If you need an appetizer for a copycat takeout feast, look no further than crab rangoon. It’s an impressive and deep-fried hand-held snack that folds fresh wonton wrappers around a cream cheese and imitation crab filling. The bite-sized bundles are best when served with a platter of dipping sauces and just about any other homemade Asian-inspired dish, like egg drop soup, chicken chow mein, General Tso’s cauliflower, and Mongolian chicken.
Why you’ll love this recipe
An impressive, yet simple appetizer. The short list of 7 ingredients should all be easy to find in any major grocery store. From there, making the filling, stuffing the wontons, and deep-frying is surprisingly easy. While you are at it, make some armadillo eggs and chicken wings, too. Freezer-friendly. You can assemble the rangoons ahead, store them in the freezer, and then fry them up for a quick, last-minute snack or party appetizer. Easy to customize. You can make yours spicy, swap crab for shrimp or lobster, or omit the meat entirely for a vegetarian version. You can also cook them in the oven or air fryer instead of frying them in heavy oil.
How to make crab rangoon
You’ll find all of the qualities and downright delicious flavors in this homemade crab rangoon recipe. And the beauty of making them yourself means you can opt for a lighter or low-maintenance version by cooking them in the air fryer or oven instead! To make dairy free crab rangoon, use your favorite vegan cream cheese instead. If you need a substitute for oyster sauce, you can use equal parts fish sauce and soy sauce, hoisin sauce, or Worcestershire sauce. Give it a taste and adjust the flavor with more soy sauce and/or sugar if necessary. Step 1 – Make the filling Whisk the softened cream cheese, minced garlic, and oyster sauce in a medium bowl until combined. Step 2 – Stuff the wonton wrappers Place a wonton wrapper on a flat surface. Spoon a tablespoon of the filling in the middle of the wrapper, followed by a spoonful of crab meat. Repeat until you run out of filling, crab meat, and/or wrappers. Step 3 – Fold the wonton wrappers Brush the whisked egg around the edges of each of the wonton wrappers. Grab the left and right edges and pinch them together above the filing. Next, grab the top and bottom edges and pinch them at the top. Repeat the process with the remaining wrappers. Step 4 – Fry in batches Heat the oil in a deep pot, then lower a single layer of the crab rangoons into the oil and cook until golden brown. Use a slotted metal spoon to transfer them from the oil to a paper towel-lined plate. Deep fry the rest, then enjoy!
Variations
The beauty of this fuss-free crab rangoon recipe is just how simple it is to customize. Use these variation ideas for inspiration:
Switch up the seafood. Substitute imitation crab meat with cooked baby shrimp or lump lobster meat. Vegetarian rangoon. Omit the crab meat and use vegetarian oyster-flavored sauce. Make spicy fried wontons. Add minced jalapenos, red pepper flakes, cayenne pepper, or sriracha to the filling for a welcome kick of heat. Enjoy the filling as a dip. If you like creamy seafood dips like smoked tuna or smoked salmon dip, then you’ll love the cream cheese and crab filling served as a dip. Surround the bowl with crunchy dippers, like shrimp chips or cheese crisps, and enjoy! Crab rangoon pizza. Spread a layer of the cream cheese filling over your favorite pizza crust, then sprinkle with crab meat and mozzarella cheese. Bake until the cheese is bubbly, then slice and enjoy!
To store. Crab rangoons are best served immediately, but you can refrigerate leftovers in an airtight container for 2 to 3 days. To freeze. Freeze the assembled and uncooked rangoons on a parchment-lined baking sheet. Once solid, transfer them to an airtight freezer bag and freeze for up to 3 months. To reheat. The easiest way to reheat and re-crisp leftovers is in a 300°F preheated oven or air fryer for 5 to 8 minutes. To reheat frozen rangoon, let them thaw for a few minutes before frying, baking, or air frying as instructed.
Frequently asked questions
