Appetizers & Starters > Seafood Starters > Seafood Dips & Spreads > Crab Rangoon

Homemade Crab Rangoon

Crispy, golden-brown Crab Rangoon filled with a creamy, savory crab mixture. This classic appetizer is surprisingly easy to make at home and is always a crowd-pleaser.

Prep Time
20 minutes
Cook Time
5-7 minutes
Servings
50 Rangoon
Ingredients
  • 8 oz, softened Cream Cheese
  • 8 oz, finely chopped Imitation Crab Meat
  • 2 , finely chopped Green Onions
  • 1/2 teaspoon Worcestershire Sauce
  • 1/4 teaspoon Garlic Powder
  • 50 Wonton Wrappers
  • for frying Vegetable Oil
  • 1 beaten (for sealing) Egg

Prepare the Filling

In a medium bowl, combine the softened cream cheese, finely chopped imitation crab meat, and finely chopped green onions. Mix well until all ingredients are evenly distributed.

Season the Filling

Add Worcestershire sauce and garlic powder to the mixture. Stir well to incorporate the seasonings.

Assemble the Rangoon

Lay out a wonton wrapper. Place about 1 teaspoon of the crab mixture in the center of the wrapper. Brush the edges of the wrapper with beaten egg.

Seal the Rangoon

Fold the wonton wrapper over the filling to form a triangle or purse shape. Press the edges firmly to seal. Alternatively, bring all four corners to the center and pinch to seal.

Fry the Rangoon

Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully place the rangoon in the hot oil, ensuring not to overcrowd. Fry for 2-3 minutes per side, or until golden brown and crispy.

Drain and Serve

Remove the fried rangoon from the oil and place them on a paper towel-lined plate to drain excess oil. Serve immediately with sweet chili sauce or your favorite dipping sauce.

← Grilled Scallops with Lemon-Garlic Butter Hot Crab Cakes with Spicy Aioli →

FAQ

  • Can I use real crab meat?

    Yes, you can use real crab meat for a more authentic flavor. Make sure to remove any shell fragments before chopping.
  • Can I bake the rangoon instead of frying?

    Yes, you can bake the rangoon. Preheat oven to 375°F (190°C). Place assembled rangoon on a baking sheet lined with parchment paper. Brush with oil or melted butter. Bake for 10-12 minutes, or until golden brown.
  • Can I freeze the rangoon?

    Yes, you can freeze the assembled rangoon before frying. Place them on a baking sheet lined with parchment paper and freeze until solid. Transfer to a freezer bag and store for up to 2 months. Fry frozen rangoon for an extra minute or two per side.