Crab Rangoon Recipe

5 from 6 votes

This homemade Crab Rangoon Recipe makes 20 crispy golden rangoon filled with a creamy crab and cream cheese mixture for just $0.37 each — compared to $8–12 for 6 pieces at a Chinese restaurant. Fry, bake, or air fry depending on what works for you. My family requests these at every Chinese food night and they disappear before I can even get them all on the plate.

Prep Time15

Cook Time3

Total Time18

Course: Appetizer

Cuisine: Chinese

Servings:

Author: Carrie Barnard

Cost: $7.46, $0.37 per Serving

Ingredients

8 ounces Crab Meat or chopped imitation crab
8 ounces Cream Cheese softened
2 teaspoons Worcestershire Sauce
½ teaspoon Soy Sauce
½ teaspoon Garlic Powder
½ teaspoon Salt
2 Green Onions sliced
20 Wonton Wrappers
Oil for Frying

Instructions

Combine the crab meat, cream cheese, Worcestershire sauce, soy sauce, garlic powder, salt, and green onions in a mixing bowl.
Pour approximately 4 inches of oil into a large pan. Heat over medium-high heat until the oil reaches 325°F.
Place approximately 2 teaspoons of the crab mixture in the center of each wonton wrapper.
Lightly moisten the edges of each wrapper with water.
Fold the opposite corners toward the center. Pinch all four corners together to form a square and seal securely.
Fry the rangoons in batches of 5–6 for 2–3 minutes, turning as needed, until evenly golden brown.
Transfer the rangoons to a paper towel-lined plate to drain.
Repeat with the remaining rangoons.
Serve warm with your favorite dipping sauce.

Notes

In order to bake the crab rangoon instead of frying, bake it at 400 degrees F for 12-15 minutes until they are lightly browned. Make sure to watch the oil while frying and monitor the temperature, if the oil gets over 370 degrees F, the wonton wrapper will likely burn.

Make sure to securely pinch together the corners of the wonton papers so they do not come apart while cooking.

Canned or fresh lump crab meat works best in this recipe but you can use imitation crab meat if you prefer.

Nutrition