Easy to make Crab Rangoon are crispy as can be and filled with a creamy, flavorful, and crabby mixture! These are the BEST party appetizers or side dishes for when you want a real crowd pleaser. After all, who would ever turn down a crab rangoon?!
I don’t really need to tell you why a crab rangoon is so delicious, do I? I think it’s a universal rule that crab rangoon reign supreme on the list of deep fried American-Chinese take-out foods. They’re crunchy from being deep fried on the outside and have a flavorful, creamy crab interior. There’s SO much to love here!
My partner literally craves these deep fried crabby goodness all the time. He’s always wanting to place an order for just crab rangoons.
I’m sure if you’re anything like him, you not only love crab rangoon, but you have a favorite local take-out place that has a stellar one on the menu. It’s funny because we really do have two local places we get them from and he has a preference of which as place as well. It totally comes down to filling and the way it’s wrapped — who would’ve known!
Even though he has his favorites, making them at home is more affordable, fun, and honestly, way tastier. You get to really stuff each rangoon so that you never have a disappointing dry bite.
Whether you’re planning on serving these at a party or as a side dish with tonight’s Orange Chicken, they’re bound to be a huge hit. I mean really, everyone already loves crab rangoon, and these homemade ones are way better than what most people are used to! For a real treat, just be sure to serve them with some sweet chili sauce for dipping.
- Cream cheese – Use a full fat cream cheese and make sure it’s at room temperature prior to using it.
- Soy sauce – For less sodium, you can use tamari.
- Sugar – White granulated sugar adds just the right amount of sweetness here.
- Green onion – Make sure they’re nice and fresh! Also, keep in mind to thinly slice the onions so you don’t have big chunks.
- Garlic – Fresh garlic cloves taste better than pre-minced in this easy recipe.
- Crab – You can use real or imitation crab! Lump crab is the most expensive, claw meat is in the middle, and imitation can be bought (as the kids say) on the low low.
- Vegetable oil – For frying, of course!
- Wonton wrappers – These will likely be located in the produce section of your grocery store.
- Don’t overcrowd the oil. It will bring the temperature down and you’ll end up with soggy crab rangoons!
- Use a spider strainer to easily get the fried crab rangoons out of the oil.
- Once you see the edges start to brown, that’s when you know they’re almost done and you’ll want to keep an eye on them!
- If some of the filling oozes out into the oil, make sure you strain it out before you fry another batch.
What should I serve crab rangoon with?
Sweet chili sauce is the most popular sauce option for crab rangoon.
However, soy sauce is another favorite! I recommend offering both and seeing which one people gravitate towards. Oh, and a sprinkle of fresh green onions on top is really tasty, too.
Can I stuff this with anything else?
If you want to make this meatless, just omit the crab meat and have deep fried cheese wontons!
How long will crab rangoon stay fresh?
While this appetizer is best served fresh, crab rangoon will stay fresh in an airtight container in the fridge for up to 3 days.
You will have to reheat it in an oven or toaster oven at 275 degrees Fahrenheit for about 5 minutes or so. The microwave just won’t cut it.
Skip take-out tonight, but still treat yourself!
- 8 ounces cream cheese, at room temperature
- 2 teaspoons soy sauce
- 1 teaspoon granulated sugar
- ¼ cup green onions, chopped
- 2 cloves garlic, minced
- 1 ½ cup chopped real or imitation crab
- Vegetable oil for frying
- 1 12-oz package of wonton wrappers
- Beat the cream cheese in a large bowl until smooth then add the soy sauce and sugar and beat once again.
- And the green onions and garlic and stir to combine then add the crab and stir once again.
- Cover the bowl and refrigerate for at least one hour before making the rangoons.
- Once ready, preheat 2 inches of vegetable oil in a deep frying pan to 265° degrees Fahrenheit.
- Lay out one wonton wrapper then brush the edges with water and add 1 to 2 teaspoons of the crab filling to the center of the wrapper, pinch the four sides together in the middle and seal so that no filling can get out.
- Repeat the process with the remaining wonton wrappers and filling then fry 3-4 at a time for 2-3 minutes or until light and golden.
- Serve with sweet chili sauce and green onions for garnish if desired.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.