Crab Rangoon
Crab Rangoon is a popular Chinese takeout appetizer, and this recipe recreates the authentic flavor right in your own kitchen!
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!
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.
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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?
One year ago: Mississippi Mud Cake
Two years ago: Hot Cross Buns
Three years ago: Rock n’ Roll Baby Onesie Cookies
Crab Rangoon
Ingredients
- 4 ounces (113.4 g) cream cheese, at room temperature
- 3 ounces (85.05 g) canned crabmeat, drained and picked over for shell fragments
- 2 scallions, green parts only, thinly sliced
- 1 teaspoon sesame oil
- 1 teaspoon soy sauce
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon (0.25 teaspoon) salt
- 24 wonton wrappers
- 2 to 3 quarts (1.89 to 2.84 l) peanut or canola oil, for frying
Instructions
- In a medium bowl, combine the cream cheese and crabmeat. Stir in the scallions, sesame oil, soy sauce, Worcestershire sauce and salt.
- Heat 1 inch of oil in a large heavy-bottomed pot over medium-high heat until it registers 350 degrees F.
- 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.
- 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.
Notes
- You can substitute 3 sticks imitation crab meat, finely diced for the canned crabmeat
- You will need approximately half of a package of wonton wrappers for this recipe.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
The addition of sesame oil and worcestershire sauce is what gives your recipe the special taste.
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.
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.
Oh, look at these! My face wants in!
Oh, so yummy!
My husband so wants me to make these at home! They are his favorite part of getting Chinese!
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!!! =)
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
Pinning this. Definitely on my must try list.
These look absolutely delicious and not too hard to make! I’m going to have to try these out.
This is my favorite Chinese appetizer!! They look so easy to make. Thanks!
I love homemade Chinese food!
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!
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 :)
Ooooh, these wouldn’t stand a chance in our home — they look DELICIOUS!
I love getting Pad Thai for take-out! And I’m always searching for a good crab rangoon recipe. Thanks for sharing!
They are definitely heaven in a fried triangle! Love these things!
Yum! I haven’t had crab wontons in forever! Beautiful recipe!
I love the sound of these! They would be a perfect appetizer for a party!
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!
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!
Was reading comments and one was baking rangoons. I was wondering if it changed the flavor if not deep frying. Always looking for an alternative to deep frying
I love making Chinese food at home! It’s so much healthier, and of course tastes much better too!
“Heaven in a fried triangle”… Perfect description!
I have the same book! This looks like my next recipe to try! Thanks!
It is simple superb! and mouthwatering…..
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.
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.
Hot bundles of joy!
I have never had crab rangoons, but I love chinese food! These look so good! I need to make them!
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
NOM NOM NOM.
I’m addicted to you’re blog. Speechless ;(
Sorry. your blog :)