Crab Rangoon Recipe

Why You’ll Love This Recipe

There’s so much to adore about Crab Rangoon. Here’s why it’s a must-try:

• Crispy and Creamy: The contrast between the crunchy wonton wrapper and the warm, cheesy filling is irresistible.
• Quick and Easy: Simple ingredients and minimal prep time make this recipe perfect for beginners.
• Versatile: Serve them as an appetizer, snack, or even a fun party food.
• Customizable: Add spices, swap fillings, or bake them for a healthier twist.
• Crowd-Pleasing: Whether you’re hosting a gathering or craving a late-night snack, everyone will love these bite-sized treats.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Filling:

• 8 oz cream cheese (softened to room temperature)
• 1/2 cup crab meat (fresh, canned, or imitation crab works)
• 1/4 cup chopped green onions (optional, for added flavor)
• 1 clove garlic (minced, or 1/2 teaspoon garlic powder)
• 1/2 teaspoon soy sauce
• 1/4 teaspoon Worcestershire sauce
• Dash of salt and pepper

For Wrapping and Frying:

• 24 wonton wrappers
• 1–2 cups vegetable oil (for frying)
• Water (for sealing the wrappers)

Optional Dipping Sauces:

• Sweet chili sauce
• Soy sauce with a splash of rice vinegar
• Spicy mayo (mix mayo with sriracha)

Directions

Step 1: Prepare the Filling

1. In a mixing bowl, combine the softened cream cheese, crab meat, green onions, garlic, soy sauce, Worcestershire sauce, salt, and pepper.
2. Mix until smooth and well combined.
3. Taste the filling and adjust seasoning as needed—add more soy sauce for saltiness or a dash of hot sauce for spice.

Step 2: Assemble the Crab Rangoon

1. Lay out the wonton wrappers on a clean surface.
2. Spoon about 1 teaspoon of the filling into the center of each wrapper.
3. Dip your finger in water and lightly moisten the edges of the wonton wrapper to help it seal.
4. Fold the wrapper into a triangle by bringing two opposite corners together, pressing the edges firmly to seal.
5. For extra crispiness, pinch the two bottom corners of the triangle together to form a “cup” shape, ensuring the filling stays secure.

Step 3: Fry the Crab Rangoon

1. Heat about 1–2 inches of vegetable oil in a deep skillet or pot over medium heat until it reaches 350°F (175°C).
2. Carefully place 3–4 assembled Crab Rangoon into the hot oil, seam side down.
3. Fry for 2–3 minutes per side, or until golden brown and crispy.
4. Use a slotted spoon to transfer the fried dumplings to a paper towel-lined plate to drain excess oil.

Step 4: Serve and Enjoy

1. Arrange the crispy Crab Rangoon on a serving platter.
2. Serve warm with your favorite dipping sauces, such as sweet chili sauce, soy sauce, or spicy mayo.

Servings and Timing

• Servings: Makes about 24 pieces
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes

Variations

• Add Spices: Stir in red pepper flakes, cayenne, or sriracha for a spicy kick.
• Swap Proteins: Replace crab with cooked shrimp, chicken, or even tofu for a vegetarian option.
• Baked Version: Spray the assembled dumplings with cooking spray and bake at 400°F (200°C) for 10–12 minutes, flipping halfway through, for a healthier alternative.
• Extra Veggies: Add finely chopped mushrooms, spinach, or bell peppers to the filling for added nutrition.
• Mini Bites: Use smaller wonton wrappers or cut them in half diagonally for bite-sized appetizers.

Storage and Reheating

• Refrigeration: Store cooled Crab Rangoon in an airtight container in the refrigerator for up to 2 days.
• Freezing: Freeze uncooked Crab Rangoon in a single layer on a baking sheet, then transfer to a freezer-safe bag. Fry or bake straight from frozen.
• Reheating: To restore crispiness, reheat in the oven at 350°F (175°C) for 5–7 minutes or in an air fryer at 375°F (190°C) for 3–4 minutes.

FAQs

How do I prevent the filling from leaking out during frying?

Ensure the wonton wrappers are sealed tightly with water, and avoid overfilling them.

Can I use canned crab meat for this recipe?

Yes, canned crab meat works well. Just be sure to drain and pat it dry before mixing it into the filling.

Can I bake Crab Rangoon instead of frying them?

Yes, bake them at 400°F (200°C) for 10–12 minutes, flipping halfway through for even crispiness.

What dipping sauce pairs best with Crab Rangoon?

Sweet chili sauce, soy sauce with a splash of rice vinegar, or spicy mayo are all excellent options.

Can I make Crab Rangoon ahead of time?

Yes, you can assemble them ahead and store them in the refrigerator for up to 24 hours before frying.

How do I reheat leftover Crab Rangoon?

Reheat in the oven at 350°F (175°C) for 5–7 minutes or in an air fryer at 375°F (190°C) for 3–4 minutes.

Can I make a vegetarian version of this recipe?

Yes, substitute crab meat with finely chopped mushrooms or mashed tofu for a vegetarian alternative.

What’s the best way to fold wonton wrappers for Crab Rangoon?

The traditional triangle shape works well, but you can also pinch the corners together for a more decorative “flower” shape.

Can I use an air fryer instead of frying in oil?

Yes, air fry at 375°F (190°C) for about 6–8 minutes, flipping halfway through.

How do I keep the wonton wrappers from drying out while assembling?

Cover them with a damp paper towel to prevent them from drying out.

Conclusion

With their crispy wonton wrappers, creamy filling, and endless customization options, Crab Rangoon are a treat worth making again and again. Whether you’re hosting a gathering, celebrating a special occasion, or simply craving something indulgent and delicious, this recipe delivers big on taste and charm.

So, the next time you’re in the mood for something crispy, cheesy, and utterly satisfying, give these Crab Rangoon a try. They are quick, easy, and absolutely divine!

Crab Rangoon Recipe

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• Author: Grace
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 24 pieces 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Asian-American

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Description

Crab Rangoon is a crispy, creamy appetizer featuring a savory filling of crab meat and cream cheese wrapped in a golden, crunchy wonton. This easy homemade version is perfect for parties, game nights, or a delicious snack. Fry them for the ultimate crunch or bake for a lighter alternative.

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Ingredients

Units USM Scale 1x2x3x

For the Filling:

• 8 oz cream cheese (softened)
• 1/2 cup crab meat (fresh, canned, or imitation)
• 1/4 cup chopped green onions (optional)
• 1 clove garlic (minced or 1/2 tsp garlic powder)
• 1/2 tsp soy sauce
• 1/4 tsp Worcestershire sauce
• Dash of salt and pepper

For Wrapping and Frying:

• 24 wonton wrappers
• 1–2 cups vegetable oil (for frying)
• Water (for sealing wrappers)

Optional Dipping Sauces:

• Sweet chili sauce
• Soy sauce with rice vinegar
• Spicy mayo (mayo mixed with sriracha)

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Instructions

Step 1: Prepare the Filling

1. In a bowl, mix cream cheese, crab meat, green onions, garlic, soy sauce, Worcestershire sauce, salt, and pepper.
2. Adjust seasoning to taste.

Step 2: Assemble the Crab Rangoon

1. Lay out wonton wrappers.
2. Add 1 teaspoon of filling to the center.
3. Moisten wrapper edges with water and fold into a triangle.
4. Press edges to seal and pinch bottom corners together for a secure shape.

Step 3: Fry the Crab Rangoon

1. Heat oil to 350°F (175°C).
2. Fry 3–4 wontons at a time for 2–3 minutes per side until golden brown.
3. Drain on a paper towel-lined plate.

Step 4: Serve and Enjoy

• Serve warm with dipping sauces like sweet chili or spicy mayo.

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Notes

• For a healthier version: Bake at 400°F (200°C) for 10–12 minutes, flipping halfway.
• Storage: Keep leftovers in an airtight container in the fridge for up to 2 days. Reheat at 350°F for 5–7 minutes.
• Variations: Try adding red pepper flakes, swapping crab for shrimp, or including extra veggies.