//Extra Crispy Crab Rangoon

Extra Crispy Crab Rangoon

Crab Rangoon are a fun, party appetizer that’s filled with real crab meat, cream cheese and seasoning. Wrapped in a wonton wrapper and deep fried, these are irresistible!

My favorite things to order at our local Chinese restaurant are always Egg Rolls, Kung Pao Chicken, Fried Rice and crab rangoon. So when we were stuck at home for months and were craving takeout, I decided to make my own crab rangoon. And it was so much easier than I thought, and dare I say, even better than takeout because you can enjoy them freshly fried!

Crab rangoon served on a grey plate with sweet chilli sauce on the side

Crab rangoon served on a grey plate with sweet chilli sauce on the side

What you Need to Make Homemade Crab Rangoon

When I see short ingredient lists like these, I always know it’s going to be a success. Crab meat is so delicious on its own that you don’t really need much else. So the seasoning and cream cheese are there to complement the flavors. If I’m having an appetizer like crab rangoon, I always choose the deep fried version over a baked version because baked just doesn’t cut it. To get that extra crispy wrapper, fried is what works.

To make these crab Rangoon, you’ll need only a few ingredients:

  • Fresh or frozen crab meat
  • Cream Cheese
  • Carrots
  • Celery
  • Garlic Powder
  • Worcestershire Sauce
  • Wonton Wrappers
  • Egg

A bite taken off a crab rangoon to show the filling inside

A bite taken off a crab rangoon to show the filling inside

How to Wrap Crab Rangoon in Rice Paper

Wrapping crab Rangoon is easy, and you can go with any shape you like. I used square wonton wrappers and placed the filling in the center. Brush some egg around the edges to seal the wrappers. Then just bring the opposite edges together on both sides to create a square pocket. Make sure it’s sealed properly or the filling can ooze out while deep frying which creates splatter in the oil. While sealing the wrappers, press gently in such a way that you remove as much air as possible. You can make these in advance, and keep them covered in the fridge for 3-4 hours till you are ready to fry. These take only minutes to fry which makes them the perfect make-ahead appetizer!

Crab rangoon being dipped in sweet and spicy sauce

Crab rangoon being dipped in sweet and spicy sauce

Tips to Making the Best Crab Rangoon Recipe

Wonton wrappers are easily available in the freezer section of most supermarkets and Asian grocery stores. For these perfect crab pockets, you can also use frozen crab meat, canned crab meat or even imitation crab sticks. Just make sure to thaw well if using frozen before making the filling to avoid any extra liquid. If using imitation crab meat, make sure to dice it finely before adding it to the filling.

We love serving crab rangoon with some Sweet Chili Sauce. You can also use soy sauce or your favorite Asian dipping sauce. This is one of those appetizers that absolutely everybody loves so make sure to make extras because these disappear fast!

Closeup of a piece of crab rangoon on a plate

Closeup of a piece of crab rangoon on a plate

Try More Asian Inspired Recipes

Closeup of a piece of crab rangoon on a plateCloseup of a piece of crab rangoon on a plate

Crab Rangoon

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Author Richa Gupta

Servings 20 pieces


Crab rangoon is a delicious Chinese appetizer made with a real crab filling, wrapped in wonton wrappers and deep fried till golden brown.



  • 8
    ounces
    fresh Crab Meat
    or imitation crab meat
  • 4
    ounces
    Cream Cheese
  • 1/4
    cup
    finely diced Carrots
  • 1/4
    cup
    finely diced Celery
  • 1.5
    teaspoon
    Worcestershire Sauce
  • 1/2
    teaspoon
    Garlic Powder
  • 1/4
    teaspoon
    Salt
  • 20-25
    square Wonton Wrappers
  • 2
    tablespoons
    Oil for Frying

  1. Place the crab meat, cream cheese, carrots, celery, garlic powder, worcestershire sauce and salt in a bowl and mix together to form the filling for crab rangoon.

  2. To wrap crab rangoon, take a square wonton wrapper and place two teaspoons filling in the center. Brush the edges with whisked egg and bring opposite ends of both sides together to form a pocket shape. Repeat till all the filling is consumed. While making one piece, make sure the other wrappers are covered with a damp cloth or they’ll dry out.

  3. Heat a skillet of 4 inches oil to 350 degrees and fry the crab rangoons, a few at a time, till golden brown. This should take 3-4 minutes.

  4. Serve hot with a sweet and spicy dipping sauce.


Serves: 20

Calories65kcal (3%)Carbohydrates5g (2%)Protein3g (6%)Fat4g (6%)Saturated Fat1g (5%)Cholesterol12mg (4%)Sodium192mg (8%)Potassium49mg (1%)Fiber1g (4%)Sugar1g (1%)Vitamin A352IU (7%)Vitamin C1mg (1%)Calcium15mg (2%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.