Crab Rangoon

Crab Rangoon are crab and cream cheese wontons with green onions pinched into little purses and deep fried, the perfect Chinese copycat.

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

Crab Rangoon on serving plate with dipping sauce and chopsticks

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 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 party at home is actually a breeze with this recipe since it freezes so well. You can spend time ahead making these wontons, the cream cheese version, Korean Ground Beef Egg Rolls, potstickers and more. Then just before it is time to serve the recipes. 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. Crab rangoon is best served with your favorite Chinese food entrees including Lo MeinOrange ChickenMongolian Beef and steamed vegetables or rice.

Crab Rangoon Collage of prep steps

Frequently Asked Questions

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 it’s quickly fried and served hot in less than 20 minutes from start to finish.

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.

Crab Rangoon Collage of frying steps

Tips for 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, any 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

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.

How to Store Crab Rangoon

  • Serve: It’s best to serve Crab Rangoon hot and fresh from the fryer. Do not leave this dairy and meat recipe at room temperature longer than 2 hours.
  • Store: Crab Rangoon will keep in an airtight container up to 3 days in the refrigerator. Reheat in a 375 degree oven to crisp back up.
  • Freeze: It’s best to freeze Crab Rangoon before frying and fry it fresh before serving. You can also freeze after cooking and completely cooling. Freeze in a single layer before sealing in an airtight plastic bag for 2-3 months. Reheat in a 375 degree oven 15-20 minutes until hot and crispy.
Crab Rangoon on serving plate with dipping sauce

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Crab Rangoon

Crab Rangoon are crab and cream cheese wontons with green onions pinched into little purses and deep fried, the perfect Chinese copycat.
Yield 12 Servings
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Appetizer
Cuisine Chinese
Author Sabrina Snyder


  • 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 large egg , beaten
  • deep frying oil


  • Chop up the crabmeat in small pieces.
  • Mix well with the cream cheese, garlic and Worcestershire sauce.
  • Add 1 teaspoon of filling to the center of the wonton.
  • 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.
  • Fry in 350 degree oil until browned and crispy, roughly 1-2 minutes.



Serving: 1g | Calories: 80kcal | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 28mg | Sodium: 219mg | Potassium: 64mg | Vitamin A: 260IU | Vitamin C: 1.3mg | Calcium: 27mg | Iron: 0.2mg
Keyword: Crab Rangoon
Crab Rangoon Collage

Photos used in a previous version of this post.

Crab and Cream Cheese Wontons
Crab Rangoon Recipe
crab rangoon
crab and cream cheese wontons

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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