Crab rangoons—everyone’s favorite Chinese takeout is much quicker and easier to make at home than you may think. We make rangoons all the time and I’m always astounded how quickly everything comes together. Much quicker than my buffalo chicken rangoons because you don’t have to fuss with precooking the chicken.
Canned crab meat, cream cheese, green onion, Worcestershire sauce, garlic, salt, and pepper, all wrapped in a wonton wrapper and deep-fried in oil until golden.
Wonton Wrappers Versus Eggroll Wrappers
Wonton wraps are small square flat dough wraps made from egg, flour, and water. Eggroll wraps are essentially the same dough but made slightly larger for eggrolls. You can use either size for this recipe. Homemade crab rangoons are usually smaller than Chinese takeout rangoons. I would say those are more comparable to the eggroll size.
Folding Crab Rangoons
Crab rangoons can be folded in a simple triangular shape or they can be folded into a fancier more restaurant-style rangoon.
- Place wonton on a flat surface and spoon a teaspoon of crab filling in the center. It’s important not to overfill so the rangoon filling doesn’t burst out when frying/folding.
- Wet the four edges with water using your finger.
- Bring the middle of each of four sides of the rangoon (not the corners) into the center and pinch in the middle only so the four corners flare out a little.
It’s hard to explain so maybe just watch my fancy gif below.
You absolutely want to prepare all of the rangoons at once before frying. I like to fry in batches of 5-6 at a time and transfer to a paper towel to drain and cool.
Deep Frying Rangoons
Deep-fry finished wontons in 2 inches of 360 °F canola/vegetable oil in a Dutch oven or pot for about 30 seconds. They will turn golden very quickly and continue to brown even after they are taken out of the oil.
Test a few at first and keep a close eye on how quickly they cook. The oil will continue to get hotter as you cook, making the rangoons cook faster.
If you don’t have a lot of oil, you can use a small 6-8 inch pot so you can get the desired height of oil to cook. Triangular rangoons can be cooked in LESS oil because they can be flipped in the oil to fry each side. Restuarant-style rangoons will float.
Rangoons go especially well with sweet and sour sauce. You can get this is the International section of the grocery store. You could even use some hot pepper jelly in a pinch.
Can I Freeze Rangoons?
Yes, you can! You can fully prep and freeze raw/unfried for best results. Take them out of the freezer and let them thaw/soften a bit on the counter before frying. They should cook at the same rate as freshly made.
You’ll Also LovePrint
A simple classic crab rangoon made with canned crab meat and cream cheese. Folded and deep-fried for a crispy and delicious appetizer.
- 12-ounce package wonton wraps
- 5 ounces cream cheese, softened
- 5 ounces canned white crab meat
- 1 green onion (white and greens), finely diced
- 1/4 teaspoon garlic powder
- Solid dash of Worcestershire sauce
- Pinch of salt and pepper
- Vegetable/canola oil for frying (24-48 ounces depending on volume and pot size)
- Serve with sweet and sour sauce or hot pepper jelly
- Preheat 1-2 inches of oil in a dutch oven or pot on medium-high heat until roughly 360 °F. Fill a small prep bowl with a little water. Set aside.
- Combine all filling ingredients in a small bowl (everything but sauce and wontons). Mix until smooth and creamy.
- Place wonton on a flat surface and spoon a teaspoon of crab filling in the center. It’s important not to overfill so the rangoon filling doesn’t burst out when frying/folding. Wet the four edges with water using your finger. Bring the middle of each of four sides of the rangoon (not the corners) into the center and pinch in the middle only so the four corners flare out a little. Watch gif above.
- Place 5-6 rangoons in the oil at a time, and fry until golden, about 20-30 seconds per rangoon. Rangoons will cook fast so be sure to monitor. They will continue to brown even after taking off the heat.
- Place on a paper towel and allow to slightly cool before serving.
This recipe can be made with smaller wonton wraps or larger eggroll wraps. Homemade rangoons are usually smaller than Chinese takeout rangoons. I would say those are more comparable to the eggroll size. Just note, you will use more filling and will end up making fewer rangoons with eggroll wraps.
Keywords: easy crab rangoons, how to make crab rangoons