Crab Rangoon

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Crab Rangoon was my favorite appetizer growing up - the crunchy wonton wrapper with the creamy crab filling inside was and is such a treat! But did you know how easy it is to make these at home? Keep reading for my #1 tip on making the best homemade Crab Rangoons!

Prep Time10

Cook Time2

Course: Appetizer

Cuisine: Asian

Servings: rangoons

Author: Chris Joe

Ingredients

1 block 8 oz cream cheese, softened
1/4 teaspoon white pepper
1/2 teaspoon garlic powder
1 teaspoon sugar
½ teaspoon kosher salt
1 scallion minced
8 oz crab meat roughly chopped (use can use lumb crab, claw, or imitation crab)
20 wonton wrappers + side of water
1 quart Neutral oil for frying avocado oil, vegetable oil, or peanut oil
Sweet Thai Chili sauce for dipping

Instructions

In a bowl add the softened cream cheese, white pepper, garlic powder, sugar, salt, scallion, and mix until combined.
Roughly chop the crab meat and fold into the cream cheese mixture. Place in the freezer for 10 minutes to firm up.
Add 1 tablespoon of filling into the center of the wonton wrapper. Wet the corners with water and pinch together two opposite corners. Next, pinch together the opposite ends, then the four sides together, making sure to seal completely.
Heat neutral oil to 350F and fry for 1-2 minutes until golden brown.
Serve with sweet thai chili sauce and enjoy!

Notes

Freeze the Filling for 10 minutes

This is my #1 KEY TIP for successfully making Crab Rangoons at home. Once you've made the Crab Rangoon filling, I highly recommend freezing the filling for 10 minutes to firm up before you start assembling the Crab Rangoons. (Don't leave them in for much longer than 10 minutes, as you don't want the filling to be frozen.) Doing this will make it much easier to work with the filling - softened cream cheese and the crab meat can be very soft.

Cover the Wonton Wrappers

Cover any wonton wrappers you are not using with a damp paper towel so they don’t dry out.

Use a Thermometer

I highly recommend using an thermometer to check the oil temperature when frying. If the oil is too hot, the wontons could burn. If the oil is not hot enough. the wontons can absorb the oil and become oily and soggy.

Frying is Fast!

The Crab Rangoon filling does not need to be 'cooked', so the frying is mainly to cook the wonton wrapper until crispy and golden brown. This will only take 1-2 minutes. Make sure to keep a close eye on the Crab Rangoons while frying, as you don't want them to burn!

Storage, Reheating, and Freezing Tips

Crab Rangoons are best when eaten fresh. I don't recommend frying them ahead of time (an hour or so is fine, as long as you ventilate them properly so they don't get soggy from any steam).

If you need to save time, you can make the filling ahead of time - store in an airtight container in the refrigerator for up to 3 days.

If you want to freeze any leftover Crab Rangoons, I recommend doing so BEFORE frying. Place the folded Crab Rangoons on a baking sheet or tray (avoid having any of them touching so they don't stick) and freeze for 15 min - 1 hour. They can then be stored in a freezer safe bag or container for up to 3 months.

Frozen Crab Rangoons can be fried for at the same temperature and length of time as room temperature Crab Rangoons.

Leftover fried Crab Rangoons can be stored in an airtight container in the refrigerator for 3-4 days. They will soften as they sit - you can try to restore some of the crispiness by reheating in the air fryer at 375F for 4-6 mintues until crispy and warmed through.

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