Home > Recipes > Appetizers & Snacks > Crab Rangoon
by Michelle
April 23, 2013 (updated Mar 18, 2020)
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Crab Rangoon is a popular Chinese takeout appetizer, and this recipe recreates the authentic flavor right in your own kitchen!
Believe it or not, I made it the whole way through college without ingesting any Chinese takeout. Maybe it was just the group of girls that I hung out with, but we were always way more interested in pizza than Chinese. I tasted it once or twice after that, but it just never did anything for me. Perhaps my taste buds were temporarily defective or I somehow managed to get it from the worst place in the area, because now I can’t get enough of it! During one of my visits to the DC area to see my Chief Culinary Consultant a few years ago, he suggested we get some Chinese takeout while we watched a hockey game. I balked (he must have thought I was nuts!), but he insisted I try General Tso’s and crab rangoon. I was immediately smitten with both, and now I have to get crab rangoon anytime we order Chinese. The good news is now that I’ve conquered them in my own kitchen, I don’t need to wait for takeout out to enjoy them!
If you’ve never had the pleasure of eating crab rangoon, let me explain. It is a combination of crab meat and cream cheese, along with some additional flavorings, that are folded up in a wonton wrapper and deep fried. Traditionally, they’re served with duck sauce, but you could also have them with soy sauce or nothing at all. Basically, they’re heaven in a fried triangle.
I love the creamy center contrasted with the crispy fried exterior of the rangoon. Dipped in sweet duck sauce, you just can’t beat it. I’m always thrilled when I can recreate a restaurant favorite at home, and this one totally hits the spot.
What are some of your favorite takeout dishes?
One year ago: Mississippi Mud Cake
Two years ago: Hot Cross Buns
Three years ago: Rock n’ Roll Baby Onesie Cookies
Crab Rangoon
Yield: 24 crab rangoon
Prep Time: 25 minutes mins
Cook Time: 20 minutes mins
Total Time: 45 minutes mins
Crab Rangoon is a popular Chinese takeout appetizer, and this recipe recreates the authentic flavor right in your own kitchen!
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Ingredients
- 4 ounces (113.4 g) cream cheese, at room temperature
- 3 ounces (85.05 g) canned crabmeat, drained and picked over for shell fragments
- 2 scallions, green parts only, thinly sliced
- 1 teaspoon sesame oil
- 1 teaspoon soy sauce
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon (0.25 teaspoon) salt
- 24 wonton wrappers
- 2 to 3 quarts (1.89 to 2.84 l) peanut or canola oil, for frying
Instructions
In a medium bowl, combine the cream cheese and crabmeat. Stir in the scallions, sesame oil, soy sauce, Worcestershire sauce and salt.
Heat 1 inch of oil in a large heavy-bottomed pot over medium-high heat until it registers 350 degrees F.
While the oil heats, assemble the rangoons. On a flat surface, lay out a wonton wrapper with one corner pointed toward you. Place 1 tablespoon of the filling into the center of the wonton wrapper. Dip a finger into a glass of water and wet the edges of the wonton wrapper. Fold the top corner down to meet the bottom corner to form a triangle. Press out all of the air and seal the edges by pressing them together. Place finished crab rangoons on a platter underneath a damp kitchen towel to keep them from drying out.
When ready to fry, line a baking sheet with a double layer of paper towels. Carefully lower crab rangoons into the oil, about 6 at a time, and fry, until they are golden brown on both sides, about 3 minutes, turning them over once halfway through the cooking time. Remove with a slotted spoon and drain on the prepared baking sheet. Allow the crab rangoons to cool for at least 5 minutes before serving.
Notes
- You can substitute3 sticks imitation crab meat, finely diced for the canned crabmeat
- You will need approximately half of a package of wonton wrappers for this recipe.
Nutritional values are based on one serving
Calories: 68kcal, Carbohydrates: 4g, Protein: 1g, Fat: 4g, Saturated Fat: 1g, Cholesterol: 9mg, Sodium: 112mg, Potassium: 26mg, Vitamin A: 75IU, Vitamin C: 0.3mg, Calcium: 12mg, Iron: 0.3mg
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Author: Michelle
Course: Appetizer
Cuisine: Chinese
Originally published April 23, 2013 — (last updated March 18, 2020)
47 Comments on “Crab Rangoon”
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Elizabeth — Reply
Cannot wait to try these recipes thank you
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Kitty — Reply
Can these be assembled the day before, refrigerated/frozen, and then fried the day of? Or would it be best to just do it all in one go?
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Devon |Game Like Candy Crush — Reply
Looks very Delicious & love The Crab Rangoons but never thought to make them at home. Great recipe thanks for posting!!
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Crystal — Reply
So delicious. Can’t wait to share with my family.
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Sherry — Reply
I’ve always had an issue with this dish… My parents owned a Chinese restaurant that sold Americanized Chinese food to people who were too ignorant to realize it wasn’t real Chinese food and it was hard to take the majority of the dishes they served seriously and without a fair amount of ridicule… In the PNW, they’re called “crab puffs” and it’s served with a sweet and sour sauce. Duck sauce is pretty much non-existent on the West Coast unless you actually buy a roast duck from a Chinese siu mei store and even then it’s not a given.
Anyway, my parents basically conscripted their children into making these, huge batches at a time which we would later freeze. It was the most mind-numbing work I’ve ever done. It would literally take a day and because of that, I also managed to gain a fair amount of resentment towards them so I could never bring myself to try them for years (and also because I hated cream cheese at the time of my life). Eventually I did try one and I guess your taste buds do change as you get older because it was heavenly, especially smothered in our sweet and sour sauce.
Fast forward a few more years and then I went to college in NYC and Americanized Chinese cuisine shifted for me. Names were different, foods were different, it was weird. So I stuck to real Chinese food which wasn’t all that different and it was all good. But then there were these “crab rangoons” things that I eventually figured out were crab puffs. Maybe it’s because people have grown up on that dish with that name that they don’t find anything weird with it but it’s always made me a bit uneasy because of the name. Rangoon isn’t even Chinese. From what I can tell, it’s the English mispronunciation of Yangon (in Burma) which makes it even more problematic. I guess it harkens back to those old Polynesian restaurants that existed in the past on the East Coast… I never did have a crab rangoon during my times spent in NYC, but every once in a while (less now because I try to avoid such nutritionally empty foods nowadays), I have a crab puff and delight in the fact that I didn’t have to make it.
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Heather R — Reply
My fiance loves Crab Rangoon – I however haven’t really tried them, however I think all of the ingredients sound good. Will have to try these out! Thanks!
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Bailey Kirkland — Reply
Crab Rangoon is literally the best invention of all time ever.
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Alicia — Reply
I love your blog thanks for sharing. Can I bake these as I’m on a fat restricted diet. ??? :'(
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Michelle — Reply
Hi Alicia, You can, but since I haven’t done it I really don’t have any advice as to the time, temperature, etc. You may need to do a little trial and error.
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Bailey Kirkland — Reply
Baking rangoon never works. I even made a blog post about it on my food blog. http://cookingwithbai.com/post/40882385445/crab-rangoon-should-never-be-baked <—
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Nicole — Reply
This recipe is similar to the one I use and I’ve had success baking them. In fact, I prefer it because I hate smelling up my apartment with frying oil : ). Arrange on a baking sheet coated with vegetable oil spray and then brush the tops with melted butter (I used a dairy-free margarine). Bake for 425 degrees for 12-15 minutes or until golden brown. Delicious!
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Shafriza — Reply
Hi, When i saw how easy this recipe was, i wanted to try it as i already had the ingredients at home. My brother was hosting a dinner last night so i thought i can make them as a starter. I made them..it was pretty fast. I added a bit of pepper too. It was a hit and everybody loved it. Thank you soo much. will be making it again.
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Sherri @The Well Floured Kitchen — Reply
Looks Incredible.. I love crab rangoons, but have never tried at home. I am inspired now!
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Becky @ A Calculated Whisk — Reply
!!! I love crab rangoons! I never would have thought about attempting them at home, but now I’m totally inspired!
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thomas — Reply
The addition of sesame oil and worcestershire sauce is what gives your recipe the special taste.
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Jess — Reply
My favorite Crab Rangoon is at Nicky’s Thai Kitchen on Western Avenue on the North Side. They are so good. If you go there fore lunch, they give you one as a garnish on your plate. I always save it for last like dessert. Plus, the lunch comes with the most delicious cup of chicken soup.
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Barb — Reply
I was going to say the same, Nicky’s Thai has the best crab rangoon, they have spoiled me as I am disappointed when I get them elsewhere. The wontons that they use are so thin. Yum! and as you said the soup is wonderful,flavored with lemongrass.
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ashley - baker by nature — Reply
Oh, look at these! My face wants in!
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Arthur in the Garden! — Reply
Oh, so yummy!
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My husband so wants me to make these at home! They are his favorite part of getting Chinese!
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Chloe @Ergo-Blog — Reply
This would be seriously dangerous if I learned how to make these and they tasted delicious because I would want them as a side dish EVERY DAY!! They look so unbelievably yummy!!! =)
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Martha in KS — Reply
You can make some darn good crab rangoon without frying, in mini muffin pans.
12 wonton skins (about 3 1/4-inch squares; from 16-oz package)
1 pkg. (8 oz) cream cheese, room temp.
2 Tbs sour cream (or mayonnaise)
¼ tsp salt
½ -1 tsp garlic powder (I used 3 cloves minced garlic)
1 can crabmeat, drained
2 Tbs green onion tops, finely sliced
1) Heat oven to 350°F.
2) Place 1 wonton skin in each of 12 ungreased regular-size muffin cups, gently pressing skin into bottom and up side of each cup (points of wonton skin will show above cup edge). Spray tops with Veg. oil spray. Bake 7 to 10 minutes or until top 1/4 inch of wonton skins are golden brown.
3) Combine cream cheese, sour cream, salt & garlic powder; mix well. Add remaining ingredients & stir gently just until combined. Taste for seasonings – adjust if needed.
4) Spoon about 1 tablespoon mixture into each wonton cup. Bake 5 to 7 minutes longer or until cheese is melted and filling is hot. Remove from muffin cups; serve warm with sweet & sour sauce.
5) My sauce recipe: Orange marmalade, dijon or honey mustard & prepared horseradishYield: 12 or 24 mini
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Jenny — Reply
Pinning this. Definitely on my must try list.
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Marcie @ flavor the moments — Reply
These look absolutely delicious and not too hard to make! I’m going to have to try these out.
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Noreen — Reply
This is my favorite Chinese appetizer!! They look so easy to make. Thanks!
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Tracy | Peanut Butter and Onion — Reply
I love homemade Chinese food!
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amanda @ fake ginger — Reply
Yum! One of my alltime favorites! I get Chinese just about every Friday and I always make sure to get a couple orders of rangoon. I just love it!
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Annie @ Annie's City Kitchen — Reply
Crab Rangoon is one of my all-time guilty pleasures. It’s so perfect. This recipe looks so easy too! Can’t wait to try it :)
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Stephanie @ Girl Versus Dough — Reply
Ooooh, these wouldn’t stand a chance in our home — they look DELICIOUS!
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David — Reply
I love getting Pad Thai for take-out! And I’m always searching for a good crab rangoon recipe. Thanks for sharing!
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Leah | So, How's It Taste? — Reply
They are definitely heaven in a fried triangle! Love these things!
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Yum! I haven’t had crab wontons in forever! Beautiful recipe!
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Holly @ EatGreatBEGreat — Reply
I love the sound of these! They would be a perfect appetizer for a party!
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Beckie — Reply
My daughter was just asking me if I had a recipe for Crab Rangoon a couple weeks ago. She’s going to want to try this ASAP!
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Tracey — Reply
Crab rangoon is one of my very favorite things to get when we have Chinese take-out! I’ve only made a baked version at home, never one that was fried. I am so excited to try these!
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Sandie — Reply
Was reading comments and one was baking rangoons. I was wondering if it changed the flavor if not deep frying. Always looking for an alternative to deep frying
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Rayna — Reply
I love making Chinese food at home! It’s so much healthier, and of course tastes much better too!
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Marie @ Little Kitchie — Reply
“Heaven in a fried triangle”… Perfect description!
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Mimi — Reply
I have the same book! This looks like my next recipe to try! Thanks!
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Azzina — Reply
It is simple superb! and mouthwatering…..
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teresa — Reply
I have never tried that. We don’t eat a lot of chinese food, there aren’t a lot of chinese restaurants here, but i definitely want to taste it, it just looks so good! I know I shouldn’t, but I love fried food.
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Janeal Falor — Reply
I love crab rangoons! So tasty. I’d love to make these at home. I didn’t realize the sauce they were served with was duck sauce, good to know.
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Holiday Baker Man — Reply
Hot bundles of joy!
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Tieghan — Reply
I have never had crab rangoons, but I love chinese food! These look so good! I need to make them!
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Pamela @ Brooklyn Farm Girl — Reply
I have never tried crab rangoon but now I’m interested and will look for it next time I’m at our favorite Chinese restaurant. Our local restaurant serves the best duck sauce while eating in that sometimes I request a pint to take home so I can snack on crispy noodles + duck sauce throughout the week!
Favorite dishes: shrimp and broccoli, variety of wonton/noodle soups, soup dumplings
NOM NOM NOM.
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Riham — Reply
I’m addicted to you’re blog. Speechless ;(
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Riham — Reply
Sorry. your blog :)
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