Easy Crab Rangoon (30-Minute Crispy Appetizer)

Easy Crab Rangoon (30-Minute Crispy Appetizer)

This easy crab rangoon recipe features a golden, crispy wonton shell wrapped around a smooth cream cheese filling. Make this Chinese restaurant-quality appetizer from scratch in 30 minutes with simple ingredients. It is a crowd-pleasing finger food to serve at game-day parties, family gatherings, or casual weekend hangouts.

4.92 from 23 votes

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Prep Time 20

Cook Time 10

Total Time 30

Course Appetizer, Snack

Cuisine Chinese

Servings pieces

Calories per serving 50 kcal

Ingredients

20 wonton wrappers
2 cups vegetable oil or any neutral tasting oil

For the Filling:

¾ cup imitation crab meat chopped into 1" long pieces (or use drained canned crab meat and press out the liquids)
½ cup cream cheese softened
2 tablespoon green onion finely chopped
1 teaspoon regular soy sauce or light soy sauce
1 teaspoon Worcestershire sauce
½ teaspoon garlic powder
½ teaspoon white granulated sugar
¼ teaspoon black pepper

Serve with:

Sweet Thai Chili sauce or plum sauce

Instructions

Combine the softened cream cheese, crab meat, sliced green onions, soy sauce, Worcestershire sauce, garlic powder, sugar, and black pepper in a large bowl. Use a fork to blend the ingredients thoroughly until the mixture is uniform.
Fill a small bowl with cold water and place it near your workspace. Lay one wonton wrapper flat on a clean cutting board and spoon exactly 2 teaspoons of filling directly into the center, avoiding any overfilling. Lightly dab your finger into the cold water and trace it along all four outer edges of the wrapper.
Pinch two opposite corners of the wrapper together tightly above the filling.
Pull the remaining two corners up to meet the middle point, pressing all the side seams together firmly to remove trapped air and prevent leaks.
Heat your vegetable oil in a large pan on medium heat until it reaches 325°F. Drop six to seven wontons into the pan at a time, frying for 1.5 to 2 minutes total while flipping them halfway through until they are crispy.
Lift the hot wontons out of the pan with a slotted spoon and shake off any excess oil. Transfer them immediately to a wire rack to drain for a few minutes before serving them with sweet chili sauce or plum sauce.

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