Crab Rangoons are one of my favorite appetizers! They are the perfect two bite (one bite when I'm really hungry) sweet and savory appetizer. Fried wontons filled with cream cheese, crab and green onion.

Crab Rangoons and Thai Chili Dip on a wood cutting board

Crab Rangoons Recipe

I am warning you now... these are HIGHLY addictive! If you have never had a crab rangoon you are in for a treat. These flavor packed fried wonton pockets are so delicious.

The filling is a mix of cream cheese, crab, green onion and a splash of soy sauce and garlic powder. When fried the wontons bubble up and get extremely crispy. The filling does not melt when fried, it remains creamy and delicious!

Imagine a crispy exterior with a creamy crab filled interior dipped in Thai Sweet Chili sauce or your favorite dipping sauce, these rangoons are so good you have to try them!

What is in Crab Rangoons?

Star Ingredient

Crab Meat (imitation or fresh) pairs perfectly with cream cheese for the ultimate seafood filling in these rangoons. Imitation crab is often used in restaurants but you can also use fresh crab, just be sure to drain the crab well and pat try or the filling will become runny. Green onion, soy sauce and garlic powder add the perfect amount of seasoning for a sweet and savory cheesy filling.
Wonton Wrappers can be found in the refrigerator section of most grocery stores. They are sold in vacuumed sealed packages and need to be stored in the fridge until ready to cook.

How to Make Crab Rangoons

Full Printable Recipe Below

Check out my Video Tutorial Here

Shaping Crab Rangoons

Prepare your filling by simply mixing all the ingredients together (Cream cheese, diced crab meat, green onion, soy sauce and garlic powder).
Add a teaspoon of filling to a wonton wrapper.
Dip fingers in water and wet the edges of the wonton wrapper. Fold in half to form a triangle. Firmly press the edges together to seal while gently squeezing the filling to release any air.
You can make the rangoons in triangles, or wet the two far edges of the triangle and connect them together to create round rangoons.
Repeat with the remaining wonton wrappers and filling.

Cooking Crab Rangoons

In a deep pot heat enough oil to cover the rangoons. Test if the oil is hot enough by placing the end of a wooden chopstick or handle of a wooden spoon in the oil. If the oil bubbles around the wood, the oil is ready.
Line a plate with paper towels that will be used to drain the rangoons once fried.
Carefully add the rangoons into the oil using tongs or a long spoon/spatula. Fry multiple at a time but do not overcrowd the pot. The rangoons should not touch while cooking.
Fry for 3-4 minutes or until the rangoons are golden brown. Carefully remove from the oil and drain on the paper towel.
Serve with Thai Sweet Chili sauce or dipping sauce of choice and enjoy!

Looking for More Easy Appetizers?

Try some of my favorite easy appetizers

Short Cut Sausage Rolls - light and airy puff pastry wrapped around crispy sausage!
Ultimate Feta Bruschetta - perfect starter to your family dinner or get together
Pretzel Dogs - chewy, soft, salty, and incredibly delicious pretzels wrapped around hot dogs a classic treat

Enjoy!

- Sab

Disclosure: I only recommend products I would use myself and all opinions expressed here are my own. This post may contain affiliate links that at no additional cost to you, may earn me a small commission.

Crab Rangoons

4.91 from 10 votes

Crab Rangoons are one of my favorite appetizers! They are the perfect two bite (one bite when I’m really hungry) sweet and savory appetizer. Fried wontons filled with cream cheese, crab and green onion. I am warning you now… these are HIGHLY addictive! If you have never had a crab rangoon you are in for a treat. These flavor packed fried wonton pockets are so delicious. The filling is a mix of cream cheese, crab, green onion and a splash of soy sauce and garlic powder. When fried the wontons bubble up and get extremely crispy. The filling does not melt when fried, it remains creamy and delicious! Imagine a crispy exterior with a creamy crab filled interior dipped in Thai Sweet Chili sauce or your favorite dipping sauce, these rangoons are so good you have to try them!

Print Pin Rate

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: 24 pieces

Calories: 27kcal

Ingredients

▢ 24 wonton wrappers
▢ vegetable oil (for frying)

Filling

▢ 4 ounces cream cheese (½ a brick of cream cheese, at room temperature)
▢ 1 cup imitation crab meat (finely diced)
▢ 1 green onion (finely diced)
▢ 1 teaspoon soy sauce
▢ ¼ teaspoon garlic powder

Accompaniments

▢ Thai Sweet Chili Sauce (or dipping sauce of choice)

Instructions

Combine all filing ingredients in a bowl and stir until evenly incorporated. Add a teaspoon of filling to a wonton wrapper.
Dip fingers in water and wet the edges of the wonton wrapper. Fold in half to form a triangle. Firmly press the edges together to seal while gently squeezing the filling to release any air.
You can make the rangoons in triangles, or wet the two far edges of the triangle and connect them together to create a round rangoons.
Repeat with the remaining wonton wrappers and filling.
In a deep pot heat enough oil to cover the rangoons. Test if the oil is hot enough by placing the end of a wooden chopstick or handle of a wooden spoon in the oil. If the oil bubbles around the wood, the oil is ready.
Line a plate with paper towels that will be used to drain the rangoons once fried.
Carefully add the rangoons into the oil using tongs or a long spoon/spatula. Fry multiple at a time but do not overcrowd the pot. The rangoons should not touch while cooking.
Fry for 3-4 minutes or until the rangoons are golden brown. Carefully remove from the oil and drain on the paper towel.
Serve with dipping sauce of choice (ex. Thai Sweet Chili Sauce)

Video

Nutrition

Nutrition Disclosure

Course: Appetizer, Side Dish

Cuisine: Asian

Keyword: fake out, party foods