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Crab Rangoon, also known as crab wontons, is a popular appetizer often found in Chinese restaurants. These crispy, golden-fried pockets are filled with a creamy, flavorful mixture of crab, cream cheese, and seasonings, making them an easy and delicious appetizer recipe.
Since it is Super Bowl week and I am sharing appetizer recipes for watching the big game, I wanted to share a super simple recipe — Crab Rangoons — that our family has loved for over 20 years.
Years ago, we bought a home on a street with so many young families. We were all in the some boat — raising young kids, trying to get dinner on the table every night, and sharing carpooling duties. Friends became like family as we raised our kids together.
One of my dear friends on the street is Fillipino and grew up in Hawaii. She was known for her crab wontons and would share them with us every time she made them. She knew that I especially loved them so I would get a hot plate of steaming crab rangoons at my door from Myrah. She always called me her “haole” friend and knew that I loved to dip mine in sweet chili sauce so she would always include it.
When I asked her for the recipe, I was pleasantly surprised how easy they are to make with only a few simple ingredients. Now, I am sharing them with you!
Ingredients:
There are only several ingredients in crab rangoons and you can even customize the filling to your liking.
- Cream Cheese (softened): I like to use full-fat cream cheese
- Crab Meat: Most people use imitation crab meat since it is more cost effective but you can use fresh crab meat.
- Green Onions (finely chopped)
- Soy Sauce
- Garlic Powder
- Pepper
- Wonton Wrappers: These are found in the refrigerator section at your grocery store.
- Oil for Frying: I suggest using a neutral oil like canola or vegetable oil.
- Sweet Chili Sauce (for dipping)
How to make Crab Rangoons:
These Crab wontons are so easy to make and take less than 15 minutes to put together. An easy appetizer made in less than 20 minutes!
- Make the Filling: In a mixing bowl, combine softened cream cheese, chopped crab, green onions, soy sauce, garlic powder, and pepper. Stir until fully blended.
- Prepare the Wonton Wrappers: Lay out wonton wrappers on a clean, flat surface. Place about 1 to 1 1/2 teaspoons of the crab mixture in the center of each wrapper.
- Seal the Wontons: Lightly brush the edges of the wrapper with water (this acts as the glue). Bring two opposite corners of the wonton wrapper together, then bring in the other two corners to form a small pouch or a triangle shape.
- Fry the Wontons: Fill a deep saucepan or pot with oil, about 2–3 inches deep. Heat to 350 degrees F. Gently drop 3–4 wontons at a time into the hot oil, being careful not to crowd the pan.
- Serve Hot: Enjoy them while crispy and warm. Serve with sweet chili sauce or sweet and sour sauce for dipping. I love to use sweet chili sauce.
Frequently Asked Questions (FAQ’s):
Could I make Crab Rangoons in an air fryer?
Yes! Preheat your air fryer to 375 degrees F. Lightly coat wontons with cooking spray. Air fry in a single layer for 6–8 minutes, checking for browning and crispness.
Why Is My Filling Leaking Out?
There are a few reasons why the crab filling may be leaking out:
Edges not sealed properly. Make sure to brush all edges with water and press firmly. Use a toothpick to press out any air bubbles.
Overstuffed wontons can burst during cooking. Try using about 1 teaspoon of filling.
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Crab Rangoon
Ingredients
- (1) 8-ounce pkg. Cream Cheese (softened)
- 7 to 8 ounces Crab Meat (refrigerated imitation crab)
- 2 Green Onions (sliced)
- 1 Tablespoon Soy Sauce
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Pepper
- 20 to 24 Wonton Wrappers (refrigerated)
- Oil (canola or vegetable)
Dipping Sauce:
- Sweet Chili Sauce (for dipping)
Instructions
- Make the Filling: In a mixing bowl, combine softened cream cheese, chopped crab, green onions, soy sauce, garlic powder, and pepper. Stir until fully blended.
- Prepare the Wonton Wrappers: Lay out wonton wrappers on a clean, flat surface. Place about 1 to 1 1/2 teaspoons of the crab mixture in the center of each wrapper.
- Seal the Wontons: Lightly brush the edges of the wrapper (all 4 corners) with water as this acts as the glue. Bring two opposite corners of the wonton wrapper together, then bring in the other two corners to form a small pouch or a triangle shape. Make sure to really seal the edges together so the filling doesn't come out when frying in the oil.
- Fry the Wontons: Fill a deep saucepan or pot with oil, about 2–3 inches deep. Heat to 350 degrees F. Make sure the oil is not too hot. I suggest testing out 1 wonton first to ensure the oil isn't too hot. Gently drop 3–4 wontons at a time into the hot oil, being careful not to crowd the pan.
- Serve Hot: Enjoy them while crispy and warm. Serve with sweet chili sauce or sweet and sour sauce for dipping. I love to use sweet chili sauce.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
