Easy Crab Rangoon (30 Minutes)

Easy Crab Rangoon (30 Minutes)

Crispy, golden wontons filled with a rich, creamy crab filling. This easy crab rangoon recipe is ready in just 30 minutes. I pinch the wonton wrappers tightly to keep all that delicious, creamy filling inside while they fry to golden perfection!

4.93 from 28 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
vegetable oil or any neutral oil

Filling:

¾ cup imitation crab meat cut into 1" long pieces (or use drained canned crab meat and press out the liquids)
½ cup cream cheese softened at room temperature
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

In a large bowl, combine all the filling ingredients. Mash and mix with a fork to break up the crab and evenly distribute it throughout the filling.
Prepare a small bowl of cold water. Lay a wonton wrapper flat on a clean surface and add 2 teaspoons of filling to the center. Dip your finger in the water and lightly moisten all 4 edges.
Bring 2 opposite corners together over the filling and pinch firmly to seal.
Bring the remaining 2 corners to the center, gently press out any trapped air, and firmly seal all the seams. Transfer to a baking sheet or large plate lined with parchment paper, keeping the rangoons separated. Repeat with the remaining filling and wrappers, working with a few wrappers at a time and keeping the rest covered with a lightly damp towel.
Heat 1 inch of vegetable oil in a deep, heavy-bottomed pan over medium heat to 325°F. Fry 6-7 wontons per batch for about 1.5-2 minutes until golden and crispy, flipping halfway through. Maintain the oil between 325-350°F, skimming out any browned bits and letting the oil return to temperature between batches.
Remove the fried rangoons with a slotted spoon, letting excess oil drain off. Transfer to a wire rack in a single layer and cool for a few minutes. Serve with sweet chili sauce or plum sauce.

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