Learn what makes Crab Rangoon a beloved Chinese-American appetizer and how to create it from scratch. These crispy creamy bundles will have everyone asking for more!
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Crab and Cream Cheese Filled Wontons
If you’re a fan of appetizers that pack a punch of flavor, you’re in for a treat. Today, we’re diving into the world of Chinese-inspired crab rangoon.
Whether you call them crab rangoon, or crab wontons, these are a must when we go out to eat. Now you can easily recreate them in your kitchen with our homemade crab rangoon recipe!
Serve them with some sweet and sour sauce for the ultimate crispy snack!
Crab Rangoon Recipe Ingredients
Here are some key ingredients to find. Find the full printable recipe with specific measurements below.
- Lump crab meat: Crab meat adds a delightful seafood flavor and a satisfying texture to your crab rangoon. You can find it in cans at most grocery stores. Drain it well before using, or if you prefer, use fresh crab meat.
- Cream cheese: Cream cheese provides a creamy, luscious filling that balances out the briny crab meat. Make to use softened cream cheese for easy mixing and a smooth consistency in your filling.
- Wonton wrappers: These thin sheets of dough are perfect for achieving a crispy texture when fried. They’re widely available in the refrigerated section of most grocery stores. If you have some leftover wrappers, you can make crispy wonton strips which are great on a salad.
Crab rangoon is a versatile dish, and you can customize it to suit your taste buds. Here are some fun variations to inspire you:
- Crab and shrimp combo: Mince some shrimp and add it to your crab meat for an awesome flavor duo.
- Spicy kick: Add a dash of Sriracha or red pepper flakes for some heat.
- Cream cheese 0nly: If you don’t like the creamy crab filling, you can leave out the crab and make these delicious cream cheese wontons instead.
- Dipping sauces: Experiment with different dipping sauces like soy sauce with a splash of rice vinegar or a sweet chili sauce for a unique twist.
How to Make Crab Rangoon
For the best texture, deep frying the wonton bundles is the way to go! If you’re looking for an alternative to traditional frying, I also give you directions on how to make these in an air fryer or an oven.
- Make filling. Mix together the crab, cream cheese, green onion, and garlic powder.
- Add crab mixture. Add a small amount of crab mixture to the center of each wonton wrapper. Brush the egg around the edges.
- Fold wontons. Bring 2 opposite corners to the center, and pinch them together.
- Finish the bundles. Do the same with the other 2 corners until you have a sealed bundle.
- Heat oil. In a heavy bottom pot, heat 4 inches oil over medium heat to 350°F.
- Fry. Fry the wontons in small batches for 3 to 5 minutes until they are golden brown. Drain them on a paper towel-lined plate.
- Adjust heat as needed. Always bring oil back to 350°F before adding wontons. Alternately, turn down the heat if oil starts to get too hot and wontons are browning too fast.
- Garnish and serve. Sprinkle some chopped green onions over the top and serve the rangoons with sweet and sour sauce.
Baked Crab Rangoon
While deep frying is the traditional method, you can make baked crab rangoons. They won’t have the same crispiness as when they’re fried, but the flavor is still amazing.
Heat the oven to 425°F, spray the assembled rangoons with cooking oil, and bake on a baking sheet for 12 – 14 minutes.
- Seal the edges: When you fold the wontons, make sure to seal the edges securely with the beaten egg to prevent any filling from leaking out during frying. It also helps to push out as much air as you can before sealing the edges.
- Oil temperature: Maintain the oil temperature at 350°F for optimal frying results. A kitchen thermometer is your best friend here.
- Don’t overcrowd: Fry the wontons in batches, avoiding overcrowding the pot, which can cause uneven cooking.
- Paper towel trick: Placing fried wontons on a paper towel-lined plate helps absorb excess oil and keeps them crispy.
- Leftover crab meat: For any leftover crab, try this awesome recipe for crab dip!
Crab Rangoon, sometimes known as crab wontons, is a popular Chinese-American appetizer that combines lump crab meat, cream cheese, and seasonings, all wrapped up in a delicate, crispy wonton wrapper.
Peanut oil, vegetable oil, or canola oil are commonly used for frying crab rangoon. These oils have a high smoke point, which is ideal for deep frying. Choose an oil with a neutral flavor to let the delicious crab and cream cheese filling shine.
Yes, if you don’t want to deep fry then you can make air fryer crab rangoons. The texture won’t be quite the same, but they’ll still be good! Preheat your air fryer to 350°F and spray the assembled rangoons with cooking spray. Add them to the air fryer basket in a single layer and air fry for 8 – 12 minutes until crispy.
Yes, you can prepare them in advance and refrigerate them until you’re ready to fry. Just be sure to cover them well to prevent them from drying out.
To prevent the wonton wrappers from drying out, cover them with a damp cloth or plastic wrap when you’re not using them. This helps keep them pliable and easy to work with.
To keep crab rangoons warm at a party, place them on a baking sheet in a preheated oven set to its lowest temperature (around 200°F). This will help maintain their crispiness without overcooking them.
Crab rangoon is fantastic on its own, but it’s also a great addition to a Chinese-inspired meal.
Serve it as an appetizer before a homemade feast alongside fried rice and chow mein noodles.
I also like to serve these tasty parcels alongside a simple green salad for a light lunch or dinner.
If you have any leftover crab rangoon (which is a rare occurrence, trust me!), here’s how to store and reheat them:
Place any uneaten crab rangoon in a covered container with a paper towel to absorb excess moisture. Store them in the refrigerator for up to 2 days.
To reheat, you can use an air fryer or preheated oven at 300°F. Heat them for 3-5 minutes or until they’re warm and crispy again. You can also reheat them in a 350°F oven for 5-10 minutes, although they won’t be quite as crispy.
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Crab Rangoon Recipe
- 1 (6-ounce) can lump crab meat
- 6 ounces cream cheese , softened
- 2 Tablespoons minced green onions (optional)
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon garlic powder
- 20 wonton wrappers
- 1 large egg , beaten
- Vegetable oil , for frying
For serving (optional): Sweet and sour sauce and chopped green onions
- In a medium bowl, mix together the crab, cream cheese, green onion, worcestershire sauce and garlic powder.
- Lay a wonton wrapper flat on a work surface. Add 2 teaspoons crab mixture to the center of the wonton. Brush egg around the sides. Bring 2 opposite corners into the center and pinch together. Pinch the remaining 2 corners together in the center. Repeat with all wontons.
- In a heavy bottom pot, heat 4 inches oil over medium heat to 350°F.
- Fry 3 to 5 wontons at a time, turning as needed, 3 to 5 minutes, or until golden brown. Turn down the heat if browning too fast. Transfer to a paper towel-lined plate to cool slightly. Fry remaining wontons.
- Garnish with green onions and serve with sweet and sour sauce.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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