Crispy Crab Rangoon Wontons
Crispy Crab Rangoon Wontons bring creamy crab filling and crunchy wrappers together for a takeout-style appetizer you can fry up right at home.
There’s a reason Crab Rangoon disappears first from the appetizer platter. The contrast of shatteringly crisp wonton wrappers and a warm, velvety crab-and-cream-cheese filling is downright addictive. Making them yourself means you control the flavor, texture, and freshness in every bite.
This version stays close to the classic restaurant favorite, with a simple mixture of crab, cream cheese, aromatics, and a splash of Worcestershire for depth. You’ll shape the wontons into cute little “purses,” fry them until golden, and serve them hot with your favorite dipping sauce. They’re ideal for game day, parties, or whenever you’re craving a cozy, homemade takeout night.
Crispy Crab Rangoon Wontons Ingredients
Crab meat (8 ounces) – The star of the filling, giving a sweet seafood flavor. Use real crab for extra luxury or imitation crab for a more budget-friendly option.
Cream cheese (8 ounces, softened) – Creates the creamy, rich base that holds the filling together and makes every bite decadent and smooth.
Worcestershire sauce (1 teaspoon) – Adds a subtle savory depth and umami that keeps the filling from tasting flat or overly one-note.
Garlic powder (½ teaspoon) – Brings gentle garlic warmth throughout the filling without the harsh bite of raw garlic.
Green onions (3 tablespoons, sliced) – Add fresh, mild onion flavor and a pretty pop of color in the creamy crab mixture and as garnish.
Wonton wrappers (about 20) – Thin wheat wrappers that crisp up beautifully when fried, creating that signature bubbly, crunchy shell.
Egg (1, beaten) – Works as “glue” to seal the wonton edges so they don’t open while frying and spill out the filling.
Oil for frying – A neutral, high-heat oil like vegetable or canola ensures even frying and a clean, crisp flavor on the wontons.
Dipping sauce (your choice) – Sweet chili sauce, soy sauce, or a mix of the two pairs perfectly with the rich, creamy filling and crunchy shell.
Step-by-Step Crispy Crab Rangoon Wontons
STEP 1:
Make the filling by combining the crab meat, softened cream cheese, Worcestershire sauce, garlic powder, and sliced green onions in a mixing bowl. Stir until the mixture is smooth, creamy, and the crab is evenly distributed.
STEP 2:
Set a wonton wrapper on a clean, dry surface so it looks like a diamond in front of you. Place about 2 teaspoons of the crab mixture right in the center, leaving the edges clear for sealing.
STEP 3:
Using a fingertip or pastry brush, lightly coat the edges of the wrapper with the beaten egg. Bring two opposite corners together and pinch them in the middle, then bring the remaining corners up, pressing the seams so you form a little star or purse shape.
STEP 4:
Continue filling and folding the rest of the wonton wrappers, arranging each finished piece on a parchment-lined baking sheet or plate. Cover them loosely with a clean towel while you work so they don’t dry out.
STEP 5:
Pour enough oil into a deep skillet or heavy pot to reach about 4 inches in depth. Heat the oil to 350°F (175°C). If you don’t have a thermometer, drop in a small piece of wrapper—it should bubble briskly but not burn quickly.
STEP 6:
Carefully add 5–6 wontons to the hot oil at a time, avoiding overcrowding. Fry, turning occasionally, until the wrappers are puffed and deep golden brown, about 3–5 minutes per batch. Adjust the heat as needed to maintain the temperature.
STEP 7:
Use a slotted spoon to transfer the fried wontons to a plate lined with paper towels to drain excess oil. Repeat with remaining batches. Serve them warm, topped with extra green onions and a generous side of your favorite dipping sauce.
Pro Tips for Crispy Crab Rangoon Wontons
- Drain the crab well so the filling isn’t watery. Excess moisture can make the wontons soggy and cause the filling to leak during frying.
- Don’t overfill the wrappers. A small mound of filling is enough; too much makes them hard to seal and more likely to burst open in the oil.
- Keep the oil steady. Let the oil come back up to temperature between batches. If the oil is too cool, the wontons absorb grease instead of turning crisp.
Can I make these ahead of time?
Yes. Assemble the wontons and refrigerate them, uncovered, on a baking sheet for up to 4 hours. When you’re ready to serve, fry them straight from the fridge until golden and crisp.
Can I bake Crab Rangoon instead of frying?
You can. Brush the shaped wontons lightly with oil, arrange on a parchment-lined baking sheet, and bake at 400°F (200°C) for about 10–12 minutes until crisp and golden, flipping once for even browning.
Can I use imitation crab for this recipe?
Absolutely. Chopped imitation crab works well and still gives a nice seafood flavor. Just make sure to dice it finely so it blends smoothly into the cream cheese mixture and fills the wrappers evenly.
How do I keep the wontons from bursting?
Seal the edges firmly with egg wash and press out any air pockets around the filling. Avoid overfilling, and keep the oil at a steady medium-high temperature so they puff without violent bubbling.
What to Serve with Crispy Crab Rangoon Wontons
Crab Rangoon pairs wonderfully with other takeout-style favorites. Think fried rice, lo mein, or a quick stir-fried veggie dish for a full “restaurant night” at home without the delivery bill.
If you’re serving them as party appetizers, round out the spread with mini egg rolls, potstickers, or simple cucumber slices dressed with rice vinegar and sesame seeds for a refreshing contrast to the rich filling.
For a lighter meal, pair these crispy wontons with a big green salad or an Asian-inspired slaw. The crunchy vegetables and tangy dressing balance the creamy crab beautifully and keep the plate from feeling too heavy.
How to Store & Reheat
Leftover Crab Rangoon is best the day it’s made, but you can absolutely save extras. Let the wontons cool completely, then store them in an airtight container in the refrigerator for up to 3 days.
For longer storage, arrange cooled wontons in a single layer on a baking sheet and freeze until solid. Transfer to a freezer bag or container and freeze for up to 2 months. This keeps them from sticking together and makes reheating easier.
To reheat and keep them crisp, skip the microwave. Instead, warm them in a 375°F (190°C) oven or air fryer for 6–10 minutes, until heated through and crunchy again. Serve hot with fresh dipping sauce and a sprinkle of green onions.
Crispy Crab Rangoon Wontons
Ingredients
- One large egg beaten thoroughly for sealing the wrappers
- Approximately 20 square wonton skins
- Neutral frying oil vegetable, peanut, or canola, quantity sufficient for deep frying
- Eight ounces of lump or imitation crab meat chopped finely
- Three tablespoons of finely sliced scallions plus more for topping
- One teaspoon of Worcestershire sauce
- Eight ounces of full-fat cream cheese brought to room temperature
- Half a teaspoon of garlic powder
- Dipping sauces of choice such as sweet chili, soy-based, or other preferred varieties
Instructions
- In a mixing bowl, combine the chopped crab meat, softened cream cheese, Worcestershire sauce, garlic powder, and sliced green onions. Stir thoroughly until the mixture is smooth and homogeneous.
- Lay a single wonton wrapper on a flat, clean surface. Deposit roughly two teaspoons of the crab filling into the center.
- Using a pastry brush or fingertip, apply a thin coating of the beaten egg along all edges of the wrapper. Fold two opposite corners to meet and pinch them together, then bring in the other two corners, sealing all edges firmly to create a purse-like or star-shaped packet.
- Continue this process with the remaining wrappers and crab mixture until all are assembled.
- Pour enough oil into a deep skillet or heavy-bottomed pot to reach a depth of about four inches. Heat to 350°F (175°C). Carefully lower 5 to 6 wontons into the hot oil at a time, frying them in batches. Turn occasionally for even browning, and cook for 3 to 5 minutes until each is golden and crisp.
- Remove each batch with a slotted spoon and let drain on a plate lined with paper towels. Repeat with remaining wontons.
- Serve immediately while hot, garnished with additional scallions and accompanied by your favorite dipping sauce.