Easy Crab Rangoon

Crab Rangoon is a classic Chinese restaurant dish featuring deep-fried dumplings made from wonton wrappers filled with crab meat and cream cheese. If you’re a fan of fusion food, this is one of the easiest recipes to replicate at home. Perfectly crispy, it’s a fantastic appetizer to feed a crowd.
Crab Rangoon pinit

About This Homemade Crab Rangoon Recipe

If you like to entertain and are a fan of fusion food, I’m sure you’ll love this Crab Rangoon recipe.

You can make a super crispy and tasty appetizer perfect for a crowd with just a few simple ingredients. You can also make them ahead of time, freeze them, and just fry them when you want!

But what exactly is Crab Rangoon? This popular dish is made with crab meat and cream cheese wrapped in wonton skins and deep-fried until they’re perfect golden-brown and crisp. Sounds delicious, right?

And although you may find this appetizer in almost all Chinese restaurants in America, you probably won’t find it in China because it has nothing to do with Chinese cuisine.

The origins of Crab Rangoon can be traced back to the 1940s and 1950s when a strange, circular movement began between American Chinese and tiki food, following the return of WWII veterans.

The food served in tiki restaurants had a lot in common with American Chinese food: somewhat Asian, often sweet, and deep-fried.

The story goes that this dish was created by Joe Young who was a Chinese-American working for the founder of the Trader Vic’s chain of tiki bars Victor Bergeron. The name Rangoon is emblematic of tiki culture, too. Rangoon, or now Yangon, is the largest city in Myanmar, formerly Burma.

Regardless of the origin, these little dumplings have gained raging popularity over the years. And now you can make them at home, too!

Simple to make and impressive to serve, they’re perfect finger food for entertaining guests.

Crab Rangoon

What You Need for This Sweet Crab Rangoon Recipe

Crab Rangoon Recipe Ingredients

Ingredient Notes

  • Crab Meat: I have used real crab meat.
  • Cream Cheese: It forms the base for a creamy filling.
  • Wonton Wrappers: These are thin sheets of dough used to make the outer layer of wontons or dumplings that can be boiled, steamed, or fried. You can find them in the supermarket or at an Asian market.
  • Oil: I have used sunflower oil.
  • Powdered Sugar: I have added just a little bit of sugar for a nice sweet touch.

Crab Rangoon

Ingredient Substitutions

  • Crab Meat: I have used real crab meat, but it can be substituted with canned or imitation crab (surimi).

Crab Rangoon

FAQs

Can I bake this crab rangoon instead of frying it?

Yes. Place them on a baking sheet and bake for about 10 minutes at 190℃ (375℉).

Can I make them in the air fryer?

Yes. You may cook the Crab Rangoon in the air fryer at 190℃ (375℉) for 8 to 10 minutes.

What is the best dipping sauce for this crab Rangoon?

I recommend sweet chili or sweet and sour sauce.

Easy Crab Rangoon

Difficulty: Beginner Prep Time 20 min Cook Time 10 min Total Time 30 mins

Description

Deep-fried dumplings made from wonton wrappers filled with crab meat and cream cheese, this Crab Rangoon recipe is perfect for making a tasty appetizer for a house party or just on an indulgent weekend.

Yield: 24 pieces

Ingredients

How To Make Crab Rangoon Step By Step

  1. Combine the crab meat, cream cheese, sugar, salt, and mix well in a bowl.

    Crispy Crab Rangoon Step 1
  2. Lay out the wonton wrappers, dab a bit of water on the outer edges of each one, and add a tablespoon of filling in the middle.

    Crispy Crab Rangoon Step 2
  3. Fold and pinch together the opposite ends, then pinch the four sides, making sure to seal the wonton tightly. Repeat the same with all the wrappers.

    Crispy Crab Rangoon Step 3-1

    Crispy Crab Rangoon Step 3-2

    Crispy Crab Rangoon Step 3-3

  4. Heat the oil in a pot and fry the wontons a few at a time for 2-3 minutes, turning when needed, until golden brown.

    Crispy Crab Rangoon Step 4
  5. Remove the fried wontons from the oil using a strainer or a slotted spoon, and transfer them to a paper towel-lined plate to drain. Let them rest for just 2-3 minutes, and serve hot with sweet chili or sweet and sour sauce.

    Crispy Crab Rangoon Step 5

Note

  • I recommend frying these Crab Rangoon in batches and not overcrowding the pot.
  • Make sure that the oil is hot before adding the dumplings so that they get nice and crispy.
  • When you fold the wontons, I recommend working quickly so that the wonton wrappers don’t dry out.
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