Crispy fried wontons stuffed with a delicious crab and cream cheese filling. This is the best crab rangoon recipe and it’s totally addictive.
Ready in 30 minutes!
These wontons are pretty simple and quick to make! The preparation time takes about 20 minutes and frying takes about 10 minutes.
More Crab than Cream Cheese
These crabmeat rangoons are packed with a bit more crab meat than cream cheese making them perfect in texture. The variety of seasoning elevates the taste of the filling making it savoury, aromatic and downright tasty.
Easy Crab Rangoons
My crab rangoons recipe is really easy to make. You’re simply chopping the imitation crab meat into 2 cm wide pieces. Then softening your cream cheese with a spatula to get it smooth and creamy. Next mix all your filling ingredients together until smooth and so that the crab meat has broken down.
Then you’ll fill your wonton wrappers, sealing them tightly so none of the filling leaks out as you cook them. Finally fry them until golden brown and enjoy!
Crab Rangoon Origin
Victor Bergeron, the founder of Trader Vic's, is the creator behind this delicious fried appetizer. These fried wontons go back to as early as the 1930’s in America! They also have nothing to do with Chinese cuisine origins but they are often served at American-Chinese restaurants.
Imitation Crab Meat vs. Real Crab Meat
I personally prefer the imitation crab meat as it’s less fishy, easy to work with, and affordable compared to real crab meat. But do what works for your tastebuds! If you enjoy real crab meat, then go for it! You can use canned, frozen or fresh crab meat.
What you’ll need
For this recipe you’ll need the following crab rangoons ingredients:
- Wonton wrappers
- Vegetable oil, or neutral tasting oil
- Water, for sealing wontons
- Imitation crab meat, or real crab meat
- Cream cheese
- Green onion
- Regular Soy sauce
- Sesame oil
- Worcestershire sauce
- Garlic powder
- Black pepper
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 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.
Folding a crab rangoon
Add ¾ tbsp 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 images in blog post)
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. Fry 2 minutes on both sides, until golden brown. Remove and transfer to cooling rack or a paper towel lined plate.
Allow this to cool down a bit before enjoying. Serve with store bought sweet chili sauce or any sauce of your liking.
Below are tips on making crab rangoon at home:
Bring cream cheese to room temperature for easy mixing
Leave your cream cheese out in room temperature at least 30-60 minutes before you begin mixing the ingredients. This allows the cream cheese to soften making it easier to mix.
Soften cream cheese with spatula before mixing
Use a spatula to soften the cream cheese before you mix. This allows for an evenly distribution of the ingredients.
Cut crab meat into pieces first before mixing
Cutting the crab meat into 2 cm wide pieces makes the mixing process easier as you’ll want the crab to break up as you mix.
Keep wonton wrappers moist by covering them
When wonton wrappers are exposed to air, they will become dry and possibly crack making it harder to work with. So keep them covered with a moist towel or in a sealed container until you’re ready to work with them.
Use water to help you seal the wontons
Dab water on the edges to seal the wonton wrapper skin.
Seal and pinch the wontons well before frying
Make sure the wontons are completely sealed prior to frying. This prevents the cream cheese filling from leaking out into the oil.
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 the fridge. You can reheat them in the air fryer or oven for best crispy texture.
Can you freeze crab rangoons?
Yes, you can make them ahead and store them in an airtight bag or container in a single layer so they don’t stick to each other. They should 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 to cook them.
Can I repurpose the oil?
Yes! I usually reuse it a second or third time depending on how clean I can keep the oil. I will usually let it cool down first, 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 rasons. 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?
They are 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 don’t have any relation to Chinese food despite being sold and served at many Chinese restaurants.
Where can I buy wonton wrappers?
Most Asian and some Western grocers will carry this item in their refrigerated or frozen section.
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:
Well, I hope you give my Crab Rangoon a try! It always excites me when you make my recipes and I hope this is one you try and most importantly, enjoy.
Sharing is caring
If you enjoyed my easy crab rangoons recipe, please share it with your family and friends or on social media! Take a picture of your re-creation and make sure to tag me @ChristieAtHome in your feed or stories as I would love to see it!
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The BEST Crab Rangoon Recipe (30-mins)
- 18 wonton wrappers
- 2 cups vegetable oil or neutral tasting oil
- water for wrapping wontons
- 140 grams imitation crab meat or real crab meat
- 125 grams cream cheese (I used Philadelphia Light Cream Cheese)
- 1 tbsp green onion finely chopped
- 1 tsp regular soy sauce not light or dark soy sauce!
- 1 tsp sesame oil
- 1 tsp worcestershire sauce
- ½ tsp white granulated sugar
- ½ tsp garlic powder
- ¼ tsp black pepper
- 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 tbsp 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.
- 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.
- Allow this to cool down a bit before enjoying. Serve with store bought sweet chili sauce or any sauce of your liking.