Crab Rangoon is a popular appetizer made with wonton wrappers filled with crab meat and cream cheese, deep-fried until golden brown. Also known as crab puffs, the crispy outside is a textural contrast to the creamy filling inside. Then, the savory treat is dipped into sweet and sour sauce for a flavorful contrast! You can also make crab rangoon in an air fryer or bake them in the oven! For the same delicious flavors and textures, try my Crab Rangoon Nachos, too! Or, put the flavors into a sandwich with my Crab Rangoon Melt!
Ingredients & Substitutions
Crab: I used canned crab meat, which is usually pre-cooked (but double-check the can to be sure). You could also use frozen crab that has been thawed or imitation crab.
Cream Cheese: Let the cream cheese come to room temperature before mixing it with the other ingredients.
Green Onions: Also known as scallions, these provide a fresh, mild onion flavor and a pop of green color to the filling.
Wonton Wrappers: Wonton Wrappers are thin sheets of dough that can be boiled, steamed, or fried and filled with your favorite ingredients. Buy wonton wrappers at the store, or make your own homemade wrappers.
Dipping Sauce: Sweet and sour sauce is popular for dipping crab rangoon. However, they would also be delicious with sweet chili sauce or garlic chili oil.
Tips & Tricks
There are a few things to keep in mind for a successful crab rangoon:
- Make sure the wonton wrappers are fresh (not expired). We had used ‘old’ wrappers and they ripped easily.
- When frying, try to prevent the wontons from flipping upside down (the folded side down). If this happens, the filling can seep out and splatter!
- Check the temperature of the oil before frying each batch. The oil needs time to reheat back to the desired temperature (in this case, 350°F) for the best results.
Can I Make Crab Rangoon Ahead Of Time?
Yes, there are a few ways you can make crab rangoon ahead of time. Here are some options:
- Make the filling in advance. Mix the crab meat with cream cheese, green onions, Worcestershire sauce, soy sauce, garlic, and sugar. Store the filling in an airtight container in the refrigerator for up to 2-3 days. When ready to assemble, let the mixture sit out at room temperature for a few minutes so it is easier to work with.
- Make the sauces ahead of time (if making homemade sauces).
- Assemble and freeze the uncooked crab rangoon. Once assembled, place the crab rangoon onto a baking sheet lined with parchment paper. Then, place them in the freezer until solid (a couple of hours). Finally, store the appetizer in a freezer-safe container for up to 3 months. When ready, fry them in oil, no need to thaw first.
Storing and Reheating Crab Rangoon
Although best served fresh, you can store leftovers so they don’t go to waste! Store the appetizers in an airtight container. Separate the layers with a paper towel if needed. They will last up to 2-3 days. When ready to enjoy, heat crab rangoon in the oven or air fryer. Reheating them in the microwave can make them soft and lose their crunchy texture.
Crab Rangoon
Ingredients
- 1 can (6 ounces) crab meat, drained
- 1 package (8 ounces) cream cheese, softened
- 2 green onions, chopped
- 1 teaspoon Worcestershire sauce
- 1 teaspoon soy sauce
- 1 teaspoon garlic, minced
- 1 teaspoon granulated sugar
- 20 wonton wrappers
- canola or vegetable oil, for frying
Instructions
- Line a baking sheet with parchment paper. Set aside.
- In a medium bowl, combine the cream cheese, green onion, Worcestershire sauce, soy sauce, garlic, and sugar. Mix well until fully combined. Add the crab meat to the mixture and mix until combined.
Assembly
- To a wonton wrapper, place 2 teaspoons of the mixture in the center. Moisten the edges of the wonton wrapper with water.
- Bring two opposite edges (sides) of the wonton wrapper towards the center, followed by the other two edges.
- While bringing in the edges, gently push up the cream cheese to avoid any air pockets and ensure a good seal.
- Firmly press the edges together to seal the crab rangoon completely.
- Place the wrapped crab rangoon onto the prepared sheet pan with the folded side facing up.
- Repeat the process with the remaining wonton wrappers and filling until they are all wrapped.
Frying*
- Into a large heavy-bottomed pot over medium heat, pour about 2 inches of oil. Heat the oil until it reaches a temperature of 350°F.
- When ready, carefully place 4-5 wontons in the hot oil and let them fry for 2-3 minutes, or until they turn golden brown.
- Using a slotted spoon or tongs, transfer the fried wontons to a paper towel-lined cooling rack, allowing any excess oil to be absorbed.
- Repeat the frying process with the remaining wontons, checking the oil temperature before each batch.
- Serve immediately with sweet and sour sauce.
Notes
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Prepare the crab rangoon as instructed.
- Place onto the lined baking sheet.
- Bake for 15-18 minutes.
- Prepare the crab rangoon as instructed.
- Place into the basket of your air fryer. (Depending on the size of your air fryer, you may have to work in batches.)
- Spray the outsides of the wonton wrappers with cooking spray.
- Air fry at 350°F for 6 minutes, or until they reach your desired crispness.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
Crab Rangoon should definitely go on your list of appetizers to try next! Crispy on the outside, and packed with creamy flavor on the inside, these delicious little snacks will not last long! I liked mine dipped in sweet and sour sauce.
Elizabeth
Not bad! I actually have never ordered crab rangoon from any restaurants, so I don't have anything to compare it to. But, it was a tasty snack with the crispy wonton wrapper and creamy crab filling. I like that you have options to bake them in the oven or cook them in an air fryer.
Rachael
I really liked this! I love crab Rangoons, it is one of my favorite things to get as an appetizer. I like that you can make them healthier in the oven or air fryer if you don't want all that oil!
Annabelle
These are such fun appetizers to eat! I already love crab rangoon so I might be a little biased, but these were delicious! I will definitely be using this recipe!
Bella
Yum! I really enjoy how crispy and flavorful these are. I don't really care for crab but it was nicely mixed into the creamy filling.
Selena
So delicious! The filing comes together very quickly and is quite flavorful plus it's deep fried and you can't go wrong with that!
