Crab Rangoon

Crispy, golden, and bursting with creamy, savory filling, this Crab Rangoon recipe is the ultimate appetizer for parties or cozy nights in. Crab Rangoon recipe lovers will appreciate this crave-worthy combination of textures and flavors.

The luscious blend of cream cheese and imitation crab wrapped in a crunchy wonton shell makes each bite utterly addictive. Dip into sweet chili sauce, and you’ve got snack-time perfection.

Must-Have Ingredients for Crab Rangoon

• Cream cheese – The creamy base that binds the filling and gives that signature rich, tangy flavor.
• Imitation crab (surimi) – Mild and slightly sweet, it adds seafood flavor without being overpowering.
• Garlic – Freshly minced for an aromatic kick that rounds out the filling.
• Scallions – Brings brightness and a gentle onion bite to balance the richness.
• Soy sauce – Adds umami depth and saltiness to the mixture.
• Toasted sesame oil – Just a dash infuses the filling with nutty, toasty aroma.
• Wonton wrappers – These delicate, crispy shells hold the magic together.
• Neutral oil (for frying) – Essential for creating that irresistible, golden crunch.
• Sweet chili sauce – The perfect tangy-sweet dip to complement the savory filling.

How to Make Crab Rangoon: A Quick Look

Start by softening the cream cheese until it’s easy to mix. Shred the imitation crab, then blend it with garlic, scallions, soy sauce, sugar, sesame oil, and spices into the cream cheese.

Double-stack your wonton wrappers for extra sturdiness, then fill each with about a tablespoon of the crab mixture. Choose between the classic triangle fold or the charming pyramid shape.

To cook, either deep fry until golden brown and crisp, or air fry for a lighter version with still-crunchy results. Serve hot with a sprinkle of kosher salt and plenty of sweet chili sauce for dipping.

Tips, Tricks, and Tasty Variations

For maximum crunch, keep your assembled rangoons covered with a clean towel until ready to fry so the wrappers don’t dry out. If you’re short on time, assemble them in advance and refrigerate—just be sure they’re in a single layer to avoid sticking.

Want to mix things up? Try blending in finely chopped shrimp or real crab meat for a luxurious upgrade. You can also experiment with seasoning—add a pinch of chili flakes or a dab of sriracha to the filling for some heat.

Air frying is a great option for a lighter version, but for true restaurant-style flavor and texture, deep frying wins every time.

Keeping Those Rangoons Crispy: Storage Tips

To store leftovers, place cooled rangoons in a paper towel-lined airtight container in the fridge for up to two days. The paper towel helps absorb any lingering oil and keeps them crisp.

Reheat in a low oven (around 300ºF) until warmed through—this will revive that irresistible crunch better than a microwave. If you want to make ahead, freeze uncooked rangoons in a single layer, then transfer to a freezer bag. You can fry or air-fry them straight from frozen—just add a minute or two to the cooking time.

Crab Rangoon Recipe

A savory fusion of creamy filling and crispy wonton wrappers, these Crab Rangoons offer a satisfying crunch with every bite. Ideal as an appetizer or party snack, they pair wonderfully with sweet chili dipping sauce.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Ingredients

  

• 1/8 teaspoon ground white pepper
• 1 12-ounce package square wonton wrappers (approximately 40 to 50 pieces)
• 2 cloves garlic
• 2 teaspoons soy sauce
• 8 ounces cream cheese
• 3 cups neutral oil such as canola for deep frying
• Sweet chili sauce for serving
• Kosher salt to taste
• 1 teaspoon toasted sesame oil
• 1/2 teaspoon garlic powder
• Cooking spray for air frying
• 2 medium scallions
• 1 teaspoon granulated sugar
• 8 to 9 ounces imitation crab or surimi preferably stick or “leg” style, thawed if frozen

Instructions

 

• Let the cream cheese soften at room temperature in a large mixing bowl. Meanwhile, unwrap the imitation crab, press out excess moisture, and shred using your hands or two forks. Mince or grate the garlic cloves finely. Thinly slice the scallions on a diagonal.
• Combine the shredded crab, garlic, and scallions with the softened cream cheese. Add soy sauce, sugar, toasted sesame oil, garlic powder, and white pepper. Stir until the mixture is evenly incorporated.
• Fill a small bowl with water. Lay out a single layer of wonton wrappers on a cutting board or tray, keeping a slight gap between them. Wet your finger and lightly moisten the center of each wrapper. Stack a second wrapper on top of each to form double layers.
• For triangle folds: Place 1 tablespoon of the filling diagonally in the center of each stack and spread slightly. Wet the border with water and fold in half to create a triangle. Pinch the edges firmly to seal.
• For tent/pyramid folds: Place 1 tablespoon of filling as a small mound in the center. Dampen the edges with water, lift two opposite corners to meet at the top and pinch together. Bring the remaining two corners up and seal all edges tightly.
• To deep fry: Heat the neutral oil in a medium saucepan over medium heat to 350ºF, about 5 minutes. Check readiness by dropping a piece of wrapper—it should bubble instantly. Fry 2 to 4 rangoons at a time until light golden on each side, about 2 minutes per side. Drain on a wire rack or paper towels.
• To air fry: Preheat the air fryer to 380ºF. Arrange the rangoons in a single layer with 1/2-inch spacing. Lightly mist with cooking spray and cook for 3 minutes. If needed, air fry for an additional minute until golden.
• After cooking, sprinkle lightly with kosher salt. Serve hot with sweet chili sauce.

Notes

To prepare in advance, uncooked rangoons can be assembled and refrigerated for a few hours on parchment-lined trays. For freezing, place assembled rangoons on a baking sheet until solid, then transfer to a sealed bag or container. Cook from frozen, adding 1–2 minutes to frying time. Store leftovers in an airtight container lined with paper towels and reheat in a low oven to maintain crispness.