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Homemade Crab Rangoon (Crispy Crab Wonton with Cream Cheese)

5 from 17 votes

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.

Homemade Crab Rangoon (Crispy Crab Wonton with Cream Cheese)

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.

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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
  • Sugar
  • Onion powder
  • Worcestershire sauce
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-sized bowl, combine all ingredients thoroughly 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 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.

Fried wonton with crab and cream cheese

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.

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 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.

Chinese Crab Wonton

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.
Homemade Crab Rangoon (Crispy Crab Wonton with Cream Cheese)

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

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

📖 Recipe

Homemade Crab Rangoon (Crispy Crab Wonton with Cream Cheese)

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.
5 from 17 votes
Prep Time 15 minutes
Cook Time 30 minutes
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
  • 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

Calories: 56kcalCarbohydrates: 5gProtein: 3gFat: 3gSaturated Fat: 2gCholesterol: 12mgSodium: 161mgPotassium: 34mgFiber: 1gSugar: 1gVitamin A: 109IUVitamin C: 1mgCalcium: 15mgIron: 1mg
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Comments

    5 from 17 votes (11 ratings without comment)

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    Recipe Rating




  1. Lilly says

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

    • Rika says

      I am glad that you liked it, Lily!

  2. Alison says

    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!

    • Rika says

      You're welcome, Alison!

  3. Wanda says

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

  4. Mahy says

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

    • Rika says

      I agree, they are a must have party appetizer.

  5. Roxana says

    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.

    • Rika says

      Thanks for sharing your feedback, Roxana!

  6. Amy Travis says

    5 stars
    Easy and delish!

    • Rika says

      Hi Amy,

      Thanks for giving this recipe a try and for sharing your feedback! I am glad that you found this crab wonton recipe easy to make and delicious.

      Best,

      Rika