Can I use canned crab meat or imitation crab?

Absolutely. While real lump crab delivers unbeatable flavor, high-quality canned or imitation crab also works well in a pinch. Be sure to drain well and gently shred for best texture.

How do I keep the Rangoon crispy after cooking?

Let them cool on a wire rack instead of a flat plate, so air circulates and prevents sogginess. Serve immediately for the best crunch.

Can I prep these ahead of time for a party?

Yes! Shape and fill the wontons, cover tightly, and refrigerate for up to one day or freeze for longer storage. Fry or bake just before serving.

What dipping sauces pair best with Crab Rangoon?

Sweet and sour sauce is classic, but don’t overlook spicy chili-garlic sauce, soy sauce with a dash of rice vinegar, or even wasabi mayonnaise for extra zing.

Crab Rangoon Recipe

Description

Enjoy a crispy, creamy appetizer with this classic Crab Rangoon recipe. Filled with a blend of cream cheese, crab meat, green onions, and fragrant seasonings, these wontons are perfectly fried, baked, or air-fried to golden perfection. Ideal for parties or as a delicious snack, they are easy to make and guaranteed to impress!

Ingredients

Units Scale

Filling

8 oz. cream cheese, softened
3 oz. fancy crab meat, drained and crumbled
2 green onions, finely chopped
1.5 teaspoons minced garlic
1/2 teaspoon Worcestershire sauce
1/2 teaspoon soy sauce
1 teaspoon sugar

Wrappers

1 (12 oz.) package wonton wrappers

Other

1 egg, whisked with a splash of water (for egg wash)
1 quart canola oil (for frying)

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Instructions

Prepare the Filling: In a medium bowl, combine the softened cream cheese, crab meat, green onions, minced garlic, Worcestershire sauce, soy sauce, and sugar until well blended and smooth.
Fill the Wontons: Place the wonton wrappers aside. Add 1 teaspoon of filling to the center of each wonton wrapper. Lightly brush the edges with the egg wash mixture.
Fold and Seal: Fold the wrapper in half diagonally to form a triangle, pressing the edges to seal and remove air. Use the egg wash as an adhesive. Bring the left and right points of the triangle up and seal at the top, pressing along edges to ensure they are closed tightly.
Repeat: Continue filling and folding the remaining wontons, setting them aside on a plate as you go.
To Fry: Heat 2-3 inches of canola oil in a deep fryer or dutch oven to just under 350°F (175°C). Test the oil with an extra wrapper if desired. Fry 4-5 wontons at a time for 45 seconds to 1 minute or until golden brown. Remove and drain on a paper towel-lined plate.
To Bake: Preheat oven to 375°F (190°C). Spray a baking sheet with nonstick spray and preheat it in the oven for 5 minutes. Place wontons on the hot sheet, spray lightly with nonstick spray, and bake for 10-12 minutes (start checking at 5 minutes) until crisp and golden brown.
To Air Fry: Brush wontons lightly with oil. Air fry at 370°F (188°C) for 7-8 minutes until golden and crispy.
Serve: Serve hot with sweet-sour sauce or mustard sauce if desired.

Notes

Wonton wrappers are usually found in the refrigerated produce section near tofu and salad dressings.
Be sure to press out any air pockets to prevent bursting while cooking.
Do not overfill the wontons to avoid leaking.
Try different sauces for serving: sweet-sour, mustard, or plum sauce all work well.
These can be made ahead and frozen before cooking; cook from frozen, adding extra fry or bake time.

Nutrition

Serving Size: 1 Crab Rangoon
Calories: 75
Sugar: 1g
Sodium: 140mg
Fat: 4g
Saturated Fat: 2g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 0g
Protein: 2g
Cholesterol: 13mg