I finally cracked the method for a fail-proof Crab Rangoon Recipe that uses cream cheese, real crab and a single wonton-folding trick.

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I grew up ordering crab rangoon at every takeout place, but I got tired of soggy ones and decided to make my own. After bingeing Crab Rangoon Videos I finally figured out a filling that sings, packed with cream cheese and sweet crab meat.

I still mess up the folding sometimes and they can look goofy, but the flavor makes people shut up and dig in. This Home Made Crab Rangoon is flaky at the edges, creamy in the middle and way better than anything in a paper box.

You’ll want to try it right away, promise I won’t judge if you eat half before dinner.

Ingredients

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Cream cheese, rich and creamy, adds fat and mild tang, it’s got some protein
Crab meat, lean protein, low fiber, gives briny seafood flavor and texture
Imitation crab, cheaper, more carbs and additives, milder seafood taste
Green onions, fresh bite, little fiber, it adds oniony brightness and color
Soy sauce, salty umami, adds savory depth, it brings sodium to taste
Sesame oil, concentrated nutty aroma, used for flavor not bulk fat
Wonton wrappers, thin starch skins, provide crunchy shell, mostly carbs
Vegetable oil, for frying, high calorie, makes wrappers crisp and golden
Sweet and sour or duck sauce, optional sweet tangy dip, adds sugar and zing

Ingredient Quantities

8 oz cream cheese, softened

8 oz crab meat drained and flaked or chopped imitation crab

2 green onions thinly sliced

1 teaspoon soy sauce

1 teaspoon Worcestershire sauce

1/2 teaspoon sesame oil

1/4 teaspoon garlic powder

1/8 teaspoon black pepper

30 to 40 wonton wrappers

1 large egg beaten

2 cups vegetable oil

Sweet and sour or duck sauce for dipping optional

How to Make this

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1. Soften the 8 ounces cream cheese in a bowl until smooth, then stir in 8 ounces drained crab meat or chopped imitation crab, 2 thinly sliced green onions, 1 teaspoon soy sauce, 1 teaspoon Worcestershire sauce, 1 half teaspoon sesame oil, 1 quarter teaspoon garlic powder, and 1 eighth teaspoon black pepper; taste and adjust a tiny bit if you want, then chill for 10 minutes so the filling firms up and is easier to handle.

2. Lay out 30 to 40 wonton wrappers on a clean surface and keep a damp towel over them so they don’t dry out; beat 1 large egg in a small bowl to use as glue.

3. Put about 1 teaspoon of filling in the center of a wrapper; do not overfill or they will burst when frying. A piping bag or a zip top bag with a tiny corner cut works great for speed.

4. Lightly brush the wrapper edges with the beaten egg, fold into a triangle or bring the corners up to make a little purse, press firmly to seal and push out any air pockets; trim excess wrapper if needed and press edges again so they stay shut.

5. Heat 2 cups vegetable oil in a heavy skillet or small pot over medium high heat until it reaches about 350 degrees Fahrenheit, or test by dropping a small scrap of wrapper in and it should sizzle and brown in about ten to fifteen seconds. Use a thermometer if you have one, it makes this fail proof.

6. Fry the rangoons in batches so they don’t crowd the pan, turning once, until golden brown and crisp all over, about one to two minutes per side depending on your oil temp; don’t be afraid to adjust the heat so they get crunchy and not burnt.

7. Remove with a slotted spoon to a plate lined with paper towels to drain, then let them rest a minute so the cheese sets a bit; if you want them extra tight and neat, freeze assembled rangoon for 10 minutes before frying.

8. Serve hot with sweet and sour or duck sauce on the side, and enjoy right away because they’re best fresh and crispy.

Equipment Needed

1. Large mixing bowl for softening and mixing the filling
2. Rubber spatula or wooden spoon to stir it all together
3. Small bowl and fork for beating the egg (dont forget this is your glue)
4. Piping bag or zip-top bag with a tiny corner cut for speedy filling
5. Pastry brush to lightly brush the wrapper edges with egg
6. Heavy skillet or small pot for frying the rangoons
7. Slotted spoon and tongs to remove and turn them while frying
8. Instant-read thermometer and a plate lined with paper towels to drain and check oil temp

FAQ

Q: Can I use imitation crab instead of real crab?
A: Yes, imitation crab works great. It's already flaky so it saves time, and when mixed with cream cheese and seasonings you wont really miss the real stuff much.

Q: How do I stop the wontons from getting soggy?
A: Seal them well with the beaten egg, dont overfill, and fry at the right temp. Keep oil around 350 to 375°F and dont crowd the pan. Drain on a wire rack not paper towels so they stay crisp.

Q: Can I bake or air fry them instead of deep frying?
A: Yup. For baking brush a little oil on each, bake at 375°F for 12 to 15 minutes till golden. In an air fryer do about 370°F for 6 to 9 minutes, shake halfway. They wont be exactly the same as deep fried but still delicious.

Q: Can I make the filling or rangoon ahead of time and freeze them?
A: Yes make the filling up to 2 days ahead and keep it chilled. To freeze assembled wontons, flash freeze on a tray then transfer to a bag. Fry from frozen, just add a minute or two to the cook time.

Q: How long will leftovers last and how do I reheat them?
A: Store in the fridge up to 2 days in an airtight container. Reheat in a 350°F oven for 8 to 10 minutes or in the air fryer a few minutes so they get crispy again. Microwaving makes them soggy so avoid it.

Q: What dipping sauce goes best with crab rangoon?
A: Sweet and sour or duck sauce are classic and simple, but a quick mix of soy sauce, rice vinegar, a little sugar and sesame oil works great too. Add a pinch of chili flakes if you like heat.

CRAB RANGOON Recipe Substitutions and Variations

Cream cheese: swap with neufchatel for almost the same taste but less fat, mascarpone if you want a richer, slightly sweeter filling, or blended silken tofu for a vegan option (add a pinch of salt and a little lemon to wake it up).
Crab meat: canned lump crab works well if fresh is pricey (drain it), or finely chopped cooked shrimp gives a similar texture, or just use more imitation crab and cut back on added salt.
Wonton wrappers: egg roll wrappers cut into 3×3 inch squares will do, or layer phyllo sheets for extra crisp, or even small flour tortillas folded and baked or fried if youre in a pinch.
Vegetable oil for frying: canola or peanut oil are fine substitutes because they have high smoke points, or go lighter and air fry or bake the rangoons though cooking time and texture will change so keep an eye on them.

Pro Tips

– Chill the filling and if it still feels too soft pop it in the freezer for 10 to 15 minutes before filling the wrappers, it makes piping way easier and the rangoon hold their shape in the oil.
– Keep wrappers covered with a damp towel and trim any excess wrapper before sealing, press out air pockets and use a little egg or even plain water on the edge so they wont blow open while frying.
– Fry in small batches at about 350 F, use a thermometer or drop a scrap wrapper to test, and don’t crowd the pan so the oil temp stays steady; drain on a wire rack not just paper towels to keep them crisp.
– For make ahead convenience freeze assembled wontons on a tray until solid then store in a bag, fry straight from frozen adding a minute or two to the cook time; you can also bake for a lighter option by brushing with oil and baking till golden.

CRAB RANGOON Recipe

Recipe by Bob Jones

0.0 from 0 votes

I finally cracked the method for a fail-proof Crab Rangoon Recipe that uses cream cheese, real crab and a single wonton-folding trick.

Servings

servings

Calories

kcal

Equipment: 1. Large mixing bowl for softening and mixing the filling
2. Rubber spatula or wooden spoon to stir it all together
3. Small bowl and fork for beating the egg (dont forget this is your glue)
4. Piping bag or zip-top bag with a tiny corner cut for speedy filling
5. Pastry brush to lightly brush the wrapper edges with egg
6. Heavy skillet or small pot for frying the rangoons
7. Slotted spoon and tongs to remove and turn them while frying
8. Instant-read thermometer and a plate lined with paper towels to drain and check oil temp

Ingredients

8 oz cream cheese, softened
8 oz crab meat drained and flaked or chopped imitation crab
2 green onions thinly sliced
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon sesame oil
1/4 teaspoon garlic powder
1/8 teaspoon black pepper
30 to 40 wonton wrappers
1 large egg beaten
2 cups vegetable oil
Sweet and sour or duck sauce for dipping optional

Directions

Soften the 8 ounces cream cheese in a bowl until smooth, then stir in 8 ounces drained crab meat or chopped imitation crab, 2 thinly sliced green onions, 1 teaspoon soy sauce, 1 teaspoon Worcestershire sauce, 1 half teaspoon sesame oil, 1 quarter teaspoon garlic powder, and 1 eighth teaspoon black pepper; taste and adjust a tiny bit if you want, then chill for 10 minutes so the filling firms up and is easier to handle.
Lay out 30 to 40 wonton wrappers on a clean surface and keep a damp towel over them so they don’t dry out; beat 1 large egg in a small bowl to use as glue.
Put about 1 teaspoon of filling in the center of a wrapper; do not overfill or they will burst when frying. A piping bag or a zip top bag with a tiny corner cut works great for speed.
Lightly brush the wrapper edges with the beaten egg, fold into a triangle or bring the corners up to make a little purse, press firmly to seal and push out any air pockets; trim excess wrapper if needed and press edges again so they stay shut.
Heat 2 cups vegetable oil in a heavy skillet or small pot over medium high heat until it reaches about 350 degrees Fahrenheit, or test by dropping a small scrap of wrapper in and it should sizzle and brown in about ten to fifteen seconds. Use a thermometer if you have one, it makes this fail proof.
Fry the rangoons in batches so they don’t crowd the pan, turning once, until golden brown and crisp all over, about one to two minutes per side depending on your oil temp; don’t be afraid to adjust the heat so they get crunchy and not burnt.
Remove with a slotted spoon to a plate lined with paper towels to drain, then let them rest a minute so the cheese sets a bit; if you want them extra tight and neat, freeze assembled rangoon for 10 minutes before frying.
Serve hot with sweet and sour or duck sauce on the side, and enjoy right away because they’re best fresh and crispy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.