Crab Rangoon

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Crab Rangoon are crab and cream cheese wontons pinched into little purses and deep fried, these are the perfect Chinese restaurant copycat recipe served with sweet and sour sauce or sweet chili sauce.

We love Chinese food recipes here and our absolute favorite Asian appetizer is these (slightly Americanized) Crab Rangoon bites dipped in Sweet and Sour Sauce.

Crab Rangoon
 Crab Rangoon

Crab Rangoon is one of the most popular Chinese food appetizers on the menu in any of a million local Chinese Food takeout spots, second perhaps to egg rolls. These wontons are a bit different than the Panda Express Cream Cheese Rangoon I made a year ago because of the addition of imitation crab meat.

The recipe is also incredibly easy to make and prepare for the future. Once the wontons are stuffed and closed you can freeze them before frying. If you do freeze them before frying you’ll find they keep the perfect shape much more often as they fry and start to crisp up before they have a chance to wilt into a deformed four corner star.

Making a dim sum at home party is actually a breeze with this recipe as well since it freezes so well. I frequently will make these wontons, the cream cheese version, Korean Ground Beef Egg Rolls, potstickers and more. Then just before it is time to serve the recipes I will heat the oil and ten minutes later all the food is crispy and hot and ready to eat.

Sweet and sour sauce and sweet chili sauce are the natural dipping sauces for the rangoon, but you can also dip into gyoza sauce if desired.

What to serve with crab rangoon?

Crab rangoon is best served with your favorite Chinese food entrees including Lo MeinOrange ChickenMongolian Beef and steamed vegetables or rice.

What is crab rangoon made out of?

In more traditional family restaurants crab rangoon is made with actual crab meat but in traditional Chinese takeout restaurants it is a mixture of imitation crab meat with cream cheese, garlic, Worchestershire sauce and wonton skins deep fried and served with a sweet and sour dipping sauce.

How do you make crab rangoon?

The crab mixture is stirred together and a small spoonful of the filling is added to a wonton wrapper. Once the wonton is pinched into a flower shape its quickly fried and serve hot in less than 20 minutes from start to finish.

Crab and Cream Cheese Wontons

What is a fried wonton?

A fried wonton is a square of very thin dough fried to a light and crispy texture in just a couple of minutes. Often, homemade ravioli are also made using wonton skins instead of pasta sheets. Wonton sheets are a fantastic quick substitute for pasta dough.

Troubleshooting Making Crab Rangoon:

  • Make sure no air remains inside the wonton. As you fry the rangoon any air inside will turn into steam and break open the wonton leaving the oil covered with the filling.
  • Make sure to fold the wonton sheet into a four cornered star shape but keep the inside sealed. Here’s a great tutorial.
  • Make sure the oil is at 350 degrees, lower will cause oily food. Too high will result in quickly burned crab rangoon.
  • If baking the crab rangoon, spray or brush well with canola oil before baking at 375 degrees for 15-18 minutes.

Crab Rangoon Recipe

Tools used in the making of this Crab Rangoon:
Skimmer: The easiest way to fry and gently remove the wontons without breaking them open.
Dutch Oven: This dutch oven holds heat great and the top is actually a skillet.

Recipe

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Crab Rangoon

5 from 9 votes
  • Yield: 12 Servings
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Course: Appetizer
  • Cuisine: Chinese
  • Author: Sabrina Snyder
Crab Rangoon are crab and cream cheese wontons with green onions pinched into little purses and deep fried, these are the perfect Chinese restaurant copycat recipe served with sweet and sour sauce or sweet chili sauce.

Ingredients

  • 8 ounces crab meat Imitation crab meat
  • 8 ounces cream cheese
  • 1 large clove garlic minced
  • 1/4 teaspoon Worcestershire sauce
  • 12 wonton skins
  • 1 beaten egg
  • deep frying oil

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Chop up the crabmeat in small pieces.
  2. Mix well with the cream cheese, garlic and Worcestershire sauce.
  3. Add 1 teaspoon of filling to the center of the wonton.
  4. Brush the edges with the egg and pinch the corners together (make sure there is NO trapped air) to form a four cornered star like in this tutorial.

  5. Fry in 350 degree oil until browned and crispy, roughly 1-2 minutes.

Nutrition Information

Yield: 12 Servings, Amount per serving: 80 calories, Serving Size: 1 , Calories: 80g, Protein: 4g, Fat: 6g, Saturated Fat: 3g, Cholesterol: 28mg, Sodium: 219mg, Potassium: 64mg, Vitamin A: 260g, Vitamin C: 1.3g, Calcium: 27g, Iron: 0.2g

All images and text © for Dinner, then Dessert.

Keyword: Crab Rangoon
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crab rangoon
crab and cream cheese wontons

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Comments

  1. Hi Sabrina, this one was nice. Very close to what I recall. I do substitute soy sauce or even a drop or two of dark soy for the worcestershire sauce, I think the result is a bit more “asian” flavor and I never included garlic before, I use minced green onion in mine. But these were a nice change for a more “American” palate. Yummy and served up with oyster sauce and duck sauce for dipping. I’ll probably do these again.

    1. I just use the standard brand that you get in produce section, any will do as long as they are wonton wrappers and not egg roll size. For the imitation crab, again no brand preference, just not the store brand 🙂

      1. These were perfect! I did add a 1/2 teaspoon of sweet and sour, sugar and some green onion to the mixture, but they turned out phenomenal.

  2. The recipe worked well. I did find the recipe particularly meaty, even after following the comment recommendation of using only half the crab meat. The recipe being meaty isn’t a bad thing, I was just hoping for a sweeter cream cheese filling.

  3. Crab Rangoon is my daughter’s favorite and let me say that this recipe did not disappoint! I substituted real crab meat for the imitation and added green onion to the cheese mixture. This recipe definitely earned a spot in my cookbook of favorite recipes!! Thanks for sharing ?

      1. This recipe makes a huge batch. I fried about a dozen, then assembled and froze the remaining ones. I’m hoping they will be good after freezing.

  4. Crab Rangoon is my daughter’s favorite and let me say that this recipe did not disappoint! I substituted real crab meat for the imitation and added green onion to the cheese mixture. This recipe definitely earned a spot in my cookbook of favorite recipes!! Thanks for sharing ?

  5. I made these last week and they turned out fantastic! I used half real lump crabmeat and half fake (I had some lump meat left over from a she-crab soup recipe). They were better than any Rangoon we’ve had at any restaurant. I added the green onions and just a tiny bit more Worcestershire sauce (just a drip). But our taste buds need more bold.

    Do you have a sweet & sour sauce recipe that you like?

  6. These were delicious and super easy to make. Chop green onions into the mix you won’t be disappointed! Yum! Even better than the restaraunts.

  7. This recipe was easy and pretty yummy. I added green onions and some extra spices. All in all I think about there was just a little too much crab for this 1:1 ratio, so I added 4oz more of cream cheese.

  8. Hi Sabrina,

    I see that under the recipe section you give a description that includes green onions in the mixture, but yet the recipe list does not include green onions. I like green onions in mine and would like to know if you cook yours with the green onions and what was the outcome??

    Thanks!!

  9. Imitation crab meat is made with fish. This recipe is not vegetarian. I wish it were — I miss Crab Rangoon! P.S. If you do have a brand of crab that is not made from fish, would you mind sharing the brand? I’d love to try your recipe!

    1. I’m sorry I don’t but thanks for catching that! I’ve heard people using jackfruit but I haven’t tried it so I can’t really say if that was the best alternative.

  10. Hi Sabrina, I would love it if people left comments after making the recipes. It would be a great reference. Thank you.

    1. Yes girl!!! There’s little I hate more than people feeling the need to tell everyone that they think something LOOKS good when they have no input on the actual taste! That’s the spread of Facebook idiocy across the entire internet.

      I did actually make this recipe and found that the people in the house who like the salty/bland crab rangoons really liked it. I prefer the sweeter version so I added about a 1 T of powdered sugar and really liked the slight sweetness that added to the rest of the batch.

  11. Oh my gosh, my boys would be thrilled if I made these at home. They LOVE them and yours look so delicious!

      1. I made this by your recipe but after cooking i had no crab left in the wanton
        oil temp was 350.
        what happened

        1. I’m not sure what you mean by no crab left. If the wonton opened up and the filling was out, it sounds like the wontons needed to be pinched a bit firmer to ensure no air was left inside before frying. You want to make sure the inside is sealed properly. Hope this helps for next time.