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    Homepage » Recipes

    Homemade Crab Rangoon (Crispy Crab Wonton with Cream Cheese)

    Published: Dec 30, 2020 · Modified: Dec 30, 2020 This post may contain affiliate links · This blog generates income via ads · 9 Comments

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    Homemade Crab Rangoon

    Homemade Crab Rangoon, the easiest restaurant-quality Chinese food you can make at home. These crispy and crunchy crab wontons are filled with a simple mixture of crab, cream cheese and seasonings. The perfect appetizer to make for game day or cocktail party.

    Crab Rangoon, also known as cheese wontons, crab rangoon puffs, or crab puffs are one of my favorite appetizers to order at any Chinese or Thai restaurants. And today, I want to show you how to make homemade crab rangoon with common ingredients you probably have in your fridge or pantry.

    Homemade Crab Rangoon (Crispy Crab Wonton with Cream Cheese)

    The Crunchiest Homemade Crab Rangoon

    These crab rangoon are so easy and inexpensive to make. They taste great on their own or with dipping sauce. They taste better and cheaper than take out.

    Crab Puffs Ingredients:

    To make this recipe, you will need the following ingredients:

    • Cream cheese
    • Crab meat. You can use fresh or canned
    • Wonton wrappers
    • Sugar
    • Onion powder
    • Worcestershire sauce

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    Crispy Crab Wonton with Cream Cheese

    How to Make Crab Rangoon

    The preparation and cooking process is pretty simple. Here are some important steps to follow:

    wonton filling

    Step 1. Prepare the Wonton Filling

    First, you need to press out as much liquid as possible from any crab meat.

    In a medium-size bowl, combine all ingredients throughly and adjust seasoning with salt, pepper, or sugar if necessary. Set aside.

    Wonton Filling with Crab and Cream Cheese

    Step 2. Fill and Form the Wonton

    • Place a wonton wrapper on a clean surface.
    • Spoon about 2 teaspoons of filling mixture into the center of the wrapper.
    • Brush edges with a little water or beaten egg then fold into a triangle, envelope, purse, fish, or any shape you'd like and firmly pinch edges together to enclose the filling and push out any air.
    How to Fold Wonton Wrappers

    Step 3. Fry or Bake

    Heat about 3-inches of neutral oil in a medium skillet until a deep-fry thermometer inserted in the oil registers at around 350°F, hot but not smoking.

    Don't let the oil temperature gets too high, the crab rangoon may burn and explode.

    Fried wonton with crab and cream cheese

    Working in batches, fry about 4 wontons at the time for about 2-3 minutes or until golden brown, turning once. Remove the fried wontons with a slotted spoon and transfer to a paper towel-lined plate to drain excess oil.

    Homemade Crab Rangoon (Crispy Crab Wonton with Cream Cheese)

    Alternatively, you can bake these wontons at 425°F for about 11-12 minutes. Or, air fry for about 7-8 minutes at 350°F, flipping halfway through.

    How to Fold Crab Rangoon or Wonton Wrapper:

    Folding crab rangoon isn't as hard as you thought. You can fold them into a simple triangle shape and it won't affect the final taste.

    The bottomline is you can shape the wonton in anyway you like as long as you push out any air and all edges are completely sealed so the filling won't spill during frying.

    Chinese Crab Wonton

    How to Keep Crab Rangoon From Exploding:

    • Push out any air before sealing the edges of wonton wrapper.
    • You can freeze them for 15-30 minutes before frying.
    • Don't let the oil gets too hot.
    • Don't put too much filling in.

    Tips for Making Crispy Crab Wonton with Cream Cheese

    • For optimum crispiness, you want to remove the liquid from crab meat.
    • Use room temperature cream cheese so the filling can be mixed easily.
    • Wonton wrappers dry out quickly. Be sure to keep the opened package covered in plastic wrap and a towel. 
    • You can make these crab rangoon up to 24 hours in advance or freeze for up to 6 months.
    Homemade Crab Rangoon (Crispy Crab Wonton with Cream Cheese)

    How to Store and Reheat Leftover Cooked Cream Cheese and Crab Wontons:

    You can keep the leftover cooked crab rangoon for up to 3-5 days in the fridge.

    To store in the freezer, you need to freeze the puffs on a sheet pan until solid. After that, transfer the rangoon into a large Ziploc and freeze for up to 2 weeks.

    To reheat, just place the frozen crab rangoon into a baking sheet and bake at 300°F for about 11 minutes or until hot and crispy.

    Wonton wrappers can easily be found in the freezer section of most grocery stores. 

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    Did you make this recipe? Be sure to leave a rating and a comment below! I'd appreciate it. 

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    Homemade Crab Rangoon (Crispy Crab Wonton with Cream Cheese)
    5 from 6 votes

    Homemade Crab Rangoon (Crispy Crab Wonton with Cream Cheese)

    Rika
    Homemade Crab Rangoon, the easiest restaurant-quality Chinese food you can make at home. These crispy and crunchy crab wontons are filled with a simple mixture of crab, cream cheese and seasonings. The perfect appetizer to make for game day or cocktail party.
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 30 mins
    Course Appetizer
    Cuisine Chinese
    Servings 22
    Calories 56 kcal

    Ingredients
     

    • 22 wonton wrappers, (plus extra if needed)
    • 1 whole egg, (lightly beaten) Or use plain water
    • vegetable oil , (for deep fry)

    Filling:

    • 6 oz crab meat, (canned or fresh, drain well)
    • 6 oz cream cheese
    • ¾ teaspoon white sugar, (optional)
    • ¾ teaspoon Worcestershire sauce
    • ¼ teaspoon salt, (add more according to your liking)
    • ½ teaspoon onion powder
    • 1½ tbsp chopped green onion
    • a pinch of black pepper , (to taste)

    Instructions
     

    • In a medium-size bowl, combine all filling ingredients. Set aside.
    • Place a wonton wrapper on a clean surface. Spoon about 2 teaspoons of filling mixture into the center of the wrapper. Brush edges with a little of beaten egg then fold into a triangle, envelope, purse, fish, or any shape you'd like and firmly pinch edges together to enclose the filling and push out any air.
    • Heat about 3-inches of oil in a medium skillet to 350°F, hot but not smoking. Fry about 4 wontons at the time for about 2-3 minutes or until golden brown, turning once. Repeat the process and cook the remaining crab rangoon.

    Notes

    Cooking Alternatives:
    Lightly spray the crab rangoon with canola cooking spray then bake them at 425°F for about 11-12 minutes or in a preheated air fry for about 7-8 minutes at 350°F, flipping halfway through.

    Nutrition

    Sodium: 161mgCalcium: 15mgVitamin C: 1mgVitamin A: 109IUSugar: 1gFiber: 1gPotassium: 34mgCholesterol: 12mgCalories: 56kcalSaturated Fat: 2gFat: 3gProtein: 3gCarbohydrates: 5gIron: 1mg
    Keyword Crab rangoon, crispy crab wonton with cream cheese, crispy wonton
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

    1. Lilly

      January 04, 2021 at 1:57 pm

      5 stars
      These crab rangoons were so delicious!! Thank you for the recipe!

    2. Alison

      January 04, 2021 at 2:22 pm

      5 stars
      As soon as I came across your post, and saw crab rangoon, I immediately thought of my sister-in-law, who always orders it when we get Chinese take-out. Now I can make it for at home, and share this amazing recipe! Thanks for all the great tips!

    3. Wanda

      January 04, 2021 at 2:30 pm

      5 stars
      I love crab and I'm definitely trying this recipe! It looks delicious!

    4. Mahy

      January 04, 2021 at 2:40 pm

      5 stars
      These are my friends' favorite entertainers! They always ask me to make these when they come over. LOL

    5. Roxana

      January 05, 2021 at 6:58 am

      5 stars
      I love the creamy filling. Something different for a crab wonton. And the flavors are also balanced very well to not overpower the crab taste.

    6. Rika

      March 31, 2021 at 3:00 am

      I agree, they are a must have party appetizer.

    7. Rika

      March 31, 2021 at 3:01 am

      Thanks for sharing your feedback, Roxana!

    8. Rika

      March 31, 2021 at 3:01 am

      I am glad that you liked it, Lily!

    9. Rika

      March 31, 2021 at 3:01 am

      You're welcome, Alison!

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    Hi, I'm Rika! Through Posh Journal I share my passion for food, travel and other things I enjoy along the way.  Don’t let the name fool you, most of my recipes are easy to cook and can be enjoyed on a daily basis. 

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