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My family is low-key obsessed with my crab rangoon recipe! Featuring a creamy crab filling carefully wrapped in wonton wrappers, they’re deep fried until golden brown and CRISPY!
Need more Asian appetizers? Try my summer rolls, satay chicken, or chicken lollipops next.
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When my family and I go to our favorite Chinese restaurant, we always get an order of crab wontons (correction: several orders). It’s one of those special occasion appetizers my family always BEGS me to make at home.
If you’re unfamiliar with crab rangoon, it’s popular with American-Chinese restaurants and consists of crispy fried wontons stuffed to the brim with cream cheese and imitation crab meat filling. In other words, heaven on a plate!
Why I love this recipe
- Deceptively easy. I’ve found the hardest part of this recipe is carefully wrapping the wontons. It might take you a few tries, but I promise you’ll get the hang of it.
- Freezer-friendly. Like air fryer potstickers, I always make two batches of these wontons so I can freeze half for a late-night treat or last-minute hosting emergency.
- You can make them without deep frying. I live in a house of purists who prefer their crab wontons deep-fried, but I made sure to test the oven and air fryer methods.
Key ingredients
- Cream cheese. I had success with full-fat and low-fat cream cheese, so feel free to use either.
- Garlic. For aroma and flavor. Alternatively, use ¼ teaspoon garlic powder.
- Oyster sauce. My secret ingredient that adds subtle umami flavor.
- Wonton wrappers. I’m able to find these at every mainstream grocery store, usually in the produce section by the tofu, but you can also get them from an Asian market.
- Imitation crab meat. If you’re after the most authentic flavor, imitation crab meat is best. If you like the taste of real crab, use real crab meat and save the leftovers to make my sushi bake!
- Egg. To brush over the wonton wrappers to help seal them.
- Oil. I used canola oil, but any neutral oil with a high smoke point will work.
How to make crab rangoon
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Make the filling. Combine the cream cheese, garlic, and oyster sauce in a small bowl.
Fill the wrappers. Add a spoonful of the filling mixture on top of a wonton wrapper, followed by crab meat.
Wrap and repeat. Brush the wonton edges with beaten egg, then gently pinch together the tops of the wrappers on all four sides until they’re sealed. Repeat until the filling is used up.
Fry. Add oil to a Dutch oven. Once hot, fry the crab wontons until golden brown. Drain them on a paper towel-lined plate, and repeat with the remaining wontons.
Tips for folding crab wontons
It can be a bit tricky to fold the first few wontons. Here are some tips to make it easier:
- Use egg roll wrappers. This is my secret cheat when I can’t find wonton wrappers. They have the same texture and flavor, but they’re bigger and a bit easier to wrap.
- Work one wrapper at a time. Wonton wrappers dry out quickly, which makes them hard to fold without tearing. I suggest only pulling out one wrapper at a time and leaving the rest in the package with a damp paper towel on top.
- Only add 1 teaspoon of filling at a time. So they don’t become overstuffed and open in the pot.
Arman’s recipe tips
- Check the oil temperature. It should be 350F/180C before frying. If you don’t have a meat thermometer handy, carefully drop a few drops of water in the pot. If it sizzles, you’re good to go.
- Taste the filling and add any extra salt or pepper as needed.
- Serve with dipping sauces. Like plum sauce, sweet and sour sauce, sweet Thai chili sauce, or potsticker sauce.
Frequently asked questions
Yes, you can. However, I recommend shredding it to a very fine texture to compensate.
Crab Rangoon
Video
Ingredients
- 16 ounces cream cheese room temperature
- 1 clove garlic minced
- 1 tablespoon oyster sauce
- 24 wonton wrappers
- 16 ounces imitation crab meat
- 1 large egg whisked
- 1 inch oil to deep fry
Instructions
- Whisk together the cream cheese, garlic, and oyster sauce until combined.
- Place a wonton wrapper onto a flat kitchen surface. Add a spoonful of the cream cheese mixture on top, followed by some crab meat.
- Using a pastry brush, brush the edges of the wrapper with the egg. Take opposite ends of the wrapper and pinch them together at the top. Repeat with the remaining two ends. Repeat the process until all the wonton wrappers are used up.
- Add 3-4 inches of oil into a deep pot or pan. Once it reaches a temperature of 180C/350F, add a single layer of crab rangoons to the oil and cook for 2-3 minutes or until golden brown. Remove the rangoons from the oil and place them on a paper towel to soak up the excess oil.
I think this is Japanese recipe right?
This is great! I also used minced smoked chicken for those not liking seafood. my grocer smokes foods. I might try smoked brisket too! Thanks for great recipes!
Thanks
These look wonderful! In the middle of a house remodeling due to a water leak. This will be one of the first recipes when I get my kitchen!