Crab Rangoon are quick and easy to make and taste even better than Chinese takeout! It's the ideal appetizer idea for feeding a crowd and the perfect mini parcels served as finger food.
Jump to RecipeTable of Contents
Crab Rangoon is a delicious deep-fried dumpling, simply stuffed with a rich, creamy, and flavorful crab filling. The easy-to-make mixture can even be prepared in advance, then it’s placed inside a wonton wrapper and pinched up like a little purse.
This Chinese restaurant copycat recipe tastes even better than your favorite takeout; it has the same outer crunchy texture with a smooth and seasoned center. Crab Rangoon appetizers are the perfect crispy little bites that make fun finger food for feeding a crowd.
WHY WE LOVE THIS CRAB RANGOON RECIPE
- Quick and easy to make.
- Uses simple ingredients.
- Taste so much better than Chinese takeout.
- Can be fried, baked, or air fried.
- Freezer-friendly or make-ahead option saves time in the kitchen–just them up when you are ready to serve.
- Perfect party appetizer to feed a crowd that tastes delicious with a dipping sauce.
If you are looking for even more fun recipes, check out our Air Fryer Buffalo Cauliflower. So good!
Ingredients
- Cream cheese
- Shredded crab
- Soy sauce
- Garlic powder
- Worcestershire sauce
- Rangoon wrappers
- Vegetable oil (for frying)
- Chives (optional garnish)
HOW TO MAKE CRAB RANGOON
Crab Rangoon is a quick and easy Chinese restaurant copycat recipe that can be made at home in minutes. Simply stuffed with a creamy, flavorful crab filling and fried until golden, crisp, they are the perfect party appetizer for sharing with guests.
- Make The Filling Mixture: Beat together the cream cheese, shredded crab, soy sauce, garlic powder and Worcestershire sauce until smooth.
- Assemble: Scoop the filling onto the center of each wrapper and brush all edges with water. Bring opposing corners together and pinch to seal. Fold in the remaining corners and pinch all joining parts.
- Fry: Fry rangoons in preheated oil for 1 minute or until golden brown. Once fried, place on a paper towel-lined plate.
Pro Tip: Fry the rangoons in small batches, about 5-6 at a time. - Serve: Serve while warm with a side of dipping sauce. Enjoy!
tips
- Scrape down the sides of the mixing bowl intermittently with a rubber spatula to ensure a smooth filling.
- Press out as much air as possible when pressing the edges and make sure they are well sealed so the filling doesn’t leak out. Do not overfill the wonton wrappers.
- Wonton wrappers dry out very quickly unless they have been cooked, so only store them in the fridge if you have already fried them.
- You can make the filling a day or two ahead of time and keep it covered in the fridge.
- You can use fresh, canned or imitation crab meat for this recipe. Chop it into small pieces so that it mixes easily with the other ingredients.
Storage tips
- To Store: Rangoons may be stored in an airtight container or ziploc bag in the fridge for up to 2 days.
- To Freeze: Flash freeze your rangoons and then, once fully frozen, place them in freezer-safe bags and store in the freezer for up to 3 months.
- To Reheat: Refrigerated rangoons may be reheated in an air fryer or microwave. Frozen rangoons can be fried from frozen.
Crab Rangoon
Serves — 20
Crab Rangoon are quick and easy to make and taste even better than Chinese takeout! It's the ideal appetizer idea for feeding a crowd and the perfect mini parcels served as finger food.
Prep Time 20 minutes
Cook Time 1 minute
Total Time 21 minutes
Ingredients
Filling:
- 8 ounces cream cheese
- 1 cup shredded crab
- 1 tsp soy sauce
- ½ tsp garlic powder
- ½ tsp worchestshire sauce
Rangoon Wrappers:
- 20 rangoon wrappers
- Vegetable oil for frying
- Chives for serving
Instructions
- Add 3" of vegetable oil to a stockpot over medium heat and preheat to 450°.
- In the bowl of a stand mixer fitted with a paddle attachment, add cream cheese, shredded crab, soy sauce, garlic powder and worcestershire sauce. Beat on a medium speed until smooth.
- Place the wonton wrappers on a clean surface. Scoop 1 ½ to 2 tsp of filling onto the wrapper.
- Lightly brush all edges with water. Bring opposing corners together and pinch to seal. Fold in the remaining corners and pinch all joining parts. Repeat the process until all of the mixture is used up.
- Carefully place 5-6 rangoons into the preheated oil. Fry for 1 minute or until golden brown.
- Once fried, remove from the oil and place on a paper towel lined plate. Repeat the cooking process until all rangoons are fried. Serve while warm.
Notes
Storage:
- To Store: Rangoons may be stored in an airtight container or ziploc bag in the fridge for up to 2 days.
- To Freeze: Flash freeze your rangoons and then, once fully frozen, place them in freezer-safe bags and store in the freezer for up to 3 months.
- To Reheat: Refrigerated rangoons may be reheated in an air fryer or microwave. Frozen rangoons can be fried from frozen.
- Scrape down the sides of the mixing bowl intermittently with a rubber spatula to ensure a smooth filling.
- Press out as much air as possible when pressing the edges and make sure they are well sealed so the filling doesn’t leak out. Do not overfill the wonton wrappers.
- Wonton wrappers dry out very quickly unless they have been cooked, so only store them in the fridge if you have already fried them.
- You can make the filling a day or two ahead of time and keep it covered in the fridge.
- You can use fresh, canned or imitation crab meat for this recipe. Chop it into small pieces so that it mixes easily with the other ingredients.
Nutrition Info
Calories: 36kcal | Carbohydrates: 5g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 159mg | Potassium: 45mg | Fiber: 1g | Sugar: 1g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg
