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Learn how to make crab rangoons at home with this easy crab rangoon recipe! Crispy wonton wrappers filled with creamy crab and cream cheese make the perfect appetizer for parties, game day, or takeout night at home.
How to Make Crab Rangoons (Better Than Takeout!)
If you’ve ever wondered how to make crab rangoons at home, you’re in the right place! I absolutely LOVE crab rangoons and for years I was always on the hunt for a restaurant that made them just right—crispy, creamy, and packed with flavor. One day, I finally decided to try making my own homemade crab rangoons, and let me tell you, they turned out even better than takeout.
This easy crab rangoon recipe has quickly become a favorite in our house. I love making them for sushi nights with my husband, or as a delicious game day snack and appetizer (they don’t last long!) The best part? These homemade crab rangoons are much easier to make than you’d think. With just a few simple ingredients and a little folding technique, you’ll be biting into golden, crispy wontons filled with a creamy crab mixture in no time.
Whether you’re a longtime fan or trying them for the first time, I hope this recipe helps other crab rangoon lovers enjoy them fresh from their own kitchens! Let’s make them!
What You’ll Need For This Easy Crab Rangoon Recipe
- Imitation crab meat – Gives that signature crab rangoon flavor in an easy, budget-friendly way.
- Cream cheese – The creamy, tangy base of the filling.
- Wonton wrappers – Thin wrappers that fry up light, golden, and crispy.
- Soy sauce or coconut aminos – Adds savory, umami depth to the mixture.
- Honey – A touch of sweetness to balance the flavors.
- Rice vinegar – Brings brightness and a subtle tang.
- Green onions – Fresh, mild onion flavor for balance.
- Water – Used to seal the wontons before frying.
- Neutral oil – For shallow frying until golden and crunchy.
- Sweet chili sauce or sweet and sour sauce (optional) – Perfect for dipping and extra flavor.
Kitchen Tools Used For These Homemade Crab Rangoons
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How to Make Crab Rangoons at Home
Make the Filling:
In a mixing bowl, combine softened cream cheese, imitation crab meat, soy sauce (or coconut aminos), honey, rice vinegar, and finely chopped green onions. Stir until the mixture is smooth and well combined.
Assemble the Crab Rangoons:
Lay the wonton wrappers out on a clean, flat surface. Place about 1-2 tablespoons of the cream cheese and crab mixture into the center of each wrapper. Working one at a time, lightly brush the edges with water, then fold the wrapper in half to form a triangle. Press firmly along the edges to seal, making sure no filling escapes.
Cook the Crab Rangoons:
Heat a thin layer of neutral oil in a large skillet, just enough to cover the bottom. Once the oil is hot and shimmering, carefully place the prepared wontons into the skillet in a single layer. Shallow fry for 2–3 minutes per side, or until golden brown and crispy. Transfer to a paper towel–lined plate to drain excess oil. Serve warm with sweet chili sauce or sweet and sour sauce for dipping, and enjoy!
How to Serve Crab Rangoons
Crab rangoons are one of those appetizers that everyone reaches for first, and they can be enjoyed in so many ways. Whether you’re hosting a party, planning sushi night at home, or just want a fun snack, these crispy bites always hit the spot.
With Dipping Sauce: Serve warm with sweet chili sauce, sweet and sour sauce, or even soy sauce for dipping. The tangy-sweet contrast pairs perfectly with the creamy filling.
As a Party Appetizer: Arrange them on a platter with a variety of dips so guests can mix and match. They’re guaranteed to disappear fast!
For Sushi Night: These homemade crab rangoons make the perfect sidekick to sushi rolls, adding a crispy and creamy element to balance the meal.
Game Day Snack: Skip the frozen apps—these homemade crab rangoons are way better and sure to impress your crowd.
Recipe Tips and Notes for the Best Crab Rangoons
If you’ve ever wondered how to make crab rangoons at home that taste just like your favorite takeout spot, these simple tips will help you get them golden, crispy, and delicious every time. This easy crab rangoon recipe is foolproof with just a few helpful tricks. You’re going to love them!
Don’t Overfill the Wontons: Use about 1-2 tablespoons of filling per wrapper. Overstuffing makes them hard to seal and may cause the cream cheese mixture to leak out while frying.
Seal Tightly: Dip your finger in water and run it along the edges of the wonton wrapper before folding. Press firmly to ensure the filling stays inside when frying.
Oil Temperature Matters: Make sure the oil is hot (about 350–375℉) before adding the wontons. If the oil is too cool, the wontons will soak up excess oil and turn greasy; if it’s too hot, they’ll burn on the outside before cooking through. An easy trick is to dip a wooden chopstick into the oil—if you see small bubbles forming around it, the oil is ready for frying.
Shallow Fry or Air Fry: For a lighter version of homemade crab rangoons, air fry them at 375℉ for about 8–10 minutes, flipping halfway through.
Storage: Store leftovers in an airtight container in the fridge for 2–3 days. To reheat, skip the microwave (it makes them soggy) and use the oven or air fryer to bring back their crispiness.
These little details make all the difference in creating the perfect batch of homemade crab rangoons that are crispy on the outside, creamy on the inside, and so satisfying.
More Crave Worthy Appetizers You’ll Love
- Patatas Bravas with Creamy Garlic Aioli
- Caprese Salad with Balsamic Drizzle
- Spicy Pickled Cucumbers with Chili Oil
- Thai Marinated Grilled Chicken Skewers
- Creamy Avocado Tomatillo Salsa
How to Make Crab Rangoons at Home
Equipment
Ingredients
- 4 oz cream cheese softened
- 3 oz imitation crab meat finely chopped or shredded
- 1 tbsp soy sauce or coconut aminos
- 1 tbsp honey
- 1 tsp rice vinegar
- 1 tbsp green onion finely chopped
- 12 wonton wrappers
- water for sealing wontons
- neutral oil for shallow frying
- sweet chili sauce for serving, optional
Instructions
- In a mixing bowl, combine softened cream cheese, imitation crab meat, soy sauce, honey, rice vinegar, and green onions. Stir until the mixture is smooth and well combined.
- Lay the wonton wrappers out on a clean, flat surface. Place about 1-2 tablespoons of the cream cheese and crab mixture into the center of each wrapper. Working one at a time, lightly brush the edges with water, then fold the wrapper in half to form a triangle. Press firmly along the edges to seal, making sure no filling escapes.
- Heat a thin layer of neutral oil in a large skillet, just enough to cover the bottom. Once the oil is hot and shimmering, carefully place the prepared wontons into the skillet in a single layer. Shallow fry for 2–3 minutes per side, or until golden brown and crispy. Transfer to a paper towel–lined plate to drain excess oil. Serve warm with sweet chili sauce or sweet and sour sauce for dipping, and enjoy!
Notes
- Storage: Store any leftover crab rangoons in an airtight container in the refrigerator for up to 2–3 days. For best results, reheat them in the oven or air fryer to bring back their crispiness—avoid the microwave, as it can make them soggy.
- Reheating: Place rangoons on a baking sheet in a 375℉ oven or in the air fryer at 350℉ for a few minutes until warmed through and crispy again.
- Filling Tip: Avoid overstuffing the wontons—about 1-2 tablespoons of filling per wrapper is perfect. This makes them easier to fold and seal.
- Sealing Tip: Be sure to press the edges tightly and firmly when sealing the wontons so the filling doesn’t leak out during shallow frying. Using a little water on the edges acts like “glue” to keep them secure.
