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featured crab rangoon

Crab Rangoon Recipe

Course: Appetizer
Cuisine: asian, Chinese
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 20 rangoons
Calories: 169kcal
Author: Becky Hardin
This crab rangoon recipe is the perfect sharing appetizer. Seasoned crab meat and cream cheese is wrapped in wontons before being deep fried for a perfectly crispy bite.
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Ingredients

  • 8 ounces cream cheese room temperature (1 standard package)
  • 6 ounces crab meat real or imitation, finely diced
  • 1 green onion thinly sliced
  • 1 tablespoon powdered sugar
  • ½ teaspoon garlic powder
  • ¼ teaspoon soy sauce
  • 20 wonton wrappers
  • Oil for deep frying
  • Sauce for dipping: Sweet and sour sauce or sweet chili sauce

Instructions

  • In a large bowl, combine the cream cheese, crab meat, green onion, sugar, garlic powder, and soy sauce in a bowl. Mix well.
    8 ounces cream cheese, 6 ounces crab meat, 1 green onion, 1 tablespoon powdered sugar, ½ teaspoon garlic powder, ¼ teaspoon soy sauce
    how to make crab rangoon
  • Working quickly, spoon 1 tablespoon 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
    how to make crab rangoon
  • 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.
    how to make crab rangoon
  • 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
    how to make crab rangoon
  • 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
    how to make crab rangoon

Video

Notes

  • It's best not to make these too far ahead of time as the wonton wrappers can dry out. You can make up the filling a day or two ahead of time and keep it covered in the fridge.
  • Soften the cream cheese before using so that it is easy to combine with the other ingredients. Take it out of the fridge an hour before using.
  • Fry them in batches so that they are not overcrowded in the pot. Fry them in a single layer.

Nutrition

Calories: 169kcal | Carbohydrates: 5g | Protein: 3g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 155mg | Potassium: 42mg | Fiber: 1g | Sugar: 1g | Vitamin A: 161IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg