Description
These easy homemade crab rangoon are crispy cream cheese wontons filled with crab, green onions, and seasonings. Way fresher and cheaper than restaurant versions! The filling is simple, cream cheese, crab meat (real or imitation), garlic, Worcestershire, and soy sauce.
Ingredients
For Filling:
- 8 oz cream cheese, softened
- 6 oz crab meat (real or imitation)
- 2 green onions, finely chopped
- 1 clove garlic, minced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon soy sauce
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For Assembly:
- 30–40 square wonton wrappers
- 1 egg beaten with 1 tablespoon water
- Vegetable oil for frying OR cooking spray for baking
For Serving:
- Sweet and sour sauce
- Sweet chili sauce
- Duck sauce
Instructions
- Make filling: Combine softened cream cheese, crab meat (drained and shredded), green onions, garlic, Worcestershire, soy sauce, sugar, salt, and pepper in bowl. Mix well. Taste and adjust seasoning.
- Prep station: Set up water or egg wash, wonton wrappers, and filling.
- Fill wontons: Place 1 teaspoon filling in center of each wrapper. Don’t overfill or they’ll burst.
- Seal: Wet all four edges with water or egg wash. Fold corner to corner to make triangle, pressing edges to seal firmly.
- Shape: Bring two bottom corners together and seal with more water/egg wash for classic rangoon shape.
- Cover: Place finished rangoons on plate under damp towel while finishing rest.
Frying Method: 7. Heat 2-3 inches oil in deep pot to 350°F. 8. Fry in batches 2-3 minutes until golden, flipping once. 9. Drain on paper towels.
Baking Method: 7. Preheat oven to 425°F. 8. Place on parchment-lined baking sheet. 9. Spray generously with cooking spray. 10. Bake 12-15 minutes, flipping and spraying again halfway through.
Air Fryer Method: 7. Preheat air fryer to 370°F. 8. Arrange in single layer, spray with oil. 9. Cook 8-10 minutes, flipping and spraying halfway.
- Serve: Serve immediately while hot and crispy with dipping sauces.
Notes
Don’t overfill: Use only 1 teaspoon filling or they’ll burst during cooking.
Seal well: Press edges firmly and ensure no gaps or filling will leak out.
Keep moist: Cover assembled rangoons with damp towel so wrappers don’t dry out.
Real vs imitation crab: Both work great. Imitation is cheaper and tastes nearly identical in this application.
Make ahead: Assemble up to 24 hours ahead and refrigerate, or freeze uncooked up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 15 minutes (varies by method)
- Category: Appetizer
- Method: Fried, Baked, or Air Fried
- Cuisine: Chinese-American
Nutrition
- Serving Size: 2 rangoons
- Calories: 95 Calories
- Sugar: 1g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 25mg