If you love take-out as much as I do, this Crab Rangoon recipe is going to be your next favorite! With a crispy wonton wrapper and creamy, savory crab filling, you won’t be able to get enough of these. They are so much better than takeout and use REAL crab meat!!
The Best Crab Rangoon
Making your own Crab Rangoons at home is a lot easier than you would think and it tastes so much better!! Plus I make these homemade crab Rangoons with REAL crabmeat! No imitation crab meat here!
The cream cheese crab filling is loaded with spices and is full of flavor. Each wonton wrapper gets stuffed with the filling then deep fried until golden brown and crispy! An added bonus of making them at home is that you get to enjoy them as soon as they come out of the oil. That means they are still crispy / crunchy! I find when I get takeout crab Rangoons they are soggy lukewarm by the time I get to enjoy them.
You can dip these in any of your favorite sauces, my personal favorite being sweet Thai chili sauce. These would be delicious dipped in soy sauce, sweet and sour sauce, or even gyoza sauce!
Crab Rangoon Ingredients
My crab rangoon recipe uses accessible ingredients and is made quick and easy! Here’s what you’ll need:
- Cream Cheese: A combination of cream cheese and crab meat will serve as the base of the savory filling. The cream cheese will be easier to mix if it is room temperature.
- Lump Crab Meat: You can use lump crab meat that is found in the refrigerated meat section of the grocery store, or you can also find canned lump crab meat! I recommend using real crab meat over imitation crab meat.
- Soy Sauce, Sesame Oil and Worcestershire Sauce: Soy sauce, sesame oil and Worcestershire sauce add tons of umami flavor to the filling and plenty of moisture.
- Garlic & Onion Powder: I used garlic and onion powder to season the filling.
- Sugar: A bit of sugar is added to balance all of the flavors. I promise it won’t make the filling sweet!
- Green Onion: Green onion in the filling adds some flavor and a nice crunch!
- Pepper: Add a bit of cracked pepper to round out the flavors.
- Wonton Wrappers: For ease, you can buy pre-made wonton wrappers from the store. They are typically in the refrigerated section by the cheeses.
How to Make Crab Rangoons
- Make the Filling: Combine the cream cheese, crab meat, soy sauce, sesame oil, Worcestershire sauce, garlic powder, onion powder, green onion, sugar and pepper in a medium bowl.
- Scoop the Filling: Spread about 1 heaping tablespoon of the cream cheese filling on top of each wonton wrapper. Dip your fingers in water and run the water along the edges of the wrapper.
- Fold the Wonton: Fold up the two sides of the wrapper then the remaining two sides to make little pockets.
- Completely Seal: Make sure to press the seams to ensure that they are completely sealed. Repeat with the remaining wontons until you run out of filling.
- Deep Fry: Add about 3 cups of oil to a medium saucepan. Heat to 350 degrees. Once hot, add in the crab rangoons. I cooked about 4-5 at a time to not overcrowd the pot. Cook for 2-3 minutes or until browned and crispy.
- Drain & Serve: Drain on a plate lined with paper towels. Serve immediately with sweet Thai chili sauce for dipping!
Tips for Success
- Don’t overfill the wrapper! Try not to overfill the wrapper to ensure that you can properly seal the crab rangoon. Since we are frying these, we don’t want any of the mixture to leak out in the frying process!
- Don’t forget to seal the edges with water. This is what helps to seal in the mixture and helps the sides to stick to one another.
- Make this recipe vegetarian by simply omitting the crab and making cream cheese rangoons!
- Work in batches to ensure that each rangoon gets super crispy! If you overcrowd the oil, the temperature will go down and you might not get them as crispy as you would like.
- Don’t love to fry? You can air fry instead by using my Air Fryer Crab Rangoon recipe!
Frequently Asked Questions
Can you freeze crab rangoon?
Definitely! If you are going to freeze them, it is best to do it before frying. Freeze the assembled crab rangoon for up to 3 months and thaw in the fridge overnight before deep frying.
How long are crab rangoons good for?
After frying, it is best to eat crab rangoon on the same day for that perfect crispy and fresh taste. However, these will last up to 3 days in an airtight container in the fridge. To reheat, pop them in the air fryer or oven for best results.
What is the difference between wontons and rangoons?
Wontons can be filled with a variety of ingredients, but it is usually some kind of meat like pork. Rangoons on the other hand are only filled with a combination of crab and cream cheese!
More Appetizer Recipes to Try
- Air Fryer Egg Rolls
- Slow Cooker Sriracha Meatballs
- Homemade French Fries
- Vegetable Spring Rolls
- Crab Cakes with Lemon Aioli
If you love take-out as much as I do, this Crab Rangoon recipe is going to be your next favorite! With a crispy wonton wrapper and creamy, savory crab filling, you won't be able to get enough of these. They are so much better than takeout and use REAL crab meat!!
- 8 ounces cream cheese, softened
- 8 ounces lump crab meat
- 1 tsp soy sauce
- 1 tsp sesame oil
- 1 tsp Worcestershire sauce
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 3 tbsp green onion, sliced
- 1 tsp sugar
- 1/2 tsp pepper
- 24 wonton wrappers
- water for assembling wontons
- neutral oil for frying
Make the filling
- Combine cream cheese, crab meat, soy sauce, sesame oil, worceseshire sauce, garlic powder, onion powder, green onion, sugar and pepper in a medium bowl.
- Spread about 1 heaping tablespoon of the cream cheese filling on top of each wonton wrapper. Dip your fingers in the water and run the water along all four edges of the wrapper.
- Fold up the two sides of the wrapper than the remaining two sides to make little pockets. Make sure to press the seams to make sure they are completely sealed.
- Repeat with the remaining wontons or until you run out of filling.
- Add about 3 cups of oil to a medium saucepan. Heat to 350 degrees.Once hot add in the crab Rangoons. I cooked about 4-5 at a time to not overcrowd the pot.Cook for 2-3 minutes or until browned and crispy.
- Drain on a plate lined with paper towels.
- Serve immediately with sweet Thai chili sauce for dipping!