The BEST Crab Rangoon

The BEST Crab Rangoon is made of crab meat, cream cheese, and other flavorings with wonton wrappers. It is fried to perfection and makes it super crispy, crunchy, and flavorful in every bite. They are so easy to prepare and budget-friendly.

Crab Rangoon is one of the most popular Chinese food appetizers on the menu in many Chinese Food restaurants, second perhaps to Egg Rolls.

History of Crab Rangoon

Many people wonder if Crab Rangoon is authentic, and the answer is no. It is a classic American creation even though they are mostly served in Chinese restaurants. It was invented and on the menu of the Polynesian-style restaurant named Trader Vic’s in San Francisco since at least 1956. It was invented by Joe Young, who is working under Victor Bergeron, founder of Trader Vic’s Restaurant.

Why We Love Crab Rangoon?

• Our friends and family love crab rangoon because it is crispy, crunchy, and full of flavor in every bite.
• Very simple and easy to make, and you can make it ahead of time.
• It is cost-effective and won’t ruin your budget. To make your mixture filling stretch, you can add 6 to 8 ounces more cream cheese.
• Make big batches and store them in the freezer to grab for an easy snack, no need to thaw them before frying.
• If you love crunchy crab rangoon, be sure to check out my Crab Rangoon Eggroll, my Pork Lumpia, and my Beef Lumpia.

INGREDIENTS

• Crab Meat – Imitation crab meat is what I use in this recipe. You can use crab meat in cans or fresh if you want to. Make sure to drain all the liquid from the can. I personally prefer imitation crab because of the texture, and this is budget-friendly for my family and me. Plus, I can’t tell much of the difference.
• Cream Cheese – Any brand of cream cheese from the grocery store is delicious and perfect.
• Green Onions – Add a subtle oniony flavor without overpowering your dish the way bulb onions could.
• Garlic Powder – I love garlic powder because it has a more intense garlic flavor than minced garlic. You can use fresh or powdered garlic, though. You can skip it if you are not a fan.
• Ginger – It adds flavor to the filling. I use fresh, but you can use powder as well.
• Worcester Sauce – This sauce has a powerful umami flavor, which comes from anchovies or soy sauce.
• Toasted Sesame Oil – This flavor is deep, rich, and nutty, which I always add to most of my Asian recipes.
• Square Wonton Wrappers – You can easily find these at Asian stores or International supermarkets.
• Cooking Oil – We need to fry our Crab Rangoon using any neutral cooking oil.

How to make The BEST Crab Rangoon

Let’s make this easy recipe by combining all the ingredients in a large bowl. Then grab a wood spatula to tear the crab meat into small pieces. Mix everything until well combined.

Dab the edges with water using the tip of your finger. Layout a wonton wrapper and scoop about 2 teaspoons of the filling and place it into the center of the wrapper.

Step-by-step Procedure to Fold Crab Rangoon

Fold the two opposite corners together to form a triangle. Then fold the other two ends. Pinch to seal tight and make sure there is no hole for leakage.

Heat a pot or frying pan over medium heat. Use enough oil and deep-fry crab rangoon in batches until crispy and golden brown. Lay a paper towel on a plate and transfer them. This will help to absorb the excess oil.

Variations

Oven Bake: Preheat oven to 425°F. Line a baking pan with parchment paper. Assemble wontons as above and spray each with cooking spray. Bake for 12-14 minutes.

Air Fry: Preheat the air fryer to 350°F. Assemble wontons as above and generously spray each with cooking spray. Bake for 8-10 minutes or until golden brown and crispy.

COOK’S TIPS

• You can make a large batch of this ahead and freeze them. This will ensure a nice texture and shape when you fry them. That way, you can easily grab some when in a hurry. You do not need to thaw them.
• Make sure the wonton wrappers are sealed tightly without holes to avoid leaking. To avoid exploding the wrapper and filling, make sure to press them completely.
• The oil should be hot enough, about 325°F to 350°F but not too hot. It will only take 2-3 minutes. Check for a golden brown and crispy texture.

COOKING TIPS

• You can make a large batch of this ahead and freeze them. This will ensure a nice texture and shape when you fry them. That way, you can easily grab some when in a hurry. You do not need to thaw them.
• Make sure the wonton wrappers are sealed tightly without holes to avoid leaking. To avoid exploding the wrapper and filling, make sure to press them completely.
• The oil should be hot enough, about 325°F to 350°F but not too hot. It will only take 2-3 minutes. Check for a golden brown and crispy texture.

Storage and Reheating

• Make-ahead: To make the best crab rangoon ahead of time, simply follow the instructions and transfer them to an air-tight container in the refrigerator for 3 days or keep it in the freezer for 4 months. Fry when ready.
• Refrigerator: Store leftovers in the refrigerator for up to 3-5 days.
• Freezer: Lay uncooked crab rangoon in a baking pan and freeze until firm enough. Transfer them to a freezer-friendly container and store them in the freezer for up to 3-4 months. You don’t need to thaw them before cooking.
• Reheating: Reheat in a saucepan with hot cooking oil and fry until warm through. You can use the microwave for 30 seconds, but it will not be as crispy as frying.