5 from 30 votes
Homemade Crab Rangoon
Homemade Crab Rangoon are crispy fried wonton parcels filled with a creamy mixture of whipped cream cheese, white crab meat, mayonnaise, and scallions. The wrappers are carefully sealed with an egg wash to ensure the filling stays enclosed during frying. These bite-sized appetizers have a crunchy exterior and a rich, smooth interior, often served with pepper jelly for a balance of sweet and spicy notes. They make a flavorful addition to social gatherings or as a starter before a meal.
Prep Time
5 mins
Cook Time
40 mins
Total Time
45 mins
Servings:
6
servings (4 pieces each)
Calories:
258 kcal
Course:
Appetizer
Cuisine:
Asian
Ingredients
- 8 ounces cream cheese see note 1, whipped
- 6 ounces crab meat drained and flaked (see note 2, white
- 1/2 cup mayonnaise
- 3 scallions sliced
- 1 large egg (see note 3)
- 1 tablespoon water
- 24 wonton wrappers (see note 4)
- pepper jelly for serving, optional (see note 5)
Instructions
- In a medium bowl, combine cream cheese, crab meat, mayonnaise, and green onions. To make egg wash, in a small bowl whisk together egg and water.
- Working in batches, arrange 5 – 10 wonton wrappers on a clean, dry surface. Brush all 4 edges of each wrapper with the egg wash using a pastry brush or your finger.
- Place 1 rounded teaspoon of cream cheese filling in the center of each wonton wrapper. To wrap, first lift and press the seams of 2 opposing corners together over the filling. Then, lift the remaining 2 opposing corners and bring them also to the middle to form a small parcel.
- Press all seams together and fold over the top where all 4 corners meet. If the wrapper does not seem to stick, apply additional egg wash. Repeat with all remaining wonton wrappers and filling.
Cup of Yum
To fry crab rangoon:
- In a deep fryer or deep pot, heat oil to 375 degrees (do not let the temperature greatly exceed 375 degrees or the oil may smoke and burst into flame). Fry wontons in small batches until golden brown, about 15 to 20 seconds. Drain on paper towels. Serve with pepper jelly if desired.
To bake crab rangoon:
- Preheat oven to 350 degrees. Spray 24 regular-sized muffin cups with nonstick cooking spray. Arrange 1 filled wonton in each cup. Bake until edges are golden brown and filling is heated through, about 18 to 20 minutes. Cool 5 minutes before serving and serve with pepper jelly if desired.
Notes
- Whipped cream cheese gives a lighter filling, but softened regular cream cheese works as well.
- Use canned lump white crab meat, well drained, or substitute imitation crab if desired.
- Square wheat wonton wrappers about 3½ inches are preferred; leftover wrappers freeze well for future use.
- An egg wash helps seal the wrappers to prevent filling leakage during frying.
- Fry at 375°F to avoid oil smoking; watch carefully to keep safe.
- Serve with pepper jelly to balance the richness with sweet and spicy notes.
- Store leftovers covered in the refrigerator up to 4 days; reheat in oven or air fryer for best crispness.
- Make rangoon ahead and keep them covered and moist before frying.
Nutrition Information
Serving
4pieces
Calories
258kcal
(13%)
Carbohydrates
3g
(1%)
Protein
9g
(18%)
Fat
23g
(35%)
Saturated Fat
8g
(40%)
Cholesterol
74mg
(25%)
Sodium
544mg
(23%)
Potassium
86mg
(2%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
476IU
(10%)
Vitamin C
3mg
(3%)
Calcium
67mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6 servings (4 pieces each)
Amount Per Serving
Calories 258
% Daily Value*
| Serving | 4pieces | |
| Calories | 258kcal | 13% |
| Carbohydrates | 3g | 1% |
| Protein | 9g | 18% |
| Fat | 23g | 35% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 74mg | 25% |
| Sodium | 544mg | 23% |
| Potassium | 86mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 476IU | 10% |
| Vitamin C | 3mg | 3% |
| Calcium | 67mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.