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Crab Rangoon are fried wontons with a delicious crab and cream cheese filling. They are a Chinese takeout favorite that you can easily make at home!
These crispy Crab Rangoons are the perfect appetizer or side for a takeout-inspired meal! We love serving them with these other Asian-inspired recipes like Chinese Lemon Chicken, Kung Pao Chicken, or Slow Cooker Mongolian Beef. You’ll find more ways to use crab with my easy crab salad and Crab Mac and Cheese recipes.
Crab Rangoon Ingredients
You’ll be pleasantly surprised to find that this isn’t a complicated recipe. You can easily find the ingredients in your standard grocery store.
- Canned crab meat – You can substitute flaked imitation crab that you give a quick pulse in the food processor.
- Cream cheese – Use the full fat, brick style cream cheese not the spreadable or whipped kind. Soften to room temperature before using.
- Soy sauce – I like to use low sodium.
- Green onions – Also called scallions or spring onions.
- Spices – Garlic Powder and Onion Powder.
- Wonton wrappers – These are square wrappers that are in the refrigerated section of most grocery stores. They are commonly found near the produce department.
- Oil for frying – I recommend using vegetable oil, canola oil, or peanut oil. It’s important to use an oil that has a high smoke point when frying.
Using an Air Fryer to Make Crab Rangoon
Instead of deep-frying in oil, you can also make this recipe in the air fryer! Similar to these air fryer wontons, it’s an easy way to make crispy Rangoon with far less oil.
Preheat your air fryer to 375 degrees F. Add your Rangoon to the air fryer – you will likely need to work in batches. Spray with cooking spray and air fry for 5-7 minutes until golden brown.
Frying the Wontons
The filling comes together in just minutes and you can have the kids help stuff and shape the Rangoons.
Mix the filling – Start by making the filling and mixing together the crab, softened cream cheese, soy sauce, sliced green onions, garlic powder, and onion powder. Mix until well combined.
Stuff the wonton wrappers – Stuff the Rangoons by placing about a teaspoon of the filling in the center of a wonton wrapper and either fold into a triangle or the classic wonton shape. Press the edges tightly to seal. You can lightly wet your finger with a little water to help seal the edges. Repeat with remaining wonton wrappers until the filling is gone.
Fry – Heat oil to 350 degrees F in a large, heavy pan. Carefully add the wontons to the hot oil – work in batches to avoid overcrowding. Fry until they are golden brown and use a slotted spoon to remove from the oil. You can place them on a paper towel lined plate to soak up any excess oil.
Serve and Enjoy – Serve immediately with your favorite dipping sauce.
While they are fabulous on their own, a good dipping sauce really takes this crispy snack over the top!
At Chinese restaurants, they are typically served with a sweet and sour sauce. You can also make your own dipping sauce by mixing together ½ cup Thai chile sauce and ⅛ cup orange marmalade. The results are the perfect combination of sweet with a slight kick.
Make Ahead, Storage, and Reheating Tips
Make Ahead – You can fill and form the Rangoons up to 24 hours in advance. Store them in an airtight container in the fridge. I recommend using parchment or wax paper between the layers to keep them from sticking.
Storage – Leftover cooked Rangoons can be stored in an airtight container in the fridge for up to 3 days.
Reheating – To reheat leftovers, you can either air fry them at 350 degrees F for about 3-4 minutes or in the oven at 375 degrees F for 6-7 minutes. Reheat them until they are warmed through.
Expert Tips and FAQs
- Crab to cream cheese ratio is customizable – Depending on the size of the canned crab you can find, you can adjust the amount of crab used. I prefer the 50/50 ratio of 8 ounces of crab to 8 ounces of cream cheese, but if you can only find a 6-ounce can, then that works too!
- Try baking instead of frying – If you want a lighter option, you can also bake the crab wontons. Spray or brush the wontons with oil and bake in a 350 degrees F oven for 15-20 minutes until golden brown.
- Use water to seal the edges – I like to lightly brush the edges of the wonton wrapper with a little water to make it easy to seal the edges. A good seal is important to keep the filling inside when frying.
More Asian Inspired Recipes to Try
- Hibachi Chicken & Vegetables
- Korean Short Ribs
- Szechuan Chicken Stir Fry
- Copycat Bang Bang Shrimp
- Teriyaki Chicken Bowl
- 8 ounces canned crab meat drained thoroughly OR 8 ounces flaked imitation crab, pulsed in a food processor
- 8 ounces cream cheese softened
- 1 teaspoon soy sauce
- 1 green onion thinly sliced (About 2 tablespoons)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 36 wonton wrappers
- oil for frying
- In a medium sized bowl, mix together the crab, cream cheese, soy sauce, green onion, garlic powder, and onion powder until thoroughly combined.
- Place a teaspoon sized amount of the crab mixture into the center of each wonton and fold into a classic wonton shape or a triangle. Press edges to seal.
- Heat oil in a large heavy pan to 350 degrees.
- Carefully place the wontons into the pan, being careful not to overcrowd.
- Cook until the wontons are golden brown then use a slotted spoon to remove from oil.
- Serve with your favorite dipping sauce.
- Baking instructions: Bake in a 350 preheated oven for 15-20 minutes or until golden brown. Be sure to spray or brush with olive oil prior to baking.
- Air Fryer Instructions: preheat your air fryer to 375 degrees F. Add the rangoons to the air fryer – you will likely need to work in batches. Spray with cooking spray and air fry for 5-7 minutes until golden brown.
- This recipe makes about 36 Crab Rangoons. Plan on 6 per person is serving as a main course, and 2-3 per person as an appetizer.
- To make ahead, fill and form the rangoons up to 24 hours in advance. Store them in an airtight container in the fridge. I recommend using parchment or wax paper between the layers to keep them from sticking.
- Store leftover cooked rangoons can be stored in an airtight container in the fridge for up to 3 days.
- To reheat leftovers, you can either air fry them at 350 degrees F for about 3-4 minutes or in the oven at 375 degrees F for 6-7 minutes. Reheat them until they are warmed through.