Golden, crispy, and loaded with creamy crab filling, these Crispy Crab Rangoon are the ultimate appetizer for parties, game day, or a cozy night in. Each bite offers a satisfying crunch from the fried wonton wrapper, followed by a rich, creamy center of cream cheese, tender crab, and savory seasonings. Perfectly balanced with green onions and a hint of garlic, these Rangoon are irresistible dipped in sweet and sour sauce, soy sauce, or spicy Sriracha mayo. They’re a crowd-pleasing snack that combines comfort food satisfaction with elegant flavor in every bite.
Why You’ll Love This Recipe
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Quick and easy: Ready in under 30 minutes, perfect for last-minute appetizers.
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Crispy and creamy: Golden fried exterior with a rich, cheesy crab filling.
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Family-friendly: A fun finger food that kids and adults both love.
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Party-perfect: Great for potlucks, game day, or cocktail parties.
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Customizable: Adjust crab, spices, or add extra herbs for your own twist.
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Dippable delight: Pairs perfectly with sweet, tangy, or spicy sauces.
Ingredient Breakdown
Wonton wrappers: Form the crisp, golden shell that holds the filling.
Cream cheese: Adds a smooth, creamy texture to the crab mixture.
Crab meat: Provides rich seafood flavor; lump or imitation works.
Green onions: Add freshness, color, and mild onion flavor.
Garlic powder: Boosts the savory depth of the filling.
Worcestershire sauce: Adds umami and subtle tang.
Soy sauce: Enhances saltiness and balances flavors.
Sugar: Slightly sweetens the filling for balance.
Water or egg wash: Used to seal the wontons and prevent leaking.
Vegetable or canola oil: For frying to golden perfection.
Pro Tips
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Do not overfill: Keeps the wontons from bursting during frying.
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Seal tightly: Use enough water or egg wash for a secure edge.
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Oil temperature: Keep oil at 350°F to prevent soggy or burnt wrappers.
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Drain properly: Place on paper towels or a wire rack to maintain crispiness.
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Fresh crab: Use fresh or canned lump crab for best texture and flavor.
Ingredient Swaps or Variations
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Swap cream cheese with Neufchâtel for a lighter version.
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Add finely diced red bell pepper or water chestnuts for crunch.
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Use imitation crab for budget-friendly preparation.
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Mix in a small amount of shredded mozzarella for extra cheesiness.
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Bake instead of frying at 400°F for 12–15 minutes for a lighter version.
Serving Suggestions
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Serve with sweet and sour sauce, soy sauce, or spicy Sriracha mayo.
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Pair with spring rolls, dumplings, or fried shrimp for a seafood appetizer platter.
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Add to a party tray with edamame, wings, and potstickers.
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Use as an elegant starter for a home Asian-inspired meal.
Make Ahead + Storage Tips
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Prep ahead: Assemble Rangoon and store uncooked in the fridge for up to 4 hours.
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Leftovers: Store cooked Rangoon in an airtight container in the refrigerator for 1–2 days.
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Reheat: Use an air fryer or oven at 350°F for 3–5 minutes to crisp up. Avoid microwaving to prevent sogginess.
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Freeze: Uncooked Rangoon can be frozen on a tray, then transferred to a freezer-safe bag. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
Cultural or Historical Notes
Crab Rangoon is believed to be an American-Chinese invention, popularized in the mid-20th century. Unlike traditional Chinese dumplings, Rangoon features a cream cheese filling paired with crab, wrapped in a wonton skin and deep-fried. It has become a classic appetizer in American Chinese cuisine and is loved for its combination of crunchy, creamy, and savory flavors.
Frequently Asked Questions (FAQ)
Can I use imitation crab?
Yes, imitation crab works well and is more budget-friendly while still providing great flavor.
Can I bake instead of frying?
Yes, bake at 400°F for 12–15 minutes, flipping halfway for golden crispiness.
Can I prepare these ahead of time?
Yes, assemble and refrigerate up to 4 hours before frying.
How do I keep the filling from leaking?
Do not overfill, and make sure to seal edges with enough water or egg wash.
Can I freeze cooked Crab Rangoon?
It’s better to freeze uncooked Rangoon; cook directly from frozen, adding a few extra minutes to the frying or baking time.
Crispy Crab Rangoon
Ingredients
Equipment
Method
- In a bowl, mix cream cheese, crab meat, green onions, garlic powder, Worcestershire sauce, soy sauce, and sugar until well combined.
- Lay out wonton wrappers on a clean surface and place 1 teaspoon of filling in the center of each.
- Brush the edges with water or egg wash and fold into a triangle or bring corners together, sealing tightly.
- Heat oil in a deep pan to 350°F (175°C).
- Fry the wontons in small batches for 2–3 minutes, turning halfway, until golden brown.
- Remove and drain on paper towels.
- Serve warm with sweet and sour sauce, soy sauce, or Sriracha mayo.