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5.0 from 6 votes

Crab Rangoon

These crispy, golden-fried pockets are filled with a creamy, flavorful mixture of crab, cream cheese, and seasonings, making them an easy and delicious appetizer recipe.

Prep Time
15 mins
Cook Time
15 mins
Servings: 24
Course: Appetizer
Cuisine: Asian , Chinese

Ingredients

  • (1) ounce pkg. cream cheese (softened)
  • 7 to 8 ounces crab meat (refrigerated imitation crab)
  • 2 green onions (sliced)
  • 1 Tablespoon soy sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 20 to 24 wonton wrappers (refrigerated)
  • oil (canola or vegetable)
Dipping Sauce:
  • Sweet chili sauce (for dipping)

Instructions

    Cup of Yum
  1. Make the Filling: In a mixing bowl, combine softened cream cheese, chopped crab, green onions, soy sauce, garlic powder, and pepper. Stir until fully blended.
  2. Prepare the Wonton Wrappers: Lay out wonton wrappers on a clean, flat surface. Place about 1 to 1 1/2 teaspoons of the crab mixture in the center of each wrapper.
  3. Seal the Wontons: Lightly brush the edges of the wrapper (all 4 corners) with water as this acts as the glue. Bring two opposite corners of the wonton wrapper together, then bring in the other two corners to form a small pouch or a triangle shape. Make sure to really seal the edges together so the filling doesn't come out when frying in the oil.
  4. Fry the Wontons: Fill a deep saucepan or pot with oil, about 2–3 inches deep. Heat to 350 degrees F. Make sure the oil is not too hot. I suggest testing out 1 wonton first to ensure the oil isn't too hot. Gently drop 3–4 wontons at a time into the hot oil, being careful not to crowd the pan.
  5. Serve Hot: Enjoy them while crispy and warm. Serve with sweet chili sauce or sweet and sour sauce for dipping. I love to use sweet chili sauce.

Notes

  • I use Mae Ploy Sweet Chili Sauce or Trader Joe's Sweet Chili Sauce.
  • Can I make these crab rangoons in an air fryer? 
  • Yes! Preheat your air fryer to 375 degrees F. Lightly coat wontons with cooking spray. Air fry in a single layer for 6–8 minutes, checking for browning and crispness.