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Crispy Crab Rangoon
Emily

Crispy Crab Rangoon

Golden, crispy, and filled with a creamy crab-cheese mixture, these homemade Crab Rangoons are the ultimate appetizer. Serve them hot with your favorite dipping sauce for a restaurant-style treat at home.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24 pieces
Course: Appetizer, Snack
Cuisine: Asian-American, Chinese Restaurant Style
Calories: 80
Ingredients Equipment Method Notes

Ingredients
  

  • 24 wonton wrappers
  • 8 oz cream cheese, softened
  • 6 oz crab meat (lump or imitation), chopped
  • 2 green onions, finely chopped
  • 1/2 tsp garlic powder
  • 1/2 tsp Worcestershire sauce
  • 1/2 tsp soy sauce
  • 1/2 tsp sugar
  • water or egg wash (for sealing)
  • vegetable or canola oil (for frying)

Equipment

  • Mixing bowl
  • Spoon or spatula
  • knife and cutting board
  • wonton wrappers
  • deep pan or fryer
  • slotted spoon or tongs
  • paper towels

Method
 

  1. In a bowl, mix cream cheese, crab meat, green onions, garlic powder, Worcestershire sauce, soy sauce, and sugar until well combined.
  2. Lay out wonton wrappers on a clean surface and place 1 teaspoon of filling in the center of each.
  3. Brush the edges with water or egg wash and fold into a triangle or bring corners together, sealing tightly.
  4. Heat oil in a deep pan to 350°F (175°C).
  5. Fry the wontons in small batches for 2–3 minutes, turning halfway, until golden brown.
  6. Remove and drain on paper towels.
  7. Serve warm with sweet and sour sauce, soy sauce, or Sriracha mayo.

Notes

Seal the wontons tightly to prevent filling leaks while frying. You can also bake or air fry them for a lighter version. Best served fresh and crispy with sweet and sour sauce, soy sauce, or spicy mayo.