How to Make Crab Rangoon Wontons from Scratch

Crab rangoon, sometimes called crab puffs or crab cheese wontons, are a popular American Chinese appetizer. These crispy, deep-fried wontons are stuffed with a creamy filling made of crab meat, cream cheese, and seasonings. While you can easily buy frozen crab rangoon at the grocery store, learning how to make them from scratch at home is simple and so rewarding. The flavor of homemade crab rangoon just can’t compare to store-bought versions. Plus, making them yourself allows you to control the quality of ingredients.

If you’re intimidated by working with wonton wrappers and frying foods, don’t be! This step-by-step guide will walk you through the entire process of how to make perfect crab rangoon wontons right in your own kitchen.

Ingredients Needed

Crab rangoon has a short ingredient list, but it’s important to use high-quality ingredients for the best flavor. Here’s what you’ll need:

• Wonton wrappers Look for square wonton wrappers made with wheat flour, not rice flour. They are often sold in the refrigerated section of the produce aisle

• Cream cheese: Regular full-fat cream cheese works best. Let it soften to room temperature before using.

• Crab meat Either fresh or canned crab meat works well Make sure to drain it before mixing into the filling

• Green onions Also called scallions, these add a nice subtle flavor

• Garlic powder

• Soy sauce: Use low-sodium if you want to control the saltiness.

• Egg: To seal the wontons closed.

• Frying oil: Canola, vegetable, peanut, or corn oil.

• Dipping sauces: Duck sauce, sweet & sour sauce, or hot Chinese mustard.

How to Make the Filling

The creamy crab and cream cheese filling for crab rangoon comes together in just 5 minutes. Here’s how:

1. In a bowl, mix together 4 oz of softened cream cheese and 5 oz of crab meat. Use a fork or spoon to gently combine.

2. Mince 1 green onion and add it to the bowl. The green parts have the most flavor.

3. Add 1 teaspoon of garlic powder, 1 teaspoon of soy sauce, and a pinch of black pepper.

4. Stir everything together until fully incorporated. You want the filling to be thick and creamy.

5. Taste and adjust seasoning if desired. Refrigerate until ready to assemble.

Pro tips:

• Drain crab meat very well so the filling doesn’t get watery.

• Use real crab meat if possible for the best flavor. Imitation crab works too.

• Add more green onions if you want a stronger onion flavor.

• For a spicier filling, add sriracha sauce.

Assembling the Wontons

Once your filling is made, it’s time to assemble the crab rangoon. This takes some finesse, but gets easier the more you do it.

1. Set up a wonton wrapper assembly station. Lay out several wrappers on a clean work surface.

2. Prepare an egg wash by whisking 1 egg with 1 Tbsp water in a small bowl.

3. Scoop about 1 teaspoon of filling into the center of each wrapper. Don’t overfill them.

4. Use your finger to rub a bit of egg wash around the edges of the wrapper. This will act as a glue to seal them.

5. Pick up two opposite corners and pinch them together in the center over the filling.

6. Pinch the remaining two corners together.

7. If needed, add another dab of egg wash to seal the wonton fully closed. There should be no openings.

8. Place assembled wontons on a plate or sheet tray without them touching.

9. Cover with plastic wrap or a damp towel until ready to fry.

Pro tips:

• Work in small batches so the wrappers don’t dry out.

• Make sure there are no air bubbles trapped inside before sealing.

• Press out excess air while sealing to prevent wontons from puffing up.

• Ensure wontons are completely sealed so filling doesn’t leak out.

Frying the Wontons

For the signature crispy texture of crab rangoon, they must be fried. Deep frying gives the best results and texture. But you can also pan fry in small batches.

To deep fry:

1. In a heavy pot or Dutch oven, heat 2-3 inches of oil to 375°F. Use a thermometer to monitor temperature.

2. Working in small batches, add 4-6 crab rangoon to the hot oil. Do not overcrowd the pot.

3. Fry for 1-2 minutes, carefully flipping them over halfway through.

4. Remove wontons from oil when they become golden brown using a slotted spoon or mesh spider strainer.

5. Drain on paper towel-lined plate or wire rack. Enjoy immediately while hot and crispy.

To pan fry:

1. In a large non-stick skillet, heat 1⁄4 inch vegetable oil over medium-high heat.

2. When oil shimmers, add wontons in a single layer without overcrowding.

3. Cook 2-3 minutes per side until crispy and golden brown.

4. Drain on paper towel-lined plate. Serve hot.

Pro tips:

• Maintain oil temperature at 375°F for best results.

• Do not overload oil with too many wontons at once.

• Let oil come back up to temperature between batches.

• Work quickly so wontons don’t absorb oil as they fry.

Oven-Baked Crab Rangoon

If you want to avoid deep frying, crab rangoon can be baked in the oven with decent results. They won’t be quite as crispy, but still delicious. Here’s how to oven-bake crab rangoon:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper or foil.

2. Spray wontons lightly with cooking spray or brush with oil.

3. Arrange wontons on baking sheet without touching.

4. Bake 10-12 minutes until golden brown, gently flipping halfway through.

5. Serve warm with dipping sauces.

Pro tips:

• For maximum crispness, generously grease the wontons.

• Halfway through baking, use a thin spatula to gently flip them.

• Watch closely to prevent burning. Adjust oven temp if needed.

• Baked crab rangoon won’t be quite as crispy on the outside.

Make-Ahead Tips

One of the best parts of learning how to make your own crab rangoon is that you can prepare them in advance for easy entertaining and parties. Here are some make-ahead suggestions:

• Prep the filling: Make the crab and cream cheese filling up to 2 days in advance. Store covered in the fridge until ready to fill wontons.

• Assemble uncooked: Shape the wontons up to 4 hours before frying or baking. Place them on a sheet tray lined with parchment paper or foil. Cover with plastic wrap or a damp paper towel.

• Freeze for later: Uncooked, shaped wontons can be placed in a single layer on a sheet tray and frozen. Transfer to freezer bags once solid. Fry frozen wontons straight from the freezer. Add 1-2 minutes to the frying time.

Dipping Sauces for Crab Rangoon

Crab rangoon are tasty on their own, but taking them to the next level is all about the dipping sauces! Here are some classic pairings:

• Duck sauce: The sweet, tart orange-flavored duck sauce complements the creaminess perfectly.

• Sweet & sour sauce: For a fruity, sticky dipping sauce, go for store-bought sweet and sour.

• Hot Chinese mustard: This adds a big punch of spicy flavor to balance the rich filling.

• Soy sauce and vinegar: For a lighter dip, simply mix some soy sauce and rice wine vinegar.

• Sweet chili sauce: The popular Thai sauce offers a nice blend of spicy, sweet and tangy flavors.

Don’t limit yourself to just one sauce! Offer a variety and let people customize their crab rangoon experience. Setting out small bowls for dipping is ideal for parties.

Crab Rangoon Variations

Once you master the classic crab and cream cheese wontons, there are so many potential variations to try:

• Add crab sticks: For a less expensive filling option, use a combo of real and imitation crab.

• Mix in shrimp: Finely chop cooked shrimp for a crab and shrimp rangoon.

• Stuff with chicken: Shredded chicken and cream cheese also makes a tasty filling.

• Use wonton chips: For bite-size crispy wontons, thinly slice the wrappers