Crab Rangoon

Crispy on the outside, creamy on the inside, Crab Rangoon are a takeout classic. Make them ahead and then bake or fry as many as you can eat!

Crab rangoons on a brown platter topped with green onions.

Recipe ingredients:

Crab rangoon ingredients in various bowls.

Ingredient notes:

  • Crab meat: Look for canned lump white crab meat and drain it before you use it. You can also substitute imitation crab or leave it out entirely.
  • Egg: An egg wash helps seal the wonton wrappers together.
  • Wonton wrappers: Look for square wonton wrappers made with wheat (not rice) that measure about 3 1/2” square. They are often sold in the produce section (refrigerated). Each package will probably have a LOT of wrappers, so you can wrap up what you don’t need and freeze them for another Crab Rangoon evening (and there will be.)

Step-by-step instructions:

  1. In a medium bowl, add the cream cheese, mayonnaise, crab, and scallions and stir to combine. Then beat the egg and the tablespoon of water together to make a simple egg wash for sealing the wonton wrapper seams together. Keep these two bowls waiting close by while you set up the crab rangoon factory; aka a clean and spacious work surface.
    Crab rangoons being assembled on a wooden cutting board.
  2. 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 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 the corners meet.  If the wrapper does not seem to stick, apply additional egg wash.
    Crab rangoons being put together.
  3. To fry, heat a couple inches of vegetable oil in a pot to 375 degrees. Use a thermometer to get an accurate temp. Any hotter and you run the risk of fire; cooler, and your wontons will soak up too much oil. Carefully lower the wontons (in batches if necessary) into the hot oil and cook each batch for about 2 minutes, until golden brown. Use a slotted soon to remove the wontons as they’re finished, and transfer them to a paper towel-lined plate.
    Crab rangoons being fried in a pot full of oil.
  4. To bake, preheat the oven to 400 degrees. Bake the rangoon in a muffin tin a sheet tray in the oven for 12-15 minutes, until golden brown.
    Crab rangoons in a muffin pan.

Recipe tips and variations:

  • Seal, seal, seal: Above all, the most important part of making crab rangoon is sealing the wontons properly. When you fry the Crab Rangoon, if the edges aren’t sealed, the filling may leak out. Pre-made wrappers tend to be drier and firmer than those you make from scratch, so closing can be a little more difficult. Press the seams together very well so the filling stays inside the dumpling as they fry. Use more egg wash as glue if you need to.
  • Start small: Make only a couple dumplings at a time, until you get the hang of it, so the wrappers don’t dry out too much as you go. Once you’ve got the technique down, you can throw down more wonton wrappers and make larger batches.
  • Portion control: Consider using a small cookie scoop to portion out the delicious cream cheese filling, or a teaspoon dipped in cold water in between scoops (that keeps the filling from sticking to the metal).
  • Make ahead: The Crab Rangoon Wontons can be made a few hours in advance,  then fried up when it’s time to eat. Space out the crab-filled wontons on a sheet tray, then cover with a damp paper towel or plastic wrap to keep them moist.
  • Keep the oil hot: Deep-fried Crab Rangoon get greasy if fried in oil that’s too cool. Make sure the oil is 375 degrees before lowering the dumplings in to cook.
  • Dipping sauces: Pepper jelly, Chinese plum sauce, my favorite Asian sauce, or Sriracha (mix it with honey, soy sauce, or sesame oil if you want to).

Crab rangoons on a brown platter topped with green onions.

More fun appetizers:

Crab rangoons on a brown platter topped with green onions.

Crab Rangoon

Crispy on the outside, creamy on the inside, Crab Rangoon are a takeout classic. Make them ahead and then bake or fry as many as you can eat!
5 from 2 votes
Print Pin Rate
Course: Appetizer
Cuisine: Asian
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 6 servings
Calories: 258kcal
Author: Meggan Hill

Ingredients

  • 8 ounces whipped cream cheese
  • 6 ounces white crab meat drained and flaked
  • 1/2 cup mayonnaise
  • 3 scallions sliced
  • 1 large egg
  • 1 tablespoon water
  • Wonton wrappers
  • Pepper jelly for serving, optional

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.

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.

Video

Notes

  1. Crab meat: Look for canned lump white crab meat and drain it before you use it. You can also substitute imitation crab or leave it out entirely.
  2. Egg: An egg wash helps seal the wonton wrappers together.
  3. Wonton wrappers: Look for square wonton wrappers made with wheat (not rice) that measure about 3 1/2” square. They are often sold in the produce section (refrigerated). Each package will probably have a LOT of wrappers, so you can wrap up what you don’t need and freeze them for another Crab Rangoon evening (and there will be.)
  4. Seal, seal, seal: Above all, the most important part of making crab rangoon is sealing the wontons properly. When you fry the Crab Rangoon, if the edges aren't sealed, the filling may leak out. Pre-made wrappers tend to be drier and firmer than those you make from scratch, so closing can be a little more difficult. Press the seams together very well so the filling stays inside the dumpling as they fry. Use more egg wash as glue if you need to.
  5. Start small: Make only a couple dumplings at a time, until you get the hang of it, so the wrappers don't dry out too much as you go. Once you've got the technique down, you can throw down more wonton wrappers and make larger batches.
  6. Portion control: Consider using a small cookie scoop to portion out the delicious cream cheese filling, or a teaspoon dipped in cold water in between scoops (that keeps the filling from sticking to the metal).
  7. Make ahead: The Crab Rangoon Wontons can be made a few hours in advance,  then fried up when it's time to eat. Space out the crab-filled wontons on a sheet tray, then cover with a damp paper towel or plastic wrap to keep them moist.
  8. Keep the oil hot: Deep-fried Crab Rangoon get greasy if fried in oil that's too cool. Make sure the oil is 375 degrees before lowering the dumplings in to cook.
  9. Dipping sauces: Pepper jelly, Chinese plum sauce, my favorite Asian sauce, or Sriracha (mix it with honey, soy sauce, or sesame oil if you want to). 

Nutrition

Serving: 4pieces | Calories: 258kcal | Carbohydrates: 3g | Protein: 9g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 74mg | Sodium: 544mg | Potassium: 86mg | Fiber: 1g | Sugar: 2g | Vitamin A: 476IU | Vitamin C: 3mg | Calcium: 67mg | Iron: 1mg
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  1. Debbie

    Yes, they can be. However not longer than 3-4 weeks for best taste. Do not thaw prior to cooking.

  2. Yasmin

    Can these be frozen

  3. Debbie

    I love chicken with cashew nuts but not the traditional version with all the veggies. Just the sauce (YUMMM, love that sauce) and chicken, scallions and cashews. Any recipe ideas are greatly appreciated!

  4. diane

    I omit pnion& use a little chopped chives or dried parsley-not both I also add a small pinch of 5 spice powder in mixture .I use canned crab. I hate it with imitation.5 stars

    1. meggan

      Hi Diane, great tips! I have 4 spice powder and I never know what to do with it, I’ll have to try it here. I am not so fussy about my crab, but I do agree the canned stuff is better than imitation. Thank you so much for stopping by!

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