Crispy Fried Crab Rangoon Recipe

Fried crab rangoon is a crispy Chinese-American takeout appetizer made of fried wonton filled with a savory and creamy crabbing filling. It’s a popular dish often served at Chinese takeout restaurants and restaurant chains like Panda Express.

It wasn’t until recently that I heard about crab rangoon. It was an appetizer that my family often overlooked because we weren’t really big cream cheese lovers. Whenever we ordered Chinese takeout, we’d stick with what we were familiar with and what we enjoyed, and my order was always fried chicken wings with Char Siu Fried Rice aka pork fried rice!

After trying crab rangoon for the first time, I was deliciously surprised by how flavorful and creamy it was. You get small chunks of imitation crab followed by the freshness of the scallions, all encased in a crispy wonton and dipped in a sweet chili sauce. I’m not usually a fan of warm cream cheese but I’ll have this crab rangoon treat any day!

Why you’ll love this recipe

Whether this is a nostalgic dish or you simply enjoy crunchy textures and creamy foods, one bite of crab rangoons will leave you wanting more. The combination of crab and cream cheese is unrivaled and when you add flavor boosters like scallions, garlic powder, and Worcestershire sauce, it takes the filling to a whole new level. Texturally, this dish is amazing – you get the creamy filling to contrast the crispy wonton. It’s like chips and dip but in a dumpling form! Then you have the sweet and spicy sweet chili sauce to complement the savory crab rangoon, giving you the ultimate flavor bomb.

There are many ways to prepare crab rangoon at home but my recipe only requires 6 ingredients all made with everyday pantry staples. This means you can easily make this when a craving hits!

Crab rangoons are also great for entertaining, hosting, potlucks, or when you just want to treat yourself. It’s a fun appetizer to make and perfect for assembling with kids or a group of people. They’re freezer-friendly so you can make a big batch ahead of time and have them ready for an emergency!

Fried Crab Rangoon Ingredients & Substitutions

Imitation crab sticks: imitation crab is more accessible and cheaper than fresh crab, which is why I prefer it for this recipe. But if you can get a hold of fresh crab meat or even canned crab, I recommend using it!

Cream cheese: I think Philadelphia cream cheese tastes the best but you can use any brand you’d like. If you want a lighter filling, you can use low-fat cream cheese as well.

Scallions: added for freshness and balance 😉

Garlic powder: a touch of garlicky flavors to enhance the filling. Feel free to use fresh garlic!

Worcestershire sauce: this is salty and tangy, which is perfect for lightly seasoning the filling. You can substitute Worcestershire sauce with soy sauce. I like using the Lea & Perrins brand.

Wonton wrappers: wonton wrappers are ideal for this because they are thinner than other dumpling wrappers. You can find these in the refrigerated section of your local Asian market.

Neutral oil: any neutral-tasting oil with a high smoke point would work including avocado, corn, canola, vegetable, sunflower seed, grapeseed, and peanut oil. Personally, I use avocado oil.

Sweet chili sauce: I used the bottled sweet chili sauce, which can be found at your local Asian market or on Amazon.

How to Prepare Fried Crab Rangoon

Step 1: Prepare crab filling

In a large mixing bowl, combine thinly sliced imitation crab sticks, softened cream cheese, scallions, garlic powder, and Worcestershire sauce. Mix until well combined.

Step 2: Assemble the crab rangoons

Prepare a small bowl of cold water for assembling. Take a wonton wrapper and place 1 tablespoon of the crab cream cheese filling in the center. Be careful not to overfill otherwise, it’ll leak.

Dip your finger in the water bowl then wet the edges of the wonton wrapper. To seal, lift two opposite corners to the top and pinch them together. Next, lift the other two opposite corners and pinch them all together at the top. While you’re doing this, seal the edges, while making sure to push out as much air as possible. This should leave you with a four-point star.

Cover the assembled rangoons with plastic wrap or a damp paper towel to prevent them from drying out. Repeat for all the rangoons until you’ve used up the filling. This recipe should make about 16 to 18 rangoons.

Step 4: Fry the crab rangoons

Fill a medium-sized pot halfway with neutral oil. Heat to 375F (190C) over medium heat. Carefully add the rangoons into the hot oil and fry for 2 to 3 minutes or until golden brown. Make sure to work in batches to prevent the pot from overcrowding. Transfer to a wire rack to cool completely.

Step 5: Serve and enjoy!

Serve with a sweet chili sauce and enjoy!

Cooking Tips for Fried Crab Rangoon

• For a more flavorful filling, you can substitute imitation crab with fresh crab meat or canned crab. If using canned crab, be sure to drain the crab well to prevent the filling from getting too loose.
• Take out the cream cheese to soften for at least one hour before preparing the filling. Softening the cream cheese will prevent clumps of cream cheese and make it easier for you to mix the filling ingredients.
• When assembling, make sure not to overfill the wontons otherwise they may burst and splatter when frying. I recommend adding a tablespoon, at most.
• To prevent the wonton wrappers from drying out, keep them covered in plastic wrap or a damp paper towel. This includes the assembled crab rangoons!
• Crab rangoons are usually assembled into a four-pointed star, and while they do look pretty, they can be time-consuming. If the shape isn’t important to you, you can seal them however you want!
• When frying the crab rangoons, make sure to fry in batches to prevent overcrowding the pot, which can cause the temperature of the oil to drop.
• Crab rangoons are great for freezing so you can make a big batch ahead of time. After assembling the crab rangoons, transfer them to a lined sheet tray and place them in the freezer. Once the rangoons are frozen, transfer them to a freezer-safe bag and store them in the freezer for up to 1 month. When you’re ready to eat, just fry them up and serve.

Frequently Asked Questions

What is crab rangoon filling made of?

Crab rangoon filling is generally made with crab, cream cheese, spices, herbs, and seasoning like Worcestershire sauce or soy sauce. There are many variations of crab rangoon filling so it’s important to make it how you like. For example, I wanted to add freshness to the filling so I tossed in chopped scallions. I also really enjoy garlicky flavors so I added garlic powder to the filling. Experiment with flavors and ingredients that you like and make it your own!

Does crab rangoon have crab in it?

Crab rangoon is usually made with either imitation crab or fresh crab. Depending on the brand, imitation crab may not have any crab in it at all. It all depends on the brand so be sure to check the ingredients list.

Instead of frying, can I bake or air fry crab rangoon?

Yes, absolutely! Baking or air frying the crab rangoon is a healthier and lighter version of this rich and decadent appetizer. Keep in mind that it won’t be as brown in color however, it will still be delicious! To bake the crab rangoon, arrange them on a lined sheet tray. Spray with cooking oil spray then bake in a 375F (190C) oven for 12 to 15 minutes or until golden brown. To air fry the crab rangoon, spray it with cooking oil spray. Then air fry at 380 for 5 to 7 minutes, or until golden brown.

Can I make crab rangoon in advance?

Since crab rangoon is deep-fried, it’s best enjoyed fresh. You can assemble the crab rangoon then keep them in the fridge and fry them when you’re ready to serve the same day. The crab rangoons can also be stored in the freezer for up to 1 month. After assembling the crab rangoons, transfer them to a lined sheet tray and place them in the freezer. Once they’re frozen, place them in a freezer-safe bag and store them in the freezer.

How do I store and reheat leftover crab rangoon?

For any leftover crab rangoon, wrap them in plastic wrap or keep them in an air-tight container then store them in the fridge for up to 3 days. They can be reheated in the oven by baking at 350F (175C) for 10 minutes or by air frying at 350F (175C) for 5 to 8 minutes.

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