Homemade Crab Rangoon is a simple takeout-style appetizer with a creamy filling and crispy fried wonton shell. It comes together quickly and delivers the same flavor you expect from your favorite Chinese takeout spot.
This recipe works just as well for parties and gatherings, making it easy to serve something familiar that everyone recognizes and enjoys. It goes great with Honey Sesame Chicken and Honey Walnut Shrimp!
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Why You'll Love this Homemade Crab Rangoon
Takeout flavor: this recipe delivers the creamy, lightly sweet filling and crisp exterior you expect from chinese takeout.
Simple prep: the filling mixes together in minutes with ingredients you can find easily.
Crowd friendly: these fry quickly and hold their shape, making them great for parties and appetizer spreads.
Key Ingredients for Chinese Crab Rangoon
See the recipe card below for a full list of ingredients and instructions.
- Imitation crab: provides classic texture and flavor without overpowering the filling.
- Cream cheese: creates a smooth, creamy center that melts beautifully when cooked.
- Worcestershire sauce: adds depth and savory balance to the filling.
- Granulated sugar: gives Crab Rangoon it's signature hint of sweetness.
- Green onions: adds mild onion flavor without overpowering the cream cheese.
- Wonton wrappers: fry up crisp and golden, holding the filling securely.
Ingredient Substitutions
- Full-fat cream cheese can be used in place of reduced-fat for a richer filling.
- Finely chopped chives may replace green onions for a milder onion flavor.
- Garlic salt can replace garlic powder - but use sparingly.
Variations on Homemade Crab Rangoon
- Air Fryer Version: spray filled wontons lightly with oil and air fry at 370°F for 6-8 minutes, turning once, until crisp and golden.
- Baked version: place filled wontons on a parchment lined baking sheet, spray lightly with oil, and bake at 400°F for 10-12 minutes until browned.
- Spicy twist: add a small amount of chili garlic sauce to the filling for gentle heat.
Tips for the Best Fried Wonton Recipe
Seal well: press edges firmly and keep wrappers covered with a damp towel to prevent drying.
Oil Temperature: fry at 350°F so wontons crisp without absorbing excess oil.
Batch frying: cook in small batches to keep the oil temperature steady.
How to Store and Reheat
Store leftover cooked Crab Rangoon in the refrigerator for up to 3 days. Reheat in the oven or air fryer at 357°F until warmed through and crisp again. Avoid microwaving, as it softens the wrappers.
Serving Suggestions for Easy Appetizer Recipe
Serve Homemade Crab Rangoon with sweet and sour sauce or duck sauce for dipping. They pair well with other takeout-inspired appetizers like Air Fryer Egg Rolls, Homemade Veal Egg Rolls, Venison Potstickers, and Asian Chicken Noodle Soup.
More Chinese Recipes You'll Love
If you are like me, and love Chinese Take out, then you will want to try my Honey Sesame Chicken Recipe, Bang Bang Shrimp, Air Fryer General Tso Chicken, and Garlic Scallion Noodles.
Ready for that first crunch? There's nothing like the sound of a perfectly fried wonton! If you make these, I'd love to hear how they turned out. Drop a ⭐⭐⭐⭐⭐ rating and comment, and tag me @grumpyshoneybunch on Instagram so I can see your photos!
📖 Recipe
Homemade Crab Rangoon
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Ingredients
- 4 ounces imitation crab leg meat , cut into small pieces
- 6 ounces ⅓ less fat cream cheese
- 3-4 dashes Worcestershire sauce
- 1½ tablespoon granulated sugar
- 2 green onions , white parts only diced
- 2 shakes garlic powder
- wonton wrappers
- 3-4 cups Peanut oil , for frying
Instructions
- In a medium bowl, mix crab meat, cream cheese, Worcestershire sauce, sugar, green onion and garlic powder. Stir until the mixture is well blended and creamy.
- Lay a wonton wrapper flat on a clean work surface. Spoon about 1 tablespoon of the filling into the center of the wrapper.
- Lightly moisten the edges of the wonton wrapper with water. Fold and seal according to your preferred method, pressing firmly to remove air and full seal the edges.
- Place the filled wontons on a baking sheet or plate and cover with a damp paper towel. Keep both filled and unfilled wrappers covered while assembling to prevent drying out.
- Pour 2-3 inches of oil (about 3-4 cups), depending on pan size) into a deep skillet or saucepan. Heat oil in a deep skillet or fryer to 350℉.
- Fry the wontons in small batches for 2-3 minutes, turning as needed, until golden brown and crisp.
- Remove with a slotted spoon and drain briefly on paper towels. Serve warm with your favorite dipping sauce.
Shelby Law Ruttan says
LOVE these and they are so easy to make. They go great with the Honey Walnut Shrimp and Garlic Scallion Noodles!
Jill's Comfort Zone says
This looks yummy!!!!
Haley says
Crab rangoon is my husband's favorite treat, and I surprised him with these tonight. I, in turn, was surprised with how easy they were and delicious! Thanks for the recipe, I can't wait to make them for friends!!
Donna says
I had no idea you could buy wonton wrappers? Are these just in our local grocery store? Have any great chicken recipes to wrap inside of them? Something without veggies? lol
Priscilla says
I adore crab-rangoon, yours looks so good!
Bunny says
I'm going to have to try this Shelby, I'm going to try my hand at making homemade egg rolls tomorrow and I have pork chops out to make those Maple Chops!!
Katy says
I have to concur, fried must be better LOL Yours looks delish. Did they measure up to Hyvee's?
duodishes says
Again, no need for takeout here! They look great.
J.Danger says
My husband is going to love you! He will die when I make this for him. Well, assuming I do it right!
Apples and Butter says
I've never thought of making my own crab rangoon at home! These look absolutely decadent!
Bobby says
crab rangoons are the best! I could eat tons of these things, they look great.
Elizabeth says
I love these - yours look amazing! Nice job!