Crab Rangoon

The kitchen smelled like buttery wonton wrappers the first time I made Crab Rangoon for a small family gathering, I remember nervously folding each pouch and being quietly delighted when my uncle reached for seconds, it felt like a gentle, manageable recipe that turns simple ingredients into a comforting, slightly crunchy bite everyone enjoys

Why You’ll Love It

This version of Crab Rangoon is built for first timers, with a straightforward cream cheese and crab filling and a simple folding method that does not require perfect pleats, it is great for weeknight appetizers, casual dinner parties, or when you want a small, shareable treat that feels special without a lot of fuss

Serves 4
Prep Time: 20 minutes |
Cook Time: 12 minutes |
Total Time: 32 minutes

Ingredients

• 8 oz cream cheese, softened (226 g)
• 8 oz cooked crab meat or imitation crab, finely chopped (226 g)
• 2 scallions, thinly sliced (green parts for garnish)
• 1 teaspoon soy sauce
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 24 wonton wrappers
• 1 large egg, beaten for sealing
• Vegetable oil for frying, about 2 cups for a shallow fry
• Sweet chili sauce or soy dipping sauce for serving

Instructions

1. Prepare filling: In a medium bowl, beat the softened cream cheese until smooth, fold in chopped crab meat, scallions, soy sauce, garlic powder, salt, and pepper until evenly combined. Taste and adjust seasoning gently.
2. Assemble rangoons: Lay a wonton wrapper flat, place about 1 teaspoon to 1 1/2 teaspoons of filling in the center, brush edges lightly with beaten egg, fold into a triangle or bring opposite corners together to form a small purse, press edges to seal and remove excess air, repeat with remaining wrappers and filling.
3. Rest assembled rangoons briefly on a tray lined with parchment to dry for 5 minutes, this helps seals hold while frying.
4. Heat oil: Pour about 1/2 inch of vegetable oil into a heavy skillet and heat over medium to medium high heat until shimmering but not smoking, test with a small corner of wrapper to check sizzle.
5. Fry in batches: Fry 6 to 8 rangoons per batch for about 1 1/2 to 2 minutes per side, turning gently with tongs until golden brown and crisp, avoid overcrowding the pan.
6. Drain and serve: Transfer to a paper towel lined tray to drain excess oil, keep warm in a low oven if needed, serve with sweet chili sauce and extra sliced scallions.

Tips & Tricks

• Soften cream cheese to room temperature for a smooth filling that is easy to spoon into wrappers.
• Do not overfill the wrappers, a little less filling reduces leaking and makes sealing easier.
• Dry the sealed pockets briefly before frying so they hold shape and keep oil splatter down.
• Keep cooked rangoons warm in a single layer on a baking sheet in a 200 F oven until ready to serve.
• Use a thermometer or visual cue to keep oil around medium heat so rangoons crisp without burning.

Serving Ideas

• Party platter with multiple dipping sauces for a casual gathering
• Appetizer alongside a simple Asian slaw for a weeknight dinner starter
• Snack plate with tea for an afternoon treat
• Buffet or potluck finger food, keep warm in a single layer in a low oven during service

Frequently Asked Questions

Conclusion

These Crab Rangoon are a gentle introduction to folding and frying wontons, they reward a little patience with golden, creamy bites that are fun to share, as you gain confidence try small twists in the filling and serving sauces, the process is forgiving and makes a reliable crowd pleasing starter you can adapt and enjoy again and again