Why is there no crab in crab rangoon?
You may find at certain Chinese restaurants, the ratio of crab meat to cream cheese is very little for cost cutting reasons. Crab can be expensive, so restaurants tend to cheap out on that ingredient. However, in my recipe you’ll have a 50/50 ratio of crab to cream cheese.
Are crab rangoons healthy?
Unfortunately, this beloved appetizer is not a health food as they’re packed with cream cheese which is high in fat and then deep fried in oil. However, these are a delicious treat and sometimes life is too short to restrict yourself!
Are crab rangoons Chinese?
No, surprisingly they're not authentic Chinese cuisine food despite being sold and served at many Chinese restaurants. Crab rangoons were actually invented in the USA.
Which cream cheese brand did you use?
I find Philadelphia cream cheese works the best for most of my recipes, so I used their light cream cheese. You may use regular cream cheese if you wish!
Other recipes you may like!
If you enjoyed this fried crab rangoon recipe, you may enjoy these other dishes:
- Chicken Chow Mein
- Shrimp Fried Rice
- Chinese Lemon Chicken
- Spicy Asian Cucumber Salad
- Crispy Soy Garlic Tofu
- Chinese Spicy Garlic Eggplant
- Egg Drop Soup
The BEST Crab Rangoon Recipe (30-mins)
Ingredients
- 18 pcs wonton wrappers
- 2 cups avocado oil or neutral tasting oil
- water for sealing wontons
Filling:
- ½ cup + 2 tbsp imitation crab meat or canned real crab meat
- ½ cup cream cheese (I used Philadelphia Light Cream Cheese)
- 1 tablespoon green onion finely chopped
- 1 teaspoon regular soy sauce
- ½ teaspoon sesame oil omit if you're allergic
- 1 teaspoon worcestershire sauce
- ½ teaspoon white granulated sugar
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
Serve with:
- sweet Thai Chili sauce
Instructions
- Chop imitation crab meat into 2 cm wide pieces and set aside.
- In a large bowl, soften room temperature cream cheese with a spatula until smooth.
- Add imitation crab meat into your bowl of cream cheese, along with the rest of filling ingredients as listed.
- With a fork, mix very well until crab meat breaks down.
- Add ¾ tablespoon of the filling into the center of the wonton wrapper. Using your fingers, dab a bit water along the edges of the wrapper.
- Then lift two opposing corners of the wrapper and pinch only the tip of it.
- Then lift the adjacent corners and seal them. Make sure to pinch them very well to prevent leakage as you fry, especially the tip of the wonton. (See step by step images in above blog post.
Deep Frying Method
- In your pan, add oil and bring to medium heat or 325 F. Once oil is hot, add crab rangoons in two separate batches. Do not overcrowd the oil. Fry 2 minutes on both sides, until golden brown. Remove and transfer to cooling rack or a paper towel lined plate. Note: Frozen Rangoons can be fried without thawing for the same amount of time.
Air Frying Method
- Spray air fryer basket with enough oil. Pre-heat air fryer to 350 F. Place uncooked crab rangoons in a single layer with enough space around each one. Do not over lap. You may need to air fry in batches. Lightly spray oil over the rangoons. Tip: Brush oil on the outside of each wonton for more crispiness! Air Fry for 6-8 minutes until crispy.
- Allow this to cool down a bit before enjoying. Serve with store bought sweet chili sauce or any sauce of your liking.
To Freeze Leftovers:
- Place a large freezer friendly bag on a large plate or small baking tray. Place leftover rangoons into the bag in a single layer giving each one enough space. Seal the bag and place bag on top of plate/tray into freezer. After 1 hour of freezing, remove plate/tray. This keeps the rangoons in a single layer and prevents them from overlapping. They will last 2 months in the freezer (until freezer burn forms) and can be fried from frozen.
Maria
Addictive indeed! Wow these were really easy to make and so good. I almost ate them all leaving none for my husband haha.
christieathome
Haha! Thank you for making my recipe! I'm so glad you enjoyed it so much!
nina
i'm excited to try your recipes🙃
christieathome
Thank you so much! I hope you enjoy them!
nina
I thought u were my classmate🤣
christieathome
haha!
Susan Reedy
Made this recipe today for the first time. Absolutely delicious! I'll definitely be making them again...probably in a few days!
christieathome
Thanks so much for making my recipe, Susan! So glad you enjoyed this recipe of mine! I hope you enjoy it again in the next few days 😉
Mona
How big of a saucepan or skillet for for the 2 cups of oil??
Antoinette
Enjoy your recipes always tasty. Most of all you have two very important things 1. Always has printed ingredients 2. Never have to buy tons of ingredients
christieathome
Thank you so much Antoinette! This review brought the biggest smile to my face 🙂 I appreciate it so much! Have a lovely day - Christie
Mary
My son and I made these and are delicious. Will definitely save this recipe and use again.
christieathome
Thanks for making my recipe Mary! I'm so glad you and your son enjoyed it!
Debbie
I don't even know how to convert grams to cups. Can you please help?
christieathome
Hi Debbie, I've updated the Recipe card to also indicate cups where the gram measurements are. Hope that helps!
Debbie
Thank you so much as it helps tremendously. I've already made them once this week and making again today for a party. They are so delicious!!
Sandra Dizel
I am dying to taste these. I have the rangoons made and have frozen them. Not sure whether I need to defrost before heating. Will best results come from cooking them in oven or air fryer? If I fry how do I reheat when I get to my destination. Any sauce recipes.
Jen
Hi! The author wrote underneath another comment saying to go straight from the freezer to the fryer. I assume it will take longer than normal though 😊
Laura
I’ve made crab Rangoons and these are very good, personal opinion though is that the sesame oil has too powerful of a flavor for someone who doesn’t like it. I would recommend not using the sesame oil if you don’t like it.
christieathome
Thanks for making them and for sharing your preference!
Kris
I absolutely love this recipe, they satisfy my fiancé's preggo cravings perfectly, so no more midnight runs 🤣 Do frozen leftovers need to be thawed out before frying?
christieathome
Thanks so much for making my recipe, Kris! Glad you enjoyed it! No, frozen rangoons can be fried from frozen 🙂 So no need to thaw.
Ria
Is there a dipping sauce typically used with crab rangoon?
christieathome
Sweet chili sauce is a great dip!
Michelle D
Hi there,
I saw that you can freeze the rangoons... Is that before or after you fry them? Are you freezing the leftovers or are you making them ahead and then freezing the raw wonton wrappers with filling?
christieathome
Hello Michelle, I am freezing them assembled and raw before they are fried.
Keri
They look amazing, going to be making these tonight!
christieathome
Thank you so much Keri! I sure hope you enjoy them 🙂
Lisa I.
I love these and always order them from our favorite Chinese restaurant. Not every place makes them the same and use too much cream cheese same. Your recipe is for these is just as good as the ones I get from our favorite place. Great recipe and very easy to make. Definitely going to make again, just only one thing - I'm not a big fan of cream cheese. I do love these but wish there was none at all. I was wondering if you can you replace the cream cheese with something else or maybe season the cream cheese so you don't get that tangy cream cheese flavor. Thank you for sharing your recipe. Even though I'm not a fan of cream cheese this recipe is definitely a 5 star rating ☺
christieathome
Thanks so much for the kind review Lisa! Glad you enjoyed it and I appreciate the 5 star rating! One idea is to add more crab meat and only just enough cream cheese to bind it together, that way you'll taste less of the cream cheese. Hope this helps!
Cass
These were so good! My first attempt at crab rangoons was the bare minimum of crab+cream cheese and they were so plain 🙁 These were so much better !!
christieathome
I'm so happy to read this, Cass! Thanks for making my recipe and have a lovely day! 🙂
Tiff
Overall this recipe was really good. I think a bit more time consuming than I had anticipated. Followed it except added about a Tablespoon of grated onion (didn’t have green onions) and a Teaspoon of grated garlic. Omitted the sugar because I served with sweet and sour sauce & hot Chinese mustard.
I rarely fry foods but it was a fun project on a rainy day. I’ll likely order this from my favorite Chinese restaurant in the future but this recipe was absolutely delicious! Thank you for sharing.
christieathome
Thanks so much for making my recipe! Glad you enjoyed it!
Amber
I need help with this, the flavor is great, but when I fry them the filling turns to liquid, am I doing something wrong?
christieathome
Thanks for making my recipe 🙂 Hmm, I haven't heard of that happening to my other readers. It could be the temperature of your oil being too hot causing it to melt and liquify. I would suggest lowering the heat. The other thing I could think of is the cream cheese?
jael
Hi, i have tried 3 crab rangoon recipes on the internet, yours was the best. Thank you for this recipe. More power.
christieathome
Thank you so much for this very kind comment, Jael! I am so happy to read that and glad you enjoyed 🙂