Crispy on the outside and creamy on the inside, these homemade crab rangoons are a crowd-pleasing appetizer that feels restaurant-quality yet is easy to make at home. Each golden wonton is filled with a rich mixture of real crab meat, cream cheese, and gentle seasonings, then fried to crunchy perfection.
Why You’ll Love This Recipe
These crab rangoons deliver the perfect balance of crunch and creaminess in every bite. They use simple ingredients, come together quickly, and are ideal for parties, game nights, or as a special starter for a homemade Asian-inspired meal. You can also customize the filling to suit your taste while keeping the texture irresistibly smooth.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
cream cheese, softened – 225 g
crab meat, finely chopped – 200 g
green onions, finely sliced – 2 tablespoons
garlic powder – 1 teaspoon
soy sauce – 1 teaspoon
sesame oil – 1/2 teaspoon
salt – 1/4 teaspoon
black pepper – 1/4 teaspoon
wonton wrappers – 24 pieces
water, for sealing wrappers – as needed
vegetable oil, for frying – about 750 ml
Directions
In a medium bowl, add the softened cream cheese and mix until smooth.
Stir in the chopped crab meat, green onions, garlic powder, soy sauce, sesame oil, salt, and black pepper. Mix until evenly combined and creamy.
Lay one wonton wrapper on a clean surface. Place about 1 teaspoon of the filling in the center.
Lightly moisten the edges of the wrapper with water, then fold into your preferred shape, pressing firmly to seal. Repeat with the remaining wrappers and filling.
Heat the vegetable oil in a deep pan or pot to 175°C.
Fry the rangoons in small batches for 2 to 3 minutes, turning occasionally, until golden brown and crisp.
Remove with a slotted spoon and drain on paper towels. Let cool slightly before serving.
For extra flavor, add 1 teaspoon of freshly grated ginger to the filling.
For a milder version, reduce the garlic powder and black pepper slightly.
You can also bake the rangoons at 200°C for 12 to 15 minutes, brushing them lightly with oil for a lighter texture.
Storage/Reheating
Store leftover crab rangoons in an airtight container in the refrigerator for up to 2 days.
To reheat, place them in an oven or air fryer at 180°C for 5 to 7 minutes until hot and crispy again. Avoid microwaving, as it will soften the wrappers.
FAQs
Can I use imitation crab instead of real crab meat?
Yes, imitation crab can be used, but real crab provides a richer and more authentic flavor.
How do I keep the rangoons from opening while frying?
Make sure the edges are well sealed with water and press firmly to remove any air pockets.
Can these be made ahead of time?
You can assemble the rangoons a few hours in advance and keep them covered in the refrigerator until ready to fry.
What oil is best for frying crab rangoons?
A neutral oil with a high smoke point, such as vegetable or sunflower oil, works best.
Can I freeze crab rangoons?
Yes, freeze them uncooked on a tray, then transfer to a freezer bag for up to one month. Fry directly from frozen.
Are crab rangoons spicy?
This recipe is mild, but you can add a pinch of chili flakes if you prefer heat.
Can I bake instead of fry?
Yes, baking is possible, though the texture will be slightly less crispy than frying.
How much filling should I add to each wrapper?
About 1 teaspoon per wrapper is ideal to prevent overfilling and leaking.
What dipping sauces go well with crab rangoons?
Sweet chili sauce or a light soy-based dipping sauce pairs well with the creamy filling.
Why are my rangoons greasy?
Oil that is not hot enough can cause excess oil absorption. Maintain the frying temperature at around 175°C.
Conclusion
Homemade crab rangoons are a simple yet impressive appetizer that brings crunch, creaminess, and savory flavor together in one bite. With easy steps, flexible variations, and make-ahead options, this recipe is perfect for both special occasions and everyday indulgence.
Crispy fried wontons filled with a creamy blend of real crab meat, cream cheese, and seasonings, these homemade crab rangoons are a restaurant-style appetizer made easy at home.
Ingredients
225 g cream cheese, softened
200 g crab meat, finely chopped
2 tablespoons green onions, finely sliced
1 teaspoon garlic powder
1 teaspoon soy sauce
1/2 teaspoon sesame oil
1/4 teaspoon salt
1/4 teaspoon black pepper
24 wonton wrappers
Water, for sealing wrappers
About 750 ml vegetable oil, for frying
Instructions
In a medium bowl, mix cream cheese until smooth. Add crab meat, green onions, garlic powder, soy sauce, sesame oil, salt, and pepper. Mix until creamy and well combined.
Place a wonton wrapper on a clean surface. Add about 1 teaspoon of filling in the center. Moisten edges with water and fold into desired shape, pressing firmly to seal. Repeat with remaining wrappers and filling.
Heat vegetable oil in a deep pan to 175°C (350°F).
Fry crab rangoons in batches for 2–3 minutes, turning until golden and crispy.
Remove with a slotted spoon and drain on paper towels. Cool slightly before serving.
Notes
Seal wrappers tightly to prevent opening during frying.
Real crab adds the best flavor, but imitation can be used.
Fry in small batches to maintain oil temperature.
Serve with sweet chili sauce or soy dipping sauce.
