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.
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.
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!
Just make some extra for yourself when you make this for your New Year’s Eve party because these will be disappearing very quickly!
- 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 ½ teaspoons sesame oil
- 1 teaspoon Worcestershire sauce
- Kosher salt and freshly ground black pepper, to taste
- 24 2- inch won ton wrappers
- 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.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Do you have a recipe for the dipping sauce?
Peachy, the dipping sauce is soy sauce with Korean chili flakes.
Can you add drained crushed pineapple to the dip
That sounds amazing! But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
I was going to try this with imitation crab, but after reading your comments, I’m going with the real thing!
I made them and loved them. Put about 30 in freezer to see how they would turn out frozen. Had about 15 over for fish taco party last night, fried frozen rangoon and served them. They were delicious and many asked for the recipe. I’m going to make these in advance and serve them at my next fish taco party in August, but will make at least 100 (they went fast!!)
This sounds like it will be delicious! I cannot wait to try out this recipe. I do have a question though. In our house, we tend to only use canola, olive, and/or coconut oil. If I replaced the vegetable and sesame oil for one of the other ones, do you think it would make a big difference? I know in some recipes, these changes don’t make a big difference, while in others, it does make a difference.
Nope – not at all!
do you think I could use egg roll wrappers instead??
My husband and I both just love this recipe. We substitute a doughnut for the crab meat, and a bowl of ice cream for the other ingredients. This makes it much easier to prepare.
You’re so funny! NOT,
Oh, yes she is! I laughed out loud 😀
We made these and each time we fried them they popped open. I’d used wonton wrappers that I’d tightly wrapped from 2 weeks prior. Do you think they just popped open because maybe they were dried out? Or possibly I didn’t get all the air out of the inside? The filling was delicious though (we ended up just frying the wonton sheets and putting the filling on top!).
It could really be either/or – it’s hard to say!
OHHH M- G!!!!!!!!!!!!!!!!
My most favorite Chinese place just closed and I’m been craving these and it looks so good!!!!! I’m going to the store today to get a move on with this! lol!!! Do you have a recipe for your thai sauce? I just love your recipes- 🙂
Nicole, I actually just use Mae Ploy’s Thai Sweet Chili Sauce! 🙂
What temperature should the oil be at?
I recommend keeping the oil between 250 and 325 degrees.
Please, resepie for wrappers!!!????
Unfortunately, I do not have a recipe for DIY wrappers at this time.
Is it possible to purchase “Crab Rangoons” anywhere in Scotland or England?
Unfortunately, as I do not reside in Scotland nor England, I have no knowledge if these can be purchased in these areas.
I have just tried the recipe and had dismal results. My wife thinks that she didn’t drain the crabmeat from the can sufficiently, abd that may be responsible for the bubbling center, which subsequently pushes out the inerds.
The recipe (batter) tastes wonderful, and as soon as we figure out the same issues a previous reviewer noted, we will be living on easy street with Crab Rangoon every night if we so choose!! : ) Curious, is the dutch oven to avoid splatter, and what temperature do you cook at, any reference is relative I understand, but something to go on would be much appreciated. Thanks for posting an all time favorite of mine, and will soon be for my entire clan.
Oh no! So sorry to hear about your epic fail! I also think the excess moisture could have caused this problem. Overstuffing the wrappers is also a common issue.
As for the Dutch oven, yes, I prefer to use it because it is deep enough to avoid excess splatter. It is also best to use a temperature around 300-350 degrees F.
I hope that helps!
The problem could be air left inside your wonton. Try making sure you press out all of the air as you are folding the wonton.
I cannot wait to make these for my husband! He lovesssss crab Rangoon and I’m sick of paying $1 a piece for them (basically).
Have you used canned crab in this? Does it turn out okay?
Yes! Canned crab should be just fine.
Looks so good! Could it be possible to make the filling ahead of time? Thanks
Leila, that should be fine but the filling should be refrigerated and brought back to room temperature when ready to use.
Why do you recommend not using imitation crab meat.
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.
I love crab rangoons! I would love to be able to make them for myself! Thanks for sharing.
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!
You can buy crab meat canned or fresh at the seafood counter. I do not recommend using imitation crab.
Hi how did you make the dipping sauce in the picture? What are your ingredients? 🙂 Please and thank you!
Cuhlet, the dipping sauce is soy sauce with Korean chili flakes.
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”.
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.
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!
Sabrina, I recommend using green onions for optimal results.
Please share what dipping sauce is In the picture it looks amazing
Sheila, the dipping sauce is soy sauce with Korean chili flakes.
Do you know the condition of my mouth? It is watering like a dog! This looks like an Indian item, Indians make such items.
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.
Thanks for the freezing tip. I ended up making the entire batch, which was way too much for just two people!
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Could I omit the crab meat and make cream cheese wontons with this recipe?
I don’t see why not! I do recommend adjusting the seasonings to taste, though. Hope that helps!
OMGoodness I am literally drooling over these right now. They look amazing
I love crab rangoon, I’d love to try out this recipe!
This doesn’t fit with my new year’s resolutions, but it looks so crunch, savory and good! I’ll have to give it a try!
Oh man…I am a sucker for a great crab rangoon recipe! Yours look incredible! I can’t wait to give them a try! Hope you have a great new year! 🙂
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!
Happy new year! Let me know how this turns out if you get a chance to make it.
Thank you so much for the link back Chung-Ah! Your version looks delicious! Happy New Year!
Oh yes, Crab Rangoons! One of my favorite asian dishes when done right. Now I’m craving, thanks.
A happy, delicious and healthy New Year to you and all your readers!
Averie, how about trying it with imitation crab?
Crab rangoon is a favorite of mine! Happy New Year, Chung-Ah!
Epic!! These look so good Chung-Ah! Way to end year with a bang! 🙂
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!
Please do let me know how they freeze. I also made a ton for Jason and I and it was a bit too much!
How did the freezing of them turn out?
Is it actually possible to make too many of these? 😀
These look absolutely delicious. Perfect the NY celebrations. Happy New Year, Chung-Ah!
Simply adore these!!
Words cannot express how much I love crab rangoon. 🙂 Gotta make at home sometime Chung-Ah! Totally EPIC.
I could seriously eat a thousand of those.
I order these all the time when I go to Chinese restaurants – they’re too easy to make to not make them at home!! I love that you chose this at your last recipe for 2013! Way to go out with a hit!
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!
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. 🙂
I love crab rangoon, these look so addictive! Happy New Year!
Chung-Ah, Please advise as to if these could be Baked instead of Fried?
You can certainly try to bake these but I recommend frying these as indicated in the instructions for optimal results.
Would this recipe freeze well ??
Unfortunately, we cannot answer this with certainty as we have never tried freezing this ourselves. Please use your best judgment for freezing and reheating.
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.
Well Kevin I don’t know about the person that asked but I happen to be on a medically required fat free diet. The smallest amount of fat can cause me to experience severe pain for a good 24 hours. It sucks but if I made these I would have to leave out the sesame oil and bake them. FFS why don’t you mind your own business?
cant eat fat then why even look at this recipe? Cream cheese is very fatening crab Rangoon would taste awfulany otherway besides fried.Evenif you baked themyou would still need to put someoil on thembefore goingin the oven.That’s the only way they would taste good baked.
Good for you Melinda! Even grown-ups need someone to stand with them when they are being bullied…
and to KEV, if you didn’t mean to come across that hard, you might considering leaving out the FFS next time. Of course, the whole post is kind of lame without the FFS for emphasis, because, Carol obviously had a good reason to ask, and Chung-ah already answered her question directly without the unnecessary without the fireworks.
Aren’t you allergic to anything? afraid of anything? Doesn’t anything disgust you? Try taking a big bite of [whatever it is], just for educational purposes LOL!
For me, one of those things is goose livers, which combines two of my most hated foods — liver and jello — they are like liver-flavored jello. eeeeewwwwww! 😀
And FFS don’t forget to take your medicine…
Sakkara, just because a person is on a restricted diet doesn’t mean they can’t browse recipes! Why the negative comment? By the way, brushing the crab rangoon with an egg wash or spraying with a butter flavored Pam would crisp these up quite nicely in the oven!
Carol from Lousianna! You can spray the won tons or baste them with olive oil on both sides, tuck them,into small muffin pans, but leaving them open; add the mixture and bake at 350 for 15-20 minutes or until they are nicely browned. This is really good.
They are not as moist as the fried, and a bit more stiff, but lovely just the same.
I bake these all the time – just spray with a slittle cooking spray and turn once during baking – keep an eye on them or the edges will burn. They are a tasty lower calorie treat when baked… delicious and healthier!