Crab Rangoon (or Cream Cheese Wontons)
Craving Chinese-American Takeout? How about the “always add to the order”, Crab Rangoons? my recipe is easy to make and remember.
This post may contain affiliate links. That means I may make a small commission on items purchased through links in this post at no extra cost to you! Affiliate Disclaimer
My Latest Food Videos
Chinese Take-out is a “secret” love I have always had (especially growing up in a mixed-race family). Growing up, going to the local Chinese Buffet or Chinese takeout was a favorite for my dad and me, and one thing we always enjoyed was the Crab Rangoon.
But growing up in my family, I learned very quickly that making your own food and re-creating recipes at home meant you could customize them. More filling, larger ones, adjust the flavors to your liking (I’m pretty much quoting my dad with this sentence).
So one weekend when my husband and I were first together, I decided to come up with my version of Crab Rangoon. This recipe is the first time I ever took things I knew would be good, then grabbed some others I thought would be good and mixed them all together to make something. I had a lot of fun with it and seriously started my creative enjoyment of making, creating, and coming up with my very own recipes.
This recipe hasn’t changed much since I first created it. It’s simple, quick, and always a crowd-pleaser whenever I make them. BONUS! I have picture explanations of HOW TO FOLD WONTON WRAPPERS, in 3 different ways.
QUICK OVERVIEW
Cooking Instructions
This is the step-byp-step cooking directions for my very Popular Crab Rangoon. For the full recipe, keep scrolling down.
Step 1: Now, Let’s Get Started
In a large bowl, add the cream cheese, crab, smashed and chopped garlic clove, lemon juice, soy sauce, Worcestershire sauce, and the dark green parts (tops) of the green onions.
Step 2: Mix Together
You can use a hand mixer (which is what I do because I like the chunks of crab) or if you want that creamy texture like at a Chinese-American Restaurant/buffet, use a food processor, and blend it until smooth.
Transfer (if needed) back to your mixing bowl
Step 3: Now, We Fill The Wonton Wrappers!
Using a teaspoon, place a small amount of filling onto the center of a wonton wrapper.
Step 4: Wet the Edges of the Wonton Wrappers
Take your finger and gently tap it into the water and wipe a small amount of the water onto each side of the wonton wrapper (dip your finger as many times as needed to get all sides damp).
Step 5: Fold the sides together in your choice of shape folding
Check out the full details on my How to: Fold Fried Wontons post.
Step 6: Fry the Wontons
You’ll want to make these in batches that will fit in a single layer in your fryer. I like to make mine in batches of 6-8, then fry those, take them out, then make 6-8 more. If you make them too far ahead of time, the filling may leak through the bottom.
You will need to watch them closely as they cook, they don’t take long, and you will need to flip them so they are golden and crunchy on all sides.
Even the square ones need to be flipped (And possibly held down for a few seconds) to get the top golden brown.
Once golden brown, remove and lay on a rack to “dry”.
Jenn’s Note:
For best results, serve immediately. Serve with soy sauce or your fav dipping sauce. I personally like them plain.
Cooking with Kids
DISCLOSURE: These tips are generalized, and meant to be suggestive. Everything I’m sharing I do with my kids, and they are all different even within my own five. So please take these as suggestions or ideas and if you think your child needs more or less help, then go with what you and your child are comfortable with. Ultimately, you know your kids, do what YOU think is best.
This is a great opportunity to get your kids, friends, really anyone or everyone to help. I usually have my younnger kids fill and fold, while I do the frying. It makes quick work of the process.
Storage Details
- Crab rangoon is best served immediately. If you want to plan ahead, you can make the filling ahead of time. Then simply fill and fry when you’re ready.
- If you do end up with leftovers heat your oven to 350℉ and back for about 5-10 minutes or in an air fryer at 400℉ for about 5 minutes.
ENJOY and Share!
I hope you enjoyed these fun Chinese take-out favorites, crab rangoon (or cream cheese wonton)! Your star ratings with your comments are tremendously helpful!
Don’t forget to tag me on Instagram or Facebook, @jenngiamsmith #JennGiamSmith I will always share your posts on my stories and tag you! You can also share it on this post’s Pinterest Pin! Don’t forget to follow me on Pinterest for a steady stream of recipe (and other) inspiration!
It’s always wonderful to see loved ones coming together over delicious food.
Want more fun Chinese Take-Out and mash-up food
- Fried Pork Wontons
- Orange Sesame Chicken
- Scallion-Potato Pancakes
- Lychee Almond Cake Recipe
- Pork Wonton Burgers
Crab Rangoon (aka Cream Cheese Wontons)
- Total Time: 1 hour 10 minutes
- Yield: 40 wontons 1x
Description
Craving Crab Rangoon? Try this homemade recipe and create your own version of this mouthwatering Chinese takeout treat.
Ingredients
- 12 oz package of wonton wrappers
- 1/2 of a bunch of green onions sliced (tops ONLY)
- 1 garlic clove – chopped and smashed
- 8 oz crab (or imitation if you can’t get crab – chopped)
- 8 oz of cream cheese at room temperature
- 1 tablespoon of lemon juice
- 2 teaspoons of soy sauce
- 2 teaspoons of Worcestershire Sauce
- 1/4 cup of warm water
- salt and pepper
- vegetable, peanut or avocado oil for frying
Instructions
- Heat oil on medium-high heat in a wok (or cast iron skillet) over medium-high heat to 375 degrees F (190 degrees C)
- In a large bowl, add the cream cheese, crab, one of the smashed and chopped garlic cloves, lemon juice, soy sauce, Worcestershire sauce, and the dark green parts (tops) of the green onions.
- Mix it all together. (You can use a hand mixer, or if you want that creamy texture like at many Chinese American Restaurants, use a food processor, and blend it until smooth.
- Transfer (if needed) back to your mixing bowl
- Using a teaspoon (or teaspoon scoop), place a small amount of filling onto the center of a wonton wrapper.
- Take your finger gently tap it into a small bowl of water and wipe a small amount of the water onto each side of the wonton wrapper (dip your finger as many times as needed to get all sides damp).
- Fold the sides together in your choice of shape folding (see images on Blog Post). Make in batches that will fit in a single layer in your fryer (approximately 6-8 of them). If you make them too far ahead of time, the filling may leak through the bottom.
- Watching closely, fry in single layers, and flip them so they are golden and crunchy on all sides. Even the square ones need to be flipped or held down for a few seconds to get golden brown.
- Once golden brown, remove and lay on a pan lined with a cooling rack to let off any excess oil.
- For best results, serve immediately with soy sauce or your favorite dipping sauce.
Equipment
Cuisinart 14-Cup Food Processor
Buy Now →
Mora Ceramics Small Mixing Bowls Set of 2 – 2.5 & 1.6 Qt (Vanilla White)
Buy Now →Notes
See the blog post for how to fold them 3 different ways
Storage Details
-
- Crab rangoon is best served immediately. If you want to plan ahead, you can make the filling ahead of time. Then simply fill and fry when you’re ready.
-
- If you do end up with leftovers heat your oven to 350℉ and back for about 5-10 minutes or in an air fryer at 400℉ for about 5 minutes.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Cuisine: Chinese American
Nutrition
- Calories: 26
- Sugar: 0.01
- Sodium: 61
- Fat: 0.1
- Saturated Fat: 0.02
- Carbohydrates: 5
- Fiber: 0.2
- Protein: 1
- Cholesterol: 1
Want to remember this post? Pin it to your favorite Pinterest Board!
