This Crab Rangoon recipe is fantastic! The flavors of Asia come through in every bite of these tasty wonton morsels. From the creamy texture of the cream cheese and crab meat to the crunchy exterior, I know you are going to love them!
Do you love the flavors of Crab Rangoon? Then you will love our Crab Rangoon Dip, too! Plus to go with these appetizers try these delicious Salmon Sushi Cups.
With this great recipe, you can skip the Chinese takeout and enjoy these incredible crab rangoon wontons at home.
Helpful Items for This Recipe
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Spider Strainer Skimmer Spoon, Set of 3 Sizes
Nordic Ware 3 Piece Baker’s Delight Set
Enameled Cast Iron Round Dutch Oven with Lid and Dual Handles, Heavy-Duty & Small, 4.3-Quart, Blue
With the cost of takeout today, I know a lot of families are looking to cook more at home. You don’t have to sacrifice flavor; making these crab rangoon wontons will have everyone clamoring for more!
What Ingredients Are Needed to Make Crab Rangoon?
Crab Rangoon filling is made of cream cheese, crab meat (imitation or real), green onion, Worcestershire sauce, soy sauce, and garlic powder. They are then wrapped in a wonton and deep-fried.
The ingredients are simple and should be easy to find in your local grocer.
Ingredients
Cream Cheese – Cream cheese is the traditional base for crab Rangoon. The cream cheese helps to hold the filling together and gives a slightly tangy flavor. It is best to use softened cream cheese for easier mixing. To quickly soften cream cheese, remove it from the wrapper and microwave in a 10-second burst until softened. Or, if mixing the filling with an electric mixer, beat cold cream cheese for 2 minutes, scraping down the bowl 2 or 3 times until softened.
Crab Meat – Most Chinese takeout crab Rangoon wontons are made with imitation crab. 8 ounces of lump crab meat or canned crab meat can be substituted in this recipe. Make sure crab meat is well drained so the filling does not become too thin.
Green Onions – Green onion gives these wontons a pop of color and provides an aromatic flavor to the filling.
Worcestershire Sauce – Worcestershire and soy sauces help to season the filling, giving it a classic umami flavor and providing salt to help bring out the flavors.
Soy Sauce – Adds a little Asian taste and some salt to the dish.
Garlic Powder – A half a teaspoon of garlic powder helps to season the wonton filling without becoming too overpowering.
Wonton Wrappers – Wonton wrappers can vary in size and shape. This recipe used 3-inch square wrappers, making 40 wontons. Wonton wrappers can be found in the Asian or refrigerated food section of most groceries.
Canola Oil – I like canola oil for frying; it has a very high smoke point and is somewhat healthier than other oils.
How To Make Crab Rangoon
In a bowl, combine the softened cream cheese, Worcestershire sauce, soy sauce, and garlic powder. Mix until combined using a spatula or mix in the bowl of a stand mixer or use a hand mixer. Next, cut the crab meat into small pieces or shreds.
Add the crab meat and sliced green onion to the cream cheese mixture and stir to combine thoroughly. Line a large baking sheet with parchment paper. Now, it’s time to assemble the wontons.
Start by laying out a wonton wrapper of a flat work surface. Using your finger, dampen the wonton wrapper’s outer edge all the way around with water. Place about 2 teaspoons of the filling in the center of the wrapper.
Bring two opposing corners to the center and pinch them together so they stick. Then, bring the other two corners to the center. Press down on the wonton slightly to remove as much air as possible, then pinch the seams together to seal it up. Place the prepared wonton on the parchment-lined baking sheet and repeat with the remaining wonton wrappers until all the filling is used.
To cook the wontons, heat the oil in a Dutch oven, wok, or heavy-bottom pan. Fry the wontons in batches, turning them as they cook to ensure they are evenly cooked. Remove the cooked wontons to a paper towel-lined platter or baking sheet to absorb the excess oil.
Serving the Crab Rangoon
Serve the wontons warm with your choice of dipping sauce. I like to serve them with a sweet and sour sauce, soy sauce, or red chili sauce. Try them with your favorite Asian sauce; I know you will love this recipe!
Recipe Pro Tips!
How to Store Crab Rangoon
Leftover wontons can be stored in the refrigerator in an air-tight container for up to 3 days. Heat in a toaster oven or air fryer for a few minutes to crisp.
Can I Make Crab Rangoon Ahead of Time?
Wontons can be assembled a couple of hours before frying. Cover with plastic wrap to prevent them from drying out, and store in the refrigerator; allow to sit at room temperature for 30 minutes before frying.
Can I Make More or Less Than the Recipe Calls for?
This recipe can be easily halved or multiplied depending on how many may be needed.
WANT MORE DELICIOUS APPETIZERS WITH AN ASIAN FLARE?
We love making Asian-flavored appetizers. Here are some of our favorites.
Crab Rangoon
Ingredients
- 8 ounces cream cheese softened
- 8 ounces imitation crab or real crab meat
- 3 green onions thinly sliced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon soy sauce
- ½ teaspoon garlic powder
- 40 wonton wrappers
- Canola Oil for frying
Instructions
- In a bowl, add softened cream cheese, Worcestershire sauce, soy sauce, and garlic powder. Stir until thoroughly combined or mix with a mixer on medium speed for 1 minute.
- Cut imitation crab meat into small pieces or shreds. Add meat and green onion to cream cheese mixture, stir to thoroughly combine.
- Line a large cookie sheet or platter with parchment paper.
- To assemble the crab rangoon wontons, dampen the outer edge of a wonton wrapper with water. Place about 2 teaspoons of filling in the center of the wrapper. Bring two opposing corners to the center and pinch the tips to adhere. Bring the other two corners to the center, pressing the wonton slightly to remove as much air as possible, then pinch the top seams to seal. For an easier assembly, wet the edges of the wrapper, add filling, and simply fold one corner over to the opposite corner, creating a triangle shape. Recipe will make 40-45 wontons, depending on the amount of filling used for each wrapper.
- While shaping wantons, heat 3-4 inches of canola oil in a Dutch oven or heavy-bottomed pan to 350 degrees.
- Fry the wontons in batches of 6-7 for 2-3 minutes, turning the wontons to ensure all sides are evenly browned.
- Remove fried wontons and place on a paper towel-lined platter or baking sheet to absorb any excess oil.
- Serve wontons warm with your choice of dipping sauce: sweet and sour, duck sauce, soy sauce, or red chili sauce.
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