Crab Rangoon is a crispy, golden appetizer filled with a creamy crab mixture. These are often served at Chinese-American restaurants, and they’re perfect for parties, as an appetizer, or just as a snack!
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Why You’ll Love This Recipe:
- Crispy & Creamy – The combination of fried wonton wrappers and creamy crab filling is irresistible.
- Easy to Make – Quick to assemble and fry, making it perfect for entertaining or a tasty treat.
- Customizable – Add more crab, garlic, or spice to the filling to suit your taste.
- Great for Dipping – Serve with sweet and sour sauce or your favorite dipping sauce.
Ingredients:
- 8 oz cream cheese, softened
- 4 oz imitation crab meat or lump crab meat, finely chopped
- 1-2 green onions, chopped
- 1 garlic clove, minced (optional)
- 1 tsp soy sauce
- 1 tsp Worcestershire sauce
- 1/2 tsp lemon juice
- 1/4 tsp ground ginger (optional)
- 20-24 wonton wrappers
- Vegetable oil for frying
- Sweet and sour sauce (for dipping)
Instructions:
- Make the Filling:
- In a bowl, combine the softened cream cheese, chopped crab meat, green onions, garlic (if using), soy sauce, Worcestershire sauce, lemon juice, and ground ginger. Mix well until all ingredients are thoroughly combined and smooth.
- Prepare the Wontons:
- Place a wonton wrapper on a clean, flat surface. Spoon about 1-2 teaspoons of the crab mixture in the center of the wrapper.
- Moisten the edges of the wrapper with a little water and fold the wrapper in half to form a triangle, pressing the edges to seal tightly. For a more traditional shape, fold the two opposite corners together to form a pouch. Seal the edges well to prevent the filling from spilling out during frying.
- Heat the Oil:
- In a deep frying pan or a wok, heat about 2 inches of vegetable oil over medium heat until it reaches 350°F (175°C). If you don’t have a thermometer, drop a small piece of wonton wrapper into the oil. If it sizzles and rises to the top, the oil is ready.
- Fry the Crab Rangoon:
- Carefully drop the crab rangoon into the hot oil in batches, frying for about 2-3 minutes on each side or until golden brown and crispy. Do not overcrowd the pan.
- Use a slotted spoon to remove the crab rangoon and place them on a paper towel-lined plate to drain excess oil.
- Serve:
- Serve immediately with sweet and sour sauce or your favorite dipping sauce.
Tips:
- For Extra Crispiness: If you want your Crab Rangoon even crispier, you can double fry them. Fry them once, remove and let them cool for a few minutes, then fry them again for a second crisping!
- Baked Version: For a lighter version, you can bake them at 375°F (190°C) for 15-20 minutes or until golden, brushing the wontons with a little oil before baking.
- Variations: You can add a little sriracha or hot sauce to the filling for a spicy kick.
Preparation Time: 15 minutes
Cooking Time: 5-7 minutes
Cuisine: Chinese-American (Appetizer)
Crab Rangoon
- Total Time: 0 hours
Description
Crab Rangoon is a crispy, golden appetizer filled with a creamy crab mixture. These are often served at Chinese-American restaurants, and they’re perfect for parties, as an appetizer, or just as a snack!
Stay in the flavor loop! Join our newsletter to receive this recipe and other delicious updates fresh to your inbox.
Ingredients
Scale
- 8 oz cream cheese, softened
- 4 oz imitation crab meat or lump crab meat, finely chopped
- 1–2 green onions, chopped
- 1 garlic clove, minced (optional)
- 1 tsp soy sauce
- 1 tsp Worcestershire sauce
- 1/2 tsp lemon juice
- 1/4 tsp ground ginger (optional)
- 20–24 wonton wrappers
- Vegetable oil for frying
- Sweet and sour sauce (for dipping)
Instructions
-
Make the Filling:
- In a bowl, combine the softened cream cheese, chopped crab meat, green onions, garlic (if using), soy sauce, Worcestershire sauce, lemon juice, and ground ginger. Mix well until all ingredients are thoroughly combined and smooth.
-
Prepare the Wontons:
- Place a wonton wrapper on a clean, flat surface. Spoon about 1-2 teaspoons of the crab mixture in the center of the wrapper.
- Moisten the edges of the wrapper with a little water and fold the wrapper in half to form a triangle, pressing the edges to seal tightly. For a more traditional shape, fold the two opposite corners together to form a pouch. Seal the edges well to prevent the filling from spilling out during frying.
-
Heat the Oil:
- In a deep frying pan or a wok, heat about 2 inches of vegetable oil over medium heat until it reaches 350°F (175°C). If you don’t have a thermometer, drop a small piece of wonton wrapper into the oil. If it sizzles and rises to the top, the oil is ready.
-
Fry the Crab Rangoon:
- Carefully drop the crab rangoon into the hot oil in batches, frying for about 2-3 minutes on each side or until golden brown and crispy. Do not overcrowd the pan.
- Use a slotted spoon to remove the crab rangoon and place them on a paper towel-lined plate to drain excess oil.
-
-
Serve:
- Serve immediately with sweet and sour sauce or your favorite dipping sauce.
Notes
- For Extra Crispiness: If you want your Crab Rangoon even crispier, you can double fry them. Fry them once, remove and let them cool for a few minutes, then fry them again for a second crisping!
- Baked Version: For a lighter version, you can bake them at 375°F (190°C) for 15-20 minutes or until golden, brushing the wontons with a little oil before baking.
- Variations: You can add a little sriracha or hot sauce to the filling for a spicy kick.
- Prep Time: 15 minutes
- Cook Time: 5-7 minutes
- Cuisine: Chinese-American
