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Best Homemade Crab Rangoons: Crispy Restaurant Style Wontons

A stack of golden brown, crispy homemade crab rangoons piled on a small white plate, one showing the creamy filling.
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Make restaurant-quality crab rangoons from scratch. This easy recipe delivers creamy filling inside perfectly crispy wonton wrappers, ideal for your next party appetizer.

Ingredients

Scale
  • 8 ounces cream cheese, softened
  • 4 ounces imitation crab meat (or real lump crab meat), finely shredded
  • 2 green onions, thinly sliced
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 40 square wonton wrappers
  • Vegetable oil, for deep frying (about 4 cups)

Instructions

  1. In a medium bowl, combine the softened cream cheese, shredded crab meat, green onions, Worcestershire sauce, garlic powder, salt, and pepper. Mix until the filling is smooth and fully incorporated.
  2. Place one wonton wrapper on a clean, dry surface with one corner pointing toward you (diamond shape). Lightly moisten the edges of the wrapper with water using your fingertip.
  3. Place about 1 teaspoon of the crab filling in the center of the wrapper.
  4. Fold the bottom corner up to meet the top corner, forming a triangle. Press the edges firmly to seal, removing any air pockets.
  5. To create the classic shape, bring the two side corners of the triangle together over the filling. Overlap the corners slightly and press them together to seal. You now have a four-pointed star or purse shape.
  6. Heat the vegetable oil in a deep, heavy-bottomed pot or deep fryer to 350 degrees Fahrenheit (175 degrees Celsius). Use a thermometer to monitor the temperature; maintaining this heat is key to crispy wonton wrappers.
  7. Carefully place 4 to 5 rangoons into the hot oil, ensuring you do not overcrowd the pot.
  8. Fry for 2 to 3 minutes, turning once, until the rangoons are golden brown and crisp.
  9. Remove the cooked crab rangoons with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
  10. Serve immediately with your preferred dipping sauce, such as sweet and sour sauce or duck sauce.

Notes

  • For an air fryer crab rangoon recipe, spray the assembled rangoons lightly with cooking spray and cook at 375 degrees Fahrenheit for 8 to 10 minutes, flipping halfway through, until golden.
  • If you prefer baked crab rangoon alternative, bake on a parchment-lined sheet at 400 degrees Fahrenheit for 12 to 15 minutes. They will be less rich but still crisp.
  • To freeze uncooked crab rangoons, place them in a single layer on a baking sheet and freeze until solid. Transfer to a freezer bag. Cook from frozen, adding 1 to 2 minutes to the frying time.
  • If the filling is too soft, chill it for 15 minutes before assembling the wontons.

Nutrition

Find it online: https://cookerycommand.com/homemade-crab-rangoons-recipe-crispy-wontons/