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crab rangoon stuffed with cream cheese, green onion and real crab meat

Homemade Crab Rangoons

Crispy crab puffs filled with cream cheese and real lump crab meat and fried golden brown. Serve crab rangoons with homemade sweet and sour sauce, just like your favorite Chinese restaurant does.
5 from 1 vote
Prep Time 20 minutes
Cook Time 20 minutes
Course Appetizer
Cuisine Chinese
Servings 50 wontons
Calories 81 kcal

Equipment

  • 1 Dutch oven or soup pot

Ingredients
  

  • 8 ounces cream cheese softened
  • 8 ounces crab meat drained
  • pinch salt
  • 2 Tablespoons finely chopped green onions
  • 1 teaspoon soy sauce
  • ½ teaspoon Worcestershire sauce
  • 1 clove garlic minced or pressed
  • 1 Tablespoon powdered sugar (optional)
  • 50 wonton wrappers
  • 3 cups vegetable oil for frying

Instructions
 

  • Combine the cream cheese, green onions, salt, soy sauce, Worcestershire sauce, garlic and powdered sugar (if using) in a bowl. Mix until creamy and well blended.
  • Place 1 teaspoon of crab and cream cheese mixture in the center of a wonton wrapper.
  • Moisten the edge of the wrapper. Bring two opposite points of the wrapper together to form a triangle, then bring the other two points to meet in the center.
  • Press out any air and seal well to prevent the filing from escaping when frying.
  • Heat vegetable oil in a large skillet or cast iron pan over medium heat. When oil is 350° F, almost bubbling, add crab rangoons in batches, being careful not to crowd the pan.
  • Fry in small batches until golden brown on all sides, Remove from the oil using a strainer or tongs. Drain on a plate lined with paper towels.
  • Serve appetizers warm with homemade sweet and sour sauce.

Video

Notes

  • Serve as an appetizer with homemade sweet and sour sauce.
  • Use vegetable oil, canola oil or peanut oil for frying crab rangoons.
 

Where to find wonton wrappers

Look for wonton wrappers in the produce section of the grocery store, near the tofu, egg roll wrappers and fresh packaged herbs.
 

Storage

Store leftover crab rangoons in the refrigerator for up to 3 days.
 

Reheating

Reheat leftovers in an air fryer at 325 ℉ until crisp or in the oven for 5 minutes at 350 ℉.
 

Air Fryer Cooking Method

  1. Fill crab rangoons as outlined above.
  2. Preheat the air fryer to 375 ℉.
  3. Spray filled crab puffs with cooking spray or brush with vegetable oil on both sides.
  4. Place in a single layer in the air fryer basket. Don't crowd.
  5. Air fry for 5 minutes, then flip and cook for another 5 minutes until golden brown and crispy.
 

How to Freeze

Can be frozen before frying or afterwards.
  1. Place filled crab rangoons in a single layer on a lined baking sheet.
  2. Cover with plastic wrap and freeze for several hours before transferring to a freezer-safe bag.
Fry uncooked crab rangoons from frozen, adding more time as needed.
If the frozen crab rangoons were previously fried, reheat them in the oven or in an air fryer at 300 ℉ for about 10 minutes, or until heated through.

Nutrition

Calories: 81kcalCarbohydrates: 5gProtein: 2gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 7mgSodium: 103mgPotassium: 23mgFiber: 1gSugar: 1gVitamin A: 66IUVitamin C: 1mgCalcium: 10mgIron: 1mg
Keyword appetizer, crab, crab rangoons, cream cheese, wontons
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