Crab Rangoon

• Cream cheese: Bring your cream cheese to room temperature before mixing so it blends smoothly with the other ingredients and gives you a creamy filling without lumps. A good rule of thumb is to let it sit on the counter for 30–45 minutes before you start.
• Crab meat: I like using lump crab meat sold in a plastic tub in the refrigerated section near the seafood counter. It’s pricier than canned, but worth it for the best flavor and texture. Be sure to drain it really well before mixing. If you prefer a milder (and more budget-friendly) option, imitation crab works, too. It gives you a slightly sweeter, less fish-forward filling.
• Soy sauce: I use soy sauce as the sole seasoning for saltiness and umami. Some recipes add Worcestershire sauce, but I find soy sauce gives the filling that classic Chinese takeout flavor.
• Wonton wrappers: You’ll usually find these in the refrigerated produce section of most grocery stores. I like to keep the wrappers covered with a damp towel while I work so they don’t dry out. Dry wrappers are harder to seal and more likely to split while frying.
• Oil for frying: Choose a neutral oil with a high smoke point, like vegetable, canola or avocado oil. Avoid using olive oil as it doesn’t handle high heat well and can impact the flavor.

See the recipe card for full information on ingredients and quantities.

Let Me Show You How to Make Crab Rangoon

Making crab Rangoon is surprisingly easy, especially when you break it into steps. The photos below will walk you through the process so you know exactly what to expect at each stage. You’ll mix a quick cream cheese and crab filling, fold the wontons into little bundles, and fry them until golden and crisp.

Start by mixing the filling. You’re looking for a smooth, creamy base before the crab goes in. Once that’s ready, gently fold in the crab meat, keeping the pieces as intact as possible so you get a creamy-but-chunky texture in every bite.

At this point, I like to pause and set up my folding station—wonton wrappers laid out, a small bowl of water nearby, and a baking sheet ready to hold the folded rangoons. A little prep here makes the rest of the process feel calm and easy.

How to Fold Crab Rangoon

There are lots of ways to fold wontons, from simple triangles to little bundles. I’ll show you the method I use most often because it seals well and fries up beautifully. But if you prefer folding them into simple triangles, that’s absolutely an option, too.

Dip your finger in water and lightly run it around the edges of the wrapper. Spoon about 1 tablespoon of filling into the center, then bring the corners up and pinch to seal. This is one of those moments where less really is more. Overfilling makes the wrappers harder to seal and increases the chances of the filling leaking out while frying.

I like to gently run my fingers along each seam one last time to make sure everything is sealed—if it feels sealed now, it’s much less likely to open up later.

As you fold, set the wontons aside on a plate or baking sheet.

Frying Like a Pro

Before you start frying, line a baking sheet with paper towels and set it near the stove. This is where the Rangoons will go after frying, so any excess oil can be absorbed by the towels, keeping the wontons nice and crisp.

Add about 2 inches of oil to a large, heavy-bottomed pot such as a Dutch oven and heat it to 360°F over medium-high heat. Using a deep-fry thermometer here is important. Oil that’s too cool will make the Rangoons greasy, and oil that’s too hot can cause them to brown before the filling is warmed through.

Working in batches, carefully add the Rangoons to the oil, making sure not to overcrowd the pot. Fry for 2 to 4 minutes, flipping occasionally, until they’re evenly golden brown and crisp. You’ll know they’re ready when the wrappers look blistered and light. Use a spider strainer or slotted spoon to transfer the Rangoons to your paper towel-lined tray.

Success tip: Before adding the next batch, let the oil return to 360°F—this one step is the difference between perfectly crispy crab Rangoon and soggy ones.

Serve immediately with sweet and sour sauce or Chinese mustard for dipping.

FAQs

Make-Ahead and Storage Instructions

Crab Rangoon are at their absolute best served fresh and warm, straight out of the fryer. That said, there are a few ways to get a head start if you’re planning ahead.

• Make ahead: You can prepare the filling up to 24 hours in advance and store it in an airtight container in the refrigerator. You can also assemble the Rangoons ahead of time and refrigerate them, covered, for up to 4 hours before frying. Fry just before serving for the best texture.
• Storage: If you happen to have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or air fryer to help bring back some of the crispness. (The microwave works in a pinch, but they won’t stay crispy.)
• Freezing: While some recipes suggest freezing crab Rangoon, I don’t recommend it. The cream cheese filling doesn’t thaw well, and the wonton wrappers tend to lose their crisp texture once frozen and reheated.

I like to pair them with a mix of savory mains, something fresh for balance, and a little something sweet to finish things off.

• Bacon and egg fried rice or pork potstickers
• Black pepper chicken, chicken lo mein or beef stir-fry
• A simple sweet and sour cucumber salad, garlic bok choy or Chinese garlic green beans for balance
• Another crispy appetizer, like avocado egg rolls or chicken spring rolls
• Homemade fortune cookies to end on a sweet note