How to Make Crab Rangoons at Home
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.
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.
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