Make these Crab Rangoon at home for a restaurant quality appetizer! Sweet crab is combined with cream cheese and fried inside wonton wrappers in this delicious recipe.
Party planning? Need some more appetizers to serve alongside these Crab Rangoon? Try these Sausage Stuffed Mushrooms or these Crockpot BBQ Grape Jelly Meatballs.
Every year for New Year’s Eve, we have an appetizer feast. So I’m always on the lookout for new appetizers.
And I’m totally here for this Crab Rangoon recipe.
These seriously are good enough to fool people into thinking you bought them. But they are super easy to make at home! And besides the time it takes to fold the wrappers, they really don’t even take that much time, either.
This crab rangoon is the perfect appetizer for any time you need a delicious appetizer that everyone will go crazy over!
Ingredients
- Cream Cheese: This is easiest if the cream cheese is at room temperature.
- Crab Meat: I am not the biggest fan of imitation crab meat, but I have to admit that it works the best in this recipe. Canned crab did not work very well at all, because it was too wet and the filling really just leaked out. You could use fresh crab, but I don’t think it’s worth the price to use real crab in this recipe.
- Green Onions: This adds a mild onion flavor.
- Worcestershire Sauce: I like to add a little bit of Worcestershire sauce to add some depth to the flavor of the filling. You could also use soy sauce.
- Sugar: This does not make the rangoon sweet, but brings out some of the sweetness from the crab.
- Wonton Wrappers: These are pretty easy to find at most grocery stores. I find them in the produce section. They will be by the egg roll wrappers.
- Egg: I use an egg for the glue to hold the rangoon together. You can use water, but I think an egg works the best. You won’t use the whole thing, so don’t feel like you have to go crazy.
- Oil: You want a neutral cooking oil with a high cooking temperature. I usually use vegetable oil.
- Salt: This is my little secret for when I fry anything – right as they come out of the fryer, sprinkle them with some coarse salt. That little bit of saltiness really makes a difference.
How to Make Crab Rangoon
Step 1: Beat the cream cheese until it is smooth and a little bit lighter.
Step 2: Add the crab, green onions, Worcestershire sauce, and the sugar. Mix this together. You want to do this with a spatula, not with your mixer.
Step 3: Start to assemble your rangoon. Take one wonton wrapper and add some filling to the center. (I used a scant tablespoon per wrapper.)
Step 4: Brush the edges of the wrapper with some beaten egg.
Step 5: Take two opposite corners of the wrapper and bring them together.
Step 6: Now take the opposing corners and bring those in. You are creating a little package.
Step 7: Go in and pinch all of the edges together. You don’t want any of the filling to leak out, so make sure all of the edges and corners are sealed.
Step 8: Time to fry! Bring your oil to about 350ºF, and then fry wontons a few at a time, Turn them as needed until they are golden brown. This should take about 3-4 minutes.
Step 9: Transfer the crab rangoon to a paper towel lined plate and sprinkle with the kosher salt. You want to sprinkle with the salt after each batch.
Tips and Tricks
- Serve these with a dipping sauce – we love sweet chili sauce or sweet and sour sauce.
- If using the imitation crab, you’ll need to chop it first. I like to chop it into smaller pieces, then pull it apart to have more of a shredded consistency.
- Make sure to seal the wonton wrappers completely. You don’t want all of your work to go to waste if the filling leaks out.
- Can you bake crab rangoon? Yes, you can, but I definitely prefer them fried. The wonton wrappers don’t get as crispy if you don’t fry them. (They end up a little chewy.) To bake them, spray them with cooking spray and then bake at 425ºF for about 12 minutes.
- You can also air fry them, but again, the texture is not quite the same. To air fry, spray with cooking spray and air fry at 400ºF for about 8 minutes.
More Appetizer Recipes
Avocado Egg Rolls
Egg Roll Recipe
Bacon Wrapped Water Chestnuts
Crockpot Spinach Artichoke Dip
Crescent Raspberry Brie Bites
The Best Deviled Egg Recipe
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Crab Rangoon
Ingredients
- 8 oz cream cheese at room temperature
- 8 oz imitation crab meat shredded or chopped
- 2 heaping tablespoons sliced green onions
- 1 teaspoon Worcestershire sauce
- 1 teaspoon sugar
- Wonton wrappers about 30
- 1 egg beaten
- 1 quart oil for frying
- Coarse salt
Instructions
- Place the cream cheese in a bowl and beat with a hand mixer until light and smooth.
- Stir in the crab, green onions, Worcestershire sauce, and sugar.
- Working with one wonton wrapper at a time, place about a tablespoon of the crab mixture in the center. Brush the edges with beaten egg. (This will be your glue.)
- Bring two opposite corners of the wrapper together, then bring in the other corners, forming a little bundle or package. Pinch the corners together, then pinch down the sides to make sure the filling is completely sealed inside the wrapper.
- Repeat with the rest of the wrappers and filling.
- Heat the oil in in a pot or deep pan to 350ºF.
- Fry the wontons a few at a time, depending on the size of your pan. Cook, turning as needed, until they are golden brown, 3-4 minutes.
- Remove from the oil to a paper towel lined plate and immediately sprinkle with just a little bit of coarse salt.
- Serve with sweet Thai chili sauce or sweet and sour sauce.
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