Crab Rangoon

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Learn how to make crab rangoon: a Chinese-American takeout menu classic. A delicious crab and cream cheese filling is stuffed into wonton wrappers, then deep-fried until golden brown and crispy! Air fryer and oven instructions included.

crab rangoons.

If you need an appetizer for a copycat takeout feast, look no further than crab rangoon. It’s an impressive and deep-fried hand-held snack that folds fresh wonton wrappers around a cream cheese and imitation crab filling.

The bite-sized bundles are best when served with a platter of dipping sauces and just about any other homemade Asian-inspired dish, like egg drop soup, chicken chow mein, General Tso’s cauliflower, and Mongolian chicken

Table of Contents
  1. What is crab rangoon?
  2. Ingredients needed
  3. How to make crab rangoon
  4. Tips for success
  5. Storage instructions
  6. Frequently asked questions 
  7. Crab Rangoon (Recipe Card)

What is crab rangoon?

You may know this popular American-Chinese fried dumpling dish as “crab wontons” or “crab puffs.” Regardless of the name, the crispy fried wontons are almost always stuffed with a flavorful cream cheese and imitation crab meat filling, then deep-fried until crunchy and golden.

You’ll find all of the qualities and downright delicious flavors in this homemade crab rangoon recipe. And the beauty of making them yourself means you can opt for a lighter or low-maintenance version by cooking them in the air fryer or oven instead!

Why you’ll love this recipe

  • An impressive, yet simple appetizer. The short list of 7 ingredients should all be easy to find in any major grocery store. From there, making the filling, stuffing the wontons, and deep-frying is surprisingly easy. While you are at it, make some armadillo eggs and chicken wings, too.
  • Freezer-friendly. You can assemble the rangoons ahead, store them in the freezer, and then fry them up for a quick, last-minute snack or party appetizer.
  • Easy to customize. You can make yours spicy, swap crab for shrimp or lobster, or omit the meat entirely for a vegetarian version. You can also cook them in the oven or air fryer instead of frying them in heavy oil.
crab rangoon.

Ingredients needed

  • Cream cheese. You can use full-fat or low-fat cream cheese for the filling. 

Dairy free substitute 

To make dairy free crab rangoon, use your favorite vegan cream cheese instead.

  • Garlic. For a savory flavor in the filling. You can also add some finely minced scallions and white onion here if you’d like. 
  • Oyster sauce. This condiment adds an umami-forward flavor to the filling. 

Substitution idea

If you need a substitute for oyster sauce, you can use equal parts fish sauce and soy sauce, hoisin sauce, or Worcestershire sauce. Give it a taste and adjust the flavor with more soy sauce and/or sugar if necessary. 

  • Wonton wrappers. You’ll find these at most grocery stores in the produce department, next to the refrigerated salad dressings, tofu, and vegan meat alternatives.
  • Imitation crab meat. If you’re after the most authentic flavor, imitation crab meat is best. If you like the taste of real crab, try swapping the imitation stuff for real lump crab meat. 
  • Egg. To brush over the edges of the wonton wrappers, sealing the edges closed.
  • Oil. Use oil with a high smoke point for frying, like corn, safflower, sunflower, or peanut oil. 

How to make crab rangoon

You can cook crab rangoon on the stove, in the oven, or in an air fryer. Here’s how to fry them on the stovetop (see the FAQs for baking and air frying instructions):  

Step 1 – Make the filling

Whisk the softened cream cheese, minced garlic, and oyster sauce in a medium bowl until combined. 

crab rangoon filling.

Step 2 – Stuff the wonton wrappers

Place a wonton wrapper on a flat surface. Spoon a tablespoon of the filling in the middle of the wrapper, followed by a spoonful of crab meat. Repeat until you run out of filling, crab meat, and/or wrappers.

crab filling on wonton wrapper.

Step 3 – Fold the wonton wrappers

Brush the whisked egg around the edges of each of the wonton wrappers. Grab the left and right edges and pinch them together above the filing. Next, grab the top and bottom edges and pinch them at the top. Repeat the process with the remaining wrappers. 

pre-cooked crab rangoons.

Step 4 – Fry in batches

Heat the oil in a deep pot, then lower a single layer of the crab rangoons into the oil and cook until golden brown. Use a slotted metal spoon to transfer them from the oil to a paper towel-lined plate. Deep fry the rest, then enjoy!

how to make crab rangoon.

Tips for success

  • Wonton wrappers dry out very quickly, making them hard to fold without tearing. To prevent this, fill and fold one wrapper at a time, and keep the rest in the package covered with a damp paper towel.
  • You want to make sure that the wrappers are assembled tightly and the edges are sealed shut with no openings. This will prevent a mess, as well as overly-greasy results.
  • For the best results, heat the oil to 180°C/350°F before frying the wontons.
  • Serve these with other fun Asian appetizers like lettuce wraps, beef negimaki or a hot and sour soup.

Variations

The beauty of this fuss-free crab rangoon recipe is just how simple it is to customize. Use these variation ideas for inspiration:

  • Switch up the seafood. Substitute imitation crab meat with cooked baby shrimp or lump lobster meat. 
  • Vegetarian rangoon. Omit the crab meat and use vegetarian oyster-flavored sauce. 
  • Make spicy fried wontons. Add minced jalapenos, red pepper flakes, cayenne pepper, or sriracha to the filling for a welcome kick of heat. 
  • Enjoy the filling as a dip. If you like creamy seafood dips like smoked tuna or smoked salmon dip, then you’ll love the cream cheese and crab filling served as a dip. Surround the bowl with crunchy dippers, like shrimp chips or cheese crisps, and enjoy!
  • Crab rangoon pizza. Spread a layer of the cream cheese filling over your favorite pizza crust, then sprinkle with crab meat and mozzarella cheese. Bake until the cheese is bubbly, then slice and enjoy!

Dipping sauces to serve with crab rangoon

We love dipping these crispy crab and cream cheese stuffed wontons in soy sauce, but they’re also great with plum sauce, duck sauce, sweet and sour sauce, sweet chili sauce, or hot mustard sauce. Here are even more sauce recipes that are perfect for crab rangoon:

Storage instructions

To store. Crab rangoons are best served immediately, but you can refrigerate leftovers in an airtight container for 2 to 3 days.

To freeze. Freeze the assembled and uncooked rangoons on a parchment-lined baking sheet. Once solid, transfer them to an airtight freezer bag and freeze for up to 3 months. 

To reheat. The easiest way to reheat and re-crisp leftovers is in a 300°F preheated oven or air fryer for 5 to 8 minutes. To reheat frozen rangoon, let them thaw for a few minutes before frying, baking, or air frying as instructed.

crab rangoon recipes.

Frequently asked questions 

How do you cook crab rangoon in the air fryer?

Preheat the air fryer to 370°F while you assemble the rangoons. When you’re ready, spray the basket with cooking spray and place the rangoons inside without overcrowding (you’ll likely need to work in batches). Brush the tops with oil or a whisked egg, then air fry for 8 to 10 minutes or until golden brown. 

How do you bake crab rangoon?

Preheat the oven to 400°F. Assemble the wontons and place them on a parchment or foil-lined baking sheet. Brush the tops with oil or a whisked egg, then bake for about 12 to 15 minutes or until golden brown. 

Can you make the crab filling in advance?

Yes. Mix the filling ingredients 1 to 2 days ahead, then keep it in a sealed container in the fridge until you’re ready to assemble.

More fun appetizers to try

crab rangoon recipe.

Crab Rangoon

5 from 6 votes
Learn how to make crab rangoon, the popular American-Chinese appetizer featuring crispy wonton pockets filled with a creamy mixture of crab meat and cream cheese.
Servings: 24 rangoons
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes

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.
    crab rangoon filling.
  • Place a wonton wrapper onto a flat kitchen surface. Add a spoonful of the cream cheese mixture on top, followed by some crab meat. 
    crab filling on wonton wrapper.
  • 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.
    pre-cooked crab rangoons.
  • 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.
    how to make crab rangoon.

Notes

TO STORE: Crab rangoons are best served immediately, but you can refrigerate leftovers in an airtight container for 2 to 3 days.
TO FREEZE: Freeze the assembled and uncooked rangoons on a parchment-lined baking sheet. Once solid, transfer them to an airtight freezer bag and freeze for up to 3 months. 
TO REHEAT: The easiest way to reheat and re-crisp leftovers is in a 300°F preheated oven or air fryer for 5 to 8 minutes. To reheat frozen rangoon, let them thaw for a few minutes before frying, baking, or air frying as instructed.

Nutrition

Serving: 1rangoonCalories: 83kcalCarbohydrates: 9gProtein: 4gFat: 3gSodium: 240mgPotassium: 57mgFiber: 0.3gVitamin A: 117IUVitamin C: 0.04mgCalcium: 33mgIron: 0.3mgNET CARBS: 9g
Course: Appetizer
Cuisine: American, Asian
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Comments

  1. 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!

  2. 5 stars
    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!