These crab rangoons are easy to make with wonton wrappers, then stuffed with a delightfully rich cream cheese filling featuring tender bits of crab meat! They're a perfect appetizer to serve with your Chinese food dinners while watching a game, or just to snack on because they're THAT GOOD! Serve with some soy sauce, sweet and sour, or hot mustard for an amazingly tasty snack!
Chinese Fried Crab Rangoons Recipe
Crispy and unsurprisingly addictive, these simple-to-prepare Crab Rangoons are the perfect go-to for appetizers, party snacks, and finger foods. I love ordering them at my favorite Chinese restaurant, but my homemade ones are extra special. Sweet crab combined with cream cheese and spices makes these crab rangoons so appealing.
Simple ingredients make these easy to whip up, so there is not much wait time before you can devour your crab creations. When you are in the mood to snack on something savory, crab rangoons hit the spot every time.
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My shrimp rangoons and cream cheese wontons are also a crowd-pleaser! If you're a fan of crab meat, try my crab egg drop soup!
🥘 Ingredients
This is a pretty short list of simple ingredients. They can be modified to suit your flavor preferences!
- Wonton Wrappers – 24 wonton wrappers. Find these pre-made in the produce section of your supermarket. Cover the unused wrappers with a damp paper towel while you are prepping so they don’t dry out.
- Cream Cheese – 8 ounces of cream cheese. I use the Philadelphia brick style, regular fat content, that has been allowed to soften at room temperature.
- Crab Meat – 10 ounces of crab meat. You can use two 5-ounce cans of drained crab, or 10 ounces of fresh crab meat, cooked crab, or imitation crab meat. Fresh is my favorite, but they all come out delicious!
- Soy Sauce – 1 teaspoon of soy sauce (or lemon juice). Kick up the flavor with a punch of salty soy sauce!
- Garlic Powder – ½ teaspoon of garlic powder. Seasonings make these a standout, and the rich and unique garlic flavor is a welcome addition.
- Chives – 1 tablespoon of chives (or use 1 ½ tablespoons of dried chives). Adds color and freshness to every bite!
- Egg White – 1 large egg white (beaten). Use egg white to seal up your wontons once the filling is inside. You really don't want the rangoons exploding in your fryer oil!
- Fryer Oil – Where the magic happens! Use your preferred cooking oil for frying.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How to Make Crab Rangoons
The total prep time is only 25 minutes. Before you know it, your crab rangoons will be gone! Take out a small mixing bowl, parchment paper, pastry brush, and deep fryer (a saucepan or deep-frying pan would work too) to get started.
This recipe will make 24 delicious crab rangoons, so there is plenty for sharing!
Mix the Filling
- Combine. Combine the filling ingredients in a small bowl. Mix the 8 ounces of room-temperature softened cream cheese, 10 ounces of drained crab meat, 1 teaspoon of soy sauce (or lemon juice or Worcestershire sauce), ½ teaspoon of garlic powder, and 1 tablespoon of chives. *For best results, mix your cream cheese with just the soy sauce until smooth, then add the remaining ingredients to combine.
Fold the Crab Rangoons
- Fill. Work in small batches of 2-3 wonton wrappers at a time on a sheet of parchment paper. Place a 1 tablespoon portion of the filling into the center of each wonton.
- Fold. Fold the wontons in half and seal them completely for triangle-shaped rangoons, or fold them by pinching the two opposite corners together. Then fold the remaining opposite corners together to meet the center two.
- Seal. Seal the edges by tracing around the outside edge of the wonton wrapper with the egg white. You can use a pastry brush or your finger. *Water can work in place of egg whites, however, egg whites are still the best option.
Fry the Rangoons
- Preheat. In a deep fryer, saucepan, or deep-frying pan, heat the oil to 350ºF (175ºC).
- Fry. Working in batches again, fry your crab rangoons until all are cooked. Fry at 350ºF (175ºC) for 3-4 minutes or until golden brown.
- Transfer. Place the fried wontons onto a paper towel-lined plate to drain off any excess oil as you complete the rest of the wontons. Give your oil a minute to return to the correct temperature, then drop the next batch.
- Serve. Serve immediately once all the wontons are fried.
You can provide a dipping sauce such as additional soy sauce, sweet and sour sauce, yum yum sauce, or hot mustard. But these are so good, they don’t need a thing more! Enjoy!
💭 Angela's Tips & Recipe Notes
- Work in small batches of 2-3 wonton wrappers at a time while filling and folding each wrapper.
- If you put too many rangoons in the oil at a time when frying, the temperature of the oil will go down. Plus, they need room to brown on all sides without cramping.
- You can vary the sauce that you use to flavor the crab filling. When I want to dip in soy sauce, I like the soy sauce in my rangoons.
🥡 Storing
If they are not all gobbled up, which would be rare, you can keep them in the fridge for up to 2 days at a maximum. They may become a bit soggy, but the taste is still terrific!
Freezing Crab Rangoons
The best way to freeze and store your prepared crab rangoons is to assemble them as directed in the recipe card below, then set them on a baking sheet and flash freeze the rangoons. After about 15 - 20 minutes in the freezer, your crab rangoons can either be fried or packaged for freezing and cooking at a later time.
Reheating Crab Rangoons
Place a few crab rangoons at a time on a microwave-safe plate and heat for 20 seconds. Heat for another 10-15 seconds if needed.
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❓ Recipe FAQs
It's really up to your preference. You could use fresh or cooked lump crab meat or canned lump crab. If you like imitation crab meat, you can use that as well!
There are several options that you can choose from depending on what you have in your pantry. You could use either vegetable, canola, or peanut oil to fry these crab rangoons.
If this happened when you were frying the crab rangoons, you may have overfilled them. Also, if there is a lot of air trapped inside, it will turn into steam causing it to burst open too.
😋 More Great Chinese Favorites
- PF Changs Mongolian Beef - This copycat recipe is made with deliciously tender strips of beef tossed in a sweet and tangy sauce!
- Chinese Beef Meatballs - These meatballs are perfect for bringing to any party, potluck, or family get-together!
- Lo Mein - Make authentic lo mein noodles in the comfort of your home in just 15 minutes!
- Potstickers - Place your favorite frozen potstickers in the air fryer and let it do all of the work for you!
- General Tso's Shrimp - This recipe combines crisp wok-fried shrimp with a salty and sweet sauce!
- Chicken with Garlic Sauce - Tender chicken breasts are combined with sauteed veggies and tossed in a delicious garlic sauce!
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📖 Recipe Card
Crab Rangoons
Ingredients
- 24 wonton wrappers
- 8 oz cream cheese
- 10 oz crab meat (2 5 ounce cans, drained - or use fresh, cooked crab or imitation crab meat)
- 1 teaspoon soy sauce (or lemon juice)
- ½ teaspoon garlic powder
- 1 tablespoon chives (or use 1 ½ tablespoon dried chives)
- 1 large egg white (beaten)
- fryer oil
(Note: 2x or 3x only changes the ingredient list)
Instructions
- In a deep fryer, saucepan, or deep frying pan heat the oil to 350 degrees F (175 degrees C).
- Combine the filling in a small bowl. Mix the cream cheese, drained crab meat, soy sauce, garlic powder, and chives. *It's easier to mix your cream cheese with just the soy sauce until smooth, then add the remaining ingredients for a creamy filling.
- Work in small batches of 2-3 wonton wrappers at a time. Place 1 tablespoon portion of the filling into the center of each wonton. Fold and seal the edges by tracing around the outside edge of the wonton wrapper with the egg white.
- Fold the wontons in half and seal, or fold by pinching two opposite corners together.
- Fold the third side up to meet the center two.
- Fold the final side up to meet the others.
- Use your fingers to pinch along the edges and seal the wontons completely.
- Fry the wontons in batches until all are cooked. Fry at 350 degrees F (175 degrees C) for 3-4 minutes or until golden.
- Transfer the fried wontons to a paper towel-lined plate to drain off any excess oil as you complete the rest of the wontons.
- Serve immediately once all of the wontons are fried.
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