Crab Rangoon Recipe

March 1, 2022Van
Blog post

Prep time: 20 minutes

Cook time: 20 minutes

Serves: 24 Pieces

Crab Rangoons are crispy wontons filled with cream cheese + crab (typically imitation crab), you can find them on the menu at almost any Chinese-American restaurants.  Crab Rangoons have an interesting history, they originated at the tiki-style restaurant Trader Vic’s in San Francisco in the 1950’s (fun fact, Trader Vic’s inspired the name and look of Trader Joe’s) – the restaurant was Polynesian themed, yet they served Chinese food + Crab Rangoons, which seems to be a completely original invention. They have been one of the most popular appetizers for almost 70 years, the combination of extra crispy wontons and the creamy crab filling dipped in sweet chili sauce is so yummy!

I used these Wei-Chuan USA Wonton Wrappers, you can find them at any Asian Market

I buy the lump crab from Costco, you should be able to find at the seafood department at any supermarket.  You can find the imitation crab sticks at any Asian market. 

Chop up the crab sticks finely before using them. Most restaurants / take out places use imitation crab for crab rangoons.Crab Rangoon Recipe

Crab Rangoon Recipe

Crab Rangoon Recipe

Crab Rangoon Recipe

Crab Rangoon Recipe

Crab Rangoon Recipe

Crab Rangoon Recipe

Crab Rangoon Recipe

Crab Rangoon Recipe

Print Recipe

Crab Rangoon Recipe

  • Prep time: 20 minutes
  • Cook time: 20 minutes
  • Serves: 24 Pieces


  • 4 oz Cream Cheese
  • ½ Cup Lump Crab or Imitation Crab Sticks (chopped fine)
  • 1 Tablespoon Mayonnaise
  • 1 Green Onion, finely chopped
  • ¼ Teaspoon Granulated Sugar
  • ¾ Teaspoon Worcestershire Sauce or Lemon Juice
  • 24 Wonton Wrappers
  • Oil for frying
  • Sweet Chili Sauce or Sweet & Sour, for serving


  • 1)

    Place 4 oz of Cream Cheese into a bowl and let it sit out for about 10 minutes so it softens a little. Add ⅔ Cup lump Crab or chopped Crab Sticks, 1 Tablespoon Mayonnaise, ¼ Teaspoon Sugar, ¾ Teaspoon Worcestershire, chopped Green Onion and stir well until combined.

  • 2)

    Pour a small amount of water into a bowl and keep the stack of Wonton Wrappers covered with a damp paper towel while you’re working with them. Put about a teaspoon of crab mixture into the middle of a wonton wrapper. Place water dabs at the center of the 4 edges (see pic above). Hold the wonton wrapper diagonally, pinch the opposite corners in half, then bring them together into the center. Pinch under the corners to seal it, leaving the tops open so it looks like flower.

    *If this folding technique is too difficult, simply place water all along the entire edge and fold into a triangular shape, make sure you press out all the air to avoid bursting while frying.

  • 3)

    Heat 2 inches of frying oil to 360°F, use a deep fry thermometer to monitor the temp. Fry in batches, and don’t over crowd the pot. Once they are golden brown, put them onto a rack to drain. Let the oil return to 360°F before frying the next batch. Serve with Sweet Chili Sauce or Sweet and Sour Sauce for dipping. Enjoy!

↓ Supplies to make this recipe ↓


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