Crab Rangoon
Crispy, golden wonton wrappers filled with a creamy, savory mixture of crab meat and cream cheese, with a hint of garlic and scallion. These classic Chinese-American appetizers are deep-fried until perfectly crunchy on the outside and warm and gooey on the inside—always a crowd-pleaser.
For 4 servings
- prep · ~5 min
Make the crab filling.
1.In a mixing bowl, combine softened cream cheese, flaked crab meat, chopped scallions, and minced garlic.2.Add soy sauce, sugar, and salt. Mix well until everything is evenly incorporated.TIPMake sure the cream cheese is truly softened or the filling will be lumpy—leave it out for 30 minutes before starting. - prep · ~10 min
Fill and fold the wontons.
1.Lay a wonton wrapper on a clean surface. Place 1 teaspoon of filling in the center.2.Dip your finger in water and moisten all four edges of the wrapper.3.Bring opposite corners together over the filling and pinch firmly to seal, pressing out air pockets.4.Pinch the remaining corners together to form a sealed four-point star or purse shape.TIPKeep unused wrappers covered with a damp paper towel so they don't dry out while you work. - fry · ~5 min
Heat the oil.
Pour 3 cups of oil into a deep pan or wok and heat over medium-high heat until it reaches 350°F (175°C).
TIPIf you don't have a thermometer, test the oil by dipping a wooden chopstick or handle in—bubbles should fizz quickly around it. - fry · ~10 min
Fry the crab rangoon in batches.
1.Gently lower 4-5 rangoons into the hot oil, being careful not to crowd the pan.2.Fry for 2-3 minutes, turning occasionally, until golden brown and crispy on all sides.3.Lift out with a slotted spoon and drain on a paper towel-lined plate.4.Repeat with the remaining rangoons.TIPKeeping the oil temperature steady is key—don't let it drop below 325°F or the rangoons will soak up oil instead of crisping. - serve
Serve immediately.
Arrange the hot Crab Rangoon on a platter. Serve right away while crisp and creamy inside, with sweet chili sauce or duck sauce on the side for dipping.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Drain canned crab meat thoroughly on paper towels to prevent a watery filling.
- 2Use room-temperature cream cheese for a lump-free, smooth filling.
- 3Seal wonton edges with a dab of water and press out all air to prevent burst rangoons.
- 4Keep unused wonton wrappers covered with a damp towel so they don't dry out.
- 5Maintain oil at 350°F—use a thermometer to avoid greasy or burnt rangoons.
- 6Fry in small batches (4-5 pieces) so oil temperature doesn't drop too low.
- 7Serve immediately; leftover rangoons can be reheated in an air fryer at 375°F for 3 minutes.
Adapt it for your goals.
Spicy crab rangoon
Add 1/2 teaspoon sriracha or finely diced jalapeño to the filling for a kick of heat that contrasts the creamy cheese.
baked versionBaked version
Brush assembled rangoons with oil and bake at 400°F for 12-15 minutes until golden; a lower-fat alternative to deep-frying.
imitation crab substituteImitation crab substitute
Use flaked imitation crab for a budget-friendly version that still delivers a sweet, briny flavor.
gluten freeGluten-free
Replace wonton wrappers with rice paper wrappers (soaked briefly in warm water) for a crisp, gluten-free crust.
Why this is on our healthy list.
Good Source of Protein
Crab meat provides lean, high-quality protein essential for muscle repair and satiety.
Calcium from Cream Cheese
Cream cheese contributes calcium, which supports bone health, though it is also high in saturated fat.
Low-Carb in Moderation
A single rangoon contains roughly 3-4 grams of carbs, making it a relatively low-carb appetizer option.
Frequently asked questions
Yes, fresh lump crab works beautifully—just be sure to pick through it for any shell fragments and pat it dry.
