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This Crab Rangoon recipe is the perfect sharing appetizer. I’ve taken seasoned crab meat and cream cheese, wrapped them in wontons, and deep-fried them for a perfectly crispy bite. Served with one of my favorite dipping sauces, they are a nice change of pace when I’m hosting.
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Pin ItEasy Homemade Crab Rangoon Recipe
When game days roll around or the Super Bowl is on the horizon, I’m always looking for an appetizer that’s both easy to make and guaranteed to impress. These crab rangoon check all the boxes. Creamy, well-seasoned filling wrapped in crispy fried wontons makes them the ultimate finger food. I’ll admit, I usually sneak one (or two) before guests arrive.
Crab Rangoon Recipe
Ingredients
- 8 oz. cream cheese room temperature (1 standard package)
- 6 oz. crab meat fresh, canned, or imitation, finely diced
- 1 green onion thinly sliced
- 1 tbsp powdered sugar
- ½ tsp garlic powder
- ¼ tsp soy sauce
- 20 wonton wrappers
- oil for deep frying
- sauce for dipping: sweet and sour sauce or sweet chili sauce
Video
Instructions
- In a large bowl, combine the cream cheese, crab meat, green onion, sugar, garlic powder, and soy sauce. Mix well.8 oz. cream cheese, 6 oz. crab meat, 1 green onion, 1 tbsp powdered sugar, ½ tsp garlic powder, ¼ tsp soy sauce
- Working quickly, spoon 1 tbsp of the filling in the middle of a wonton wrapper. Dab a bit of water on the outer edges of the wrapper and fold two opposite ends together.20 wonton wrappers
- Fold the other two ends to create a small parcel, pinching the edges together to seal the wonton tightly. Repeat with remaining filling and wrappers.
- Meanwhile, heat 3 inches of cooking oil in a pot to 350°F. Fry a single layer of wontons at a time for 2-3 minutes, turning as needed, until evenly golden brown.oil
- Remove wontons from the oil with a strainer or slotted spoon, transferring the fried wontons to a paper-towel lined plate to drain. Repeat with remaining wontons, then serve with sweet and sour sauce or sweet chili sauce.sauce for dipping: sweet and sour sauce or sweet chili sauce
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Crab Rangoon Step by Step
Gather your ingredients.
Prepare the crab meat: Combine 8 oz. cream cheese, 6 oz. crab meat, 1 green onion, 1 tbsp powdered sugar, ½ tsp garlic powder, and ¼ tsp soy sauce in a large bowl and mix well.
Fill the wrappers: Working quickly, spoon 1 tbsp of the filling in the middle of a wonton wrapper.
Dab a bit of water on the outer edges of the wrapper and fold the opposing ends together to create a small parcel and pinch the edges together to seal the wonton. Repeat this process with the remaining filling and wrappers.
Heat the oil: Heat about 3 inches of cooking oil in a pot to 350°F. Transfer the wontons and fry a single layer for 2-3 minutes, turning as needed, until they turn a golden brown on all sides.
Blot the wontons: Remove the wontons from the oil with a strainer or slotted spoon, and place them on a paper-towel lined plate to drain. Repeat with the remaining wontons.
Serve: Serve the crab rangoon with sweet and sour sauce or sweet chili sauce.
How to Store
I find it’s best not to make these too far ahead of time, as the wonton wrappers can dry out. If I want to get a head start, I’ll make the filling a day or two ahead of time and keep it covered in the fridge.
Store uneaten crab rangoon in an airtight container for up to 3 days. Reheat in the oven to crisp up.
If you want to freeze the crab rangoon, for the best results, freeze them before cooking them. Make the parcels and then flash freeze them until solid, and transfer to a freezer bag or container. You can fry them right from frozen for about 10 minutes.
Serving Suggestions
I love serving these crab rangoons with other finger foods like crispy air fryer onion rings, or savory ham rolls. And, of course, no game day celebration or get together is complete without a batch of ranch chicken wings.
About how many does this recipe make?
This recipe makes about 20 crab rangoon!