Crispy on the outside, sweet, light, and airy on the inside, this homemade crab rangoon recipe comes together in minutes and is easy to make at home.
Day 6 of 6 days of Asian inspired takeout favorites
I love ordering crab rangoon when I get Chinese takeout but I’m actually shocked that some people have never heard of these delightful treats before. They are so good but I guess they can be easily overlooked on the appetizer section of the menu. My eyes always see them first when I check out the take-out menu and because they are usually so cheap, I always add them to my order as a treat.
Crab rangoon is a fried wonton filled with cream cheese and artificial crab meat. It sounds a little suspect but boy are they good. When fried the wonton gets so deliciously crunchy and the inside is warmed through enough to make that cream cheese warm and soft and the crab meat gives the perfect seafood flavor. I love them simple, with a touch of sweetness so I add sliced green onions, soy sauce, and some powdered sugar!
Ingredients for crispy crab rangoon
Dynasty egg roll wrappers
Sliced green onions
How to make crispy crab rangoon:
- In a bowl combine the ingredients the filing ingredients; artificial crab, cream cheese, soy auce, worcheshire sauce, green onions, garlic, garlic powder and powdered sugar– mix well with a fork for about 2 minutes until well combined and smooth.
- Cut wonton wrappers into 4ths and then add about a tbsp of filling right into the center of the wrapper.
- Place the wrapper on a flat surface and use your fingers on both hands to pinch the wonton wrapper close in a four cornered star shape.
- In a frying pan, heat oil on medium heat and fry the crab rangoon until golden brown on each side about 2-3 minutes.
- Remove from oil and drain on paper towels or a wire rack.
- Serve hot with sweet chili sauce.
Tools you need:
Can I deep fry the crab rangoon?
Yes! In fact, that’s probably quicker, but I don’t like using all the oil it takes to get the deep fryer to work, it’s like half a bottle to get to the minimum line. It’s a better use of oil to use a frying pan unless you plan on frying up a lot of things that day.
Can I make crab rangoon in the air fryer?
Everyone’s favorite question! Sure—you can, but again, there is nothing that can replace frying in oil. You will get a decent result, but it won’t have the same exact taste or texture as oil frying. Will they be good? Yes—better than frying in oil? Probably not.
More recipes to try
If you make this crispy crab rangoon recipe, be sure to tag me at @asiliglamcooks on Instagram so that I can re-post it.
Crispy Crab Rangoon
- 4 oz Artificial crab, chopped or shredded
- 4 oz Softned cream cheese
- 20 Dynasty egg roll wrappers if the wrappers are large, you can use 5 wrappers and cut them into fourths
- 1 tsp Soy sauce
- 1 tsp Worcestershire sauce
- 1/3 cup Green onions, sliced
- 2 cloves Garlic, minced
- 1 tsp Garlic powder
- 1 tsp Powdered sugar
- In a bowl combine the ingredients for the filling: artificial crab, cream cheese, soy sauce, worcestershire sauce, green onions, minced garlic, garlic powder, powdered sugar and mix well with a fork for about 2 minutes until well combined and smooth
- Cut wonton wrappers into 4ths and then add about a tbsp of filling right into the center of the wrapper
- Place the wrapper on a flat surface and use your fingers to pinch the wonton wrapper close in a four cornered star shape
- In a frying pan, heat oil on medium heat and fry the crab rangoon in batches being sure not to crowd the pan until golden brown on each side about 2-3 minutes
- Remove from oil and drain on paper towels or a wire rack
- Serve hot with sweet chili sauce