Crab rangoon is so easy to make at home and tastes better than takeout. Its six ingredients to make these wonderful appetizers at home…your family and friends will be so impressed!.
This recipe for homemade crab rangoon was originally shared on December 14, 2009. I have updated this post and the s.
I have made this crab rangoon recipe for family and friends so many times. It is the second recipe I have ever shared on The Little Kitchen. It is very simple to make and is always asked for.
When I was in college, I worked part-time at a startup. One day, a coworker asked me what was in the crab rangoon appetizers she liked to order at Chinese restaurants. I hadnt thought about it, I just knew I loved ordering them when we went to Chinese restaurants.
My mom, who is Vietnamese, told me what she thought and then gave me a list of ingredients.
I did tell my coworker what my mom thought, but then I thought I’d try making crab rangoon myself, which is how this recipe came to be.
This is such a great recipe to make for both the Super Bowl party and the Chinese New Year (or Lunar New Year) party! My family really likes this recipe and asks for it all the time!
Crab rangoon, sometimes called crab puffs or cheese wontons, are a popular American Chinese appetizer consisting of wonton wrappers filled with a creamy mix of crab and cream cheese Known for their crispy exterior and savory, creamy interior, crab rangoon are a favorite among diners who enjoy their sweet crab taste complemented by the tang of cream cheese.
While often found on Chinese restaurant menus, many people don’t realize that crab rangoon was actually invented in America. But its popularity has spread far and wide. This addictive appetizer is a staple of Chinese restaurants and buffets across the country. They make a great party food or appetizer for gatherings with friends and family.
If you love crab rangoon, you may have wondered if you can make them ahead of time The good news is, yes you can! While fried crab rangoon taste best fresh and hot, there are ways to prep them in advance and enjoy later with nearly the same crispy-creamy perfection
Here is a complete guide to making crab rangoon ahead of time.
Should Crab Rangoon Be Made Ahead of Time?
Crab rangoon are best consumed right after frying while the wrappers are perfectly crisp and the filling is still warm. However, it is completely possible to prep them in advance for cooking later.
Here are some benefits to making crab rangoon ahead:
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Save time when guests arrive – Assemble and fill the rangoon earlier so you don’t have last minute cooking when guests show up
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Allow filling flavors to meld – The filling tastes even better when the crab and cream cheese have time to blend together
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Simplify your cooking process – Make components like the filling and wrappers earlier for fast assembly later
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Prepare for a party – Get most of the work done ahead so you can relax and enjoy the party
As long as you store and reheat them properly (details below), pre-making crab rangoon produces delicious results. Doing some of the prep and assembly in advance helps take pressure off while entertaining.
How Far in Advance Can You Make Crab Rangoon?
Crab rangoon can be prepped about 1-2 days in advance with quality results. Here are your options for how far before serving to prepare the components:
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Filling – Make 1-2 days in advance and refrigerate in an airtight container
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Wrappers – Prepare fresh the day of, or store refrigerated for up to 24 hours
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Assembled rangoon – Fill and shape 1 day before, store refrigerated
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Fried rangoon – Fry up to 2-3 hours before serving for best texture
Ideally, fry the rangoon as close to serving as possible. However, frying up to 2-3 hours before produces decent results. Refrigerate after frying, then reheat in 350°F oven for 5 minutes right before serving.
Step-by-Step Guide to Making Ahead
Follow these steps to prepare crab rangoon in advance like a pro:
Up to 2 Days Ahead
Make filling
Mix together crab meat, cream cheese, green onions, garlic, Worcestershire sauce, etc. Refrigerate in a sealed container.
Make wonton wrappers
Make fresh wrappers up to 1 day before filling and frying. Store wrapped in plastic in the refrigerator.
Up to 1 Day Ahead
Fill and shape the rangoon
Spoon filling onto wrappers and fold into triangular pillow shapes.
Place on a baking sheet lined with parchment paper. Cover with plastic wrap and refrigerate.
Day of Serving
Fry the rangoon
Heat at least 2-3 inches of oil to 375°F in a pot or deep pan. Fry rangoon a few at a time until golden brown, about 1-2 minutes per side.
Let drain on a paper towel lined plate. Serve warm.
Storing and Freezing Pre-Made Rangoon
Crab rangoon hold up well when stored properly after prepping. Here are some storage guidelines:
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Filled, uncooked rangoon – Refrigerate in a single layer up to 24 hours
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Fried rangoon – Let cool completely, then refrigerate in an airtight container up to 3 days
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Long term storage – Place uncooked rangoon in a single layer on a baking sheet and freeze until solid. Transfer to freezer bags or airtight containers and freeze up to 3 months. Fry frozen rangoon straight from freezer.
With proper storage methods, pre-made crab rangoon maintain their texture and flavor.
Frequently Asked Questions
Can you fry crab rangoon from frozen?
Yes, you can fry crab rangoon directly from frozen. There is no need to thaw first. Add extra 1-2 minutes to the frying time for frozen rangoon.
Should you thaw crab rangoon before frying?
It is not necessary to thaw crab rangoon before frying. They can go straight from freezer to hot oil. Be sure to increase frying time by 1-2 minutes per side for frozen rangoon.
How do you reheat crab rangoon?
To reheat pre-fried crab rangoon, place them in a 350°F oven for 3-5 minutes until warmed through. They won’t get as crispy as freshly fried, but will still taste delicious.
Can you refry crab rangoon?
It is best not to refry crab rangoon, as they will get greasy and lose their crispy texture. Reheat pre-fried crab rangoon in the oven instead for better results.
What’s the best dipping sauce for crab rangoon?
Popular dipping sauces include duck sauce, sweet & sour sauce, homemade mustard sauce, pineapple sauce, and creamy Thai chili sauce.
The Takeaway
Crab rangoon are ideal appetizers for making ahead since you can prepare the components in stages. Filling, wrappers, and shaped rangoon can all be prepped 1-2 days before frying and serving. With proper refrigeration and freezing methods, pre-made crab rangoon maintain fantastic texture and flavor. Now you can enjoy crab rangoon anytime without last minute stress!
What is crab rangoon?
Crab rangoon is a fried appetizer served at American Chinese restaurants across the United States. But did you know they arent Southeast Asian or Chinese? Crab rangoon are actually an American invention!.
The filling of crab rangoon is cream cheese, imitation crab meat and green onions. Some restaurants add garlic or other spices as well.
- 1 package of square or round wonton wrappers
- 8-ounce package imitation crab
- 2 (8-ounce) packages cream cheese
- 5-6 green onions
- salt and pepper
- vegetable or grape seed oil
How to fold crab rangoon
Its really easy to fold them. I show you how in the photos below. First, make sure to put a damp paper towel over your wonton wrappers so they don’t dry out.
You can see what each step looks like on the plate below. I normally do this with both hands.
To make a wonton, take a spoon and put about a teaspoon of the crab-cream cheese filling in the middle of it.
Then, fold it in half to make a triangle.
Then, pinch with your fingers near the filling and fold the side corners in (as pictured above).
It actually comes together really fast and youll have a bunch of these wonderful crab rangoon!