AppetizerLunch

Easy Crunchy Crab Rangoon

Crab Rangoon is a go-to at any Chinese restaurant but it’s also super easy to make at home!

Crab Rangoon

One day I ordered Crab Rangoon at a restaurant, and ever since then I’ve been hooked. Who could possibly resist crispy wontons stuffed with cream cheese and crab? Now that I’ve learned to make Crab Rangoon at home, I can skip the Chinese takeout, and my family is just as happy with my version.

You will fall in love with this recipe as much as I do, let’s get cooking!

TO MAKE CRAB RANGOON, YOU WILL NEED

  • 18 pcs wonton wrappers
  • 2 cups avocado oil or neutral tasting oil
  • ½ cup + 2 tbsp imitation crab meat
  • ½ cup cream cheese
  • 1 tbsp green onion finely chopped
  • 1 tbsp fried shallots
  • 1 tsp regular soy sauce
  • ½ tsp sesame oil omit if you’re allergic
  • 1 tsp Worcestershire sauce
  • ½ tsp white granulated sugar
  • ½ tsp garlic powder
  • ¼ tsp black pepper

See the recipe card for full information on ingredients and quantities.

HOW DO YOU MAKE CRAB RANGOON?

Step 1: Chop imitation crab meat into 2 cm wide pieces and set aside.

Step 2: In a large bowl, soften room temperature cream cheese with a spatula until smooth.

Step 3: Add imitation crab meat into your bowl of cream cheese, along with the rest of filling ingredients as listed.

With a fork, mix very well until crab meat breaks down.

Step 4: Add ¾ tablespoon of the filling into the center of the wonton wrapper.

Step 5: Using your fingers, dab a bit water along the edges of the wrapper.

Then lift two opposing corners of the wrapper and pinch only the tip of it.

Step 6: Then lift the adjacent corners and seal them. Make sure to pinch them very well to prevent leakage as you fry, especially the tip of the wonton.

Step 7: In your pan, add oil and bring to medium heat or 325 F. Once oil is hot, add crab rangoons in two separate batches.

Step 8: Fry 2 minutes on both sides, until golden brown. Remove and transfer to cooling rack or a paper towel lined plate.

Step 9: Serve with sweet Thai Chili sauce and enjoy your Crab Rangoon.

RECIPE NOTES AND HELPFUL TIPS:

Oven Bake: Preheat oven to 425°F. Line a baking pan with parchment paper. Assemble wontons as above and spray each with cooking spray. Bake 12-14 minutes.

Air Fry: Preheat the air fryer to 370°F. Assemble wontons as above and generously spray each with cooking spray. Bake 7-9 minutes or until golden and crisp.

To stretch the filling further, you can add up to 6oz cream cheese.

Drain the crab very well. Moisture can build steam and cause the rangoon to puff up as it cooks.

Press out as much air as possible when sealing the edges and ensure they are well sealed so the filling doesn’t leak out. DO NOT overfill the wonton wrappers.

NUTRITIONAL INFORMATION:

Yield: 6 | Estimate the nutritional information for each rangoon:

Calories: 71 | Carbohydrates: 4g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 97mg | Potassium: 37mg | Vitamin A: 90IU | Vitamin C: 0.4mg | Calcium: 17mg | Iron: 0.3mg

FREQUENTLY ASKED QUESTIONS (FQAs):

1. What is Crab Rangoon?

Cran Rangoon is a  popular Chinese takeout dish that you can get at your local Chinese Restaurants!

Funny enough, these cheese wontons also have nothing to do with Chinese cuisine origins, but it’s often served at American Chinese Restaurants.

2. Can you freeze Crab Rangoon?

Yes, you can make them ahead and store them in a single layer in a freezer bag, so they don’t stick to each other. They will last 2 months in the freezer or until freezer burn begins to form. You can then deep fry, air fry or bake them from frozen.

3. Can I air fry this recipe?

Yes! Please see my recipe notes and helpful tips above for further instructions.

4. Can I repurpose the oil?

Yes! I usually reuse it a second or third time depending on how clean I can keep the oil. Cool down the hot oil, then strain of any browned bits and transfer to a reusable container to store in the fridge.

5. What’s the difference between wontons and rangoons?

Wontons can be filled with a variety of fillings, but the classic Chinese wonton is usually filled with pork, shrimp, garlic, and other seasoning ingredients.

Whereas rangoons are filled with either imitation or real crab meat with cream cheese.

6. Why is there no real crab in crab rangoon?

You may find at certain Chinese restaurants, the ratio of crab meat to cream cheese is very little for cost cutting reasons. Crab can be expensive, so restaurants tend to cheap out on that ingredient.

However, in my recipe you’ll have a 50/50 ratio of crab to cream cheese.

7. Which cream cheese brand did you use?

I find Philadelphia cream cheese works the best for most of my recipes, so I used their light cream cheese. You may use regular cream cheese if you wish!

Let’s Make Easy Crunchy Crab Rangoon!

Crab Rangoon

And there you have it – this easy, yummy Crab Rangoon is ready to take its place on your table. If you decide to give it a shot, make sure to snap a photo and share it with us on Facebook and Pinterest.

Be sure to follow us for more yummy recipes in the future. Until next time, happy cooking!

Easy Crunchy Crab Rangoon

Sandra Myers Easy Crunchy Crab Rangoon Easy Crunchy Crab Rangoon Print This
Serves: 6 Prep Time: Cooking Time:
Nutrition facts: calories fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • >>>Wrapping:
  • 18 pcs wonton wrappers
  • 2 cups avocado oil or neutral tasting oil
  • water for sealing wontons
  • >>> Filling:
  • ½ cup + 2 tbsp imitation crab meat
  • ½ cup cream cheese
  • 1 tbsp green onion finely chopped
  • 1 tbsp fried shallots
  • 1 tsp regular soy sauce
  • ½ tsp sesame oil omit if you're allergic
  • 1 tsp Worcestershire sauce
  • ½ tsp white granulated sugar
  • ½ tsp garlic powder
  • ¼ tsp black pepper
  • >>> Dipping sauce:
  • sweet Thai Chili sauce

Instructions

Step 1: Chop imitation crab meat into 2 cm wide pieces and set aside.

Step 2: In a large bowl, soften room temperature cream cheese with a spatula until smooth.

Step 3: Add imitation crab meat into your bowl of cream cheese, along with the rest of filling ingredients as listed.

With a fork, mix very well until crab meat breaks down.

Step 4: Add ¾ tablespoon of the filling into the center of the wonton wrapper.

Step 5: Using your fingers, dab a bit water along the edges of the wrapper.

Then lift two opposing corners of the wrapper and pinch only the tip of it.

Step 6: Then lift the adjacent corners and seal them. Make sure to pinch them very well to prevent leakage as you fry, especially the tip of the wonton.

Step 7: In your pan, add oil and bring to medium heat or 325 F. Once oil is hot, add crab rangoons in two separate batches.

Step 8: Fry 2 minutes on both sides, until golden brown. Remove and transfer to cooling rack or a paper towel lined plate.

Step 9: Serve with sweet Thai Chili sauce and enjoy your Crab Rangoon.

Notes

Frozen rangoons can be fried without thawing for the same amount of time.

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