Homemade Crab Rangoon is 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 is one of my favorite appetizers to order at any Chinese or Thai restaurant. And today, I want to show you how to make homemade crab rangoon with common ingredients you probably have in your fridge or pantry.
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 are cheaper than takeout.
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
- Onion powder
- Worcestershire sauce
How to Make Crab Rangoon
The preparation and cooking process is pretty simple. Here are some important steps to follow:
Step 1. Prepare the Wonton Filling
First, you need to press out as much liquid as possible from any crab meat.
In a medium-sized bowl, combine all ingredients thoroughly and adjust seasoning with salt, pepper, or sugar if necessary. Set aside.
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.
Step 3. Fry or Bake
Heat about 3 inches of neutral oil in a medium skillet until a deep-fry thermometer is 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.
Working in batches, fry about 4 wontons at a time for about 2-3 minutes or until golden brown, turning once. Remove the fried wontons with a slotted spoon and transfer them to a paper towel-lined plate to drain excess oil.
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 bottom line is you can shape the wonton in any way you like as long as you push out any air and all edges are completely sealed so the filling won't spill during frying.
How to Keep Crab Rangoon From Exploding:
- Push out any air before sealing the edges of the 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 them for up to 6 months.
How to Store and Reheat Leftover
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 it for up to 2 weeks.
To reheat, just place the frozen crab rangoon onto 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.
Check Out More Asian Recipes
- Twice-Cooked Pork Belly
- Vietnamese Caramelized Pork Bowls
- Chicken in Black Bean Sauce
- Spicy Sichuan Noddles
- Sweet and Sour Fish
- Hunan Beef with Cumin
- Chinese Eggplant with Minced Pork
Did you make this recipe? Be sure to leave a rating and a comment below! I'd appreciate it.
Homemade Crab Rangoon (Crispy Crab Wonton with Cream Cheese)
- 22 wonton wrappers, (plus extra if needed)
- 1 whole egg, (lightly beaten) Or use plain water
- vegetable oil , (for deep fry)
- 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.