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Crab Rangoon Recipe
These golden, deep-fried pockets of creamy crab meat and tangy cream cheese—an easy Asian-inspired appetizer—are ready in under an hour and guaranteed to disappear fast!
Crab Rangoon, sometimes called crab puffs or crab cheese wontons, first showed up on American-Chinese menus in the mid-20th century. Unlike traditional Chinese dumplings, these little triangles are all about that crispy-on-the-outside, luscious-on-the-inside contrast: cream cheese whipped with sweet crab meat, scallions, and a hint of soy. You know what? Ever since I first tasted them at my sister’s holiday party, I’ve been hooked.
What makes this Crab Rangoon recipe special (and slightly healthier) is using real lump crab meat, a touch of Greek yogurt to lighten the cream cheese, plus baking or air-frying options to cut oil. Yet, if you crave that classic deep-fried crunch, I’ve got tips to keep them crisp without feeling greasy. Whether you’re feeding a crowd at a potluck, treating the kids after soccer practice, or craving a Chinese cuisine-style appetizer for date night, these are a total crowd-pleaser.
Why You’ll Love This Recipe
– No fancy gadgets—just a mixing bowl and a skillet or air fryer
– Ready in under 45 minutes from start to finish
– Customizable: gluten-free wrappers, vegan cream cheese, or extra spice
– Uses real crab meat (or swap in imitation if you’re on a budget)
– Perfect finger food for parties, movie nights, or game-day munchies
– Makes 20–24 bites—ideal for family dinners or appetizer platters
– Includes baking and frying methods so you decide the crisp level
– Packed with protein (about 5g per piece) yet under 100 calories each
Ingredients
– 8 oz (225g) cream cheese, softened (Philadelphia recommended)
– 2 tbsp plain whole-milk Greek yogurt (for creaminess and tang)
– 4 oz (115g) lump crab meat, drained (fresh or canned; fresh adds sweetness)
– 2 green onions, thinly sliced (use mild spring onions if you have them)
– 1 tsp soy sauce (low-sodium to control salt)
– ½ tsp garlic powder (fresh garlic can add too much moisture)
– ½ tsp Worcestershire sauce (optional, for depth)
– Pinch of ground white pepper (or black pepper)
– 20–24 wonton wrappers (sub gluten-free if needed; look for Twin Dragon brand)
– Neutral oil for frying (peanut, canola, or sunflower)
Tip: Let the cream cheese sit at room temperature for 30 minutes—no lumps in your filling!
Directions
- Mix the Filling: In a medium bowl, beat the softened cream cheese and Greek yogurt until smooth. Stir in crab meat, green onions, soy sauce, garlic powder, Worcestershire sauce, and white pepper. Taste—adjust salt or pepper if needed.
- Prep Wonton Wrappers: Lay wrappers on a clean surface. Keep them covered with a damp paper towel so they don’t dry out. Here’s the thing: dry edges won’t seal right.
- Fill and Seal: Place about 1 teaspoon of filling in the center of each wrapper. Moisten two adjacent edges with water (use your fingertip). Fold into a triangle, pressing firmly to seal. For a fancier look, bring corners together and pinch.
- Chill Briefly: Transfer assembled Rangoon to a parchment-lined tray. Chill in the fridge for 10–15 minutes—this firms up the filling and prevents bursting in hot oil.
- Heat Oil: In a heavy skillet or Dutch oven, heat 2 inches of oil to 350°F (175°C). A deep-fry thermometer like the ThermoPro TP03 helps hit it just right.
- Fry in Batches: Gently lower 4–6 wontons into the oil—don’t crowd. Fry until golden brown, about 2–3 minutes per side. Use a slotted spoon to transfer to a wire rack or paper towels to drain.
- (Alternative) Bake or Air Fry: For a lighter touch, preheat oven to 400°F (205°C). Brush or spray Rangoon with oil and bake 10–12 minutes until crisp. In an air fryer at the same temp, cook 8–10 minutes, flipping halfway.
- Serve Warm: Arrange on a platter with sweet chili sauce, soy sauce, or duck sauce for dipping. Enjoy immediately for the best crunch!
Servings & Timing
Makes 20–24 Crab Rangoon
Prep Time: 20 minutes (including wrapper assembly)
Chill Time: 10–15 minutes (for filling firmness)
Cook Time: 10 minutes (frying) or 12–14 minutes (baking/air-fry)
Total Time: about 40 minutes from start to finish
Variations
– Spicy Sriracha Twist: Add 1–2 tsp Sriracha or chili garlic sauce to the filling.
– Shrimp & Crab Combo: Stir in 2 oz finely chopped cooked shrimp for extra seafood flavor.
– Vegan Rangoon: Swap cream cheese for vegan cream cheese and use hearts of palm instead of crab.
– Cheddar & Bacon: Replace crab with crumbled bacon and sharp cheddar for a pub-style bite.
– Herb & Garlic: Mix in fresh minced garlic and chopped chives instead of green onions.
Storage & Reheating
Refrigerator: Store cooled Rangoon in an airtight container for up to 2 days—seal with parchment paper between layers.
Freezer: Freeze un-fried, sealed Rangoon on a baking sheet, then transfer to freezer bags for up to 1 month. Fry straight from frozen, adding an extra minute per side.
Reheating: For day-old leftovers, pop them in a 350°F air fryer for 3–4 minutes or bake at 375°F for 5–6 minutes to revive crispiness.
Notes
– Don’t skip the chill step—cold filling means fewer splatters and no leaky pockets.
– A wire rack is your best friend when draining; paper towels soak up crumbs and cool off the bottoms.
– If edges won’t stick, dab a bit more water and press firmly—no shortcuts here!
– Feel free to use imitation crab for a budget-friendly twist; texture will differ slightly.
FAQs
Q: Can I use frozen crab meat?
A: Yes—thaw completely, drain well, and pat dry to avoid extra moisture in the filling.
Q: Why do some wontons burst while frying?
A: Often the oil is too hot or the filling too warm; chilling and maintaining 350°F prevents tears.
Q: What’s the best dipping sauce?
A: Sweet chili sauce or duck sauce offers a nice contrast, while soy sauce adds a salty kick.
Q: Can I bake instead of frying?
A: Absolutely—bake at 400°F for about 12 minutes, turning once for even color.
Q: How do I keep leftovers crispy?
A: Reheat in an air fryer or toaster oven; microwaving makes them soggy.
Q: Is there a gluten-free option?
A: Yes—look for gluten-free wonton wrappers in specialty stores or online.
Q: Can I assemble ahead of time?
A: You can prep and seal Rangoon up to 4 hours in advance—keep them covered and chilled.
Conclusion
This Crab Rangoon recipe delivers that irresistible crunch and creamy, savory filling you love—all in under an hour. Give it a try at your next gathering, and don’t forget to share how yours turned out! Curious about more Asian-inspired appetizers? Check out my Baked Spring Rolls or DIY Potstickers next.
Crab Rangoon
Ingredients
- 8 oz cream cheese, softened Philadelphia recommended
- 2 tbsp plain whole-milk Greek yogurt for creaminess and tang
- 4 oz lump crab meat, drained fresh or canned; fresh adds sweetness
- 2 green onions thinly sliced
- 1 tsp soy sauce low-sodium to control salt
- 1/2 tsp garlic powder fresh garlic can add too much moisture
- 1/2 tsp Worcestershire sauce optional, for depth
- Pinch ground white pepper or black pepper
- 20-24 wonton wrappers sub gluten-free if needed; look for Twin Dragon brand
- Neutral oil for frying peanut, canola, or sunflower
Instructions
- In a medium bowl, beat the softened cream cheese and Greek yogurt until smooth. Stir in crab meat, green onions, soy sauce, garlic powder, Worcestershire sauce, and white pepper. Taste—adjust salt or pepper if needed.
- Lay wrappers on a clean surface. Keep them covered with a damp paper towel so they don’t dry out. Here’s the thing: dry edges won’t seal right.
- Place about 1 teaspoon of filling in the center of each wrapper. Moisten two adjacent edges with water (use your fingertip). Fold into a triangle, pressing firmly to seal. For a fancier look, bring corners together and pinch.
- Transfer assembled Rangoon to a parchment-lined tray. Chill in the fridge for 10–15 minutes—this firms up the filling and prevents bursting in hot oil.
- In a heavy skillet or Dutch oven, heat 2 inches of oil to 350°F (175°C). A deep-fry thermometer like the ThermoPro TP03 helps hit it just right.
- Gently lower 4–6 wontons into the oil—don’t crowd. Fry until golden brown, about 2–3 minutes per side. Use a slotted spoon to transfer to a wire rack or paper towels to drain.
- For a lighter touch, preheat oven to 400°F (205°C). Brush or spray Rangoon with oil and bake 10–12 minutes until crisp. In an air fryer at the same temp, cook 8–10 minutes, flipping halfway.
- Arrange on a platter with sweet chili sauce, soy sauce, or duck sauce for dipping. Enjoy immediately for the best crunch!
Notes
• Don’t skip the chill step—cold filling means fewer splatters and no leaky pockets.
• A wire rack is your best friend when draining; paper towels soak up crumbs and cool off the bottoms.
• If edges won’t stick, dab a bit more water and press firmly—no shortcuts here!
• Feel free to use imitation crab for a budget-friendly twist; texture will differ slightly.
