Crab Rangoon

This crisp, fried wonton is loaded with cream cheese and crab goodness, and it’s an absolute party favorite!

Crab Rangoon - This crisp, fried wonton is loaded with cream cheese and crab goodness, and it's an absolute party favorite!

Knowing that this is my last recipe of 2013, I just had to make it count and share these epic crab rangoons with you, a perfect New Year’s eve party appetizer. Or if you like me, dinner on a Monday night.

Crab Rangoon - This crisp, fried wonton is loaded with cream cheese and crab goodness, and it's an absolute party favorite!

Crab Rangoon - This crisp, fried wonton is loaded with cream cheese and crab goodness, and it's an absolute party favorite!

Crab Rangoon - This crisp, fried wonton is loaded with cream cheese and crab goodness, and it's an absolute party favorite!

Crab Rangoon - This crisp, fried wonton is loaded with cream cheese and crab goodness, and it's an absolute party favorite!

Crab Rangoon - This crisp, fried wonton is loaded with cream cheese and crab goodness, and it's an absolute party favorite!

This is a simple recipe that involves an incredibly creamy crab filling that you can easily seal up in a triangle. Once that’s done, you can throw that right into the hot oil and these babies will be done in just 2-3 minutes.

Crab Rangoon - This crisp, fried wonton is loaded with cream cheese and crab goodness, and it's an absolute party favorite!

You can use any kind of dipping sauce with these but my favorite is the Thai sweet chili sauce. It gives it such a fun sweetness to it! But you can also dip in soy sauce, Sriracha, sambal oelek – the sky is the limit!

Crab Rangoon - This crisp, fried wonton is loaded with cream cheese and crab goodness, and it's an absolute party favorite!

Just make some extra for yourself when you make this for your New Year’s Eve party because these will be disappearing very quickly!

Crab Rangoon

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Yield 6 servings

Crab Rangoon

This crisp, fried wonton is loaded with cream cheese and crab goodness, and it's an absolute party favorite!

Ingredients

  • 2 cups vegetable oil
  • 5 ounces drained crab meat
  • 4 ounces cream cheese, at room temperature
  • 1 clove garlic, minced
  • 1 green onion, thinly sliced
  • 1 1/2 teaspoons sesame oil
  • 1 teaspoon Worcestershire sauce
  • Kosher salt and freshly ground black pepper, to taste
  • 24 2-inch won ton wrappers

Instructions

  • Heat vegetable oil in a large skillet or Dutch oven over medium high heat.
  • In a large bowl, combine crab meat, cream cheese, garlic, green onion, sesame oil, Worcestershire, salt and pepper, to taste.
  • To assemble the wontons, place wrappers on a work surface. Spoon 1 1/2 teaspoons of the mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the wrapper over the filling to create a triangle, pinching the edges to seal.
  • Working in batches, add wontons to the Dutch oven and fry until evenly golden brown and crispy, about 1-2 minutes. Transfer to a paper towel-lined plate.
  • Serve immediately with dipping sauce, if desired.

Notes

Adapted from A Family Feast

http://damndelicious.net/2013/12/30/crab-rangoon/


Comments

      • Chung-Ah says

        You can certainly try to bake these but I recommend frying these as indicated in the instructions for optimal results.

      • kev says

        Oh FFS just fry and eat them. These would be awful baked. A crisp, crunchy pouch is critical to the dish. If it did not have that it would be another dish entirely. Like a perogi or something.

        If you fry at the correct temprature using the correct frying techniques you will absorb little to no oil into the food that you are frying.

        Enjoy.

  1. says

    As I told Sally who posted crab yesterday, I have a wicked shellfish allergy and can never eat crab again as long as I live but I have memories of crab dip and I bet these are just amazing. The fact that you make your own is so impressive!

    • Elle says

      Averie,

      Try buying for vegan “seafood.” I buy vegan shrimp, crab, and fish. Depending on the brand and consistency, some are absolutely delicious and make great substitutions. That way you don’t have to give up your favorite foods, just tweak them a bit. :)

  2. says

    I made these tonight for my boyfriend and I. They came together so quickly and easily and tasted incredible! I accidentally made too many, so I laid the rest on parchment paper and put them in the freezer. I’ll let you know how they freeze up.

    Thank you so much for posting this recipe. This is going to be a staple in my appetizer repertoire from now on. Happy New Year!

  3. Birgit says

    A happy, delicious and healthy New Year to you and all your readers!
    Averie, how about trying it with imitation crab?

  4. Mary T says

    Chung-Ah–You are a genius (and a mind reader!). I have some frozen crab rangoon, but wanted to try a homemade recipe. Voila –I got your post this morning with this fabulous recipe!
    Thank you for this New Year’s gift!

  5. Laurie says

    I make crab rangoons all the time, although not with this recipe. I can’t wait to try this recipe though, because it looks like a good one! I like to make these up ahead of time and freeze them. I make them up, but freeze them before I fry them. When I need them, I take them out of the freezer the day before, and thaw in the fridge, then fry per recipe directions. I do this with egg rolls as well. I’ve fried them and then froze them too, and this works, but they’re better not fried before freezing.

  6. sabrina Simon says

    I have all the ingredients to make these tonight, but forgot the Green Onions! Will a little cilantro be an ok substitute, or go bk for the green onions??? I also have reg vidalia onion.? Substitute, go bk to store, or just leave out altogether? Any advice? Thanks!

  7. Scot says

    I make these occasionally, but have two of the same problems every single time. 1. Some winton open up draining cream cheese into the oil. 2. The wontons balloon up instantly.

    I have used numerous techniques to close the wonton: egg wash, water, by hand, with fork, with spoon. A few always seem to have to ruin for the other wontons. As for the ballooning I am miffed. I have tried different oil temperatures and different oils. My attempts at this ALWAYS look like a “pinterest fail”.

    Thoughts?

    • Chung-Ah says

      If the wonton is opening up, there may just be too much “stuffing” filled in. As for the instant ballooning, it’s hard to predict this issue but your oil temp may just be too hot.

  8. Cuhlet says

    Hi how did you make the dipping sauce in the picture? What are your ingredients? :) Please and thank you!

  9. jenn says

    Where would I find crab meat? I am not not a seafood eater but my hubby is. Is it canned?or at the seafood counter? I have seen imitation carb in a bag before… I am so lost help!

    • Chung-Ah says

      You can buy crab meat canned or fresh at the seafood counter. I do not recommend using imitation crab.

    • Chungah says

      It is best to use all the ingredients listed in the recipe to obtain the best results possible. By using imitation crab meat, both the taste/texture of the dish can be drastically altered.

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