Crispy Crab Rangoon

Crab Rangoon is the ultimate appetizer. These crispy wontons are filled with a rich, creamy crab filling that’s incredibly addictive and sure to be a crowd-pleaser.

Welcome to PART 4 of our Classic Takeout series, and today we’re cooking up Crab Rangoon. These are cute, tiny fried wontons filled with a creamy, rich, crab filling. As with most meals in this series, you’ll typically find these in most American-Chinese restaurants.

If you’re loving the Classic Takeout series, check out everything we’ve made so far:

• Orange Chicken
• Beijing Beef
• Sesame Chicken

What is Crab Rangoon?

Crab Rangoons are essentially fried wontons with a filling made of cream cheese, crab meat, scallions, and other seasonings. The most popular way to serve these are with a side of either sweet chilli sauce or sweet and sour sauce, which helps to balance out the richness of the rangoon.

This dish originated from a restaurant in the US called “Trader Vic’s”, which was an appetizer on their menu around the 1950s. Years later, this dish would continue to resurface all over social media as a viral takeout dish -and for a good reason.

These are crispy, fun-to-make, and so addictive. I hope you give these a try and let me know how it goes in the comments section or by tagging me @Iankewks on my socials!

Imitation Crab vs. Real Crab meat

Ahh yes, the most commonly debated question I’ve received ever since I published this recipe almost a year ago.

Now there is a fair difference between imitation and real crab meat, obviously. For one, imitation crab is basically just fish (Alaskan Pollock, most commonly) that’s been deboned, shaped, colored, and flavored to look and “taste” like crab meat.

That being said, imitation crab is still a great substitute if you’re looking for budget-friendly and accessible options to make crab rangoon. And no, it does not sacrifice taste at all.

If you still prefer using real crab meat, you’re free to do so as well! I’ve made this recipe with fresh and frozen crab meat and they came out equally as delicious every time.

Instructions for Crab Rangoon

Prepare the filling by mixing all the ingredients together until smooth and no lumps of cream cheese remain.

Scoop about 1 tablespoon of the prepared crab filling onto the middle of a wonton wrapper.

Lightly moisten the outer edges of the wrapper with water, then fold all four corners together to meet in the middle (be sure to pinch the centre and sides tightly shut to avoid the filling from leaking out!)

Repeat with the remaining wonton wrappers.

Fry the crab rangoon in batches for about 2-3 mins, or until crispy and golden (oil at around 350F).

Drain, and let cool slightly on a wire rack. Serve with sweet chilli sauce, enjoy!

Here are a couple more recipes you may like:

• Turon (Filipino Banana Springrolls)
• Steak Donburi
• Chili Peanut Noodles
• Dynamite Lumpia

Crab Rangoon

4.2 from 9 votes

Recipe by Ian Course: AppetizersCuisine: Chinese, American

Servings

30

servings

Crab Rangoon is the ultimate appetizer. These crispy wontons are filled with a rich, creamy crab filling that’s incredibly addictive and sure to be a crowd-pleaser.

Cook Mode

Keep the screen of your device on

Ingredients

• ~30 wonton wrappers

• Filling

• 250 g cream cheese (1 pack), softened

• 250 g crab meat (imitation, fresh, or frozen)

• 2 tbsp kewpie mayonnaise

• 1 tsp soy sauce

• 1/2 tsp sugar

• 1/2 tsp Worcestershire sauce

• 1/2 tsp garlic powder

• 1/2 tsp sesame oil

• 1 green onion, finely chopped

• Dipping Sauce

• Sweet chili sauce

Directions

• Prepare the filling by mixing all the ingredients together until smooth and no lumps of cream cheese remain.
• Scoop about 1 tablespoon of the prepared crab filling onto the middle of a wonton wrapper. Lightly moisten the outer edges of the wrapper with water, then fold all four corners together to meet in the middle (be sure to pinch the centre and sides tightly shut to avoid the filling from leaking out!)
  Repeat with the remaining wonton wrappers.
• Fry the crab rangoon in batches for about 2-3 mins, or until crispy and golden (oil at around 350F).
• Drain, and let cool slightly on a wire rack. Serve with sweet chilli sauce, enjoy!

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