Crab Rangoon is a beloved appetizer that’s crispy, creamy, and packed with savory flavors. Often found on the menu at Chinese-American restaurants, these golden fried dumplings are filled with a delectable mixture of cream cheese, crab, and seasonings, offering the perfect balance of richness and lightness. Whether served as an appetizer or a snack, Crab Rangoon is always a crowd-pleaser!
Why You’ll Love This Recipe
If you’re a fan of crispy, crunchy snacks with a creamy filling, you’ll fall in love with Crab Rangoon. These golden parcels of deliciousness have a satisfying crunch on the outside, while the creamy filling of cream cheese and crab provides the perfect richness. They’re simple to make at home, with ingredients you can find easily, and are much more affordable than ordering from a restaurant. Plus, they make for a fun party snack or appetizer that your guests will rave about!
Ingredients
- 8 oz cream cheese, softened
- 6 oz crab meat (or imitation crab meat), shredded or chopped
- 2 tablespoons green onions, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon soy sauce
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 12-16 wonton wrappers
- Vegetable oil (for frying)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- In a medium mixing bowl, combine the softened cream cheese, crab meat, green onions, garlic powder, Worcestershire sauce, soy sauce, salt, and pepper. Mix everything thoroughly until smooth and well combined.
- Lay the wonton wrappers flat on a clean surface. Place about one teaspoon of the crab mixture in the center of each wrapper.
- To shape the Rangoon, lightly wet the edges of the wonton wrapper with water. Fold the wrapper in half to form a triangle, or bring the corners together to make a purse shape, sealing the edges tightly.
- Heat vegetable oil in a deep skillet or frying pan over medium-high heat. Once the oil is hot (around 350°F or 175°C), carefully lower the Crab Rangoon into the oil using tongs or a slotted spoon. Fry for 2-3 minutes, or until golden brown and crispy on all sides.
- Remove the fried Crab Rangoon from the oil and drain on a paper towel-lined plate to absorb excess oil.
- Serve immediately with sweet and sour sauce, soy sauce, or your favorite dipping sauce.
Servings and timing
- Servings: 4-6
- Prep time: 10 minutes
- Cook time: 5-7 minutes per batch
- Total time: 20-25 minutes
Variations
- Air-fried Crab Rangoon: For a healthier version, you can air fry the Crab Rangoon. Spray them lightly with oil and air fry at 350°F (175°C) for 8-10 minutes, or until golden and crispy.
- Spicy Crab Rangoon: Add a small amount of sriracha sauce to the filling for a spicy kick, or garnish with chili flakes after frying.
- Vegetarian version: Replace the crab with chopped vegetables like mushrooms, spinach, or a tofu mixture for a vegetarian version.
- Garlic butter dip: Serve with a garlic butter dipping sauce for an extra rich flavor profile.
Storage/reheating
- Storage: If you have leftovers, store Crab Rangoon in an airtight container in the refrigerator for up to 2 days.
- Freezing: To freeze, arrange the assembled but un-fried Crab Rangoon on a baking sheet and freeze for 1-2 hours until solid. Then transfer them to a freezer-safe bag or container. When ready to eat, fry them directly from frozen for 4-5 minutes.
- Reheating: Reheat leftover Crab Rangoon in the oven at 375°F (190°C) for about 10 minutes to bring back their crispiness.
FAQs
1. Can I use imitation crab meat instead of real crab?
Yes, imitation crab meat (surimi) is a great substitute for real crab and is commonly used in Crab Rangoon recipes.
2. Can I make Crab Rangoon without frying them?
Yes, you can bake the Crab Rangoon at 375°F (190°C) for 12-15 minutes, or until they’re golden and crispy. For a healthier option, you can also air fry them as mentioned in the variations.
3. How do I seal the wonton wrappers properly?
To seal the wonton wrappers, lightly moisten the edges with a little water and press firmly to make sure the filling is fully enclosed. You can shape them into a triangle, a square, or a pouch—just ensure the edges are sealed tightly to prevent the filling from leaking.
4. Can I freeze the Crab Rangoon before frying?
Yes, you can freeze them before frying. Arrange the filled wontons on a baking sheet and freeze for 1-2 hours. Once frozen, store them in a freezer bag for up to 3 months. Fry directly from frozen when ready to serve.
5. How do I make Crab Rangoon spicy?
For a spicy version, simply add sriracha, chili flakes, or finely chopped fresh chili to the filling mixture.
6. Can I make the filling ahead of time?
Yes, you can prepare the crab filling ahead of time and store it in the refrigerator for up to 1-2 days before assembling and frying the Crab Rangoon.
7. Can I use a different type of wrapper?
Wonton wrappers are the most common, but you can use spring roll wrappers if you prefer a larger, thinner shell. Just keep in mind that the cooking time may change.
8. Can I use other fillings for Crab Rangoon?
Absolutely! You can fill the wrappers with various ingredients such as cream cheese and spinach, or even a mix of cheese and herbs for a unique variation.
9. How can I prevent the filling from leaking while frying?
Ensure that the edges of the wonton wrappers are sealed tightly. If you find that they’re not sticking well, you can use a little more water or egg wash to seal them.
10. Can I serve Crab Rangoon with something other than sweet and sour sauce?
Yes, you can serve them with soy sauce, hoisin sauce, chili garlic sauce, or even a creamy garlic dipping sauce for a different flavor experience.
Conclusion
Crab Rangoon is an irresistibly crispy, creamy appetizer that’s always a crowd favorite. Whether you’re serving it for a family dinner, at a party, or simply craving a delicious snack, these crispy bites are the perfect choice. With a creamy filling and a golden crunch, they’re surprisingly easy to make at home and can be customized to your liking. Don’t forget to serve them with your favorite dipping sauce for the ultimate flavor experience!
Print
Crab Rangoon
- Total Time: 20-25 minutes
- Yield: 4-6 servings
Description
Crab Rangoon is a crispy, golden fried appetizer filled with a creamy mixture of cream cheese, crab, and seasonings. These golden dumplings are perfect for parties or as a savory snack and are much easier to make at home than you might think.
Ingredients
- 8 oz cream cheese, softened
- 6 oz crab meat (or imitation crab meat), shredded or chopped
- 2 tablespoons green onions, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon soy sauce
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 12–16 wonton wrappers
- Vegetable oil (for frying)
Instructions
- In a medium mixing bowl, combine the softened cream cheese, crab meat, green onions, garlic powder, Worcestershire sauce, soy sauce, salt, and pepper. Mix thoroughly until smooth and well combined.
- Lay the wonton wrappers flat on a clean surface. Place about one teaspoon of the crab mixture in the center of each wrapper.
- Lightly wet the edges of the wonton wrapper with water and fold into a triangle or purse shape, sealing the edges tightly.
- Heat vegetable oil in a deep skillet over medium-high heat to about 350°F (175°C). Carefully lower the Crab Rangoon into the oil using tongs or a slotted spoon. Fry for 2-3 minutes until golden brown and crispy.
- Remove the fried Crab Rangoon from the oil and drain on a paper towel-lined plate.
- Serve immediately with sweet and sour sauce, soy sauce, or your favorite dipping sauce.
Notes
- For a healthier version, air fry the Crab Rangoon at 350°F (175°C) for 8-10 minutes, or until crispy.
- For extra heat, add sriracha sauce to the filling or sprinkle with chili flakes after frying.
- For a vegetarian option, replace the crab with a mix of chopped vegetables like mushrooms, spinach, or a tofu mixture.
- Garlic butter dipping sauce adds a rich flavor to the Rangoon.
- Prep Time: 10 minutes
- Cook Time: 5-7 minutes per batch
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 Crab Rangoon
- Calories: 90
- Sugar: 1g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
