Homemade Crab Rangoons

Elevate Your Appetizer Game with Homemade Crab Rangoons

If you’re a fan of Asian cuisine, you’ve likely encountered the delightful flavors of Crab Rangoons at your favorite Chinese restaurant. These crispy, creamy pockets of goodness are the perfect appetizer or snack, featuring a delectable combination of cream cheese, crab meat, and seasonings, all wrapped in a crispy wonton wrapper. But did you know that you can easily recreate this restaurant favorite at home? In this comprehensive guide, we’ll walk you through the steps to make Homemade Crab Rangoons that are sure to impress your friends and family. Get ready to elevate your appetizer game with this delicious recipe!


  • 8 oz cream cheese, softened
  • 1 cup crab meat, drained and flaked (imitation crab meat works well too)
  • 2 green onions, finely chopped
  • 1 clove garlic, minced
  • 1 teaspoon soy sauce
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon ground ginger
  • Salt and pepper to taste
  • 24 wonton wrappers
  • Vegetable oil for frying
  • Sweet and sour sauce or soy sauce for dipping


  1. Prepare the Filling: In a mixing bowl, combine the softened cream cheese, crab meat, chopped green onions, minced garlic, soy sauce, Worcestershire sauce, ground ginger, salt, and pepper. Mix until well combined.
  2. Assemble the Crab Rangoons: Place a teaspoon of the filling mixture in the center of each wonton wrapper. Moisten the edges of the wrapper with water, then fold it diagonally to form a triangle. Press the edges firmly to seal, ensuring there are no air pockets.
  3. Shape the Crab Rangoons: To create the classic Crab Rangoon shape, fold the two opposite corners of the triangle together, overlapping slightly, and press to seal. Repeat with the remaining wonton wrappers and filling.
  4. Heat the Oil: In a deep skillet or pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
  5. Fry the Crab Rangoons: Carefully add the assembled Crab Rangoons to the hot oil in batches, being careful not to overcrowd the pan. Fry for 2-3 minutes, or until golden brown and crispy, turning occasionally for even cooking.
  6. Drain and Serve: Using a slotted spoon, transfer the fried Crab Rangoons to a paper towel-lined plate to drain excess oil. Serve hot with sweet and sour sauce or soy sauce for dipping.

Cook Notes and Variations

  • Baking Option: For a healthier alternative to frying, you can bake the Crab Rangoons in a preheated oven at 375°F (190°C) for 12-15 minutes, or until golden brown and crispy.
  • Additional Fillings: Get creative with your filling by adding ingredients like chopped water chestnuts, minced ginger, or a dash of sesame oil for extra flavor and texture.
  • Make-Ahead Tip: You can assemble the Crab Rangoons ahead of time and refrigerate them, covered, until ready to fry or bake. This makes them perfect for entertaining or meal prep.

Frequently Asked Questions (FAQs)

Q: Can I use canned crab meat for this recipe?

A: Yes, canned crab meat works well for this recipe. Just be sure to drain it thoroughly before adding it to the filling mixture.

Q: Can I make these Crab Rangoons ahead of time and freeze them?

A: Yes, you can freeze assembled Crab Rangoons before frying or baking them. Place the assembled Rangoons on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer them to a freezer bag or airtight container and store them in the freezer for up to 1 month. When ready to enjoy, fry or bake them straight from the freezer, adding a few extra minutes to the cooking time.

Q: Is there a vegetarian version of Crab Rangoons?

A: Yes, you can make a vegetarian version of Crab Rangoons by omitting the crab meat and adding extra vegetables like shredded cabbage, carrots, or bell peppers to the cream cheese filling. You can also incorporate vegetarian imitation crab meat or diced tofu for added protein.

Q: Can I use pre-made wonton wrappers instead of making them from scratch?

A: Yes, you can use store-bought wonton wrappers for convenience. Look for them in the refrigerated section of your local grocery store or Asian market.

Keto Version and Low Carb Version

Keto Version:

  • Replace the wonton wrappers with thinly sliced zucchini or eggplant slices for a low-carb alternative.
  • Use full-fat cream cheese and real crab meat for a keto-friendly filling.
  • Fry the Crab Rangoons in coconut oil or avocado oil for a healthier fat option.

Low Carb Version:

  • Substitute almond flour or coconut flour for the all-purpose flour in the filling mixture.
  • Use low-carb sweeteners like erythritol or stevia in place of sugar in the dipping sauce.
  • Serve the Crab Rangoons with a side of cauliflower rice or a crisp, refreshing salad for a low-carb meal option.

In conclusion, Homemade Crab Rangoons are a delicious and versatile appetizer that’s perfect for any occasion. With their crispy exterior and creamy, flavorful filling, these little pockets of goodness are sure to be a hit with your family and friends. Whether you’re hosting a party, looking for a tasty snack, or simply craving a taste of your favorite Chinese takeout, these Homemade Crab Rangoons are sure to satisfy. So why wait? Roll up your sleeves, gather your ingredients, and get ready to impress with this irresistible appetizer!

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