This is the best crab rangoon recipe I’ve ever made. These wontons with crab and cream cheese taste amazing and are simpler to make than you think.
It’s a big claim, but these simple crab rangoons I made myself are the best I’ve ever had, even at my favorite restaurants. They are ridiculously good!.
You have to try this recipe! Chef Richard Hattaway and I worked together to make it, and I’m so happy with how it turned out. Every time we’ve tested this recipe, the wontons disappear in minutes!.
Crab rangoon is a beloved appetizer found on Chinese restaurant menus across America Also known as crab puffs or crab cheese wontons, these crispy nuggets of creamy crab and cheese goodness are hard to resist. While you can easily order them for takeout, making crab rangoon at home is much more satisfying With just a few simple ingredients and techniques, you can whip up delicious homemade crab rangoon that rivals your favorite restaurant!
In this detailed guide, we’ll walk through everything you need to know to make the perfect crab rangoon, including how to:
- Make the filling with the ideal crab to cream cheese ratio
- Fold the wontons using a simple technique
- Fry or bake for the perfect crispy texture
- Make yummy dipping sauces like sweet chili or duck sauce
Let’s get started demystifying this fan favorite Chinese American appetizer and make some irresistible crab rangoon at home!
What is Crab Rangoon?
Crab rangoon consists of creamy, cheesy crab filling wrapped in crispy wonton wrappers. The filling is usually made by mixing imitation crab or real crab meat with cream cheese, scallions, garlic, and seasonings. This savory filling gets enclosed in the wonton wrappers, then the rangoon can be fried or baked until golden brown and crispy. The result is a crispy outside surrounding a warm, creamy, sweet interior – no wonder they are so addictive!
Crab rangoon likely originated as an Americanized adaptation of a Chinese dim sum item called crab puffs. The crispy, deep-fried wontons stuffed with crab were adapted over time into the crab rangoon we know today, often served with sweet chili or duck sauce for dipping.
Choosing the Crab for the Filling
The key to delicious crab rangoon is the filling, and the crabmeat you choose makes all the difference. There are a few common options:
Imitation Crab: Cheaper and easier to find, imitation crab (aka surimi) makes a mild, sweet filling. The taste is not as meaty or savory.
Real Crab Meat: Premium choices like jumbo lump or backfin crab meat have a salty brininess and meatier texture that gives the filling more flavor. The downside is it’s pricier.
Canned Crab: An affordable compromise, canned crab like Phillips Premium Crab Meat provides plenty of real crab flavor for your filling without the price tag of fresh crab.
For the best flavor and texture balance in crab rangoon, we recommend using real canned crab. Go with imitation if you want to save money, but the filling will be less flavorful. Steer clear of processed crab sticks – they turn gummy when cooked.
Getting the Cream Cheese Ratio Right
Cream cheese is the other key component for great crab rangoon filling. It binds the mixture, adds a creamy richness, and balances the briny crab. The ratio of crab to cream cheese makes a big difference. Too much cream cheese and the filling will be heavy and bland. Too little, and it won’t hold together well.
We recommend using roughly twice as much crab meat as cream cheese by weight. For example, 6oz crab meat to 3oz cream cheese is an ideal ratio. This provides plenty of creamy balance without overpowering the crab. Add scallions, garlic, soy sauce, and other flavorings to taste.
Filling and Folding Techniques
Once you have your crab rangoon filling ready, it’s time to assemble. Here are some tips for great results:
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Don’t overfill: About 1 teaspoon of filling per wonton is perfect. Overstuffing will cause leaks in the seams.
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Moisten the edges: Use egg wash or water to moisten the wonton edges before sealing to help them stick together.
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Push out air: As you fold the wonton, gently press out any air bubbles to prevent bursting in the oil.
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Make a tight seal: Pinch the edges completely shut so no filling can escape. The classic shape is a triangle, but a rectangular shape works too.
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Let them rest: Place filled wontons on a sheet tray and refrigerate for at least 15-30 minutes before frying or baking. This helps set the shape.
It takes some practice, but you’ll get the hang of folding without any leaks after a few tries. Check out tutorials online for step-by-step folding guidance.
Frying Methods for Perfect Crispy Texture
Deep frying makes crab rangoon deliciously crispy, with a wonton shell that’s crispy on the outside while steamy and soft inside. Here are frying tips:
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Use at least 2-3 inches oil: This ensures the rangoon float while frying and cook evenly. Use more oil for larger batches.
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Fry between 325-350°F: Ensure your oil is at temperature before adding crab rangoon. Use a thermometer for accuracy.
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Fry in batches: Avoid overcrowding the oil, which brings down the temp. Fry 5-10 at a time.
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Turn halfway: Flip crab rangoon halfway through frying using tongs or a slotted spoon for even crisping.
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Drain on paper towels: Let fried crab rangoons drip dry on paper towels to remove excess grease.
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Keep warm in a low oven: You can hold fried crab rangoon in a 200°F oven on a sheet tray if needed.
Baking Instructions for Crab Rangoon
While frying makes the ultimate crispy crab rangoon, you can also bake them in your oven. Baking eliminates the mess and hassle of frying. Here’s how to bake crab rangoon:
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Preheat oven to 375°F. Line a baking sheet with parchment paper.
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Brush wontons lightly with oil on both sides before baking. This gives them a crispier shell.
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Place crab rangoon on the baking sheet spaced apart. Avoid overcrowding.
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Bake for 8-12 minutes until lightly browned. Be sure to flip them over halfway through.
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For extra crispness, you can optionally finish under the broiler for 1-2 minutes. Watch carefully to avoid burning.
Baked crab rangoon won’t have quite as crispy of a texture as fried. But the filling will still be warm and delicious, making for a tasty appetizer.
Perfect Dipping Sauces for Crab Rangoon
You can’t have crab rangoon without something tasty to dip them in! Traditional favorites include:
Sweet Chili Sauce: The most popular pairing, sweet chili sauce adds a punch of chili heat and sweetness that complements the crab filling.
Duck Sauce: This smooth, orange sauce provides a sweet and tangy foil to the savory crab. Easy to make your own too.
Mustard Sauce: For something different, try dipping crab rangoon in a blend of Dijon mustard, honey, and mayo. Zingy and bright tasting.
Soy Sauce: Can’t go wrong with a simple mix of soy sauce and rice vinegar for dipping.
Feel free to get creative with dipping sauces! Crab rangoon pair well with a wide range of flavors.
Storing and Reheating Leftover Crab Rangoon
Made too many crab rangoon? No problem! Here are some tips for storing and reheating them:
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Allow rangoon to cool completely before storing to prevent moisture buildup.
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Store in an airtight container in the fridge for 2-3 days.
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Freeze extras in a single layer on a sheet tray then transfer to a freezer bag. They’ll keep for 2-3 months in the freezer.
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To reheat, place frozen crab rangoon on a baking sheet and bake at 375°F until hot and crispy, about 8 minutes.
With these handy storage tips, you can enjoy every last crab rangoon, even days later. The frozen ones make it easy to whip up a quick appetizer anytime.
Tips for Crab Rangoon Success
Making restaurant-worthy crab rangoon at home is easy with these pro tips:
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Use real canned crab for the best flavor and texture.
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Optimize the cream cheese ratio for a balanced filling.
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Don’t overfill the wontons and seal them well.
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Deep fry for crispiest texture or bake for a healthier option.
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Allow them to rest before frying or baking so they hold their shape.
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Serve with duck, sweet chili, or other dipping sauces.
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Store and reheat leftovers properly to enjoy them again later.
The key is using quality ingredients and having the right crab to cheese ratio in the filling. With a bit of practice folding the wontons and frying or baking, you can totally nail crab rangoon at home. Impress your family with these crispy, creamy appetizers on your next Chinese food night!
Frequently Asked Questions About Making Crab Rangoon
What kind of wrapper should I use for
How to Make Crab Rangoon
My favorite crab rangoon filling is super simple to put together. I use real crab. A lot of the time, fresh or pasteurized crab is pretty wet, so I put it in a colander and let it drain for a while. Then, I look through it and pick out any shells.
The crab meat is mixed with softened cream cheese, green onion, red bell pepper, garlic, and soy sauce after the shells are taken off. The filling is simple but so tasty!.
Some people fold their wontons in different ways, but I like the easiest way, which is to make a simple envelope shape. Watch our video to see how I do it!.
First, I put a teaspoon of filling in the middle of my wonton wrapper. If I put more, it will be too full. Then, I brush a little egg wash onto the edges. Next, I fold the wonton’s bottom corner over the filling so that it meets the top corner. This makes a triangle. As I press the triangle together, I press out any air trapped in the middle.
When I’m done, I brush more egg wash on one side of the triangle and fold it in half like an envelope. If any of that was confusing, watch me fold wontons for crab rangoon in our video!.
For the best crab rangoon rivaling your favorite restaurants, fry them in oil. That’s coming from someone who goes above and beyond to avoid frying at home. I’ve tried baking and air frying these, and while both methods work, fried is SO much better!.
I fry them in a small, tall saucepan. I don’t have to use a lot of oil because I only put in 2 to 3 inches. This gives the wontons plenty of room to fry without the oil rising too high. Our recipe below makes about 24 wontons, so I fry them in batches, about 6 at a time. They only take a few minutes, so they go quickly!.
Occasionally, a wonton will split and cause the oil to spit around it. If you’ve left enough room in your pot, this should not be a problem. If you are worried, place a splatter screen over the pot. Actually, I bought a Fry Daddy, which is great for small-batch frying, even though our video shows us cooking these on the stove. (Not sponsored, just like it!)
I serve these with our 5 minute sweet and sour sauce that I make myself because it tastes so good. You’ll love it (the recipe is below).