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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!
Course Appetizer
Cuisine Asian
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 6 servings
Calories 258kcal


  • 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


  • 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.



  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). 


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