Golden and crispy with a silky cream cheese filling, this Crab Rangoon recipe tastes just as good as your favorite Chinese restaurant.
When I was younger, my friends and I used to go out for Chinese food at least once a month. We usually stuck to our favorites, but now and then we’d be adventurous and try something new. My closest friend at the time was just starting to get into seafood, so she decided to give crab rangoon a go. She loved it. Of course, then we all had to try it too—turns out she was right!
Crab rangoon, especially when made from scratch, is a savory and satisfying dish that’s perfect for appetizers or anytime you’re planning a Chinese-inspired feast. It takes plain wonton wrappers and stuffs them with a flavorful blend of cream cheese and crab meat, plus a hint of fresh green onions. After the little parcels fry in oil, they come out all crispy and golden brown, way fresher than takeout.
Since crab rangoon looks fancy on a party spread, I plan on making a batch for New Year’s Eve this year. For those kinds of events, it can be nice to double or triple the recipe so folks can take leftovers home. You never know when someone’s going to fall madly in love with crab rangoon!
What is imitation crab made of?
When I was first introduced to “imitation crab,” I assumed it was plant-based. But don’t be fooled like I was! Imitation crab is made with surimi—a fish paste made from deboned white fish. So, while it’s not actual crab meat, its seafood-like flavor provides a familiar taste. The plus side of imitation crab is that it’s much more affordable to buy than actual crab meat. So if you want to save some money, try it out and see what you think!
How do I store leftovers?
Let your crab rangoon cool to room temperature, and then store the dumplings in an airtight container. Refrigerate leftovers for up to 3 days or freeze for up to 3 months before thawing in the fridge overnight. Then pop them in the oven at 350°F for 5-10 minutes, until they’re warm and crispy again.
Serving suggestions
If you’re serving crab rangoon along with a Chinese-inspired meal, then Chicken Fried Rice is a classic pick. For something even more satisfying, this savory Beijing Beef recipe never disappoints. Otherwise, enjoy it with Egg Drop Soup, Singapore Noodles, or Salmon Fried Rice.
Also, I’m of the mind that you can never have enough appetizers, especially when you’re serving a crowd. Stick with staples like Shrimp Spring Rolls and Chinese Chicken Wings, or be more adventurous and try these Avocado Egg Rolls. Pick any of your favorite Asian dishes and see how they taste together.
Ingredients
- 8 ounces crab meat or imitation crab, drained and picked
- 8 ounces cream cheese softened
- 3/4 teaspoon Worcestershire sauce
- 3/4 teaspoon garlic powder
- 1/4 cup sliced green onions
- 20 wonton wrappers
- 1 egg beaten
- Neutral oil as needed (for frying)
- Dipping sauce such as sweet chili sauce for serving
Instructions
- In a bowl, combine the crab meat, softened cream cheese, Worcestershire sauce, garlic powder, and sliced green onions. Stir until the mixture is smooth and evenly combined.
- Cover the wonton wrappers with a damp cloth, keeping them covered while you work.
- Place one wonton wrapper on a clean surface and add about 2 teaspoons of the crab filling to the center. Lightly brush the edges with beaten egg.
- Fold the wrapper by bringing two opposite corners together in the middle. Repeat this with the other 2 corners and pinch them to form a package shape. Repeat this process with the remaining wrappers and filling.
- Heat oil in a deep pan to 350°F. Fry the wontons in small batches for 3 to 5 minutes, turning as needed, until they are golden and crispy.
- Drain on paper towels and serve immediately with your favorite dipping sauce.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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