Crab Rangoon

Crab Rangoon has become a well-known and loved dish in American-Chinese cuisine.  It consists of deep-fried dumplings or wontons filled with a mixture of cream cheese, crab meat, green onions, and various seasonings. The wonton can be folded into various shapes then deep-fried until they become crispy and golden brown


Crab Rangoon is commonly served as an appetizer or snack in Chinese restaurants across the United States. This appetizer is often served in larger quantities, making it perfect for sharing among friends and family. Due to their bite-sized it is  easy to pick up, making it a convenient finger food at parties and gatherings.


Making Crab Rangoon is relatively quick, especially if you are familiar with working with wonton wrappers and frying.It can take about 10-15 minutes, and assembling the individual Crab Rangoon can take an additional 10-15 minutes, depending on your speed. The frying process usually takes around 2-3 minutes per batch. Approximately 25-35 minutes to make a batch of Crab Rangoon, which should yield around 20-30



Crab Rangoon is a deep-fried dumplings or wontons filled with a mixture of cream cheese, crab meat, green onions, and seasonings. The filling is usually prepared by combining cream cheese,  crab meat (imitation or real ), minced green onions, garlic powder, soy sauce, and other spices.




  1. Filling

    combine the softened cream cheese, chopped crab meat, minced garlic, chopped green onions (Scallions), soy sauce, sesame oil, white pepper, sugar and garlic  glove.The recipe and ingredients can be adjusted based on personal preferences. Feel free to experiment with the seasonings and the ratio of crab meat to cream cheese to suit your taste. 

  2. Mix

    Mix well until all ingredients are evenly incorporated.

  3. Placing Filling

    Lay out a wonton wrapper on a clean, dry surface. Place about a teaspoon or tablespoon  of the crab and cream cheese mixture in the center of the wrapper. the amount of filling is up to you . 

  4. Egg wash or Water

    Dip your brush into some water or egg wash and brush the edges of the wonton wrapper to help with sealing.

  5. Folding Wonton Wrapper

    Fold the wonton wrapper over the filling, forming a triangle. Press the edges firmly to seal the wonton. See picture for a clear description. Add the remaining ends making sure there are no air pockets inside and everything is completely sealed. Repeat the process with the remaining wonton wrappers and filling.

  6. Freeze

    Crab Rangoon can be frozen to extend its shelf life and be prepared in advance. I would recommend freezing for 2 to 3 month. When ever you are ready to eat them you can fry them . 

  7. Deep Fry or Air-Fry

    Heat up oil in a deep pan or a deep fryer to 350-375°F (175-190°C). You can also air-fryer for a healthy alternative. Add the crab Rangoon to the hot oil, a few at a time. Fry them until they turn golden brown and crispy, usually about 2-3 minutes per batch. Be sure not to overcrowd the pan to maintain even cooking.

  8. Enjoy

    Remove the fried crab rangoon from oil and place them on a cooling rack or paper towel-lined plate to drain any excess oil.Serve the crab rangoon with your favorite dipping sauce. I prefer sweet chili sauce.Feel free to adjust recipe and ingredients to personal preferences.

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