How to make Crab Rangoon? (Filled with Cream Cheese)

Crab, cream cheese, and seasonings are simply combined, wrapped in wonton skin, then deep-fried (or baked) until crispy.

Any Chinese restaurant will use this simple recipe, and it’s also quite simple to make at home!

For optimal taste, we like to dip our crab wontons in a straightforward sweet and sour sauce (just like at our favorite restaurant).

Despite being an American invention, we love ordering this Crab Rangoon recipe when we go to a Chinese restaurant. It’s surprisingly simple to manufacture them!

Recipe for Crab Rangoon

The ingredients for this recipe for Crab Rangoon are just crab, cream cheese, and seasonings; they are then wrapped in wonton skin and deep-fried till crispy!

I love the taste and texture of crab in a can for this dish, but you may use whatever you have on hand. The ideal creamy filling is made of softened cream cheese and seasonings.

They are deliciously served on their own or with soy, duck sauce, or sweet-and-sour sauce!

Creating Crab Rangoons

You should fold crab rangoon in tiny batches of two or three at a time since the wonton wrappers can dry up. Put a small amount of filling, about 1 teaspoon, in the center of each wrapper.

Be sure to seal the edges tightly after moistening them with a small amount of egg. Splattering, which can be harmful, might result from a filling leak.

These can be folded into a triangle by folding them diagonally, as I do, or into a packet-like shape by folding the sides in.

If you want to lighten up these fantastic little crab rangoon bundles, you may bake them instead of frying them. (I favor frying because it creates a lovely, crunchy exterior.)

Feeling a little crabby?

Wonton wrappers are typically available at supermarket shops.

They are typically found in the freezer or close to the vegetable section, where you may also find fresh Asian noodles and tofu. Ask if you can’t find them. Sometimes they are somewhere else.

Although wonton wrappers typically come in a big package, they freeze well. If you have extras, you can fill them with anything from apple pie filling to jalapeno popper dip to avocado!

Crab Rangoon (Crab & Cream Cheese filled Wontons)

Crisp wonton skins stuffed with a creamy crab filling.

Ingredients

• 5 ounces of canned crab meat drained (can be substituted with fresh or packaged crab)
• 4 ounces of cream cheese softened
• 1 green onion finely sliced
• 1 teaspoon Worcestershire sauce
• ½ teaspoon garlic powder
• 1 teaspoon soy sauce optional
• 18 wonton wrappers
• oil for frying

Instructions for Crab Rangoon

1. 1 inch of oil should be heated to 325°F over medium heat.
2. Crab meat, cream cheese, green onions, Worcestershire sauce, soy sauce (if used), and garlic powder should be gently mixed in a small bowl.
3. At a time, arrange 3 wonton wrappers. Each should have 2 teaspoons of filling in the center. Then, fold the two opposite corners together to make a triangle by dabbing the edges with water. Fold the triangle inside after moistening the tips. Continue until you’ve used up all of your fillings.

deep fry

1. Drop the wontons into the hot oil and cook for two to three minutes, or until crispy and browned. On paper towels, drain.

Notes

Bake in the oven: Set the oven to 425°F. Use parchment paper to line a baking pan. Don’t forget to spray cooking spray on each wonton after assembly. 12–14 minutes for baking

Air fry: Preheat the air fryer to 370 degrees Fahrenheit. Don’t forget to liberally spray each wonton with cooking spray after assembly. Bake for 7-9 minutes, or until crisp and golden.

• With either canned or lump crab meat, we’ve found that this dish tastes the finest. Although imitation is effective, the flavor is different.
• You can add up to 6 oz of cream cheese to the filling to stretch it further.
• Cleanly drain the crab. As the Rangoon cooks, moisture can create steam and cause the pastry to puff up.
• To prevent filling leakage, press out as much air as you can when sealing the edges. Also, make sure they are tightly shut. Don’t stuff the wonton wrappers too full.

Nutrition information

Calories: 71 | Carbohydrates: 4g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 97mg | Potassium: 37mg | Vitamin A: 90IU | Vitamin C: 0.4mg | Calcium: 17mg | Iron: 0.3mg