Easy Homemade Crab Rangoon

Crab Rangoon are absolutely delightful, and thanks to our easy recipe, you can make them at home. They are crispy fried wontons filled with crab meat and cream cheese. I love how well the light and crunchy wonton shells compliment the creamy crab filling.

Watch the Video

Related: We love this creamy crab dip made with fresh crab and cream cheese.

How to Make Crab Rangoon at Home

You can typically find these crab and cream cheese fried wontons (Crab Rangoon, sometimes called crab puffs) on the menu in Chinese and American Chinese restaurants. I love the way the light and crunchy wonton shells compliment the creamy crab filling. I must confess that when I make these cream cheese wontons, it’s tough to stop at just one!

Here’s a brief overview of the ingredients you will need to make them–the detailed recipe is below:

Crab Meat: I love using fresh or pasteurized crab meat. We have used Dungeness crab in our photos and video, but Blue Crab would also be excellent in the recipe. Imitation crab works, too (surimi). However, it tastes milder and sweeter than real crab. (If you love crab, take a look at our easy crab dip and our homemade crab cakes, they are so good!)

Cream Cheese: Cream cheese makes the Rangoon filling creamy and rich while helping to bind everything together. We call for less cream cheese than other recipes since too much can make these heavy.

Soy Sauce or Tamari: Our recipe keeps seasoning light since crab meat is naturally salty. A dash of soy sauce or tamari is perfect.

Wonton Wrappers: Thin, square-shaped wrappers found in most grocery stores or International markets are perfect for this recipe. They are typically made from flour, water, and salt. I find wonton wrappers in the refrigerated section near the produce, usually next to where tofu and egg roll wrappers are sold. Consider using leftover wonton wrappers to make these baked wonton cups.

Can I Make Crab Rangoon Without Crab Meat?

These cream cheese wontons can be made without crab. Feel free to get creative and experiment with different fillings o try substituting with the following:

• Cooked and finely chopped shrimp
• Veggies like mushrooms, carrots, bell pepper, and water chestnuts
• Crumbled and seasoned tofu
• Imitation crab meat (surimi) — keep in mind imitation crab meat doesn’t taste like crab, and instead tastes more mild and sweet since it is actually made from fish.

Folding Wonton Wrappers for Crab Rangoon

There are a variety of shapes you can choose for these cream cheese-filled wontons. I stick with a simple envelope but feel free to experiment with different folding techniques. Whatever shape you choose, always ensure your wonton is firmly sealed. If it is not, you might find that the wonton opens in the oil, which causes some spluttering. (This almost always happens to me when I fry, so be prepared with a deeper pot so any spluttering stays away from you and open flames.)

1. Place a wonton wrapper on a clean work surface.
2. Spoon a small amount of the crab filling (about 1 teaspoon) onto the center of the wrapper. Be careful not to overfill the wonton, as this can cause the wonton to leak or open while frying.
3. Dip your finger in water or a beaten egg and moisten the edges of the wrapper to help seal it. We prefer to use beaten egg to seal wontons.
4. Fold the bottom corner of the wrapper over to meet the top corner, forming a triangle. Squeeze out any air, and press the edges together to seal.
5. Dip your finger in water or a beaten egg again, and moisten one side of the triangle.
6. Take the dry corner of the triangle and fold it towards the center. Then take the moistened corner and overlap the first corner, pressing to seal.

Watch us fold the wontons in our video (in the recipe below).

Crab Rangoon Frying Tips

If you don’t fry much at home, read through the following tips:

1. When folding the wontons, press as much air out of the inside as you can and ensure you seal them so they do not open in the hot oil.
2. Use a deep pot, but fill only by a couple of inches. Do not completely fill the pot with oil. Instead, leave plenty of room for the oil to splutter as the wontons fry.
3. Fry in batches — they only take a minute or so to cook. Frying in batches prevents overcrowding of the pot.
4. Occasionally, a wonton will split and cause the oil to splutter around it. If you’ve left enough room in your pot, this should not be a problem. If you are worried, place a splatter screen over the pot.

Can I Bake Crab Rangoon Instead of Frying Them?

Yes, but Crab Rangoon are far better when fried. That’s coming from someone who goes above and beyond to avoid frying at home. That said, for these crab and cream cheese wontons, I make an exception. They are SO much better when fried.

Baked Crab Rangoon aren’t as light or crispy. Instead, the edges get crisp and browned, while the areas touching the filling stay soft. Everything still tastes good, but the texture is off.

If you still want to experiment with baking these, you can — we recommend lightly brushing or spraying with cooking oil and baking in a 375° Fahrenheit (190°C) oven until crisp. Check them around five minutes, and continue to bake until crisp (probably 5 to 10 minutes more).

Can I Use My Air Fryer Instead of Frying Them?

We have also tried this Crab Rangoon recipe in an air fryer and found similar results to baking. The wontons get crisp around the edges, but where the filling touches the wonton, it doesn’t crisp as much.

If you experiment with your air fryer, we recommend starting at 375° Fahrenheit (190°C). Lightly brush or spray the wontons, place them into the basket, and air fry for 5 minutes. Check on them, then continue cooking until they are crisp, another 5 to 10 minutes more. It’s important to note that cooking times may vary depending on your air fryer’s specific model and size. So keep an eye on them to avoid overcooking.

Our Favorite Dipping Sauce for Crab Rangoon

Sweet and sour sauce is commonly served with Crab Rangoon. However, I find the store-bought sauce too sweet, so we make our own. It’s ridiculously easy to do. Heat Sambal Oelek chili sauce (I use Huy Fong brand with the green lid) with sugar and rice wine vinegar until the sugar dissolves. Then serve. It’s sweet, but not too much. It’s also got a bit more kick than the store-bought stuff. This dipping sauce would also be amazing with homemade chicken nuggets and this baked tofu.

Make-Ahead Tips

Make Filling in Advance: Store the filling in an airtight container in the refrigerator for up to three days.

Freezing Before Cooking: Place filled and folded wontons in one layer on a baking sheet lined with parchment paper. Freeze for about 30 minutes or until they are hard. Transfer to a freezer-safe container or bag and freeze for up to three months. Fry from frozen, or you can bake them. Remove the frozen wontons from the freezer and line them up on a parchment-lined baking sheet to bake the frozen wontons. Brush or spray with oil, leave on the counter while the oven preheats for 15 minutes, and then bake until crisp and golden brown.

Freezing After They Are Cooked: Place cooked wontons in one layer on a baking sheet lined with parchment paper. Freeze for about 30 minutes or until they are hard. Transfer to a freezer-safe container or bag and freeze for up to three months. Reheat in a 300° Fahrenheit (150°C) oven on a parchment-lined baking sheet for 8 to 10 minutes.

Keeping Warm After Frying: Place the cooked wontons on a cooling rack set over a baking sheet in a 200° Fahrenheit (90°C) oven until ready to serve (we only recommend doing this for 30 minutes to an hour).

We are so excited for you to try this recipe! Each time Adam and I tested it, the wontons disappeared quickly! It’s another recipe from Chef Richard Hattaway, and he nailed it. Try it soon. You are going to love it!