Crab Rangoon

Name: Crab Rangoon
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: about 24 crab rangoon
Cuisine: Chinese
Ingredients: 8 oz cream cheese (softened to room temperature); 4 oz crab meat (lump crab or imitation, finely chopped); 2 scallions (finely sliced); 1 clove garlic (grated (or ¼ tsp garlic powder)); 1 tsp light soy sauce; 1 tsp Worcestershire sauce (optional, for depth); 1 tsp sugar; 24 wonton wrappers (square, refrigerated aisle); 1 small bowl water (for sealing); 3 cups neutral oil (for frying (or 1 tbsp if air-frying))

By The Chowmi Test KitchenUpdated June 10, 2026↓ Jump to Recipe

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Quick answer

Crab rangoon are crispy fried wontons filled with a creamy, sweet-savory blend of cream cheese and crab. They're an American-Chinese restaurant invention rather than an authentic Chinese dish, but they're irresistible: a rich, tangy filling inside a shatteringly crisp golden shell. The filling is mostly softened cream cheese loosened with crab (real lump crab or imitation), scallion, a little garlic and a dash of Worcestershire or soy sauce. The keys are to beat the cream cheese smooth so there are no lumps, to use only about a teaspoon of filling per wonton so they don't burst, and to seal the wrapper edges thoroughly with water before frying at 350°F until golden. They air-fry and bake well too. Serve them hot with sweet and sour sauce or sweet chili sauce. Assembled rangoon can be frozen and fried straight from the freezer.

Crispy golden crab rangoon folded into points, one open to show the creamy crab and cream cheese filling, with dipping sauce

Why you'll love this crab rangoon

Creamy, tangy, sweet-savory filling in a shatteringly crisp shell.
Just one bowl for the filling — no cooking until you fry.
Fry, air-fry or bake, and freeze a batch for parties.
An easy crowd-pleaser that beats every takeout version.

Ingredients

Filling

8 oz cream cheese, softened to room temperature
4 oz crab meat, lump crab or imitation, finely chopped
2 scallions, finely sliced
1 clove garlic, grated (or ¼ tsp garlic powder)
1 tsp light soy saucesubstitutes →
1 tsp Worcestershire sauce, optional, for depth
1 tsp sugar

To wrap & fry

24 wonton wrappers, square, refrigerated aisle
1 small bowl water, for sealing
3 cups neutral oil, for frying (or 1 tbsp if air-frying)

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Tell us what you have and what you're making — get the best US-grocery swap, with ratios.

Equipment

Wok or deep skillet — For frying at a steady temperature.(shop →)
Small cookie scoop — Keeps the filling portion consistent so they don't overfill.(shop →)

Instructions

Make the filling
Beat the softened cream cheese until completely smooth, then fold in the crab, scallions, garlic, soy sauce, Worcestershire and sugar.
💡 Soften the cream cheese fully and beat out every lump first — lumps make the rangoon hard to seal and fry unevenly.
Fill
Place a wonton wrapper on a dry surface. Add a scant teaspoon of filling to the center — no more, or they'll burst. Dip a finger in water and moisten all four edges.
Seal well
Fold into a triangle or bring all four corners up to a point and pinch the seams firmly to seal, pressing out any air around the filling.
💡 Press out air pockets and seal the edges thoroughly — trapped air or open seams cause blowouts in the hot oil.
Fry until golden
Heat 3 cups oil to 350°F. Fry in batches, turning, until golden and crisp, about 2–3 minutes. Drain on a rack. (Air-fryer: spray with oil and air-fry at 370°F for 8–10 minutes; oven: 400°F for 12–15 minutes.)
Serve
Cool a couple of minutes — the filling is molten hot — and serve with sweet and sour or sweet chili sauce.

Tips & notes

Use only about a teaspoon of filling per wonton. Overfilling is the number one cause of rangoon that burst open in the oil.
Seal the edges thoroughly with water and press out air pockets so they don't pop while frying.
Real lump crab is more luxurious; imitation crab is the classic takeout choice and works perfectly — chop it fine either way.
Make ahead: assemble and freeze in a single layer, then bag. Fry or air-fry straight from frozen, adding a minute or two.
No deep-frying? Air-fry at 370°F for 8–10 minutes or bake at 400°F for 12–15, spraying with oil for color.

Recipe wording too vague?

Paste any fuzzy step (少许, 火候正好, 焯水) and get exact amounts, temps and times.

Recipe

Crab Rangoon

New recipe

Prep: 20 min
Cook: 10 min
Total: 30 min
Serves: 6
Level: Beginner

Ingredients

Filling

8 oz cream cheese, softened to room temperature
4 oz crab meat, lump crab or imitation, finely chopped
2 scallions, finely sliced
1 clove garlic, grated (or ¼ tsp garlic powder)
1 tsp light soy sauce
1 tsp Worcestershire sauce, optional, for depth
1 tsp sugar

To wrap & fry

24 wonton wrappers, square, refrigerated aisle
1 small bowl water, for sealing
3 cups neutral oil, for frying (or 1 tbsp if air-frying)

Instructions

Beat the softened cream cheese until completely smooth, then fold in the crab, scallions, garlic, soy sauce, Worcestershire and sugar.
Place a wonton wrapper on a dry surface. Add a scant teaspoon of filling to the center — no more, or they'll burst. Dip a finger in water and moisten all four edges.
Fold into a triangle or bring all four corners up to a point and pinch the seams firmly to seal, pressing out any air around the filling.
Heat 3 cups oil to 350°F. Fry in batches, turning, until golden and crisp, about 2–3 minutes. Drain on a rack. (Air-fryer: spray with oil and air-fry at 370°F for 8–10 minutes; oven: 400°F for 12–15 minutes.)
Cool a couple of minutes — the filling is molten hot — and serve with sweet and sour or sweet chili sauce.

Nutrition (est., per serving): 260 cal · 8 g protein · 24 g carbs · 14 g fat

Crab Rangoon FAQ

What is crab rangoon made of?

A creamy filling of softened cream cheese and crab (real lump crab or imitation), plus scallion, a little garlic, and a dash of soy or Worcestershire sauce and sugar for balance, wrapped in wonton wrappers and fried until crisp. Cream cheese is the main ingredient — crab rangoon is rich and tangy more than it is seafood-forward.

Is crab rangoon authentic Chinese food?

No — crab rangoon is an American-Chinese restaurant invention, popularized in the US in the mid-20th century, not a traditional Chinese dish. The name references Rangoon (Yangon) but the dish isn't Burmese either. It's a beloved takeout appetizer, just not authentic Chinese cuisine. Made at home it's fresher and far better than most takeout versions.

How do you keep crab rangoon from opening when frying?

Three things: don't overfill (a scant teaspoon per wonton), moisten all the edges with water and pinch them firmly to seal, and press out any air trapped around the filling before sealing. Trapped air expands in hot oil and pops the seams. Frying at a steady 350°F rather than too hot also helps them hold together.

Can I make crab rangoon in an air fryer or oven?

Yes. Spray the assembled rangoon with oil and air-fry at 370°F for 8–10 minutes, or bake at 400°F for 12–15 minutes, until golden and crisp. Both are lighter than deep-frying; the oil spray is important for an even golden color and crunch.

Can you make crab rangoon ahead of time?

Yes. Assemble them and freeze in a single layer until firm, then transfer to a freezer bag. Fry, air-fry, or bake them straight from frozen — don't thaw, or they'll get soggy and may leak — adding a minute or two to the cook time. They're a great make-ahead party appetizer.