A seasoned crab + cream cheese mixture is used as a filling in wonton wrappers and fried until crisp. Serve with sweet and sour sauce or sweet chili sauce on the side for the best version of this popular Chinese appetizer. 

Crab rangoons: Learn how to make your own homemade crab rangoons at home! Click through for recipe.

I love cream cheese wontons.

But do you know what I love even more? Crab rangoons.

Crab rangoons are similar to cream cheese wontons, but they’re even more delicious (in my opinion) because of the addition of crabmeat and additional seasonings.

These fried crab rangoons are delicious dipped in sweet and sour sauce or sweet chili sauce.

Save Money By Using Imitation Crab

Real crabmeat is expensive, and lower-cost imitation crab is totally suitable for this recipe.

If you want to use real crab, by all means, go ahead! Canned crabmeat is available at most grocery stores.

If you’re using imitation crab, just make sure to finely chop it to more closely resemble real crab. Use leftover imitation crab to make either of these recipes:

Crab rangoons: Learn how to make this popular Chinese appetizer at home!

Working With Wonton Wrappers

Wonton wrappers are extremely easy to work with and can be filled with so many different ingredients. While working with wonton wrappers, work with two or three at a time and keep the rest covered with a damp paper towel to prevent the wrappers from drying out.

To make crab rangoons like the ones pictured in this blog:

  • Start by mixing up the filling
  • Take one wonton wrapper and lay it on the counter in front of you in a diamond shape
  • Place one heaping teaspoonful of filling in the middle of the wonton wrapper
  • Seal the edges of the wrapper with a bit of water
  • Fold: Either fold the bottom edge up to the top edge (to form a triangle shape) or take each edge and gather at the top (see photos)

NOTE: There really is no wrong way to assemble and fold a wonton wrapper, as long as the edges are sealed.

Crab rangoons: Cream cheese wontons, elevated with the addition of crab meat and seasonings.

Can I Bake These Crab Rangoons?

While deep frying is the preferred method of cooking crab rangoons (if you want them to turn out like the kind served at Chinese restaurant), you can bake or air fry these.

To bake: Assemble the wontons, spray with nonstick cooking spray, and bake at 425F for 10 to 12 minutes, until golden brown.

To air fry: Assemble wontons, spray with nonstick cooking spray, and air fry at 375F for 8 to 10 minutes, until golden brown.

Homemade crab rangoons: Learn how to make this popular Chinese appetizer at home!

More Fried Wonton Recipes

If it isn’t obvious, I LOVE making recipes using wonton and egg roll wrappers. Here are some other fun recipes to try:

Crab rangoons: Cream cheese wontons, elevated with the addition of crab meat and seasonings.

Crab Rangoons

Yield: 20 crab rangoons

Ingredients

  • 8-ounce package cream cheese
  • 1 cup imitation crab flakes (or sticks), finely chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon soy sauce
  • 1 teaspoon sugar
  • 2 green onions, finely chopped
  • 20 wonton wrappers
  • Oil, for frying

Instructions

  1. Allow cream cheese to sit at room temperature for an hour or so, to soften slightly. You can also microwave cream cheese for 5 to 10 seconds to soften.
  2. Mix cream cheese, chopped crab, green onion, garlic powder, soy sauce, and sugar until smooth.
  3. Place a wonton wrapper in front of you in a diamond shape. Place a heaping teaspoon of the cream cheese mixture in the center of the wonton wrapper.
  4. Use a bit of water to seal the edges of the wonton wrapper. You can either fold the wonton wrapper into a triangle shape or fold all 4 edges together into a purse shape (like in the photos, above).
  5. Heat 2 inches of oil in a heavy-bottomed pot over medium-high heat. Once the oil is hot enough (between 350F and 375F), deep fry 2 or 3 crab rangoons at a time, until golden brown. This should take betweeen 1 and 2 minutes, but watch closely so the rangoons don't get too dark.
  6. Remove rangoons from oil and place on a paper towel-lined plate to remove excess oil.

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