Crab Rangoon

My family adore these homemade crab rangoon. They feature a creamy crab filling deep fried until golden and crispy. Watch the video below to see how I make it in my kitchen!

Course Appetizer

Cuisine American, Asian

Prep Time 5

Cook Time 5

Total Time 10

Servings servings

Calories 83kcal

Author Arman Liew

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.

Video

Notes

Air fryer method: Grease an air fryer basket with cooking spray. Assemble the rangoons, place them in the basket, and brush them with beaten egg. Air fry at 370F for 8-10 minutes, stopping to shake the basket midway through.

Oven method: Preheat the oven to 400F. Assemble the wontons, brush them with beaten egg, and place them lined on a baking sheet. Bake for about 12-15 minutes or until golden brown.

TO STORE: While best served fresh, leftovers can be stored in an airtight container in the fridge for 2-3 days.

TO FREEZE: Freeze 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: Bake leftovers at 300F in the oven for 5-8 minutes. If reheating from frozen, let them thaw at room temperature for 20 minutes, then bake until warm.

Variations

Make them vegetarian. Omit the crab meat to make cream cheese wontons, or substitute it for minced tofu.

Make them gluten-free. Use gluten-free wonton wrappers and oyster sauce. If you can’t find gluten-free oyster sauce, use gluten-free soy sauce.

Make the filling in advance. Prepare the filling and store it for 1-2 days in an airtight container in the refrigerator.

Add aromatics. Stir in finely diced shallots or green onion for extra flavor.

Nutrition