Crab Rangoon

This recipe for Crab Rangoon is guaranteed to rival any you’ll pay top dollar for at a restaurant. They’re an impressive appetizer to serve with a side of sweet Asian chili sauce for dipping.

Easy Crab Rangoon Recipe

Made popular at Chinese takeouts, these sorts of crab appetizers are always a winning choice. Crab meat is expensive and serving it in this way means that you can stretch it into a dish that everyone can enjoy. How to make homemade Crab Rangoon: (Scroll down for full printable recipe.)

• Filling – In a medium size mixing bowl mix together crab, cream cheese, teriyaki, Worcestershire sauce, garlic, salt and chopped green onion until fully combined.
• Wonton Wrapper – Lay wonton wrappers on a flat surface.
• Assemble – Place 2 teaspoons filling in the middle. Brush edge with beaten egg. Bring opposite corners together and pinch. Repeat, with opposite corners. Have nearby a sheet pan, to set assembled rangoon.
• Heat Oil – In a Dutch oven or heavy bottomed pot, heat 3 inches of oil to 350-360°F.
• Fry – Gently lower 4-6 rangoon one at a time, into hot oil. Fry in batches per the recipe just until lightly golden. Avoid overcrowding the pot.
• Remove from Oil – Remove with a slotted spoon to a paper towel lined pan or platter.
• Serve immediately with Asian sweet chili sauce or sweet and sour sauce for dipping.

How to Make the Best Crab Rangoon Recipe

• Ingredients you’ll  need to make homemade Crab Rangoon: Jumbo lump crab meat is the star of these rangoon. You’ll also need chive and onion cream cheese, teriyaki or soy sauce, Worcestershire sauce, green onions, salt, granulated garlic and one large egg  beaten with cold water for the egg wash to seal the edges. Of course, you’ll need classic wonton wrappers and either peanut or vegetable oil for frying.
• Kitchen tools you’ll need: To make these Crab Rangoon you’ll need a medium size mixing bowl and standard measuring cups and spoons. You’ll need a really good sharp knife and a chopping board for chopping the onion. A silicone pastry mat or any non stick surface for assembling, a small bowl to make the egg wash and a pastry brush to apply it to the edges of the wontons. Have nearby a baking sheet pan for holding assembled rangoon and a Dutch oven or deep heavy bottomed pot for deep frying. You’ll also need a paper towel lined platter or sheet pan to place the cooked rangoon after frying.
• How do you form the wonton pockets? To form the rangoon into this shape, you’ll be pinching together opposite corners of the wonton wrapper into a pyramid-like shape. It sounds harder to do than it actually is. Once you’ve pinched the corners together, make sure you press and seal all along the edges before frying.
• Can I use soy sauce? It’s perfectly fine to use soy or teriyaki sauce for the crab meat mixture.
• Sweet Asian chili sauce and sweet and sour sauce can both be found in the Asian section of most grocery stores. Choose your favorite brand and you’ll be good to go and ready for dipping the rangoon.
• How many wonton wrappers will I need? Typically wonton wrappers come in packs of 30 and you’ll only need 24 for this recipe. Please note, you may use that extra amount in the event one or more of them tear while you’re assembling. Otherwise, if you’d like to stretch the filling into 30 rangoon, you certainly can just know they won’t be quite as puffed.
• When you begin frying, gently lower into the oil using a slotted spoon or stainless steel spider one at a time.
• If the wontons start opening, stop frying and chill them for 15-30 minutes. In fact, you can assemble these in advance and place them into an airtight container to chill to expedite preparation.
• Store leftover Crab Rangoon in the refrigerator for up to 2 days. Reheat gently in the microwave or in an air fryer.

How to Make Air Fryer Crab Rangoon

To make these in an air fryer:

• Spray the rack in the air fryer with cooking spray.
• Spray rangoon liberally on all sides with an oil mister or cooking spray. Arrange in the basket of the air fryer in a single layer without touching.
• Cook in batches at 350°F for 5 minutes, then stop and check for doneness. Shake the basket spritzing with more oil, if needed.
• Continue to cook an additional 3-5 minutes or just until crisp and golden brown. (Time may vary slightly from one appliance to another.)

More Southern Style Crab Recipes to Add to the Menu

Crab meat, especially a quality jumbo lump crab meat is an indulgence there’s no doubt about it. It’s a special occasion dish for us and likely for you, too. Other amazing crab recipes you may like to try:

• My Kickin’ Crab Salad is a summertime favorite.
• Hot Pepper Jack Crab Dip is another delicious baked appetizer.
• Cheesy Crab Macaroni and Cheese.
• Mouthwatering Jumbo Lump Crab Cakes.
• Crispy Crab Hush Puppies.
• Crab Pasta Salad from Simple Joy.

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Helpful Kitchen Items:

• Sheet Pan
• Cutting Board
• Olive Oil Dispenser
• Kitchen Utensils