The Best Crab Rangoon Recipe

Introduction

Crab Rangoon is a crispy, golden fried appetizer filled with a creamy blend of crabmeat and cream cheese. Paired with a tangy sweet and sour dipping sauce, this dish is perfect for sharing at any gathering or enjoying as a tasty snack.

Ingredients

• 8 ounces (226g) fresh or pasteurized crabmeat (blue crab or Dungeness crab recommended)
• 4 ounces (113g) cream cheese, softened
• 1 green onion, thinly sliced
• 2 tablespoons finely diced red bell pepper
• 1 small clove garlic, grated or finely minced
• 1 teaspoon light soy sauce or tamari
• 26 wonton wrappers
• Peanut oil or vegetable oil for frying
• Sweet and Sour Dipping Sauce:
  • 2 tablespoons Sambal Oelek chili paste
  • 6 tablespoons (75g) granulated sugar
  • 2 tablespoons unseasoned rice wine vinegar

Instructions

1. Step 1: Prepare the crab by placing the crabmeat in a colander to drain for at least 5 minutes. Remove any bits of shell you find.
2. Step 2: Make the dipping sauce by combining the chili paste, sugar, and rice wine vinegar in a small saucepan over medium heat. Stir until the sugar dissolves, about 30 seconds. Remove from heat, cover, and set aside. Warm gently if needed before serving.
3. Step 3: In a medium bowl, mix the cream cheese, green onion, bell pepper, garlic, and soy sauce. Fold in the drained crabmeat carefully.
4. Step 4: Prepare an egg wash by whisking one egg with a tablespoon of water in a small bowl.
5. Step 5: On a floured surface, lay out a few wonton wrappers (keep the rest covered to prevent drying). Place one teaspoon of the crab filling in the center of each wrapper.
6. Step 6: Moisten the edges of the wonton with egg wash, fold into a triangle, pressing out air gently. Moisten one corner and bring the two corners together, overlapping and pressing to seal tightly, forming a small envelope.
7. Step 7: Arrange filled wontons on a parchment-lined baking sheet and cover with a clean dishcloth. Repeat until all wrappers are used (makes about 24).
8. Step 8: Heat 2 to 3 inches of oil in a deep saucepan to 350°F (175°C), leaving enough space to fry without overcrowding.
9. Step 9: Fry 5 to 6 wontons at a time, flipping as needed using a wire mesh spider, maintaining the oil temperature around 350°F.
10. Step 10: When golden and crisp, transfer wontons to a paper towel-lined baking sheet to drain. Repeat with remaining wontons. Use a splatter screen if oil spitting occurs.

Tips & Variations

• Use fresh crabmeat if possible for the best flavor, but pasteurized crabmeat works well too.
• If you can’t find wonton wrappers, use small square dumpling skins as a substitute.
• For a milder dipping sauce, reduce the chili paste or omit it entirely, serving with sweet chili sauce or soy sauce instead.
• Seal the edges well with egg wash to prevent filling leakage during frying.

Storage

Store leftover Crab Rangoons in an airtight container in the refrigerator for up to 2 days. To reheat, bake them in a preheated oven at 350°F (175°C) for 8–10 minutes to restore crispness. Avoid microwaving as this can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake Crab Rangoon instead of frying?

Yes, baking is a healthier alternative. Place the filled wontons on a baking sheet, brush with oil, and bake at 400°F (200°C) for about 15–20 minutes or until golden and crisp.

Can I prepare Crab Rangoon ahead of time?

Absolutely. You can assemble the Crab Rangoons and store them covered in the fridge for a few hours before frying. Just keep them covered with a damp cloth or plastic wrap to prevent drying out.

The Best Crab Rangoon Recipe

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★★★★★

4.8 from 142 reviews

• Author: Aiden
• Total Time: 35 minutes
• Yield: About 24 crab rangoons 1x

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Description

This recipe for The Best Crab Rangoon offers a crispy and creamy appetizer featuring a delicious blend of fresh crabmeat, cream cheese, and flavorful aromatics wrapped in wonton wrappers and deep-fried to golden perfection. Accompanied by a sweet and sour chili dipping sauce, these crab rangoons are perfect for parties, snacks, or a tasty starter to any meal.

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Ingredients

Scale 1x2x3x

Crab Rangoon

• 8 ounces (226g) fresh or pasteurized crabmeat, like blue crab or Dungeness crab
• 4 ounces (113g) cream cheese, softened
• 1 green onion, thinly sliced
• 2 tablespoons finely diced red bell pepper
• 1 small clove garlic, grated on a microplane or finely minced
• 1 teaspoon light soy sauce or tamari
• 26 wonton wrappers
• Peanut oil or vegetable oil for frying

Sweet and Sour Dipping Sauce

• 2 tablespoons Sambal Oelek chili paste (Huy Fong recommended)
• 6 tablespoons (75g) granulated sugar
• 2 tablespoons unseasoned rice wine vinegar

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Instructions

1. Prepare the crab: Place the crabmeat in a colander and let it drain for at least 5 minutes to remove excess moisture. Check carefully and remove any bits of shell to ensure a smooth filling experience.
2. Make the dipping sauce: In a small saucepan over medium heat, combine chili paste, sugar, and rice wine vinegar. Stir constantly until the sugar dissolves, about 30 seconds. Remove from heat, cover, and set aside. Warm again if needed before serving.
3. Make the filling: In a medium bowl, mix softened cream cheese, sliced green onion, diced bell pepper, grated garlic, and light soy sauce until well combined. Gently fold in the drained crabmeat for an even distribution.
4. Make an egg wash: Whisk one egg with one tablespoon of water in a small bowl to create a glue for sealing the wontons.
5. Fill wontons: Line a baking sheet with parchment paper and dust with flour. On a lightly floured work surface, lay out several wonton wrappers while keeping the rest covered under a damp towel to prevent drying.
6. Assemble wontons: Place one teaspoon of the filling in the center of each wrapper. Moisten the edges with the egg wash, fold into a triangle removing as much air as possible. Then moisten one corner, bring the two corners together overlapping and pressing firmly to seal into an envelope shape. Proper sealing is essential to prevent oil leakage during frying.
7. Cover wontons: Place assembled wontons on the prepared baking sheet and cover with a clean dishcloth to keep them from drying while you finish filling the rest.
8. Prepare the oil: In a small deep saucepan, pour 2 to 3 inches of peanut or vegetable oil. Heat the oil to 350°F (175°C), using an instant-read thermometer for accuracy. Ensure enough space to fry without causing oil to spill over.
9. Fry the wontons: Carefully add 5 to 6 wontons at a time to the hot oil, maintaining the temperature around 350°F. Use a wire mesh spider or slotted spoon to turn them for even cooking.
10. Drain and serve: When the wontons turn crisp and golden brown, transfer to a paper towel-lined baking sheet to drain excess oil. Repeat frying remaining wontons. Consider using a splatter screen if oil splatters during cooking.

Notes

• Use fresh or high-quality pasteurized crabmeat for best flavor and texture.
• Ensure wonton wrappers stay covered and slightly floured to avoid drying and sticking.
• Proper sealing of wontons is crucial to prevent filling from leaking during frying.
• Maintain oil temperature consistently to achieve crispiness without burning.
• If you prefer, substitute sambal oelek with another chili paste or omit for a milder dipping sauce.
• Use peanut oil or vegetable oil that can withstand high frying temperatures.
• Allow cooked rangoons to drain well on paper towels to keep them crispy.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Appetizer
• Method: Frying
• Cuisine: American Chinese

Keywords: Crab Rangoon, Crab Wontons, Deep-Fried Crab, Cream Cheese Crab Appetizer, Chinese Dumplings, Seafood Appetizer, Fried Wontons, Crab Recipes