Crab Rangoon step by step Recipe

Easy Quick Crab Rangoon Recipe

5/5 (1)
50 mins
Vadim Rachok
On this page:
Recipe Ingredients Video Nutrition
9 / 10
Health score
Low Carb DishLow FatNut Free DishVegetarian Dish

Discover the exquisite taste of homemade Crab Rangoon – a delightful Chinese dish that is sure to tantalize your taste buds. These delectable bite-sized wontons are filled with a heavenly blend of succulent crab meat and rich cream cheese, making them the perfect appetizer for any occasion. With a simple yet impressive recipe, you can effortlessly craft these mouthwatering treats in the comfort of your own kitchen and impress your family and guests with your culinary skills.

Indulge in the exquisite flavors of Crab Rangoon! This delightful appetizer brings a perfect blend of crispy texture and creamy filling. A must-try for your next gathering!

Crab Rangoon is a beloved appetizer that is perfect for any event or gathering. The crispy, golden brown shell provides a satisfying crunch with each bite, while the delectable, savory filling tantalizes the palate and keeps everyone returning for more. Impress your guests with this delicious snack and savor the flavors!

Easy Quick Crab Rangoon Recipe

What is Crab Rangoon?

Crab Rangoon is a mouth-watering appetizer that has become a staple in American Chinese cuisine. The dish is made with a crispy, golden-brown wonton that is filled with a rich and creamy mixture of cream cheese, succulent crab meat (or imitation crab), finely chopped green onions, and an array of flavorful seasonings that give it a unique taste. The preparation process is simple and fuss-free, making it an ideal dish for novice cooks or those who want a quick and easy snack. The dish is perfect for any occasion and is often served as a starter at parties or gatherings. The crispy texture of the wonton combined with the creamy filling makes for a delicious and satisfying appetizer that is hard to resist.

How to Fold Crab Rangoon

There are many different ways to fold wontons, but this is the method that I prefer. To keep the wonton wrappers from drying out, cover them with a dish towel when you’re not actively folding them. Begin by placing 1 teaspoon of filling in the middle of each wrapper. Dip your fingers in egg wash and moisten the edges of the wonton to create a sticky surface. Fold one of the corners up and connect it with the other corner to form a triangle. Press the edges together to stick. Connect the left and right corners to the top and press the edges to seal out all of the air. Repeat this process for all of the wontons. Finally, you can either fry or bake them and serve with sweet and sour sauce!

Crab Rangoon Ingredients

  • Wonton wrappers: Use wonton wrappers about 3 x 3 inches in diameter. You can buy them at the Asian markets or Western grocery stores. Make sure that they are fresh. You can also use the frozen wonton skin, but thaw them before wrapping.
  • Water: Prepare a small bowl of cold water to seal the filled wonton.
  • Can crabmeat, drained and flaked: Use crabmeat because it is convenient, readily available, and easily incorporated into the filling.
  • Cream cheese: Use light or normal cream cheese. It is better to leave it at room temperature to soften for about 30 minutes.
  • Green onions: To enhance the flavor filling.
  • Light soy sauce: If you’re gluten-free, you can substitute soy sauce with tamari sauce, coconut aminos, or a gluten-free soy sauce.
  • Worcestershire sauce: This balances out the creamy and salty flavors of the filling by adding a bit of acid.
  • Sugar
  • Garlic powder
  • Black pepper

how to cook Crab Rangoon

How to make Crab Rangoons?

  1. Combine cream cheese, crabmeat, green onions, garlic, Worcestershire sauce, and soy sauce in a small bowl.
  2. Put approximately 1 teaspoon of filling in the center of each wrapper. 
  3. Wet the edges using water to seal very well then fold the wrapper diagonally to form a triangle.
  4. This easy crab rangoon can be baked, fried, or air-fried.

To Fry:

  • It is better to use a deep fryer. However, you can use a dutch oven if you don’t have one. Just heat 2-3 inches of vegetable oil in under 350 degrees.
  • To test the oil’s temperature, try using an additional wonton wrapper. Insert it into the oil and make sure that it doesn’t cook too quickly or burn. Adjust the heat if necessary.
  • Fry rangoon for 2-3 minutes or until brown and crispy.
  • Place them on a plate lined with paper towels to drain.

To Bake:

  • Preheat your oven to 375 degrees. To ensure the wontons achieve crispiness on the bottom, spray a baking sheet with non-stick cooking spray and heat it in the oven for around 5 minutes.
  • Once heated, remove the baking sheet and arrange the wontons on top. Apply a light coat of nonstick cooking spray to the wontons.
  • Bake wontons for 12-14 minutes.

the best Crab Rangoon Recipe

To Air Fry:

  • Lightly brush each wonton with vegetable or canola oil. Air fry them at 370 degrees for 7-8 minutes until they achieve a slight browning and crispiness.

Storage & Reheating

If you enjoy crispy crab rangoons, note that they taste best when freshly cooked. However, if you have any leftovers, store them in an airtight container and refrigerate them for up to four days to keep them fresh.

When you are ready to reheat the wontons, there are a couple of options. You can either bake them in a preheated 350°F oven for about 6-7 minutes until they are crispy and heated through or air fry them at 300°F for 5-7 minutes for an even crispier texture. Whether you choose to bake or air fry, you’ll be able to enjoy the delicious flavors and crispy texture of the crab rangoons once again.

Commonly asked questions


Instead of deep-frying the crab rangoons, you can achieve the same crispy texture by brushing them with oil and air frying them!


Use Thai chili sauce, plum sauce, spicy chili dipping sauce, or garlic soy sauce for dumplings!


Crab Rangoon is a popular appetizer in American Chinese cuisine. It is made by filling wonton wrappers with a mixture of cream cheese, crab meat (or imitation crab), green onions, and various seasonings, and then either frying, baking, or air-frying them. To fold the wontons, place a teaspoon of filling in the center of each wrapper, moisten the edges with egg wash, fold one corner up and connect it with the opposite corner to form a triangle, press the edges together to seal, and then connect the left and right corners to the top and press the edges to seal out all of the air. To serve, you can make a dipping sauce of your choice or use sweet and sour sauce. Note that cream cheese is not an ingredient found in traditional Chinese cuisine.

This recipe is perfect for lunch, especially if you're following a low-carb diet or aiming to lose weight. Crab meat is a fantastic source of lean, easily digestible protein, so you don't have to worry about losing muscle mass during the weight loss process. Pair this dish with a fresh vegetable salad or grilled vegetables to balance the nutrient combination. If your goal is not related to weight loss, this dish is also suitable for dinner. For maximum benefit, you can use whole-grain Wonton wrappers.

Jenny Dobrynina
Jenny Dobrynina
Nutrition Editor
Health score:
9 / 10
Easy Quick Crab Rangoon Recipe
5/5 (1)
Author:Vadim Rachok
Crab Rangoon Recipe - crab & cream cheese filled wontons.
Crab Rangoon step by step Recipe
Prep Time:
35 mins
Cook Time:
15 mins
Total Time:
50 mins
48 pieces
The ingredients you need:
cooking spray
1 (8 ounce) package cream cheese
1 (6 ounce) can crabmeat, drained and flaked
2 green onions with tops, thinly sliced
1 clove garlic, minced
2 teaspoons Worcestershire sauce
½ teaspoon light soy sauce
48 wonton wrappers
Let’s start !

1. Preheat the oven to 425 degrees F (220 degrees C). Spray a baking sheet with cooking spray.


2. Combine cream cheese, crabmeat, green onions, garlic, Worcestershire sauce, and soy sauce together in a bowl.


3. To prevent the wonton wrappers from drying out, prepare only one or two Rangoon at a time, keeping the other wrappers under a damp towel. Place 1 teaspoon crab filling onto the center of each wonton wrapper. Moisten the edges with water and fold the wrapper diagonally to form a triangle, pressing the edges to seal and squiring out any air pockets. Moisten one of the bottom corners. Form a crown by pulling both bottom corners together and sealing. Repeat with remaining wonton wrappers and crab filling.


4. Arrange Rangoon on the baking sheet and lightly spray with cooking spray.


5. Bake in the preheated oven until golden brown, 12-15 minutes.

Nutrition Information
Servings Per Recipe: 8
Calories: 261
% Daily Value *
 % Daily Value *
Total Fat 11g14%
Saturated Fat 6g32%
Cholesterol 54mg18%
Sodium 461mg20%
Total Carbohydrate 29g11%
Dietary Fiber 1g4%
Total Sugars 0g 
Protein 11g 
Vitamin C 2mg8%
Calcium 71mg5%
Iron 2mg13%
Potassium 175mg4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Watch How To Make It

For an extra crunch, ensure your oil is at the right temperature when frying—around 350 degrees Fahrenheit. Test with a spare wrapper before diving into the main batch. Enjoy the perfect crispiness in every bite!

Vadim Rachok
Vadim Rachok
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