Crab Rangoon
Crisp wonton parcels filled with creamy crab, scallions, and a little garlic make a fun snack or party plate. Serve them hot with sweet chili sauce or duck sauce for dipping.
Total
40 min
Servings
Makes 24 pieces, serving 6
Level
Medium
Crab rangoon is a Chinese American takeout favorite: small wonton wrappers filled with a creamy crab mixture, then fried until blistered and crisp. The filling is rich, savory, and slightly sweet, with scallions and garlic to keep it lively.
This homemade version uses simple grocery store ingredients and gives you a few choices. You can use real crab meat for a cleaner seafood flavor, or imitation crab for a classic takeout-style taste and a lower cost.
The only tricky part is sealing the wontons well so the filling stays inside. Work slowly, keep the wrappers covered, and fry in small batches for the crispest results.
01What you'll need
Ingredients
14 items · Makes 24 pieces, serving 6
- 8 ounces cream cheese, softened
- 6 ounces cooked crab meat, picked over for shells and finely chopped, or imitation crab, finely chopped
- 2 scallions, thinly sliced
- 1 small garlic clove, grated or very finely minced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon soy sauce
- 1/2 teaspoon toasted sesame oil
- 1/2 teaspoon sugar
- 1/4 teaspoon fine salt, plus more to taste
- 1/8 teaspoon white pepper or black pepper
- 24 square wonton wrappers
- 1 large egg, beaten with 1 tablespoon water, for sealing
- 4 to 6 cups neutral oil, such as vegetable, canola, or peanut oil, for frying
- Sweet chili sauce, duck sauce, or sweet-and-sour sauce, for serving
02How to make it
Step-by-step
1. Mix the filling
In a medium bowl, stir the softened cream cheese until smooth. Add the crab, scallions, garlic, Worcestershire sauce, soy sauce, sesame oil, sugar, salt, and pepper. Mix until evenly combined. Taste a tiny bit and adjust the salt if needed.
2. Set up your wrapping station
Place the wonton wrappers on a plate and cover them with a clean damp towel so they do not dry out. Put the beaten egg wash nearby, along with a parchment-lined tray for the shaped rangoons.
3. Fill the wontons
Lay one wonton wrapper on the counter with a corner pointing toward you, like a diamond. Spoon about 2 teaspoons of filling into the center. Do not overfill, or the wrapper may burst during frying.
4. Seal each rangoon
Brush the edges lightly with egg wash. Bring two opposite corners together over the filling, then bring in the other two corners to make a little four-point bundle. Pinch all seams firmly to seal, pressing out any trapped air as you go. Place on the tray and cover lightly while you repeat with the rest.
5. Heat the oil
Pour 2 to 3 inches of oil into a heavy pot or deep skillet. Heat over medium to medium-high heat until the oil reaches 350°F. If you do not have a thermometer, a small scrap of wonton wrapper should sizzle right away and turn golden in about 30 seconds.
6. Fry in batches
Carefully add 5 or 6 rangoons to the hot oil. Do not crowd the pot. Fry for 2 to 3 minutes, turning once or twice, until golden brown and crisp. Adjust the heat as needed to keep the oil near 350°F.
7. Drain and season
Use a slotted spoon or spider strainer to lift the rangoons from the oil. Transfer them to a wire rack or paper towel-lined plate. Sprinkle lightly with salt while hot, if you like.
8. Serve hot
Let the crab rangoons cool for 2 to 3 minutes before eating; the filling will be very hot. Serve with sweet chili sauce, duck sauce, or sweet-and-sour sauce for dipping.
03From our kitchen
Cook's tips
- Make-ahead: Mix the filling up to 1 day ahead and keep it covered in the refrigerator. You can also shape the rangoons a few hours ahead; place them in one layer, cover well, and refrigerate until frying.
- Freezing: Freeze uncooked shaped rangoons on a tray until firm, then transfer to a freezer bag. Fry from frozen at 325°F to 335°F for about 4 to 5 minutes, turning often. Do not thaw first, as the wrappers can get sticky.
- Storage: Fried crab rangoons are crispiest right away. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in an air fryer or oven at 350°F until hot and crisp again. Avoid the microwave if you want a crunchy wrapper.
- Crab swap: Imitation crab gives a slightly sweet, familiar takeout flavor. Real crab tastes more delicate. If using canned crab, drain it very well and pat it dry so the filling does not turn watery.
- Wrapper note: Wonton wrappers are thin square sheets of dough, usually sold in the refrigerated section near tofu or fresh noodles. Keep them covered while you work because they dry out quickly.
- If they open in the oil: The edges may be too dry, too full, or not pinched firmly enough. Use less filling, brush all edges with egg wash, and press the seams tightly before frying.
Cook's note
For a lighter finish, you can air fry the shaped rangoons at 375°F for 7 to 9 minutes, brushing or spraying them well with oil first. They will be crisp, though not quite as bubbly and browned as the fried version.
04Frequently asked
Questions & answers
Can I bake crab rangoons instead of frying them?
Yes. Arrange them on a parchment-lined baking sheet, brush or spray generously with oil, and bake at 400°F for 10 to 12 minutes, turning once, until golden at the edges. Baked rangoons are less blistered than fried ones but still tasty.
Why did my crab rangoons leak?
They were likely overfilled, not sealed tightly, or had air trapped inside. Use about 2 teaspoons of filling, brush the edges with egg wash, and pinch the seams firmly. Also make sure the oil is hot enough so the wrapper crisps quickly.
Can I use imitation crab?
Yes. Imitation crab is common in homemade crab rangoon and has a mild, sweet flavor. Chop it finely so it blends evenly into the cream cheese filling.
What dipping sauce goes with crab rangoon?
Sweet chili sauce, duck sauce, and sweet-and-sour sauce are all good choices. For a quick dip, stir together apricot jam, a splash of rice vinegar, and a little soy sauce until smooth.
Can I make crab rangoon without egg?
Yes. Use water to moisten the wrapper edges instead of egg wash, then pinch very firmly. Egg wash gives a stronger seal, but water works if you take your time.
05Keep cooking
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