Ingredients
- 8 oz. cream cheese, softened.
- 3 oz. fancy crab meat, drained and crumbled.
- 2 green onions, finely chopped.
- 1.5 teaspoons minced garlic.
- 1/2 teaspoon Worcestershire sauce.
- 1/2 teaspoon soy sauce.
- 1 teaspoon sugar.
- 1 12 oz. package Wonton wrappers, see notes.
Crab Rangoon (Crab & Cream Cheese filled Wontons)
Crispy wonton wrappers filled with a creamy crab center.
Prep: 20min
Total: 23min
Yield: 18
Serving Size: 1 serving
Nutrition Facts: calories 71 kcal, Carbohydrate 4 g, Protein 2 g, Fat 4 g, Saturated Fat 1 g, Cholesterol 15 mg, Sodium 97 mg, servingSize 1 serving
Ingredients:
- 5 ounces canned crab meat (drained (can be substituted with fresh or packaged crab))
- 4 ounces cream cheese (softened)
- 1 green onion (finely sliced)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon soy sauce (optional)
- ½ teaspoon garlic powder
- 18 wonton wrappers
- oil for frying
Instruction:
- {‘@type’: ‘HowToStep’, ‘text’: ‘Preheat 1 inch of oil to 325°F over medium heat.’, ‘name’: ‘Preheat 1 inch of oil to 325°F over medium heat.’, ‘url’: ‘https://www.spendwithpennies.com/crab-rangoon-crab-cream-cheese-filled-crispy-wontons/#wprm-recipe-135062-step-0-0’}
- {‘@type’: ‘HowToStep’, ‘text’: ‘In a small bowl, gently combine crab meat, cream cheese, green onion, Worcestershire sauce, soy sauce (if using), and garlic powder.’, ‘name’: ‘In a small bowl, gently combine crab meat, cream cheese, green onion, Worcestershire sauce, soy sauce (if using), and garlic powder.’, ‘url’: ‘https://www.spendwithpennies.com/crab-rangoon-crab-cream-cheese-filled-crispy-wontons/#wprm-recipe-135062-step-0-1’}
- {‘@type’: ‘HowToStep’, ‘text’: ‘Layout 3 wonton wrappers at a time. Place 2 teaspoons of the filling in the center of each. Dab the edges with water and fold the two opposite corners together to form a triangle. Wet the tips of the triangle and fold inward. Continue until all of your filling is used up.’, ‘name’: ‘Layout 3 wonton wrappers at a time. Place 2 teaspoons of the filling in the center of each. Dab the edges with water and fold the two opposite corners together to form a triangle. Wet the tips of the triangle and fold inward. Continue until all of your filling is used up.’, ‘url’: ‘https://www.spendwithpennies.com/crab-rangoon-crab-cream-cheese-filled-crispy-wontons/#wprm-recipe-135062-step-0-2’}
- {‘@type’: ‘HowToSection’, ‘name’: ‘To Deep Fry’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Drop the wontons into the hot oil for 2-3 minutes or until brown and crispy.xa0Drain on paper towels.’, ‘name’: ‘Drop the wontons into the hot oil for 2-3 minutes or until brown and crispy.xa0Drain on paper towels.’, ‘url’: ‘https://www.spendwithpennies.com/crab-rangoon-crab-cream-cheese-filled-crispy-wontons/#wprm-recipe-135062-step-1-0’}]}
The BEST Crab Rangoon Recipe (30-mins)
Crab Rangoon. Crispy fried wontons stuffed with a delicious crab and cream cheese filling. This is the best crab rangoon recipe and it’s totally addictive. Ready in 30 minutes!
Prep: 20min
Total: 30min
Yield: 18
Serving Size: 1 serving
Nutrition Facts: calories 57 kcal, Carbohydrate 6 g, Protein 2 g, Fat 3 g, Saturated Fat 1 g, Cholesterol 9 mg, Sodium 131 mg, Fiber 1 g, Sugar 1 g, unSaturated Fat 2 g, servingSize 1 serving
Ingredients:
- 18 wonton wrappers
- 2 cups avocado oil (or neutral tasting oil)
- water (for sealing wontons)
- 140 grams or 5/8 cup imitation crab meat (or canned real crab meat )
- 125 grams or 1/2 cup cream cheese ((I used Philadelphia Light Cream Cheese))
- 1 tbsp green onion (finely chopped)
- 1 tsp regular soy sauce (not light or dark soy sauce!)
- 1/2 tsp sesame oil (omit if you’re allergic)
- 1 tsp worcestershire sauce
- 1/2 tsp white granulated sugar
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
Instruction:
- {‘@type’: ‘HowToStep’, ‘text’: ‘Chop imitation crab meat into 2 cm wide pieces and set aside.’, ‘name’: ‘Chop imitation crab meat into 2 cm wide pieces and set aside.’, ‘url’: ‘https://christieathome.com/blog/crab-rangoon/#wprm-recipe-19876-step-0-0’}
- {‘@type’: ‘HowToStep’, ‘text’: ‘In a large bowl, soften room temperature cream cheese with a spatula until smooth.’, ‘name’: ‘In a large bowl, soften room temperature cream cheese with a spatula until smooth.’, ‘url’: ‘https://christieathome.com/blog/crab-rangoon/#wprm-recipe-19876-step-0-1’}
- {‘@type’: ‘HowToStep’, ‘text’: ‘Add imitation crab meat into your bowl of cream cheese, along with the rest of filling ingredients as listed.’, ‘name’: ‘Add imitation crab meat into your bowl of cream cheese, along with the rest of filling ingredients as listed.’, ‘url’: ‘https://christieathome.com/blog/crab-rangoon/#wprm-recipe-19876-step-0-2’}
- {‘@type’: ‘HowToStep’, ‘text’: ‘With a fork, mix very well until crab meat breaks down.’, ‘name’: ‘With a fork, mix very well until crab meat breaks down.’, ‘url’: ‘https://christieathome.com/blog/crab-rangoon/#wprm-recipe-19876-step-0-3’}
- {‘@type’: ‘HowToStep’, ‘text’: ‘Add ¾ tbsp of the filling into the center of the wonton wrapper. Using your fingers, dab a bit water along the edges of the wrapper.’, ‘name’: ‘Add ¾ tbsp of the filling into the center of the wonton wrapper. Using your fingers, dab a bit water along the edges of the wrapper.’, ‘url’: ‘https://christieathome.com/blog/crab-rangoon/#wprm-recipe-19876-step-0-4’}
- {‘@type’: ‘HowToStep’, ‘text’: ‘Then lift two opposing corners of the wrapper and pinch only the tip of it.’, ‘name’: ‘Then lift two opposing corners of the wrapper and pinch only the tip of it.’, ‘url’: ‘https://christieathome.com/blog/crab-rangoon/#wprm-recipe-19876-step-0-5’}
- {‘@type’: ‘HowToStep’, ‘text’: ‘Then lift the adjacent corners and seal them. Make sure to pinch them very well to prevent leakage as you fry, especially the tip of the wonton. (See step by step images in above blog post.’, ‘name’: ‘Then lift the adjacent corners and seal them. Make sure to pinch them very well to prevent leakage as you fry, especially the tip of the wonton. (See step by step images in above blog post.’, ‘url’: ‘https://christieathome.com/blog/crab-rangoon/#wprm-recipe-19876-step-0-6’}
- {‘@type’: ‘HowToSection’, ‘name’: ‘Deep Frying Method’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘In your pan, add oil and bring to medium heat or 325 F. Once oil is hot, add crab rangoons in two separate batches. Do not overcrowd the oil. Fry 2 minutes on both sides, until golden brown. Remove and transfer to cooling rack or a paper towel lined plate. Note: Frozen Rangoons can be fried without thawing for the same amount of time.’, ‘name’: ‘In your pan, add oil and bring to medium heat or 325 F. Once oil is hot, add crab rangoons in two separate batches. Do not overcrowd the oil. Fry 2 minutes on both sides, until golden brown. Remove and transfer to cooling rack or a paper towel lined plate. Note: Frozen Rangoons can be fried without thawing for the same amount of time.’, ‘url’: ‘https://christieathome.com/blog/crab-rangoon/#wprm-recipe-19876-step-1-0’}]}
- {‘@type’: ‘HowToSection’, ‘name’: ‘Air Frying Method’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Spray air fryer basket with enough oil. Pre-heat air fryer to 350 F. Place uncooked crab rangoons in a single layer with enough space around each one. Do not over lap. You may need to air fry in batches. Lightly spray oil over the rangoons. Tip: Brush oil on the outside of each wonton for more crispiness! Air Fry for 6-8 minutes until crispy.’, ‘name’: ‘Spray air fryer basket with enough oil. Pre-heat air fryer to 350 F. Place uncooked crab rangoons in a single layer with enough space around each one. Do not over lap. You may need to air fry in batches. Lightly spray oil over the rangoons. Tip: Brush oil on the outside of each wonton for more crispiness! Air Fry for 6-8 minutes until crispy.’, ‘url’: ‘https://christieathome.com/blog/crab-rangoon/#wprm-recipe-19876-step-2-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Allow this to cool down a bit before enjoying. Serve with store bought sweet chili sauce or any sauce of your liking.’, ‘name’: ‘Allow this to cool down a bit before enjoying. Serve with store bought sweet chili sauce or any sauce of your liking.’, ‘url’: ‘https://christieathome.com/blog/crab-rangoon/#wprm-recipe-19876-step-2-1’}]}
- {‘@type’: ‘HowToSection’, ‘name’: ‘To Freeze Leftovers:’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Place a large freezer friendly bag on a large plate or small baking tray. Place leftover rangoons into the bag in a single layer giving each one enough space. Seal the bag and place bag on top of plate/tray into freezer. After 1 hour of freezing, remove plate/tray. This keeps the rangoons in a single layer and prevents them from overlapping. They will last 2 months in the freezer (until freezer burn forms) and can be fried from frozen.xa0’, ‘name’: ‘Place a large freezer friendly bag on a large plate or small baking tray. Place leftover rangoons into the bag in a single layer giving each one enough space. Seal the bag and place bag on top of plate/tray into freezer. After 1 hour of freezing, remove plate/tray. This keeps the rangoons in a single layer and prevents them from overlapping. They will last 2 months in the freezer (until freezer burn forms) and can be fried from frozen.xa0’, ‘url’: ‘https://christieathome.com/blog/crab-rangoon/#wprm-recipe-19876-step-3-0’}]}
Crab Rangoon
Crab Rangoon are crab and cream cheese wontons with green onions pinched into little purses and deep fried, the perfect Chinese copycat.
Prep: 15min
Total: 25min
Yield: 12
Serving Size: 1 g
Nutrition Facts: servingSize 1 g, calories 80 kcal, Protein 4 g, Fat 6 g, Saturated Fat 3 g, Cholesterol 28 mg, Sodium 219 mg
Ingredients:
- 8 ounces crab meat (, Imitation crab meat)
- 8 ounces cream cheese
- 1 large clove garlic (, minced)
- 1/4 teaspoon Worcestershire sauce
- 12 wonton skins
- 1 large egg (, beaten)
- deep frying oil
Instruction:
- Chop up the crabmeat in small pieces.
- Mix well with the cream cheese, garlic and Worcestershire sauce.
- Add 1 teaspoon of filling to the center of the wonton.
- Brush the edges with the egg and pinch the corners together (make sure there is NO trapped air) to form a four cornered star like in this tutorial.
- Fry in 350 degree oil until browned and crispy, roughly 1-2 minutes.
Crab Rangoon – Crispy Crab & Cream Cheese Wonton Recipe
FAQ
What is crab rangoon filling made of?
Always a favorite appetizer at our local Chinese restaurant, Crab Rangoon is a mixture of cream cheese, crab meat, and seasonings that is folded up in a wonton wrapper and deep fried. These delicious little parcels are often dipped into a Sweet and Sour Sauce or Sweet Chili Sauce.
What is in traditional crab rangoon?
The filling is made with a combination of cream cheese, crab meat or imitation crab meat, scallions or onion, garlic, and other flavorings. A small amount of the filling is wrapped in each wonton wrapper.
What makes crab rangoon sweet?
Chinese Crab Rangoons are stuffed with cream cheese, crab meat, and scallions! These Wonton pockets go best with duck sauce or sweet and sour dipping sauce and the secret to those buffet Rangoons is to make a sweet crab Rangoon recipe using powdered sugar! This fried appetizer is addicting!
What’s the difference between Crab Wontons and crab rangoon?
What’s the difference between wontons and Rangoons? Wontons can be filled with a variety of fillings, but the classic Chinese wonton is usually filled with pork, shrimp, garlic, and other seasoning ingredients. Whereas Rangoons are filled with either imitation or real crab meat with cream cheese.
