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Crab Rangoon Recipe
This homemade Crab Rangoon Recipe makes 20 crispy golden rangoon filled with a creamy crab and cream cheese mixture for just $0.37 each — compared to $8–12 for 6 pieces at a Chinese restaurant. Fry, bake, or air fry depending on what works for you. My family requests these at every Chinese food night and they disappear before I can even get them all on the plate.
👥 20 Servings⏱️ Prep & Cook: 18 min⏳ Prep: 15 min🔥 Cook: 3 min👤 Carrie Barnard📖 eatingonadime
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●mixing bowl
- ●pan
📝 Preparation Steps
1
In a mixing bowl, combine 8 ounces crab meat (or chopped imitation crab), 8 ounces softened cream cheese, 2 teaspoons Worcestershire sauce, ½ teaspoon soy sauce, ½ teaspoon garlic powder, ½ teaspoon salt, and 2 sliced green onions. Stir until fully combined.
Cream Cheese (softened)8 ouncesWorcestershire Sauce2 teaspoons
2
Pour approximately 4 inches of oil into a large pan and heat over medium-high heat until the oil reaches 325°F.
3
Assemble the rangoons by placing approximately 2 teaspoons of the crab mixture into the center of each of the 20 wonton wrappers.
Wonton Wrappers20
4
Dab the edges of each wrapper with a small amount of water.
5
Fold opposite corners of each wonton wrapper toward the center and pinch all corners together to seal into a square shape.
6
Carefully place the rangoons into the hot oil and fry for 2–⏱️ 3 minutes, turning as needed, until golden brown and evenly cooked. Fry in batches of 5–6 at a time to avoid overcrowding.
7
Remove the fried rangoons and place them on a paper towel-lined plate to drain excess oil.
8
Repeat until all rangoons are fried.
9
Serve warm with your favorite dipping sauce and enjoy!
Nutrition Facts
calories
97 kcal
fat Content
7 g
serving Size
1 serving
fiber Content
0.2 g
sugar Content
1 g
sodium Content
248 mg
protein Content
4 g
trans Fat Content
0.01 g
cholesterol Content
17 mg
carbohydrate Content
5 g
saturated Fat Content
3 g
unsaturated Fat Content
4 g
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