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Crab Rangoon

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  • Author: Maria B. Evans
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 24 pieces 1x
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Asian-American, Chinese

Description

Crispy, golden wontons filled with a creamy, flavorful crab and cream cheese mixture. These make the perfect appetizer for parties or a fun takeout-style snack at home!


Ingredients

Units Scale

For the Filling:

  • 8 ounces cream cheese, softened
  • 4 ounces crab meat (fresh, canned, or imitation), finely chopped
  • 1 clove garlic, minced
  • 2 green onions, finely chopped
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon soy sauce
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt

For Assembly & Frying:

  • 24 wonton wrappers
  • 1 egg, beaten (for sealing)
  • Vegetable oil (for frying)

Instructions

  • Make the Filling:
    • In a bowl, mix cream cheese, crab meat, garlic, green onions, Worcestershire sauce, soy sauce, sugar, and salt until smooth.
  • Assemble the Wontons:
    • Place a teaspoon of filling in the center of each wonton wrapper.
    • Brush the edges with beaten egg, then fold into a triangle or bring all four corners together to seal tightly.
  • Fry the Crab Rangoon:
    • Heat about 2 inches of vegetable oil in a deep pan to 350°F (175°C).
    • Fry wontons in batches for 2–3 minutes until golden brown, flipping once.
    • Remove and drain on a paper towel.
  • Serve:
    • Enjoy warm with sweet and sour sauce or soy sauce for dipping.

Notes

  • Baking Option: Bake at 375°F (190°C) for 12–15 minutes for a lighter version.
  • Air Fryer Option: Air fry at 375°F for 8–10 minutes, flipping halfway through.
  • Make Ahead: Fill and seal the wontons, then freeze before frying.

Nutrition

  • Serving Size: Per Piece
  • Calories: 90
  • Sugar: 1g
  • Sodium: 130mg
  • Fat: 6g
  • Saturated Fat: 3g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 7g
  • Fiber: 0g
  • Protein: 3g
  • Cholesterol: 15mg