There’s something about crab puffs that makes them impossible to stop eating. The crispy wonton wrapper, the creamy, savory filling, the way they shatter with each bite — they’re the first thing to disappear from any party platter.
I used to think they were a “leave it to the restaurant” kind of treat. But after making them at home once, I realized just how simple they are. In fact, they’ve become one of my go-to appetizers for gatherings, game nights, or those times we do a “takeout-inspired dinner” at home. The best part? You can make a big batch and freeze them, so they’re ready to fry at a moment’s notice.
Why I Love This Recipe
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Familiar flavors – Sweet crab meat meets tangy cream cheese and a hint of garlic.
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Perfect texture – Crispy golden outside, creamy inside.
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Make-ahead friendly – You can prep and freeze them for later.
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Party-pleaser – They disappear faster than anything else on the appetizer table.
Ingredients You’ll Need
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Wonton wrappers – Found in the refrigerated section near tofu or egg roll wrappers.
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Crab meat – Lump crab is best, but canned or imitation crab works too.
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Cream cheese – Softened for easy mixing.
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Garlic salt – Adds a savory boost.
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Optional – Green onions or chives for a pop of flavor and color.
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Oil for frying – Neutral oils like vegetable or canola work well.
Step-by-Step – How I Make Them
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Mix the filling – In a bowl, stir together crab meat, softened cream cheese, and garlic salt. Add minced green onions if you like.
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Assemble the puffs – Place a spoonful of filling in the center of a wonton wrapper. Lightly brush the edges with water, then fold into a triangle, pressing tightly to seal.
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Heat the oil – In a large saucepan, bring oil to about 350°F.
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Fry in batches – Drop in a few puffs at a time, cooking until golden brown. Transfer to a plate lined with paper towels or a wire rack to drain.
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Serve hot – Best enjoyed right away with sweet and sour sauce for dipping.
Make-Ahead Tips
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Freeze raw – Assemble the puffs, place on a parchment-lined baking sheet, and freeze until solid. Transfer to a freezer bag for up to 3 months.
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Freeze cooked – Let them cool completely, then freeze in a single layer before transferring to a bag. Reheat in the oven or air fryer.
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Fry from frozen – No need to thaw — just add a minute or two to the cook time.
Serving Ideas
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With dipping sauces – Sweet and sour sauce, duck sauce, or a spicy mayo.
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As part of a spread – Pair with beef and broccoli, fried rice, or lo mein for a takeout-style dinner.
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For parties – Serve on a platter with toothpicks so guests can grab and go.
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With salad – A light cabbage slaw balances the richness.
Storage & Reheating
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Fridge – Store in an airtight container for up to 3 days.
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Freezer – Keep frozen for up to 3 months.
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Reheat – Best in an oven or air fryer until crisp. Avoid microwaving — they’ll turn soft.
FAQs
Are crab puffs and crab rangoons the same?
Pretty much! “Crab rangoon” is often used in restaurants, while “crab puffs” is the home-cook-friendly name.
Can I use imitation crab?
Yes — it’s budget-friendly and works well in this recipe.
Can I bake them instead of frying?
Yes. Brush with oil and bake at 375°F for about 12–15 minutes, flipping halfway for even crispness.
How do I keep them from bursting?
Seal the edges well with water and press firmly to avoid filling leaks.
Crab Puffs recipe
These Easy Crab Puffs are golden and crunchy on the outside, with a rich, creamy crab filling inside.
Ingredients
- 8 oz cream cheese, softened
- 1 lb crabmeat, chopped
- 12 oz small wonton wrappers
- 2 teaspoons garlic-parsley salt (or garlic salt)
- 2 cups oil, for deep frying
Instructions
- In a mixing bowl, combine the cream cheese and crabmeat, seasoning with garlic-parsley salt. Stir until the mixture is evenly blended and creamy.
- Place a small spoonful of filling in the center of each wonton wrapper. Lightly brush the edges with water, then fold and press to seal into a triangle shape, ensuring there are no gaps for the filling to escape.
- Heat the oil in a deep, heavy-bottomed saucepan over medium-high until hot and shimmering. Fry the crab puffs in small batches for 2–3 minutes, turning as needed, until golden and crisp.
- Transfer to a plate lined with paper towels to drain excess oil. Serve warm with sweet and sour sauce or your favorite dipping sauce.
Notes
- Keep the uncooked puffs covered with a damp towel while working to prevent wrappers from drying out.
- For a twist, add finely chopped green onions or a pinch of cayenne to the filling.
- Best served fresh, but you can reheat in an air fryer for a quick crisp-up.
Nutrition Information
Yield
20Serving Size
1Amount Per Serving Calories 307Total Fat 27gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 21gCholesterol 35mgSodium 252mgCarbohydrates 11gFiber 0gSugar 0gProtein 6g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
Crab puffs are one of those appetizers that make everyone’s eyes light up when they see them. They’re simple to make, endlessly customizable, and just as good straight from your kitchen as they are from your favorite takeout spot. Whether you’re making a few for a quiet night in or a whole platter for friends, they’re always a hit — and always gone in minutes.
