Crab Rangoon Recipe
Make your own Crab Rangoon recipe because they are easy, delicious, and so you have more than you can possibly eat in one sitting.
Before I launch into one of my favorite recipes of all time, I will provide a list of reasons why you should:
1). Make your own Crab Rangoon in general, and
2). Make this Crab Rangoon recipe specifically.
Please note the reasons are listed in order by compelling nature with the most compelling reason listed first.
1. These. Are. Delicious.
2. If you order Crab Rangoon Wontons at a restaurant, you only get a few, especially if you have to share. If you make them yourself, you end up with more than you care to eat in one sitting. Always a good thing!
3. They are so easy to make. Definitely a beginner-level recipe that appears to be highly advanced.
4. Very few ingredients!
5. So much cheaper than buying at a restaurant.
6. It’s always good to expand your repertoire. Isn’t it time you dabbled in wonton wrappers?
7. Customizable. Not a huge fan of crab? Leave it out and you’ll still have a highly desirable Cream Cheese Wonton. Not keen on deep-frying? Make baked crab rangoon.
8. Do you need more reasons? Wouldn’t you rather eat Crab Rangoon Wontons than read reasons why you should?
The most important part of how to make crab rangoon is SEALING THE WONTONS. You need to press the seams together very well so the filling stays in when you fry them. If you are baking them, this will be less of a concern. If you are frying them, seal them well. If you find that your wonton wrappers are drying out, feel free to use more egg wash. It makes a great glue.
I love to use a cookie scoop to portion out my delicious cream cheese filling. It keeps my hands clean, ensures even distribution of the filling, and speeds up the process.
The Crab Rangoon Wontons can be made a few hours in advance. Place the tiny parcels of joy in a dish, cover with a damp paper towel, and seal with an airtight lid.
Most packages of wontons have decidedly more wrappers than the 24-30 this recipe requires. You may refrigerate the extras in an airtight container for a future use, or simply double the amount of filling. And also invite over an army to eat them all.
Crab Rangoon Dipping Sauce
I find that sweet and sour sauce purchased at grocery stores is never as good as what you get at a Chinese restaurant.
I have also found that no matter how good a Pinterest recipe claims to be at recreating the highly coveted Authentic Sweet and Sour Sauce, it never turns out well.
Inspired by the classic Midwest appetizer of pepper jelly poured over cream cheese and served with crackers, I tried dipping the Crab Rangoon in sweet and spicy pepper jelly. It’s probably my best idea, ever. You can find it locally at the grocery store, Target, Walmart, or even Trader Joe’s. My favorite version is from Stonewall Kitchen (although I buy it on Amazon).
Assembling the Crab Rangoon Wontons
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.
There you have it! Bust out your deep fryer (and my favorite thermometer for deep-frying) and you’ll be devouring a pile of crab rangoon in no time at all.
Crab Rangoon Wontons
Yield: 6 servings
Prep Time: 5 min
Cook Time: 40 min
Total Time: 45 min
- 8 ounces whipped cream cheese
- 6 ounces white crab meat, drained and flaked
- ½ cup mayonnaise
- 3 green onions, sliced
- 1 egg
- 1 tablespoon water
- Wonton wrappers
- Pepper jelly, for serving
- In a medium bowl, combine cream cheese, crab meat, mayonnaise, and green onions. Whisk together egg and water in a small bowl to make an egg wash.
- 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.
- To fry, heat oil to 375°F in a deep fryer or a stock pot. Do not let the temperature greatly exceed 375°F or the oil may smoke and then burst into flame. Fry the wontons in small batches for 15 – 20 seconds or until golden brown. Remove immediately and drain on paper towels.
- To bake, preheat oven to 350°F. Spray 24 muffin cups with nonstick cooking spray. Place 1 filled wonton wrapper in each cup. Bake until the edges are golden brown and the filling is heated through, about 18 – 20 minutes. Cool 5 minutes before serving.
- Serve hot with pepper jelly.
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