These super-simple Homemade Crab Rangoon Wontons are delicious and easy to prepare. Filled with smooth cream cheese and delicate crab, each crispy bite is a treat.
Easy Homemade Crab Rangoon Wontons
Crisp, golden, and irresistible, crab rangoons are a favorite appetizer. They make a great starter for a takeout-style meal at home or a fun snack for movie nights, game nights, or family gatherings.
This recipe is straightforward and yields rangoons that rival takeout. Store-bought wonton wrappers make assembly quick, and frying or baking produces a crunchy exterior with a creamy, savory filling.
What is Crab Rangoon?
Crab rangoon is a popular American Chinese appetizer: a fried or baked wonton filled with a seasoned cream cheese and crab mixture. Though commonly served in Chinese restaurants in the U.S., the dish isn’t a traditional Asian recipe because cream cheese is a central ingredient.
Make life easier by using store-bought wonton wrappers. The filling combines cream cheese, soy sauce, Worcestershire, garlic powder, black pepper, green onion, and finely chopped crab for a balanced, flavorful bite.
Recipe Ingredients
These ingredients are easy to find. Use a neutral high-heat oil (canola, peanut, or grapeseed) for frying. Avoid olive oil for deep-frying because of its low smoke point.
- Cream Cheese: 8 ounces, softened to room temperature.
- Crab Meat: 5 ounces, fresh, canned, or imitation, finely chopped.
- Soy Sauce: 2 teaspoons (regular or low-sodium).
- Worcestershire Sauce: 1 teaspoon.
- Garlic Powder: 1 teaspoon.
- Black Pepper: 1/4 teaspoon.
- Green Onions: 1/4 cup, finely chopped, plus extra for garnish.
- Wonton Wrappers: About 36 wrappers.
- Egg: 1, lightly beaten for sealing.
- Oil: Neutral high-heat oil, enough for frying (2–3 inches in a skillet).
- Serving Sauce: Sweet and sour, plum sauce, duck sauce, or a hot chili sauce.
How to Make Crab Rangoon Wontons
Assembly is simple and a great activity to share with family. Keep younger children supervised when sealing to prevent leaks.
- Prepare the filling: In a bowl, gently mix the softened cream cheese, crab meat, soy sauce, Worcestershire sauce, garlic powder, black pepper, and chopped green onion until combined.
- Assemble each wonton: Lay a wrapper on a clean surface with a corner pointing up (diamond shape). Brush the edges lightly with beaten egg. Place about 2 teaspoons of filling in the center — do not overfill.
- Fold and seal: Fold the bottom corner up to form a triangle. Bring the two side corners toward the center and press to seal, removing any trapped air. Press edges firmly so they stay closed while cooking.
- Keep covered: Keep unused wrappers and folded wontons covered with a damp towel so they don’t dry out.
- Fry: Heat 2–3 inches of oil in a deep skillet to 350°F (use a thermometer if possible). Fry in small batches (4–6 at a time) until golden brown, 3–5 minutes, turning occasionally.
- Drain and serve: Transfer to paper towels to drain, then serve warm with your favorite dipping sauce.
Can I Bake Wonton Rangoons in the Oven?
- Yes. Place filled, sealed wontons on a parchment-lined baking sheet, lightly spray with cooking spray, and bake at 400°F for 10–12 minutes or until golden brown.
Tips for Success
Follow these tips for the best results.
- Don’t overfill: Use about 2 teaspoons of filling per wrapper so edges seal properly and filling doesn’t leak during cooking.
- Shiny side down: If wrappers have a shiny and starchy side, place the shiny side down so the starchy sides press together for a secure seal.
- Mini muffin shortcut: For a no-wrap option, press wrappers into mini muffin tins, add filling, and bake until golden.
Serving Suggestions
Crab rangoons pair well with other small plates or a full Chinese takeout–style meal. Consider serving them alongside soups, stir-fries, or other appetizers for a satisfying spread.
- Appetizers: Combine with crispy shrimp or roasted sweet potatoes for a varied starter plate.
- Soup: A warm bowl of Asian-style chicken noodle soup complements the crispy rangoons.
- Stir Fry: Serve with a chicken or beef stir-fry for a complete dinner.
ENJOY!
CRAB RANGOON WONTONS
Ingredients
- 8 ounces cream cheese, room temperature
- 5 ounces crabmeat, finely chopped
- 2 teaspoons soy sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 1/4 cup green onion, finely chopped (plus extra for garnish)
- 36 wonton wrappers
- 1 egg, lightly beaten
- Peanut or vegetable oil, for frying
- Sweet and sour or plum sauce, for serving
Instructions
- In a bowl, gently combine the softened cream cheese, crabmeat, soy sauce, Worcestershire sauce, garlic powder, black pepper, and green onion.
- Place a wonton wrapper on a clean surface with a corner pointing up.
- Brush the edges with beaten egg and place about 2 teaspoons of filling in the center. Do not overfill.
- Fold the bottom corner up to form a triangle, then bring the side corners to the center and press to seal, removing trapped air.
- Keep remaining wrappers and filled wontons covered with a damp towel to prevent drying.
- Heat 2–3 inches of oil to 350°F in a deep skillet. Fry in small batches until golden brown, 3–5 minutes, turning occasionally.
- Drain on paper towels and serve warm with dipping sauce.
Notes
Proper sealing and removal of air is essential to prevent leaks and dangerous oil splatters while frying. These can also be baked at 400°F on a parchment-lined sheet sprayed with cooking spray for 10–12 minutes until golden brown.
Nutrition
Serving: 1 crab rangoon wonton | Calories: 49 kcal | Carbs: 5 g | Protein: 2 g | Fat: 2 g
Nutritional info is an estimate and provided as a courtesy. Values may vary depending on ingredients and tools used.
More Chinese Takeout Recipes to Try
- Crispy Honey Sesame Chicken
- Easy Kung Pao Chicken
- Instant Pot Beef and Broccoli