This crispy deep-fried Crab Rangoon is a bite-sized delight bursting with creamy filling, imitation crab meat, and savory flavors. Whether you’re hosting a party or craving a restaurant-style appetizer at home, this recipe delivers golden perfection in minutes!
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Crab Rangoon has become a staple of American Chinese cuisine, blending crispy wonton wrappers with a luscious, savory filling of crab and cream cheese. This iconic appetizer has its roots in mid-century American fusion food, rumored to have originated in a tiki restaurant. Despite its mysterious history, one thing is clear: it has found its way into our hearts—and our frying pans.
While Panda Express has its charm, nothing beats homemade Crab Rangoon fresh from your kitchen. For a fun twist, try adding it to your next charcuterie board alongside baked brie. Your guests will have no idea whether they’re at a backyard BBQ or a five-star restaurant, but they'll be reaching for seconds either way!
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Why You'll Love This Recipe?
- Crispy Perfection: Deep-fried until golden brown, these wonton wrappers create the ultimate satisfying crunch.
- Creamy Filling: The combination of softened cream cheese and imitation crab meat ensures a rich, velvety center.
- Restaurant-Quality Results: This recipe brings the flavors of your favorite takeout straight to your kitchen.
- Easy to Make: A simple assembly process means you’ll be enjoying crispy Crab Rangoon in no time.
- Perfect for Any Occasion: Whether it’s a weeknight treat, a party snack, or a special appetizer, these rangoons fit the bill.
- Kid-Friendly: Little ones love the mild, creamy filling paired with the crispy outer shell.
- Budget-Friendly: Using imitation crab meat makes this recipe affordable without sacrificing flavor.
🥘What Are Crab Rangoons Made Of?
Here’s what you will need:
- Imitation Crab: Adds sweetness and that signature "crab" flavor without breaking the bank.
- Cream Cheese: Use softened cream cheese for a creamy, smooth filling.
- Soy Sauce: Enhances the savory depth in the filling.
- Worcestershire Sauce: Adds a hint of tanginess to balance the flavors.
- Garlic Powder: Brings subtle warmth and a savory touch to the filling.
- Green Onion: For a bit of crunch and fresh flavor in every bite.
- Wonton Wrappers: Square wonton wrappers are ideal for folding into cute, crispy packets.
Substitutions and Additions
- Real Crab Meat: Use fresh crab meat for an upscale twist.
- Vegan Cream Cheese: For a dairy-free alternative.
- Shrimp: Swap out crab for minced shrimp for a different seafood flavor.
- Spicy Kick: Add a dash of sriracha to the filling for heat.
- Sweet Chili Sauce Drizzle: For added sweetness and tang.
*This yields about 21 pieces.
🔪How to Make Crab Rangoon?
- Prepare the Filling: In a bowl, mix softened cream cheese, imitation crab, soy sauce, Worcestershire sauce, garlic powder, and chopped green onion.
- Assemble: Place a teaspoon of the filling in the center of a wonton wrapper. Wet the edges with a damp paper towel and fold into desired shapes, sealing tightly.
- Heat Oil: Heat vegetable oil in a deep pan until it reaches 350°F (175°C).
- Fry: Fry crab rangoons in small batches in a single layer until golden brown, about 2-3 minutes. Drain on a paper towel-lined baking sheet.
- Serve: Pair with sweet chili sauce, sour sauce, or your favorite dipping sauce.
Craving more creative uses for this delicious filling? Try my irresistible Crab Rangoon in egg roll form - a perfect party appetizer!
Variation
- Baked Crab Rangoon: Bake at 375°F for 15-20 minutes for a healthier version.
- Air-Fried Crab Rangoon: Cook in an air fryer at 375°F for a crispy alternative without deep frying.
- Herbed Rangoon: Add dill or parsley for a fresh herbaceous twist.
- Cheesy Rangoon: Mix shredded gouda or cheddar with the cream cheese filling.
- Sweet Crab Rangoon: Add a teaspoon of sugar to the filling for a dessert-like variation.
What to Serve With This?
- Broccoli Soup: A creamy and hearty pairing.
- Green Bean Casserole: Classic comfort food to complement crispy appetizers.
- Crusty Bread: Perfect for soaking up any extra dipping sauce.
- Spring Rolls: Add variety with this fresh, crunchy side.
- Lumpiang Shanghai: Another crispy crowd-pleaser.
- Steamed Rice: A simple, neutral base.
- Egg Drop Soup: Warm, savory, and light.
- Asian Slaw: Crunchy and tangy for a fresh contrast.
- Fried Rice: Anchovy fried rice or classic versions work equally well.
- Cucumber Salad: Cool and refreshing.
- Pot Stickers: Another popular appetizer pairing.
- Edamame: Lightly salted for a healthy side.
- Sweet and Sour Pork: For a balanced sweet and savory meal.
- Vegetable Stir-Fry: A colorful addition to your table.
- Chicken Karaage: Adds protein to your spread.
- Hot and Sour Soup: Full-bodied flavor that complements the rangoons.
How to Store Leftovers
Place leftover crab rangoons on a baking sheet in a single layer and freeze until firm. Then, transfer to an airtight container or bag. Reheat in an oven or air fryer to restore crispiness.
Top Tip
- Use a damp paper towel to keep wonton wrappers moist during assembly.
- Make sure your oil is fully preheated to avoid soggy rangoons.
- Fry in small batches to maintain consistent heat.
❓FAQ
While delicious, crab rangoons are typically not considered health food. Deep-frying and cream cheese contribute to higher fat and calorie content. Enjoy them occasionally as a treat!
Most use imitation crab for cost and flavor consistency, but some upscale spots may use real crab meat.
The sweetness comes from the imitation crab and softened cream cheese in the filling.
Pair them with fried rice, egg drop soup, or steamed vegetables for a complete meal.
Seal edges tightly and avoid overfilling. Fry in oil that’s not too hot to prevent bursting.
Crispy Deep Fried Crab Rangoon Recipe
Equipment
- deep fryer or frying pan
Ingredients
- ½ lb imitation crab (fine or coursely chopped)
- 6 ounce cream cheese (softened)
- 1 teaspoon soy sauce
- 1 tsp Worcestershire sauce
- ½ teaspoon garlic powder
- 2 stalks green onion
- wonton wrapper
- salt and pepper
- oil for deep frying
Instructions
- Prepare the Filling: In a bowl, mix softened cream cheese, imitation crab, soy sauce, Worcestershire sauce, garlic powder, and chopped green onion.
- Assemble: Place a teaspoon of the filling in the center of a wonton wrapper. Wet the edges with a damp paper towel and fold into desired shapes, sealing tightly.
- Heat Oil: Heat vegetable oil in a deep pan until it reaches 350°F (175°C).
- Fry: Fry crab rangoons in small batches in a single layer until golden brown, about 2-3 minutes. Drain on a paper towel-lined baking sheet.
- Serve: Pair with sweet chili sauce, sour sauce, or your favorite dipping sauce.
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Notes
- Use a damp paper towel to keep wonton wrappers moist during assembly.
- Make sure your oil is fully preheated to avoid soggy rangoons.
- Fry in small batches to maintain consistent heat.
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