Crab rangoon is so easy to make at home and tastes better than takeout. It's six ingredients to make these wonderful appetizers at home…your family and friends will be so impressed!
This recipe for homemade crab rangoon was originally shared on December 14, 2009. I have updated this post and the images.
I have made this crab rangoon recipe for family and friends so many times. It's the second recipe I ever shared on The Little Kitchen too! It's really easy to make and it's requested all the time.
I worked part-time at a startup in college and one day, a co-worker asked me what was in the crab rangoon appetizers she had at Chinese restaurants. I hadn't thought about it, I just knew I loved ordering them when we went to Chinese restaurants.
I asked my mom (even though we're Vietnamese) what she thought and she rattled off a list of ingredients.
I did tell my co-worker what my Mom thought but then I decided I would try my hand at creating a recipe for crab rangoon and this is how this recipe was born.
This is such a great recipe to make for your Super Bowl Party and for the Chinese New Year (or Lunar New Year) party! This recipe is actually pretty popular in my family and like I said requested all the time!
What is crab rangoon?
Crab rangoon is a fried appetizer served at American Chinese restaurants across the United States. But did you know they aren't Southeast Asian or Chinese? Crab rangoon are actually an American invention!
The filling of crab rangoon is cream cheese, imitation crab meat and green onions. Some restaurants add garlic or other spices as well.
Crab Rangoon Ingredients
- 1 package of square or round wonton wrappers
- 8-ounce package imitation crab
- 2 (8-ounce) packages cream cheese
- 5-6 green onions
- salt and pepper
- vegetable or grape seed oil
How to fold crab rangoon
It's really easy to fold them. I show you how in the photos below. First you want to make sure to cover your wonton wrappers with a damp paper towel that way they don't dry out.
I usually do this with both of my hands but I'm showing you below on a plate what each step looks like.
Take about a teaspoon of the crab-cream cheese filling and spread it onto the middle of a wonton wrapper with a spoon.
Then, fold it in half to make a triangle.
Then, pinch with your fingers near the filling and fold the side corners in (as pictured above).
It actually comes together really fast and you'll have a bunch of these wonderful crab rangoon!
Can crab rangoon be made ahead of time?
Yes they can be made ahead of time. First, I'll say they taste best and have the best consistency when you fry them up immediately after folding them up. But they totally can be made ahead of time.
From the photo above, you can see that I put them on a parchment paper lined cookie sheet in one layer and then put it in the freezer. Freeze for at least 30 minutes and then you can put them into a zippered plastic bag (make sure you add the name of the recipe and date it!) and put them in the freezer.
Before frying them though, you'll need to let them defrost part of the way in the refrigerator.
How to fry crab rangoon
It's really easy to fry crab rangoon, you don't need a lot of oil. I add about a 1 1/2 inch layer of oil (you can use vegetable or grape seed oil) and heat it for a few minutes on medium high.
I fry them in batches, you don't want to over crowd the pan. Cook for about 2 to 4 minutes on each side.
And put them on a paper towel lined plate upside down to drain the oil out. This will keep them from being overly greasy. That's my secret! Now you know!
These little homemade crab rangoon appetizers are amazing. Once you make them, you won't need to order as takeout or at a restaurant anymore because homemade is better!
Just a note about the wonton wrappers, I have used square and round for this recipe. The original photos from 2009, I used square ones. The ones in the updated photo, I'm using round ones!
Recipe
Crab Rangoon Recipe
Ingredients
- 1 package of square or round wonton wrappers
- 8- ounce package imitation crab, I like to use imitation lobster sometimes
- 2 8-ounce packages cream cheese, softened on the counter for about 30-60 minutes on the counter
- 5-6 green onions sliced thin
- salt and pepper to taste, I used 1 teaspoon salt 1/2 teaspoon pepper
- vegetable or grape seed oil for frying
Instructions
- Open the packaging of imitation crab (I like to rinse it quickly under the faucet and pat dry with paper towels). Break apart the crab and then tear using your hand into a large mixing bowl.
- Add sliced green onions, 1 teaspoon salt and 1/2 teaspoon pepper. Mix throughly with a rubber spatula.
- Add the cream cheese and mix throughly.
- After opening the wonton wrappers, make sure to cover it with a damp paper towel to prevent drying out. Take about a teaspoon of the crab-cream cheese filling and spread it onto the middle of a wonton wrapper with a spoon. Then, fold it in half to make a triangle.
- Place your fingers on the area of the wonton right above the filling and crimp together. It should look like a pouch. You don't have to make sure it's completely sealed.
- Repeat steps 4-5 until finished with the wontons or the filling.
- Heat oil (about a 1 1/2 inch layer) in a nonstick skillet on medium to medium high heat for a few minutes.
- In batches, fry the crab ranoon in the skillet until slightly browned on each side about 2 to 4 minutes.
- Cool on a clean plate lined with paper towels. Place the crab rangoon upside down to ensure the oil drains out. Allow to cool for 5-8 minutes. Serve immediately. (You can serve them with your favorite store bought sauce, I like to eat them plain!)
Notes
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J.B says
Amazing 💫 and easy to make. these are a fav in our 🏡 home 😁
Jennifer Cercopely says
I thought they were too Salty but my husband loves them! WIN!
Ringo says
This recipe was really good and easy to make thank you for sharing it
Joanne says
I’ve made these and they are deliciousss🤤🤤🤤
Kenzie M says
Easy to make and was delicious!!
Jai says
When you say 5-6 green onions, did you mean stalks or bunch?
Julie Deily says
Hi Jai, I mean stalks. 5 to 6 individual green onion stalks. Hope that helps!
JD says
Wow!! Came here from the viral Facebook video and am so impressed. Super easy, cheap, and delicious! This made an entire package of wontons (51!!) even with us eating the filling as we went. Note on the wonton wrappers that they stick together in the package (we use the same brand as the author from Walmart) and are much thinner than you scape the when you pull them out of package. We were almost shorted a couple rangoons before we figured out we accidentally double wrapped a few.
We added a touch of garlic to the filling for our taste and about 10 oz (half a package) of imitation crab. Don’t skip on adding green onions, they add such restaurant flavor to the filling.
They fry beautifully in about 1/2” of crisco, flipping as they brown on each side. Delicious with sweet and sour dipping! Leftovers also air fry great the next day at 375 for 4-5 min! Thanks so much for this stellar addition to our culinary repertoire!
Janet says
Awesome recipe. Made it yesterday and it was gone fast. Thank you for the recipe.
K8EJEEPER says
I haven’t made these yet but wondered if they could be fried in the air fryer? Thank you!
Joanne says
Waw, they look yummy👌
Miguel says
I love crab Rangoon. Thank you for sharing your recipe, im definitely going to try to make em.
Shawn says
Oh my goodness… I love this recipe and the crab Rangoon’s! I will say that recipe did indeed make 50 of them. We will be eating them for days 😋
Tee says
Hello, this looks so simply and want to make it. What if I have real crab meat? Does it have to be imitation crab meat?
Agnes says
Hi these look amazing. The wonton wrappers I purchased look huge compared to the ones you used, what size wonton wrapper are you using?
Alice says
What dipping sauce do you use for the crab rangoon?
Luis Mosqueda says
They’re awesome
Kelly says
Can you make these in an air fryer?
Stephanie says
Hi Julie! These are delish! I’d like to try air frying them the next time that I make them. Do you have any suggestions on how I should airfry (temp/time)?
Jamie says
I’m wondering why imitation crab vs the real thing?
Tammy Gail says
I’m going to make these for my family!
April Casares says
Thank You!! I Lovvvee You for This!!💕😋💕
Kerre says
How many did it yield. I Mahe wonton too, but with beef, sprouts,watercress nuts and seasoning in soy sauce. Big hit
TerriJeanne Bailey says
These are so fun to make and turn out DELICIOUS! My entire family loves these and can’t get enough! I also serve with Chinese fried rice with imitation crab and it makes a wonderful meal. Even my grandkids love “Chinese Night” with Grammy,!!! Thank you so much for sharing!!!
Dawn says
Have you ever tried cooking these in an air fryer?
Thanks!!
Loren says
This was exactly what I was wondering too! I may just try it myself.
Anna Bose says
So yummy and so easy to make!
Julie Deily says
Anna, these look so yummy! So glad you made them and shared! Thank you!
Keoni says
Would you be able to air fry these to avoid using oil?
Jaoki says
You can fry them in the air fryer, just make sure they are very well oiled or else it won’t get crispy.
Kimberly Snyder says
so glad I saw this! I have always wanted to make these at home
Paula Atkinson says
Crab Rangoons are one of my favorite things to order when I get Chinese food. Each restaurant is different but I prefer the ones that have a slightly sweeter filling. I know they all contain cream cheese & crab meat but what could it be that gives them that sweet taste? It’s not sweet like a sugary sweet but rather something I can’t quite identify. Maybe it’s the natural sweetness of the crab meat?? But then, not all of them taste this way. Any ideas? I can’t wait to make these!
Julie Deily says
Hi Paula,
I think it depends on the crab meat they use. I think I taste a little sweetness when I use lobster-style imitation crab. I would use less salt and pepper than you usually use too. Hope that helps!
p says
You are probably tasting the grated ginger, and sometimes restaurants use minced pineapple to give some sweetness also.
Kerrie Barry says
Julie!
You just made me really hungry.