Homemade crab rangoon recipe

There’s something irresistibly satisfying about the perfect crab rangoon. That delicate, crispy wonton wrapper shatters to reveal a hot, creamy, and savory filling that is both elegant and comforting. While a staple on Chinese-American takeout menus, making crab rangoon at home is surprisingly simple and infinitely rewarding. You control the quality of ingredients, ensuring a generous amount of real crab and a perfect fry every time.

This recipe breaks down the process into easy-to-follow steps, ensuring your homemade rangoons are even better than the restaurant version. They are the ultimate crowd-pleasing appetizer for parties, game days, or a fun weekend cooking project.

Yields: About 24-28 rangoons
Prep Time: 35 minutes
Cook Time: 15 minutes (per batch)
Total Time: About 50-60 minutes

Recipe Intensity & Overview

• Skill Level: Beginner to Intermediate. The folding technique is the main skill, but it’s easy to master.

• Intensity: Medium. The process is straightforward but requires hands-on assembly. It’s a great activity to do with a helper in the kitchen.

• Cooking Method: Deep Frying (for ultimate crispiness). Baking instructions are provided as a lighter alternative.

• Make-Ahead Friendly: Yes! You can assemble the rangoons hours in advance and keep them refrigerated before frying.

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Ingredients

For the Crab Rangoon Filling

• 8 oz (225g) cream cheese, fully softened to room temperature

• 4 oz (115g) lump crab meat, fresh, canned, or imitation crab flakes, finely chopped

• 2 green onions, finely sliced (green and light green parts only)

• 1 clove garlic, minced very finely or pressed

• 1 teaspoon soy sauce (or tamari for gluten-free)

• 1 teaspoon Worcestershire sauce

• ¼ teaspoon white sugar

• A pinch of black pepper, or to taste

• A pinch of salt (taste after mixing, as the crab and sauces may provide enough saltiness)

Additional Ingredients

• 1 package (about 48 sheets) square wonton wrappers

• 1 small bowl of water (for sealing the wrappers)

• 4 cups neutral oil for frying (such as vegetable, canola, or peanut oil)

For Serving (Optional)

• Sweet and sour sauce

• Duck sauce

• Soy sauce

• Sriracha or chili garlic sauce

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Equipment You’ll Need

• Medium mixing bowl

• Rubber spatula

• Baking sheet lined with parchment paper (for holding assembled rangoons)

• Paper towel-lined plate or cooling rack (for draining fried rangoons)

• Dutch oven or heavy-bottomed pot for frying

• Spider strainer or slotted spoon

• Kitchen thermometer (highly recommended for perfect frying)

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Instructions

Step 1: Prepare the Filling

In a medium bowl, combine the softened cream cheese, chopped crab meat, green onions, garlic, soy sauce, Worcestershire sauce, sugar, and pepper. Use a spatula to mix everything together until well combined and creamy. Avoid overmixing if using real lump crab to keep some texture.

Pro-Tip: Taste the filling and adjust the seasoning. You might want a bit more soy sauce or a dash of garlic powder. Cover the bowl and refrigerate for at least 15 minutes. This chills the filling, making it easier to spoon and seal inside the wonton wrappers.

Step 2: Assemble the Rangoons

1. Set Up Your Station: Lay a few wonton wrappers on a clean work surface. Keep the rest covered with a damp paper towel to prevent them from drying out. Place the filling bowl and the bowl of water within easy reach.

2. Fill the Wrappers: Place about 1 teaspoon of filling in the center of each wrapper. Be careful not to overfill, as this will make sealing difficult and cause them to burst during frying.

3. Seal the Edges: Using your finger, lightly wet the edges of the wonton wrapper with water. This acts as the glue.

4. Fold into the Classic Shape: Bring two opposite corners together to form a triangle. Press the edges firmly to seal, pushing out any air pockets around the filling. For a more decorative look, create the classic “flower” shape: bring all four corners up to meet in the center above the filling, pinching the seams tightly. Press the side seams together as well.

5. Avoid Air Pockets: Ensure the seals are tight and there is no air trapped inside. An air pocket can cause the rangoon to inflate and potentially burst in the hot oil.

6. Store as You Go: Place the finished rangoons on the parchment-lined baking sheet, making sure they don’t touch each other. Cover them loosely with a damp paper towel or plastic wrap while you finish the batch.

Step 3: Fry to Golden Perfection

1. Heat the Oil: Pour oil into your Dutch oven until it’s about 1.5 to 2 inches deep. Heat the oil over medium heat to 350°F (175°C). Using a thermometer is crucial for the right temperature. If the oil is too cool, the rangoons will be greasy; if it’s too hot, the wrappers will burn before the filling heats through.

2. Fry in Batches: Carefully lower 5-6 rangoons into the hot oil using your spider strainer. Do not overcrowd the pot, as this will drop the oil temperature.

3. Monitor and Flip: Fry for 2-3 minutes, turning occasionally, until they are uniformly golden brown and crispy.

4. Drain: Remove the rangoons from the oil and let them drain on the paper towel-lined plate or cooling rack. This keeps them crispy.

5. Repeat: Allow the oil to come back to 350°F before frying the next batch. Continue until all rangoons are cooked.

Step 4: Serve Immediately

Crab rangoon is best served hot and crispy right out of the fryer. Arrange them on a platter with your chosen dipping sauces and enjoy!

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Baking Instructions (Lighter Alternative)

For a healthier version, you can bake the rangoons.

1. Preheat your oven to 400°F (200°C).

2. Arrange the assembled rangoons on a baking sheet lined with parchment paper.

3. Lightly spray or brush the rangoons with oil.

4. Bake for 12-15 minutes, or until the edges are golden brown and crispy. The texture will be different from fried—more like a crispy baked pastry—but still delicious.

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Last of the Recipe: Storage and Reheating

• Storage: Leftover crab rangoons can be stored in an airtight container in the refrigerator for up to 3 days. They will lose their crispiness but are still tasty.

• Reheating for Best Results: To recrisp, reheat them in an air fryer at 375°F (190°C) for 3-4 minutes or in a conventional oven on a baking sheet at 375°F for 8-10 minutes. Avoid the microwave, as it will make them soft and chewy.

• Freezing Uncooked Rangoons: This is a fantastic make-ahead option! Place the assembled, uncooked rangoons on a baking sheet in a single layer and “flash freeze” until solid (about 1 hour). Then, transfer them to a freezer bag. They can be frozen for up to 2 months. Fry directly from frozen, adding an extra minute or two to the cooking time. No need to thaw.

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Nutrition Information

Important Note: The following nutrition information is an estimate calculated using a database and can vary significantly based on the exact ingredients used, the size of the rangoon, and, most importantly, how much oil is absorbed during frying.

• Serving Size: 2 rangoons (assuming 24 total from recipe, fried)

• Calories: ~180 kcal

• Total Fat: 11g

• Saturated Fat: 4g

• Cholesterol: 25mg

• Sodium: 250mg

• Total Carbohydrates: 14g

• Dietary Fiber: 0.5g

• Sugars: 1g

• Protein: 6g

For a Lighter Option (Baked): Baking significantly reduces the fat and calorie content. A baked version may contain approximately 80-100 calories and 2-3 grams of fat per two rangoons.

We hope you enjoy making and devouring these delicious Homemade Crab Rangoons! They are sure to become a favorite in your recipe repertoire.