Homemade Crab Rangoon

Homemade Crab Rangoon

Karina Kari

These crispy Crab Rangoons are stuffed with a creamy mix of crab, cream cheese, and fresh veggies, then fried until perfectly golden.

They’re a protein-packed, crowd-pleasing appetizer served with a sweet and tangy chili sauce.

Perfect for parties, holidays, or anytime you crave something crunchy, creamy, and deeply satisfying.

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Prep Time 30

Cook Time 15

Total Time 45

Course Appetizer, Snack

Cuisine American-Chinese, Asian-Inspired

Servings 24 wontons (6 servings of 4 wontons each)

Equipment

1 Medium mixing bowl
1 small saucepan
1 Small bowl for egg wash
1 deep saucepan or fryer (2–3 inches oil depth)
1 slotted spoon or spider strainer
1 instant-read thermometer
1 parchment-lined baking sheet
1 fine mesh strainer (for reusing oil)

Ingredients

For the Crab Rangoon:

8 ounces 226 g fresh or pasteurized crabmeat (blue crab or Dungeness)
4 ounces 113 g cream cheese, softened
1 green onion finely sliced
2 tablespoons red bell pepper finely diced
1 small garlic clove minced or grated
1 teaspoon light soy sauce or tamari
26 wonton wrappers
1 large egg for egg wash
1 tablespoon water
Peanut oil or vegetable oil for frying

For the Sweet & Sour Dipping Sauce:

2 tablespoons Sambal Oelek chili paste
6 tablespoons 75 g granulated sugar
2 tablespoons unseasoned rice vinegar

Instructions

Drain and inspect the crab: Place the crab meat in a fine-mesh colander and let it sit for at least five minutes so excess liquid drains away.
Use your fingers to gently break the crab into bite-sized pieces and carefully check for any stray shell fragments; pick those out with tweezers or your fingers.
If the crab seems especially wet, pat it very gently with paper towels or lay it on a clean kitchen towel and blot—removing surface moisture helps the filling hold together and reduces oil splatter during frying.
Make the sweet-chili dipping sauce: Combine the chili paste, granulated sugar, and rice wine vinegar in a small saucepan over medium heat.
Stir constantly until the sugar fully dissolves—this usually takes about 20–40 seconds once the pan is warm—then remove the pan from the heat.
Taste and adjust add a touch more sugar for sweetness or an extra teaspoon of vinegar for brightness if you prefer.
Keep the sauce covered and at room temperature; if you want it warm when serving, gently reheat for a few seconds on low just before plating.
Prepare the creamy crab filling: In a medium bowl, beat the softened cream cheese with a spoon or small spatula until smooth and lump-free.
Fold in the sliced green onion, finely diced red pepper, grated garlic, and the light soy sauce, stirring until evenly distributed.
Gently fold the drained crab into the cream cheese mixture—work carefully to keep some flaky texture rather than pulverizing the crab.
Taste and, if needed, add a tiny pinch of salt or another 1/4 teaspoon of soy sauce; remember the dipping sauce and wrapper bring additional sodium, so err on the side of mildness.
Make the egg wash and prep tools: Crack the egg into a small bowl, add one tablespoon of water, and whisk until smooth.
This thin egg wash acts as the glue to seal the wonton edges.
Keep a pastry brush or a small spoon nearby for easy application.
Also set out a parchment-lined baking sheet dusted lightly with flour to place finished wontons, and keep a damp towel or plastic wrap over unused wrappers to prevent them drying out.
Set up an efficient workstation: Organize everything so the process flows filled parchment sheet, a flour-dusting for your work surface, the bowl of filling with a teaspoon for portioning, the egg wash, and a stack of wrappers under a slightly damp cloth.
Work in batches of a few wontons at a time so wrappers don’t dry and crack.
If you’re making a large batch, consider wearing food-safe gloves or washing hands between batches to keep the wrappers clean and prevent the filling from warming too much.
Portion the filling precisely: Spoon roughly one rounded teaspoon of filling into the center of a wonton wrapper—too much filling is the most common cause of splitting during frying.
Keep the filling mounded slightly in the middle rather than spread toward the edges.
If a filling scoop accumulates sticky residue, wipe it off between portions so each wonton receives a neat, consistent amount.
Fold into a triangle and remove air: Brush the outer edges of the wrapper with the egg wash to create a strong seal.
Fold the wrapper in half diagonally to form a triangle, aligning the two corners tightly.
Before fully sealing, press around the filling with your fingers to push out as much trapped air as possible—air pockets expand in hot oil and cause splitting.
Press the edges firmly together, pinching along the seam to form a tight seal.
Create the classic envelope shape: With the triangle formed, moisten one corner of the triangle with a little egg wash, then bring the two side corners together so the moistened corner overlaps the other and adheres.
Press the overlap firmly to seal; you should feel the wrapper stick and hold.
Place finished wontons seam-side down on the prepared sheet with space between each so they don’t stick together—cover them lightly with the damp towel while you work to prevent crusting.
Optional chill for stronger seals: If your kitchen is warm or the wrappers feel soft and hard to handle, place the filled wontons on the baking sheet in the fridge for 10–15 minutes before frying.
Chilling firms the cream cheese slightly and helps the wrapper keep its shape, reducing the chance of bursting in hot oil.
This step is particularly helpful if you’re making many at once or preparing them ahead to freeze.
Freeze uncooked wontons (if making ahead): To freeze, arrange the filled wontons in a single layer on a parchment-lined baking sheet and place in the freezer until solid (about 1–2 hours).
Once frozen, transfer them to a labeled, freezer-safe bag or container and store up to three months.
When frying from frozen, do not thaw first—they’ll take a little longer to crisp up; monitor oil temperature and fry a touch longer (see frying step for guidance).
Prepare and heat the frying oil safely: Use a small, deep saucepan or a countertop fryer and pour in 2–3 inches of peanut or vegetable oil—enough to allow wontons to float without the oil rising dangerously close to the pot rim.
Clip an instant-read thermometer to the side and heat to 350°F (175°C).
If you don’t have a thermometer, test with a wooden chopstick steady bubbling around the stick indicates a ready frying temperature.
Always stay attentive while frying, keep pot handles turned inward, and never leave hot oil unattended.
Fry in small, controlled batches: Lower 5–6 wontons into the oil at once—do not overcrowd the pot, or the oil temperature will drop and the wontons will absorb oil.
Gently stir or use a spider to flip them so all sides brown evenly.
Typical frying time is about 2–3 minutes per batch until the wontons are a deep golden brown and crisp; adjust time depending on how full your filling is and how cold the wontons are (frozen will take longer).
Keep the oil between 335–360°F (168–182°C); if it climbs, reduce the heat briefly.
Drain and hold warm properly: Use a slotted spoon or wire spider to lift the wontons and transfer them to a paper towel-lined sheet to drain excess oil.
To keep finished wontons warm and crisp while you finish frying, preheat the oven to 200°F (93°C) and place the drained wontons on a wire rack set over a baking sheet in the oven—this keeps air circulating and prevents sogginess.
Serve as soon as possible for the best texture.
Bake or air-fry alternative methods: For baking, lightly brush both sides of each filled wonton with a little oil and arrange them on a parchment-lined sheet in a single layer.
Bake in a 375°F (190°C) oven, check at 5 minutes, then continue 5–10 minutes more until the edges crisp—avoid overbaking, as the areas over the filling remain soft.
For the air fryer, preheat to 375°F (190°C), brush or spray lightly with oil, place in a single layer, air fry 5 minutes, check and continue 5–10 minutes until crisp—flip halfway for even browning.
Note: both methods produce less uniformly golden results than deep-frying because the filling stays moist.
Reheating leftover cooked wontons: To reheat frozen cooked wontons, place them on a baking sheet and warm in a 300°F (150°C) oven for 8–10 minutes until heated through and the exterior re-crisped.
For faster reheating, an air fryer at 350°F (175°C) for 3–5 minutes also works—watch closely so they don’t overbrown.
Avoid microwaving, which will make wrappers soggy and melt the filling unevenly.
Save and reuse frying oil responsibly: Once you’re completely finished frying and the oil has cooled to room temperature, strain it through a fine mesh strainer or cheesecloth into a clean container to remove crumbs.
Store the oil in a capped bottle in a cool, dark place and reuse it a few times for similar frying jobs; discard if it smells rancid, foams, or darkens excessively.
Never pour oil down the sink—dispose of it according to local regulations or collect it in a closed container for trash pickup if allowed.
Troubleshooting common problems and safety tips: If a wonton splits while frying, it’s usually from overfilling, trapped air, or a weak seal—trim the filling amount and press edges firmly next time.
If the wrappers brown too fast but the center remains undercooked, the oil is too hot—lower the heat and allow the temperature to stabilize before continuing.
To minimize splattering, make sure your oil isn’t crowded, the filling isn’t wet, and the pot has sufficient depth.
Always keep a splatter screen on hand, use long tongs or a spider for handling, and keep a fire extinguisher rated for grease fires within reach—never use water on a grease fire.
Final plating and serving reminders: Arrange the hot, crisp Crab Rangoons on a warmed platter with the sweet-chili dipping sauce in a small bowl for each guest or family-style serving.
Garnish with extra sliced green onions or a few sesame seeds if desired, and advise guests to dip rather than drown—the sauce is bold and a little goes a long way.
For parties, keep small towels and toothpicks available for easy eating and cleanup.

Notes

Always use fresh or pasteurized crabmeat for the best flavor and texture. Canned crab can work, but drain it thoroughly to avoid excess moisture in the filling.
If you prefer, substitute imitation crab or finely chopped cooked shrimp—both yield tasty, budget-friendly results.
Do not overfill the wrappers; too much filling causes them to burst open during frying.
Keep the wonton wrappers covered with a damp towel while assembling to prevent them from drying and cracking.
For the best crispiness, fry in small batches so the oil temperature stays consistent around 350°F (175°C).
If you plan to serve later, keep finished wontons warm in a 200°F (93°C) oven on a wire rack to retain crunch.
The sweet chili sauce can be made in advance and stored for up to a week in the refrigerator.
For a lighter version, try the air fryer or oven method, though frying gives the most authentic result.
Leftovers reheat beautifully in the oven or air fryer—avoid microwaving as it softens the wrappers.
These can be frozen uncooked and fried directly from frozen, making them perfect for meal prep or party planning.