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Home » Recipes » Seafood Recipes

August 17, 2024 · Leave a Comment

Crab Rangoons

Appetizer Recipes· Asian· Seafood Recipes

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cooked crab rangoons on a white dish
three crab rangooons on a white dish with chopsticks
collage photo of crab rangoons

Crab Rangoons are a popular appetizer made with fried wontons stuffed with cream cheese, crab meat, scallions and jalepeno peppers.

three crab rangoons on a white dish

Personally, I don't eat seafood. However, my family loves it! When our youngest was in high school she worked at a local Thai restaurant; where one of their popular menu items was Crab Rangoons. 

People would order them in droves! When she attended college, she met someone that knew how to make them and showed her how. Now she's a pro and makes them for the family to enjoy. 

The recipe is easy, though a little time consuming because you have to wrap and seal each wonton individually.

But the result is a creamy delightful pillow of goodness perfect to serve as an appetizer for all occasions. ~Enjoy!

a close up of a crab rangoon inside filling

Suggested Equipment

  • Small dish
  • Mixing Bowl
  • Nonstick Skillet
  • Mesh Strainer
  • Sheet Pan
  • Serving Platter

Ingredients Needed

To make this recipe you're going to need the following ingredients: 

Wonton Wrappers: You can find these wrappers in the refrigerated section of your supermarket.

Imitation Crabmeat (chopped)

Cream Cheese (softened/room temperature)

Scallions (chopped)

Jalepeno Pepper (finely chopped)

Oil (for frying): We use Canola oil because it's light. 

cooked crab rangoons on a plate with chopsticks

How do you make Crab Rangoons?

Start by filling a small dish with water; then set up a sheet pan lined with paper towels to drain the excess oil off of the rangoons once their fried.

Combine the crab meat, cream cheese, scallions and peppers in a bowl and mix well to combine. 

Take one wonton wrapper and place on a flat, clean surface, tilt so its diamond shape and place a teaspoonful of the crab mixture in the center of the wrapper. 

On the bottom triangle of the diamond under the cream cheese, dip a finger in the water dish and make a "v" shape with the water on the dough. Here's a little diagram G left me when she was filling the wontons! 

wonton description

Next, fold the wrapper from the dry top of the diamond to the bottom, wet portion and pinch with your fingers to seal into a triangle shape. Repeat for all 24 wrappers. 

Heat the oil in a large nonstick skillet over medium-high heat until the oil is hot enough to fry. It should "pop" if you add a droplette of water.

Place as many wontons in the pan as you can fit in a single layer and fry 1-2 minutes per side until the wrappers golden brown on both sides. 

Using a slotted or mesh spoon, remove the crab rangoons from the oil and drain on the sheet pan lined with paper towels. Repeat until all wontons have been fried; then serve immediately alone or with your favorite dipping sauce. 

a crab rangoon on a plate with a bite taken out of it

Storage

You can store these crab rangoons in a single layer in the refrigerator before frying for up to 1 day ahead. Once fried, I don't recommend storing so only cook what you plan on eating. 

To freeze, dust the wontons in a little flour and store in a single layer (not touching) in an airtight container. If they touch, they may stick together.

You can fry these crab rangoons in their frozen state but cook 2-3 minutes per side ensure the filling is hot in the center. 

VISIT THE RECIPE INDEX TO SEARCH FOR MORE RECIPES BY CATEGORY.

cooked crab rangoons on a white dish

More Fried Appetizer Recipes

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a close up of a crab rangoon inside filling

Crab Rangoons

Carrie's Experimental Kitchen
Crab Rangoons are a popular appetizer made with fried wontons stuffed with cream cheese, crab meat, scallions and jalepeno peppers.
Print Recipe Pin Recipe
Prep Time 30 minutes mins
Cook Time 10 minutes mins
Total Time 40 minutes mins
Course Appetizer
Cuisine Asian
Servings 24

Equipment

  • Small Dish
  • Mixing Bowl
  • Nonstick Skillet
  • Mesh Strainer Spoon
  • Sheet Pan

Ingredients
  

  • 24 wonton wrappers
  • 8 ounces imitation crabmeat (chopped)
  • 8 ounces cream cheese (softened)
  • 2 scallions (chopped)
  • ½ jalepeno pepper (finely chopped)
  • ¼ cup canola oil

Instructions
 

  • Start by filling a small dish with water; then set up a sheet pan lined with paper towels to drain the excess oil off of the rangoons once their fried.
  • Combine the crab meat, cream cheese, scallions and peppers in a bowl and mix well to combine.
  • Take one wonton wrapper and place on a flat, clean surface, tilt so its diamond shape and place a teaspoonful of the crab mixture in the center of the wrapper.
  • On the bottom triangle of the diamond under the cream cheese, dip a finger in the water dish and make a "v" shape with the water on the dough.
  • Next, fold the wrapper from the dry top of the diamond to the bottom, wet portion and pinch with your fingers to seal into a triangle shape. Repeat for all 24 wrappers.
  • Heat the oil in a large nonstick skillet over medium-high heat until the oil is hot enough to fry. It should "pop" if you add a droplette of water.
  • Place as many wontons in the pan as you can fit in a single layer and fry 1-2 minutes per side until the wrappers golden brown on both sides.
  • Using a mesh spoon, remove the crab rangoons from the oil and drain on the sheet pan lined with paper towels. Repeat until all wontons have been fried; then serve immediately alone or with your favorite dipping sauce.

Notes

*Please read the entire post for additional instructions, tips and/or substitutions.
(Nutritional information based on 2 tablespoons of Canola oil used after frying)

Nutrition

Calories: 75kcalCarbohydrates: 7gProtein: 2gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.005gCholesterol: 11mgSodium: 126mgPotassium: 22mgFiber: 0.3gSugar: 1gVitamin A: 141IUVitamin C: 1mgCalcium: 13mgIron: 0.3mg
Keyword crab
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