Homemade Crab Rangoon -crunchy, cheesy and filled with luscious crab meat! This Chinese restaurant classic is one of the BEST make-ahead appetizer recipes ever and my homemade version is always the FIRST THING TO GO
Why We Love Cheesy Wontons!
Is it any wonder we are obsessed with this Asian appetizer? A deep frried wonton filled with
What’s not to like about that?
Nothing! But sadly, not all Crab Rangoon recipes are created equal 🙁. I’ve eaten more than my fair share of these cheesy wontons – so
Cue Homemade Crab Rangoon! This ridiculously
Ingredients you need for Homemade Crab Rangoon:
- Cream cheese – definitely use the
full fatversion because it’s ALL about the creaminess!
- Canned or fresh crabmeat – imitation crab meat has
it’splace but you really want the flavor of real crab here!
- Garlic powder
- Dipping sauce (homemade or storebought)
Crab Rangoon FAQ’s
Most recipes are made with cream cheese and crab and wrapped in a wonton and deep fried – which is just the way I like it!Some recipes add sugar, soy or
Some recipes include sugar, soy or worcestershire sauce and/or green onions. Since I want to really taste the crab, I leave these out!
You can bake these cheesy wontons but they won’t be as crispy. Since this is an indulgent appetizer, I always fry mine.
This appetizer is definitely a blend of American and Asian dishes and was one of the most popular appetizers in the 1950’s. No one really knows exactly where this recipe originated. Some credit it’s creation to the iconic tiki bar Trader Vic’s. Others suggest the recipe has it’s roots in British controlled Burma.
You can make this appetizer ahead of time, refrigerate the filled wontons and fry just before serving. You can also freeze the wontons both before and after frying, I prefer to freeze them before frying for the crispiest results!
How do you make Crab Rangoon:
- Step #1: Make the filling – Combine the crab, cream cheese, salt and garlic powder in a bowl and stir to combine.
- Step #2: Prep the wontons-Lay a wonton down on a cutting board and brush the edges with a beaten egg.
- Step #3: Fill the wonton. TIP: don’t overfill!
- Step #4: Seal the wonton – Fold the wonton over and press to seal the edges, making sure to press out any air bubbles. If you don’t press out the air bubbles, the wontons can burst when you cook them.
- Step #5: cook the wontons – Heat the oil in a large stockpot or dutch oven. Use a clip on deep-fry thermometer to monitor the oil temperature. TIP: the “secret” to golden brown and crispy wontons is maintaining the oil temperature!
Want to learn more ways to fold wonton wrappers? Check out my video below!
Other Asian recipes to whet your appetite!
- Shrimp and Mint Summer Rolls
- Thai Hot and Sour Soup
- Grilled Asian Pineapple Salsa
- Teriyaki Chicken Skewers
- Hawaiian Sweet Roll Sliders
Homemade Crab Rangoon Recipe:
- 6 oz. crabmeat picked through for shells
- two 8 oz. packages cream cheese softened
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 20 wonton wrappers
- 1 egg slightly beaten
- Oil for frying
- Sweet and Sour Sauce
- Sweet and Sour Sauce
- 1 20 oz. can crushed pineapple in heavy syrup
- 1 cup sugar
- 1 cup water
- 1 cup vinegar
- 1 Tablespoon dark soy sauce
- 2 Tablespoons cornstarch
- 2 Tablespoons cold water
- 1 cup plum sauce
- For the Crab Rangoon:
- In a medium bowl, mix together the crabmeat, cream cheese, salt and garlic powder until well combined.
- Lay one wonton wrapper on a clean work surface with one corner facing up (so wonton wrapper looks like a diamond). Cover the remaining wonton wrappers with plastic wrap to keep them from drying out.
- Brush the edges of the wonton with the beaten egg.
- Place a heaping teaspoon of the crab/cream cheese mixture on the center of wonton.
- Fold the bottom up to to seal the wonton in a triangle shape.
- Pinch the two corners of the wonton together.
- Repeat with the remaining wontons until you used all the filling.
- Fill a deep skillet with 2 to 3 inches of vegetable oil and heat to 350 degrees.
- Fry 8 – 10 wontons at a time, turning 2 or 3 times until the wontons are golden brown, about 2 minutes.
- Drain on paper towels.
- Serve with sweet and sour sauce
- For Sweet and Sour Sauce:
- Heat the pineapple with syrup, sugar, 1 cup water, vinegar and soy sauce to boiling.
- Mix the cornstarch with the two tablespoons cold water, stirring until thoroughly combined.
- Add the the pineapple mixture and bring back to a boil.
- Remove from heat and cool to room temperature.
- Add the plum sauce. Cool.
- If not using immediately, cover and store in the refrigerator for up to two weeks.