Crab Rangoon

A tasty and fun appetizer full of flavor, this Crab Rangoon is a classic. With the creamy filling and crunchy outside, you will not be able to get enough.

If you are a crab fan, then I’m sure you’ve had Crab Rangoon before. Or literally at any asian takeout restaurant there is.

Our family loves it! My son is absolutely smitten with them, but who wants to spend the money to get it with takeout when you can make it at home.

It is a really easy appetizer that you can throw together with easy to find ingredients and it tastes just the same as any of your restaurant favorites.

If you are afraid of deep frying, don’t be! My secret is to do things in batches and use a thermometer to keep that oil at a consistent level.

Then you can have nice golden, crispy but smooth Crab Rangoon. I mean doesn’t just the though of that make your mouth water? I know it does mine!

If you love a good appetizer and you love takeout, then you absolutely have to add this recipe to your must make list!

Some of my other favorite appetizers that we have on our site include: Buffalo Shrimp, Mexican Pinwheels and Loaded Potato Skins.

WHY THIS RECIPE WORKS:

• This recipe is quick and is done in less than 20-30 minutes.
• Easily double this recipe to serve more people.
• Crispy on the outside and creamy on the inside makes for the best texture profile.

INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):

Wonton wrappers
Cream cheese
Imitation crab
Green onion
Soy sauce
Garlic
Granulated sugar
Water for sealing
Oil for frying
Sweet & sour or sweet chili sauce for dipping, optional

HOW TO MAKE CRAB RANGOON, STEP BY STEP:

1. Add cream cheese, crab, green onion, soy sauce, garlic, and sugar to a mixing bowl. Using a stand or hand mixer, beat until combined.
2. Spoon a Tablespoon of crab mixture onto wonton wrapper.
3. Using your finger, wet the entire edge of the wonton wrapper. Grab opposite corners, bring them together and pinch, repeat with remaining opposing corners. Pinch the seams, then repeat with remaining wrappers.
4. Line a plate or baking sheet with paper towels and set aside.
5. Add at least 3 cups of oil to a large, heavy-bottom pan, heat oil over medium to 350 degrees F.
6. In several batches, place Rangoon in heated oil and cook for 3 minutes or until golden brown, remove and place on paper towel lined surface.
7. Serve warm with sweet and sour sauce, sweet chili sauce or your favorite dipping sauce if desired.

WHAT IS THE BEST CRAB TO USE?

We like to use flaked imitation crab as it is readily available and affordable.

You can use lump crab if you’d like, make sure that you drain it really well. Also if you have fresh crab you can also use that.

CAN I MAKE THE FILLING AHEAD OF TIME?

Yes, you can make the filling 8-12 hours ahead of time and keep it in the refrigerator in an airtight container.

You will want it to slightly come to room temperature before you fill the wontons and fry them, so make sure before cooking that you let it warm.

DO I NEED TO USE THE GREEN ONIONS?

This is our personal preference in flavor in this Crab Rangoon. If you want a little more texture you can add celery.

If you do add celery you can choose to leave out the green onions or still include them and make sure that you dice your celery small.

This will give your Rangoon a nice crunch with each and every bite.

WHAT CAN I SERVE WITH CRAB RANGOON?

Since this is technically an appetizer, there are so many things that you can serve as sides or main dishes alongside it. Some of my favorites include:

1. Hibachi Noodles
2. Wonton Soup
3. Orange Chicken
4. Hot and Sour Soup
5. Kung Pao Shrimp
6. General Tso’s Chicken
7. Yakitori
8. Beef Chow Fun

HOW TO STORE:

These can be stored in an airtight container in the refrigerator where they will keep for up to 4 days.

To reheat, place in the oven at 350 degrees F for 5-8 minutes until heated through.

I do not suggest freezing these.

TIPS AND TRICKS:

• We like to use flaked imitation crab, but you can use lump crab or fresh crab for this recipe.
• Add celery in place of the green onions for a nice crunch.
• Make sure you are using a thermometer so you can keep your oil at a consistent temperature.
• You can make these in a deep fryer as well.
• The filling can be made ahead of time, see above on how to do that.
• We do not recommend freezing this recipe.
• Serve with any of your favorite dipping sauces.
• Easily double this recipe to serve more people.

Love a good tasty appetizer that is just like your favorite takeout? Then you need to make this Crab Rangoon.

If you like this recipe you might also like:

• Cream Cheese Wontons
• Vegetable Egg Foo Young
• Honey Walnut Shrimp
• Chinese Donuts

If you’ve tried this CRAB RANGOON or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!

Crab Rangoon

A tasty and fun appetizer full of flavor, this Crab Rangoon is a classic. With the creamy filling and crunchy outside, you will not be able to get enough.

4 from 1 vote

Print Pin Rate

Course: Appetizer, Seafood

Cuisine: American

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Servings: 6 (4 wontons each)

Calories: 262kcal

Author: Tornadough Alli

Ingredients

• ▢ 24 wonton wrappers
• ▢ 8 ounces cream cheese softened
• ▢ 8 ounces imitation crab flake-style, chopped
• ▢ 2 tablespoons green onion sliced
• ▢ 1 teaspoon soy sauce
• ▢ 1 teaspoon garlic minced
• ▢ 1 teaspoon granulated sugar
• ▢ Water for sealing
• ▢ Oil for frying
• ▢ Sweet & sour or sweet chili sauce for dipping optional

Instructions

• Add cream cheese, crab, green onion, soy sauce, garlic, and sugar to a mixing bowl. Using a stand or hand mixer, beat until combined.
• Spoon a Tablespoon of crab mixture onto wonton wrapper.
• Using your finger, wet the entire edge of the wonton wrapper. Grab opposite corners, bring them together and pinch, repeat with remaining opposing corners. Pinch the seams, then repeat with remaining wrappers.
• Line a plate or baking sheet with paper towels and set aside.
• Add at least 3 cups of oil to a large, heavy-bottom pan, heat oil over medium to 350 degrees F.
• In several batches, place Rangoon in heated oil and cook for 3 minutes or until golden brown, remove and place on paper towel lined surface.
• Serve warm with sweet and sour sauce, sweet chili sauce or your favorite dipping sauce if desired.

Notes

1. We like to use flaked imitation crab, but you can use lump crab or fresh crab for this recipe.
2. Add celery in place of the green onions for a nice crunch.
3. Make sure you are using a thermometer so you can keep your oil at a consistent temperature.
4. You can make these in a deep fryer as well.
5. The filling can be made ahead of time, see above on how to do that.
6. We do not recommend freezing this recipe.
7. Serve with any of your favorite dipping sauces.
8. Easily double this recipe to serve more people.

Nutrition

Calories: 262kcal | Carbohydrates: 27g | Protein: 8g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 45mg | Sodium: 559mg | Potassium: 84mg | Fiber: 1g | Sugar: 3g | Vitamin A: 532IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg

Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.

Tried this recipe?Mention @TornadoughAlli or tag #TornadoughAlli!

Nutrition Disclaimer