Crab Rangoon

Crab Rangoon Recipe

Believe it or not, I made it the whole way through college without ingesting any Chinese takeout. Maybe it was just the group of girls that I hung out with, but we were always way more interested in pizza than Chinese. I tasted it once or twice after that, but it just never did anything for me. Perhaps my taste buds were temporarily defective or I somehow managed to get it from the worst place in the area, because now I can’t get enough of it! During one of my visits to the DC area to see my Chief Culinary Consultant a few years ago, he suggested we get some Chinese takeout while we watched a hockey game. I balked (he must have thought I was nuts!), but he insisted I try General Tso’s and crab rangoon. I was immediately smitten with both, and now I have to get crab rangoon anytime we order Chinese. The good news is now that I’ve conquered them in my own kitchen, I don’t need to wait for takeout out to enjoy them!

Crab Rangoon Recipe

If you’ve never had the pleasure of eating crab rangoon, let me explain. It is a combination of crab meat and cream cheese, along with some additional flavorings, that are folded up in a wonton wrapper and deep fried. Traditionally, they’re served with duck sauce, but you could also have them with soy sauce or nothing at all. Basically, they’re heaven in a fried triangle.

Crab Rangoon Recipe

I love the creamy center contrasted with the crispy fried exterior of the rangoon. Dipped in sweet duck sauce, you just can’t beat it. I’m always thrilled when I can recreate a restaurant favorite at home, and this one totally hits the spot.

What are some of your favorite takeout dishes?

Crab Rangoon Recipe

One year ago: Mississippi Mud Cake
Two years ago: Hot Cross Buns
Three years ago: Rock n’ Roll Baby Onesie Cookies

Crab Rangoon

Yield: About 20 to 24 crab rangoon

Prep Time: 15 minutes

Cook Time: 3 minutes

Total Time: 45 minutes

A recipe for Crab Rangoon - a favorite Chinese takeout appetizer.


4 ounces cream cheese, at room temperature
3 ounces canned crabmeat, drained and picked over for shell fragments or 3 sticks imitation crab meat, finely diced
2 scallions, green parts only, thinly sliced
1 teaspoon sesame oil
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
¼ teaspoon salt
½ package wonton wrappers (about 24)
2 to 3 quarts peanut or canola oil, for frying


1. In a medium bowl, combine the cream cheese and crabmeat. Stir in the scallions, sesame oil, soy sauce, Worcestershire sauce and salt.

2. Heat 1 inch of oil in a large heavy-bottomed pot over medium-high heat until it registers 350 degrees F.

3. While the oil heats, assemble the rangoons. On a flat surface, lay out a wonton wrapper with one corner pointed toward you. Place 1 tablespoon of the filling into the center of the wonton wrapper. Dip a finger into a glass of water and wet the edges of the wonton wrapper. Fold the top corner down to meet the bottom corner to form a triangle. Press out all of the air and seal the edges by pressing them together. Place finished crab rangoons on a platter underneath a damp kitchen towel to keep them from drying out.

How to Make Crab Rangoon

4. When ready to fry, line a baking sheet with a double layer of paper towels. Carefully lower crab rangoons into the oil, about 6 at a time, and fry, until they are golden brown on both sides, about 3 minutes, turning them over once halfway through the cooking time. Remove with a slotted spoon and drain on the prepared baking sheet. Allow the crab rangoons to cool for at least 5 minutes before serving.

(Recipe adapted from The Chinese Takeout Cookbook)

Share This Post...


44 Responses to “Crab Rangoon”

  1. Riham on April 23, 2013 at 12:09 am

    I’m addicted to you’re blog. Speechless ;(


    • Riham on April 23rd, 2013 at 12:16 am

      Sorry. your blog :)


  2. Pamela @ Brooklyn Farm Girl on April 23, 2013 at 12:12 am

    I have never tried crab rangoon but now I’m interested and will look for it next time I’m at our favorite Chinese restaurant. Our local restaurant serves the best duck sauce while eating in that sometimes I request a pint to take home so I can snack on crispy noodles + duck sauce throughout the week!

    Favorite dishes: shrimp and broccoli, variety of wonton/noodle soups, soup dumplings



  3. Tieghan on April 23, 2013 at 12:21 am

    I have never had crab rangoons, but I love chinese food! These look so good! I need to make them!


  4. Holiday Baker Man on April 23, 2013 at 1:17 am

    Hot bundles of joy!


  5. Janeal Falor on April 23, 2013 at 1:24 am

    I love crab rangoons! So tasty. I’d love to make these at home. I didn’t realize the sauce they were served with was duck sauce, good to know.


  6. teresa on April 23, 2013 at 5:04 am

    I have never tried that. We don’t eat a lot of chinese food, there aren’t a lot of chinese restaurants here, but i definitely want to taste it, it just looks so good! I know I shouldn’t, but I love fried food.


  7. Azzina on April 23, 2013 at 5:09 am

    It is simple superb! and mouthwatering…..


  8. Mimi on April 23, 2013 at 6:23 am

    I have the same book! This looks like my next recipe to try! Thanks!


  9. Marie @ Little Kitchie on April 23, 2013 at 6:39 am

    “Heaven in a fried triangle”… Perfect description!


  10. Rayna on April 23, 2013 at 7:34 am

    I love making Chinese food at home! It’s so much healthier, and of course tastes much better too!


  11. Tracey on April 23, 2013 at 7:36 am

    Crab rangoon is one of my very favorite things to get when we have Chinese take-out! I’ve only made a baked version at home, never one that was fried. I am so excited to try these!


  12. Beckie on April 23, 2013 at 8:11 am

    My daughter was just asking me if I had a recipe for Crab Rangoon a couple weeks ago. She’s going to want to try this ASAP!


  13. Holly @ EatGreatBEGreat on April 23, 2013 at 8:20 am

    I love the sound of these! They would be a perfect appetizer for a party!


  14. Jennifer @ Peanut Butter and Peppers on April 23, 2013 at 8:25 am

    Yum! I haven’t had crab wontons in forever! Beautiful recipe!


  15. Leah | So, How's It Taste? on April 23, 2013 at 8:48 am

    They are definitely heaven in a fried triangle! Love these things!


  16. David on April 23, 2013 at 9:36 am

    I love getting Pad Thai for take-out! And I’m always searching for a good crab rangoon recipe. Thanks for sharing!


  17. Stephanie @ Girl Versus Dough on April 23, 2013 at 9:55 am

    Ooooh, these wouldn’t stand a chance in our home — they look DELICIOUS!


  18. Annie @ Annie's City Kitchen on April 23, 2013 at 9:57 am

    Crab Rangoon is one of my all-time guilty pleasures. It’s so perfect. This recipe looks so easy too! Can’t wait to try it :)


  19. amanda @ fake ginger on April 23, 2013 at 10:06 am

    Yum! One of my alltime favorites! I get Chinese just about every Friday and I always make sure to get a couple orders of rangoon. I just love it!


  20. Tracy | Peanut Butter and Onion on April 23, 2013 at 10:09 am

    I love homemade Chinese food!


  21. Noreen on April 23, 2013 at 10:17 am

    This is my favorite Chinese appetizer!! They look so easy to make. Thanks!


  22. Marcie @ flavor the moments on April 23, 2013 at 10:28 am

    These look absolutely delicious and not too hard to make! I’m going to have to try these out.


  23. Jenny on April 23, 2013 at 12:49 pm

    Pinning this. Definitely on my must try list.


  24. Martha in KS on April 23, 2013 at 2:09 pm

    You can make some darn good crab rangoon without frying, in mini muffin pans.
    12 wonton skins (about 3 1/4-inch squares; from 16-oz package)
    1 pkg. (8 oz) cream cheese, room temp.
    2 Tbs sour cream (or mayonnaise)
    ¼ tsp salt
    ½ -1 tsp garlic powder (I used 3 cloves minced garlic)
    1 can crabmeat, drained
    2 Tbs green onion tops, finely sliced
    1) Heat oven to 350°F.
    2) Place 1 wonton skin in each of 12 ungreased regular-size muffin cups, gently pressing skin into bottom and up side of each cup (points of wonton skin will show above cup edge). Spray tops with Veg. oil spray. Bake 7 to 10 minutes or until top 1/4 inch of wonton skins are golden brown.
    3) Combine cream cheese, sour cream, salt & garlic powder; mix well. Add remaining ingredients & stir gently just until combined. Taste for seasonings – adjust if needed.
    4) Spoon about 1 tablespoon mixture into each wonton cup. Bake 5 to 7 minutes longer or until cheese is melted and filling is hot. Remove from muffin cups; serve warm with sweet & sour sauce.
    5) My sauce recipe: Orange marmalade, dijon or honey mustard & prepared horseradish

    Yield: 12 or 24 mini


  25. Chloe @Ergo-Blog on April 23, 2013 at 3:37 pm

    This would be seriously dangerous if I learned how to make these and they tasted delicious because I would want them as a side dish EVERY DAY!! They look so unbelievably yummy!!! =)


  26. Erin @ Dinners, Dishes, and Desserts on April 23, 2013 at 5:15 pm

    My husband so wants me to make these at home! They are his favorite part of getting Chinese!


  27. Arthur in the Garden! on April 23, 2013 at 7:04 pm

    Oh, so yummy!


  28. ashley - baker by nature on April 23, 2013 at 7:20 pm

    Oh, look at these! My face wants in!


  29. Jess on April 23, 2013 at 9:35 pm

    My favorite Crab Rangoon is at Nicky’s Thai Kitchen on Western Avenue on the North Side. They are so good. If you go there fore lunch, they give you one as a garnish on your plate. I always save it for last like dessert. Plus, the lunch comes with the most delicious cup of chicken soup.


    • Barb on April 26th, 2013 at 8:10 pm

      I was going to say the same, Nicky’s Thai has the best crab rangoon, they have spoiled me as I am disappointed when I get them elsewhere. The wontons that they use are so thin. Yum! and as you said the soup is wonderful,flavored with lemongrass.


  30. thomas on April 25, 2013 at 1:34 am

    The addition of sesame oil and worcestershire sauce is what gives your recipe the special taste.


  31. Becky @ A Calculated Whisk on April 25, 2013 at 8:34 am

    !!! I love crab rangoons! I never would have thought about attempting them at home, but now I’m totally inspired!


  32. Sherri @The Well Floured Kitchen on April 26, 2013 at 2:44 pm

    Looks Incredible.. I love crab rangoons, but have never tried at home. I am inspired now!


  33. Shafriza on April 28, 2013 at 4:41 am

    Hi, When i saw how easy this recipe was, i wanted to try it as i already had the ingredients at home. My brother was hosting a dinner last night so i thought i can make them as a starter. I made was pretty fast. I added a bit of pepper too. It was a hit and everybody loved it. Thank you soo much. will be making it again.


  34. Alicia on April 28, 2013 at 6:09 am

    I love your blog thanks for sharing. Can I bake these as I’m on a fat restricted diet. ??? :'(


    • Michelle on April 28th, 2013 at 11:48 pm

      Hi Alicia, You can, but since I haven’t done it I really don’t have any advice as to the time, temperature, etc. You may need to do a little trial and error.


    • Nicole on May 8th, 2013 at 9:31 am

      This recipe is similar to the one I use and I’ve had success baking them. In fact, I prefer it because I hate smelling up my apartment with frying oil : ). Arrange on a baking sheet coated with vegetable oil spray and then brush the tops with melted butter (I used a dairy-free margarine). Bake for 425 degrees for 12-15 minutes or until golden brown. Delicious!


  35. Bailey Kirkland on April 29, 2013 at 9:46 am

    Crab Rangoon is literally the best invention of all time ever.


  36. Heather R on April 29, 2013 at 6:27 pm

    My fiance loves Crab Rangoon – I however haven’t really tried them, however I think all of the ingredients sound good. Will have to try these out! Thanks!


  37. Sherry on May 1, 2013 at 7:07 am

    I’ve always had an issue with this dish… My parents owned a Chinese restaurant that sold Americanized Chinese food to people who were too ignorant to realize it wasn’t real Chinese food and it was hard to take the majority of the dishes they served seriously and without a fair amount of ridicule… In the PNW, they’re called “crab puffs” and it’s served with a sweet and sour sauce. Duck sauce is pretty much non-existent on the West Coast unless you actually buy a roast duck from a Chinese siu mei store and even then it’s not a given.

    Anyway, my parents basically conscripted their children into making these, huge batches at a time which we would later freeze. It was the most mind-numbing work I’ve ever done. It would literally take a day and because of that, I also managed to gain a fair amount of resentment towards them so I could never bring myself to try them for years (and also because I hated cream cheese at the time of my life). Eventually I did try one and I guess your taste buds do change as you get older because it was heavenly, especially smothered in our sweet and sour sauce.

    Fast forward a few more years and then I went to college in NYC and Americanized Chinese cuisine shifted for me. Names were different, foods were different, it was weird. So I stuck to real Chinese food which wasn’t all that different and it was all good. But then there were these “crab rangoons” things that I eventually figured out were crab puffs. Maybe it’s because people have grown up on that dish with that name that they don’t find anything weird with it but it’s always made me a bit uneasy because of the name. Rangoon isn’t even Chinese. From what I can tell, it’s the English mispronunciation of Yangon (in Burma) which makes it even more problematic. I guess it harkens back to those old Polynesian restaurants that existed in the past on the East Coast… I never did have a crab rangoon during my times spent in NYC, but every once in a while (less now because I try to avoid such nutritionally empty foods nowadays), I have a crab puff and delight in the fact that I didn’t have to make it.


  38. Crystal on May 4, 2013 at 8:15 pm

    So delicious. Can’t wait to share with my family.


  39. Devon |Game Like Candy Crush on March 13, 2014 at 8:55 am

    Looks very Delicious & love The Crab Rangoons but never thought to make them at home. Great recipe thanks for posting!!


Leave a Comment

(Your comment may need to be approved before it will appear on the site. Thanks for your patience! If it is your first time commenting you may want to review the Comment Guidelines.)