These delicious & easy crab rangoons are a great party appetizer! The crispy wonton skins are filled with luscious cream cheese, green onions and crab. They take less 30 minutes to prep and you can fry with minimal effort and maximum flavor!
Crab rangoons are usually served as an appetizer at most Chinese-American restaurants. The same recipe that I am sharing is the same recipe that my parent’s used at their Chinese restaurant. This super easy recipe uses minimal ingredients & takes 10 minutes to wrap them in this cute flower shape. Eat these hot, so you can enjoy the creamy filling with the crispy exterior! For a full Chinese takeout meal, make this with Chicken and Broccoli Stir-Fry, Chicken Chow Fun and BBQ Pork Fried Rice.
What is crab rangoon?
Crab Rangoon is a popular appetizer in American Chinese cuisine (served at famous Chinese-American restaurants likePanda Express). The crispy wonton wrapper is filled with a creamy mixture of crab meat, cream cheese, scallions, and often other seasonings.
Despite its association with Chinese-American cuisine, the dish did not originate from China. The exact origins of Crab Rangoon are somewhat unclear, but it is widely believed to have been created in the United States, possibly in the mid-20th century, as part of the fusion cuisine that emerged from Chinese-American restaurants.
Ingredients:
You’ll need the following ingredients to make these delicious crab rangoons:
- Imitation crab or real crab – I like using imitation crab because it gives the filling an umami and sweet flavor. Imitation crab is also more affordable than real crab especially if I’m mixing it with cream cheese. Feel free to substitute with real crab if that is your preference.
- Cream cheese (softened) – This is the base of the filling and gives that creamy texture when the filling is fried inside the wonton
- Green onion – gives flavor and makes the cheese less decadent.
- Wonton skins– try to find packages labeled ‘wonton’ or ‘egg roll skin.’ These wrappers are thicker. If it is too thin, the cream cheese will burst out.
- Homemade sweet and sour sauce (optional, but highly recommended)- as the name implies, the taste of this sauce is sweet and sour. It is made of orange juice, vinegar, ketchup and sugar.
See recipe card below for a full list of ingredients and measurements.
Steps to make the cream cheese crab rangoon:
Step 1. Slice green onions and cut imitation crab in 2 inch pieces.
Step 2. To make the filling, add cream cheese, imitation crab, green onions, and salt in a bowl. Mix until well combined.
Step 3. Place 1 tbs of filling in the center of the wonton skin.
Step 4. Start at the corners of the wonton skin.
Step 5. Fold in to make the ‘star’ shape. Reference video for folding instructions ◡̈
Step 6. In a pot, add the canola oil. Heat pot to medium heat until oil reaches 350 degrees Fahrenheit. Test if the oil is hot enough by placing the corner of the skin in the oil. If the oil is bubbling and the skin gets fried, then the oil is ready! Fry the cheese rangoons for 3-4 minutes or until the skin is golden brown.
Step 7. To make the sweet and sour sauce, add ketchup, sugar, vinegar, water, and juice of an orange to a pot. Turn heat to low-med and continuously stir. Stir the sauce until the sugar is well combined and the sauce slightly thickens.
Dip your cream cheese crab rangoons in the sweet and sour sauce. Hope you enjoy!
Recipe FAQ
Yes! The cream cheese filling is so delicious, you can enjoy it as a crab rangoon dip! Heat up the dip in a pot or pan until warm. Then add on top of your favorite chips or fry up some wonton chips! If you’re looking for a good dip, check out this Korean corn cheese dip!
You can freeze crab rangoons. After folding them (still raw), place them on a tray or plastic bag. Ensure they are not squished or touching each other because once crushed, they can easily change their shape. When you’re ready to eat them, take them directly out of the freezer and follow the frying instructions. Frozen leftovers don’t need to be thawed out before frying. Eat the frozen rangoons within 1 month.
Yes, you may spray the basket and the rangoons with oil. Pre-heat air fryer to 350 F. Then, place the crab rangoons with space between each other. If they are squished, the shape will change. Air Fry for 6-8 minutes until crispy.
I like to pop them in the air-fryer for 4-5 minutes on 325 F to get them warm and crispy!
Expert Tips
- Serve the cheese rangoons with sweet and sour sauce for some tanginess to the heavy cheese flavor.
- Mix the cream cheese filling very throughly to ensure that the crab, green onions and salt are evenly distributed.
- Use a thermometer to check the oil. Don’t get the oil too hot or the rangoons will burn quickly and turn a dark brown color. Cook them at 350 F.
Here are some of my favorite Chinese appetizers:
- Crab rangoon egg rolls – Delicious crab and shrimp filling in a crispy egg roll exterior
- Avocado egg rolls (from Cheesecake Factory) – avocado, corn, and cilantro filled egg rolls are the best for entertaining or an appetizer!
- Fried mantou with condensed milk – soft and crispy bread dipped in sweet condensed milk for a tasty treat!
Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram, Facebook, and Pinterest!
Easy Crab Rangoon
Ingredients
Cheese Rangoon
- 8 ounces cream cheese softened
- 6 sticks imitation crab cut in 2 inch pieces
- 1 green onion sliced
- ½ teaspoon salt
- ½ pack wonton skins
- 2 cups corn oil (for frying)
Sweet & Sour Sauce
- 2 tablespoons ketchup
- 2 tablespoons sugar
- 2 tablespoons vinegar
- 3 ½ tablespoons water
- ¼ wedge orange juiced
Instructions
- Slice green onions and cut imitation crab in 2 inch pieces.
- To make the filling, add cream cheese, imitation crab, green onions, and salt in a bowl. Mix until well combined.
- Place 1 teaspoon of filling in the center of the wonton skin. Start at the corners of the wonton skin and fold in to make the 'star' shape. Reference video for folding instructions ◡̈
- In a pot, add the canola oil. Heat pot to medium heat until oil reaches 350 degrees Fahrenheit (use a thermometer!)
- Fry the cheese rangoons for 2 minutes or until the skin is golden brown.
- To make the sweet and sour sauce, add ketchup, sugar, vinegar, water, and juice of an orange to a pot. Turn heat to low-med and continuously stir. Stir the sauce until the sugar is well combined and the sauce slightly thickens.
- Dip your cheese rangoons in the sweet and sour sauce. Hope you enjoy!
Video
@cookwithdana Check out this cheese rangoon recipe from my parents’s Chinese restaurant ❤️ #asianrecipes #asmrcooking #chinesefood
♬ Arabesque – Debussy – Michael Charles Clark
Notes
Deep Frying Method
- In a pot, add the corn oil. Heat pot to medium heat until oil reaches 350 degrees Fahrenheit (use a thermometer!). Once the oil is hot, add crab rangoons in the oil. Be careful not to add too many at once. This creates steam and the rangoons will soak in more oil and won’t cook as fast. Fry 2 minutes until golden brown. Remove and transfer to cooling rack or a paper towel lined plate.
Air Frying Method
- Spray the basket and the rangoons with oil. Pre-heat air fryer to 350 F. Then, place the crab rangoons with space between each other. If they are squished, the shape will change. Air Fry for 6-8 minutes until crispy.
- Mix the cream cheese filling very throughly to ensure that the crab, green onions and salt are evenly distributed.
- Use a thermometer to check the oil. Don’t get the oil too hot or the rangoons will burn quickly and turn a dark brown color. Cook them at 350 F.
- Use high quality imitation crab for the best flavor. My favorite brand to use is Osaki brand.
Veronika says
These are absolutely delicious! Thank you so much Dana!
Grammasue says
These look delicious and easy, however, not to be critical, but I would have to use REAL crab. (just our eating preference). I tried the fake crab ONLY one time and it was terrible. But your recipe sounds wonderful.