Name: Crab Rangoon
Prep time: 10 min
Cook time: PT-485219H35M23S
Cuisine: Chinese-American
Ingredients: 8 oz cream cheese, softened; 6 oz crab meat (either imitation or real crab); 2 green onions, finely chopped; 1 clove garlic, minced; 1 tsp soy sauce; ½ tsp Worcestershire sauce; ½ tsp salt; ¼ tsp black pepper; 20-30 wonton wrappers (depending on size); Vegetable oil for frying (or olive oil for baking); Sweet and sour sauce, soy sauce, or sweet chili sauce for dipping (optional)

Description

Crab Rangoon is a classic Chinese-American appetizer that is crispy on the outside, with a creamy and flavorful filling on the inside. Typically filled with crab meat, cream cheese, and a blend of seasonings, these fried dumplings are always a crowd favorite. Whether you’re hosting a party, preparing a snack, or serving them as an appetizer before dinner, homemade crab rangoon will always impress your guests. They’re crunchy, creamy, and packed with flavor!

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Ingredients

Scale

For the Filling:

8 oz cream cheese, softened
6 oz crab meat (either imitation or real crab)
2 green onions, finely chopped
1 clove garlic, minced
1 tsp soy sauce
½ tsp Worcestershire sauce
½ tsp salt
¼ tsp black pepper

For the Wrappers:

20–30 wonton wrappers (depending on size)
Vegetable oil for frying (or olive oil for baking)

For Serving:

Sweet and sour sauce, soy sauce, or sweet chili sauce for dipping (optional)

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Instructions

Step 1: Prepare the Filling

In a mixing bowl, combine the softened cream cheese, crab meat, chopped green onions, minced garlic, soy sauce, Worcestershire sauce, salt, and black pepper.
Mix everything thoroughly until well combined and creamy. You can break apart the crab meat if it’s in larger chunks.

Step 2: Assemble the Crab Rangoon

Lay out your wonton wrappers on a clean, flat surface.
Place about 1-2 teaspoons of the crab mixture in the center of each wrapper.
Moisten the edges of the wrapper with a little water. This will help seal the rangoon when folded.
Fold the wrapper into a triangle, or bring all four corners together to create a purse shape, pressing the edges tightly to seal the filling inside.

Step 3: Heat the Oil (For Frying)

Heat about 2 inches of vegetable oil in a deep frying pan or pot over medium-high heat. You want the oil to reach about 350°F (175°C). If you don’t have a thermometer, you can test the oil by dropping a small piece of wonton wrapper in. If it bubbles and floats immediately, the oil is ready.

Step 4: Fry the Crab Rangoon

Carefully drop the crab rangoon into the hot oil, a few at a time. Be sure not to overcrowd the pan.
Fry them for 2-3 minutes, or until they are golden brown and crispy on all sides. You can use tongs or a slotted spoon to gently flip them over for even cooking.
Remove the crab rangoon from the oil and place them on a paper towel-lined plate to drain excess oil.

Step 5: Serve & Enjoy

Serve the hot, crispy crab rangoon with your favorite dipping sauce—whether that’s sweet and sour sauce, soy sauce, or sweet chili sauce.
Enjoy your homemade crab rangoon as an appetizer, snack, or part of your meal!

Notes

Seal Well – Make sure to press the edges tightly to prevent the filling from leaking out while frying.

Don’t Overfill – Only use a small spoonful of the filling for each wonton to prevent it from bursting open.

Fry in Batches – Fry the rangoon in small batches to avoid overcrowding the pan. This helps keep the oil temperature consistent and ensures even frying.

Use Fresh Cream Cheese – Using softened cream cheese helps create a smooth and creamy filling.

Prep Time: 10 minutes
Cook Time: 10-15 minutes
Cuisine: Chinese-American