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Crispy Crab Rangoon

My husband loved the appetizers we ordered at a Chinese restaurant so much that I was determined to develop a crab rangoon recipe to make them at home. After two more trips to the restaurant to taste them again and about four home trials, I had them perfected. —Cathy Blankman, Warroad, Minnesota
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    16 appetizers

Ingredients

  • 3 ounces cream cheese, softened
  • 2 green onions, finely chopped
  • 1/4 cup finely chopped imitation crabmeat
  • 1 teaspoon minced garlic
  • 16 wonton wrappers
  • Oil for frying
  • Sweet-and-sour sauce

Directions

  • In a small bowl, beat cream cheese until smooth. Stir in onions, crab and garlic.
  • Place about 1-1/2 teaspoons in the center of a wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Moisten edges with water; fold opposite corners over filling and press to seal. Repeat.
  • In an electric skillet, heat 1 in. of oil to 375°. Fry wontons, in batches, until golden brown, about 1 minute on each side. Drain on paper towels. Serve with sweet-and-sour sauce.

Crab Rangoon Recipe Tips

How do you keep crab rangoons from exploding?

To keep crab rangoons from exploding, try freezing your filled crab rangoons for about 15 minutes before throwing them in the oven. That way, they'll come out crispy and without any leakage. Be sure to wrap the wonton wrappers in batches, too, so the water doesn’t dry out around the edges. If the water dries out, your wonton wrappers will unfold.

How do you fry crab rangoons?

We recommend using an oil with a high smoke point, like canola oil, for frying crab rangoons. (Learn more about the different types of frying oil.) Heat the oil to 375° or a gentle boil and then fry the wontons until they're golden brown. You can also try Baked Crab Ragoons!

How do you store crab rangoons?

You can store crab rangoons in the fridge in an airtight container for up to 2 days. If you want to make them ahead of time, freeze uncooked crab rangoons in an airtight container for at least 1 hour or until solid. Fry them immediately after removing them from the freezer.

What should I serve with crab rangoons?

We recommend serving Hot Crab Pinwheels or Chicken Rangoon Egg Rolls on the side. Or swap the sweet and sour sauce for a Spicy Crab Dip instead. Have leftover crab rangoon ingredients on hand? Try serving one of these wonton recipes or an imitation crab recipe.
Research contributed by Christina Herbst, Taste of Home Assistant Digital Editor
Nutrition Facts
1 rangoon: 61 calories, 4g fat (1g saturated fat), 6mg cholesterol, 77mg sodium, 5g carbohydrate (0 sugars, 0 fiber), 1g protein.

Reviews

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Average Rating:
  • Jan
    Feb 24, 2021

    This does not measure up to what I have had as Crab Rangoon in restaurants. This does not have a lot of flavor at all. As other reviewers have commented, the imitation crab is widely used in restaurants in Crab Rangoon so I have no issue with its inclusion. There is no flavor .

  • yolyg
    Feb 21, 2021

    Excellent! So easy to make. Thank you for the recipe.

  • Michael
    Feb 9, 2021

    Very close to the original (Trader Vic's??) Only thing missing is a small amount or A-1 Sauce.

  • gfharrell
    Feb 9, 2021

    Why imitation crab and not real crab?

  • Vickie
    Feb 9, 2021

    I haven't made this yet. I want to know if you can use an air fryer instead of trying in oil. I don't eat fried foods.

  • Susie77
    Feb 9, 2021

    Simple and delicious recipe! It could be a regional thing, but some of the Asian places where we live have sweeter crab rangoon. Next time I'm going to add just a pinch of sugar to the mixture, to see if that's the ingredient they use.

  • Itsree
    Feb 9, 2021

    Can you steam these instead of frying?

  • Bob
    Feb 9, 2021

    This is pretty much a standard recipe for crab Rangoons. The only difference is using imitation crab (NO!)

  • Jenny
    Oct 15, 2018

    Great taste! Love to make these! The only I did different was add a couple of tbs of sour cream for a creamier texture but it was awesome!

  • ekarmst
    Sep 27, 2018

    I made these tonight. Very close to the local takeout rangoons. Taste great and they were pretty easy to make. I recommend this recipe.