Here’s how to make everyone’s favorite Chinese takeout classic – crab rangoon. It’s creamy, comforting and the perfect dish to feed a crowd.

Crab rangoons were always my favorite appetizer since I was child – it’s just so creamy and comforting. Now I know how easy these are to make at home using very simple ingredients too!

Ingredients

• cream cheese – I used Philadelphia cream cheese for this recipe which is one of my favorite brands for cooking and baking alike. Just make sure to let it sit out for about 30 minutes to soften. This will make it much easier to incorporate the rest of the ingredients. You don’t want it too soft and runny, however, or else the filling will leak when frying.
• garlic – Pound the garlic into a paste using a mortar and pestle. Or, be creative and put it into a ziplock bag and use something heavy to achieve the same result.
• sugar – Don’t worry, adding sugar doesn’t make these “sweet”. A small amount of sugar is used to help balance and bring out the other flavors.
• scallions – Both the white and green parts of the scallion are used to give the crab rangoon even more flavor. Chop into small pieces for best results.
• crabmeat – In my last crab rangoon recipe, I used imitation crabmeat. This time, however, I added more ingredients and used real lump crabmeat from a can. It’s up to you – use whichever you prefer!
• sriracha – I definitely wouldn’t say these are spicy since just a small amount is used. But, if you’d like more spice then use more, or add a bit of chili oil.
• salt – A pinch of salt will help bring everything together.
• wonton wrappers – These can be found at an Asian grocery store in the refrigerated or frozen section. Buy the small square ones and make sure it doesn’t say “thin” on it since those are for soup wontons, not frying. Also, unfortunately some wonton brands are just bad in general for frying, so if you’re having trouble it might just be the brand of wontons.
• frying oil – You’ll need a high-heat neutral oil for frying, such as canola, vegetable, peanut or avocado oil.

Crab Rangoon Video Tutorial

Crab Rangoon Variations

Crab rangoon is extremely versatile and forgiving with ingredients. You can checkout my older version of a very simple crab rangoon recipe, or create your own with what you have on hand. Here are some recommendations if you’d like to change it up:

• Soy sauce, fish sauce, chili oil, imitation crabmeat, onion powder, paprika, cayenne pepper, crushed red pepper, garlic powder, worcestershire sauce, sesame oil and white pepper.

How to make crab rangoon

First, start by preparing the filling. Add the cream cheese into a bowl and use a spatula to mix until softened completely. Then, add in all of the seasonings and mix well until combined. Next, add the lump crabmeat and fold it in. The filling is now ready, so start heating up the oil and fold the wontons in the meantime.

How to fold crab rangoon

Start with a wonton wrapper and cover the rest with a damp paper towel so it doesn’t dry out. Then dip your hands into water, shake it off and wet all sides of the wonton. You don’t want it overly wet, just damp enough so that it sticks together when needed. Next add about a tablespoon of filling, though this can vary depending on the size of your wrappers. Pinch the corners of the opposite ends together, then bring each corner to the top. It doesn’t have to be perfect since you can adjust it at the end before the wonton wrappers are set. Lastly, pinch all of the ends together to ensure the filling is secure inside.

Folding the wontons is the most important part of this recipe. If not folded correctly, then you’ll end up with a leaky filling that comes apart when frying.

Here are some tips to help

• Make sure the filling isn’t overly soft or watery if adding extra ingredients or substitutions. If the batter seems too soft, then simply place the crab rangoons in the freezer to harden before frying.
• Do not overfill the crab rangoons because you risk it bursting in the hot oil. Start with less filling if this is your first time folding wontons, then add more if you feel more confident.
• Use the correct type of frying oil. I recommend using a high smoke-point oil like canola, vegetable, peanut or avocado oil.
• Let the oil come to temperature before cooking. A cooking thermometer is an essential tool in the kitchen and will help make your cooking more precise. Let the oil come to 350°F/177°C before adding the wontons to the hot oil. If you add the crab rangoon before the oil comes to temperature, then it will not cook correctly and will soak up the oil instead.

Prepping ahead

Crab rangoons are excellent for preparing ahead of time and cook in a breeze. Wrap the wontons as explained, but instead of frying, place it in a baking pan in the freezer for about 1 hour to harden, then transfer to a ziplock bag. When you’re ready to cook, simply deep fry the crab rangoons directly from the freezer.

Here are more easy recipes you’ll love:

• crab rangoon dip
• firecracker shrimp
• wonton soup
• cheese potato pancakes
• shrimp fried rice

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