We love this Crab Rangoon recipe! These crunchy fried wontons have a perfectly creamy filling and taste incredible dipped in the insanely good sweet and sour sauce.

I’m going out on a limb and saying this easy Crab Rangoon recipe boasts a better filling than what you’ll find at most takeout spots, because if I’m making crab wontons, I want to taste the crab, so we’re extra generous with it! Oh, and that sweet and sour sauce? It’s outrageously good!

We developed this recipe with the help of Chef Richard Hattaway, and every time we’ve tested it, the wontons disappeared in minutes! For more of our favorite takeout-inspired dishes, check out our crispy chicken spring rolls or our easy fried rice!

Key Ingredients

• Wonton wrappers: I use thin square wonton wrappers for crab rangoon. My grocery store sells them in the refrigerated section near tofu, but you’ll find an even better selection at International grocery stores. Consider using leftover wonton wrappers to make these baked wonton cups.
• Crab: I love using real crab for these. We used Dungeness crab in the photos and video, but blue crabmeat is also excellent. Imitation crab works, too (surimi), but it tastes milder and sweeter than real crab.
• Cream cheese: This makes our crab rangoon (also known as crab and cream cheese wontons) filling creamy and rich while helping to bind everything together. You might notice that our recipe calls for less cream cheese than other recipes, making these wontons more crab-forward and less heavy.
• Veggies: For flavor, we stir in sliced green onion, chopped red bell pepper, and a bit of garlic. I highly recommend using all three.
• Soy sauce: Crabmeat is naturally salty, so you don’t need much seasoning in the filling. I add a teaspoon of soy sauce or tamari to the mix.

Find the full recipe with measurements below.

How to Make the Best Homemade Crab Rangoon

Tip 1: Make little envelopes. There are a few ways to fold your wontons, but making little envelopes is the easiest. You can see me do this in our video (which I highly recommend watching before making this recipe).

Tip 2: For the best results, fry them! I’m not someone who fries a lot of food at home, but it’s worth it for these crunchy wontons. I’ve tried them in an air fryer and the oven, and while they absolutely work, the wontons don’t get nearly as crispy (because the filling is so wet from the cream cheese).

Tip 3: Use our sweet and sour sauce. Don’t miss our homemade sweet and sour sauce (it’s so good!). It takes less than 5 minutes to make. Once you try it, you’ll understand why I’m pushing you so hard to make it!

The Best Crab Rangoon

• PREP
  30 mins
  
• COOK
  15 mins
  
• TOTAL
  45 mins
  

Our family absolutely loves these homemade Crab Rangoon. Watch our recipe video to see me folding them. For best results, fry them using a deep saucepan or a Fry Daddy (inexpensive and handy for frying at home). Baking and air fryer tips are below, but since the filling is wet from the cream cheese, the wontons do not get as crisp or golden brown.

Makes 24 wontons

Watch Us Make the Recipe

You Will Need

Crab Rangoon

8 ounces (226g) fresh or pasteurized crabmeat, like blue crab or Dungeness crab

4 ounces (113g) cream cheese, softened

1 green onion, thinly sliced

2 tablespoons finely diced red bell pepper

1 small clove garlic, grated on a microplane or finely minced

1 teaspoon light soy sauce or tamari

26 wonton wrappers

Peanut oil or vegetable oil for frying

Sweet and Sour Dipping Sauce

2 tablespoons Sambal Oelek chili paste (we use Huy Fong)

6 tablespoons (75g) granulated sugar

2 tablespoons unseasoned rice wine vinegar

Directions

1Prepare the crab: Place the crabmeat in a colander and let it drain for at least 5 minutes. Then, pick through the crabmeat for any bits of shell and remove them.

2Make the dipping sauce: Combine the chili paste, sugar, and rice wine vinegar in a small saucepan over medium heat. Cook, stirring, until the sugar dissolves, about 30 seconds. Remove the pan from the heat, cover, and set aside for serving. If needed, warm the sauce after frying the wontons.

3Make the filling: In a medium bowl, stir the cream cheese, green onion, bell pepper, garlic, and soy sauce. Fold in the crabmeat.

4Make an egg wash: Whisk an egg with a tablespoon of water in a small bowl.

5Fill wontons: Line a large baking sheet with parchment paper and dust with flour. Lay a few wontons out on a lightly floured work surface. Keep the rest under a damp towel or plastic wrap to prevent them from drying out.

6Place one teaspoon of the cream cheese and crab filling in the middle of each wonton. Moisten the edges with the egg wash, then fold into a triangle, pushing as much air out of the middle as possible. Moisten one of the corners of the triangle, and then bring the two corners together, overlapping the moistened corner on top of the other corner and pressing to seal to make a little envelope. Watch us do this in our video. It is important the edges are sealed, otherwise they will not hold together in the oil.

7Place filled and folded wontons onto the prepared baking sheet and cover with a clean dishcloth. Repeat with remaining wontons (this recipe makes about 24).

8Prepare the oil: To avoid using a large amount of oil, use a small, deep saucepan (like in our video). Fill it with 2 to 3 inches of oil, ensuring ample space to fry the crab Rangoons without the oil rising too close to the top. Heat the oil to 350°F (175°C) as registered on an instant-read thermometer.

9Fry the wontons: Carefully drop 5 to 6 wontons into the oil. Cook, adjusting the heat to maintain close to 350°F (175°C). Use a wire mesh spider to flip them in the oil.

10When the wontons look crisp and golden brown, carefully transfer them to a paper towel-lined baking sheet to drain. Repeat with the remaining wontons. Occasionally, a wonton will split and cause the oil to spit around it. If you’ve left enough room in your pot, this should not be a problem. If you are worried, place a splatter screen over the pot.

Adam and Joanne’s Tips

• Crab substitute: You can use 8 ounces of imitation crab (surimi) cut into 1/2-inch pieces. You can also try cooked and finely chopped shrimp.
• Baked crab rangoon: These are not as golden brown and crispy. The edges become crisp, but since the filling is so wet, the areas touching the filling stay soft. Lightly brush with cooking oil and bake in a 375°F (190°C) oven until crisp. Check them at 5 minutes, and continue to bake until crisp (5 to 10 minutes more).
• Air fryer crab rangoon: Crispier than baked, but still not as good as fried. Lightly brush with cooking oil and air fry at 375°F (190°C). Check them at 5 minutes, and continue to air fry until crisp, 5 to 10 minutes more.
• Save and reuse the oil: After frying the wontons, allow the oil to cool completely (this takes a while), and then save it for another day. I use a fine mesh strainer to remove any bits and pour the oil back into the bottle using a funnel.
• Keeping fried wontons warm: Preheat the oven to 200°F (93°C). Transfer the fried and drained wontons to a baking sheet in the warm oven and hold until ready to serve.
• Make-ahead filling: Store the filling in an airtight container in the refrigerator for up to 3 days.
• Freezing uncooked wontons: Freeze them in a single layer on a parchment paper-lined baking sheet until hard. Once frozen, transfer them to a freezer-safe container or bag and store them for up to 3 months. When ready to enjoy, you can fry them directly from frozen.
• Freezing cooked wontons: Freeze cooked crab rangoon in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe container or bag and store them for up to 3 months. To reheat, bake in a 300°F (150°C) oven until crisp, 8 to 10 minutes.
• The nutrition facts provided below are estimates. Nutrition is difficult with fried foods because we cannot determine how much oil is absorbed. So we have provided nutrition for everything but the oil. We realize this isn’t the most helpful, but it is the best we can do without a laboratory.

Nutrition Per Serving
Serving Size
4 wontons
/
Calories
250
/
Total Fat
7.3g
/
Saturated Fat
4g
/
Cholesterol
58.9mg
/
Sodium
541.5mg
/
Carbohydrate
34.2g
/
Dietary Fiber
0.7g
/
Total Sugars
14.5g
/
Protein
11.5g

AUTHOR:

Joanne Gallagher

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Our Maryland crab cake recipe is the perfect blend of sweet lump crab meat and just enough binder to hold it all together.

We’re so excited to share our favorite crab cake recipe with you! Growing up on the Chesapeake in Annapolis, MD, we’ve made it our mission to find the absolute best recipe out there, and we finally did.

This recipe is a true Maryland crab cake: all about the sweet, delicious lump crab meat and very little filler. It’s easy to make with a simple list of ingredients. Use our recipe to make classic crab cakes, a delicious sandwich, or even fun, bite-sized crab balls!

Key Ingredients

• Crab: For the best flavor, use fresh, high-quality lump crab meat. I look for it sold in the clear plastic containers in the fresh seafood department. If that’s not available, refrigerated crabmeat (like the cans from Phillips) is a great backup. While blue crab is best for a true Maryland-style cake, I’ve had great results using Dungeness crab, too, which is more available on the West Coast.
• Saltine Crackers: I prefer crushed saltine crackers over breadcrumbs. They’re very light and already seasoned with salt. If you prefer breadcrumbs, panko breadcrumbs are your best bet. Regular breadcrumbs are too heavy and can make these seem like they have more filler than they do.
• Mayonnaise and Egg: These both add flavor and bind the mixture together. When I have it in the fridge, I love using homemade mayonnaise.
• Dijon Mustard: A little Dijon mustard adds a nice pop of flavor.
• Fresh Parsley: This adds color and a bit of flavor, but you can leave it out if you need to.
• Worcestershire Sauce: A bit of Worcestershire sauce makes these taste better. I also use it in my crab dip recipe.
• Old Bay: I don’t add Old Bay to my crab cake mixture, but instead sprinkle it on top after they’re cooked. It reminds me of my childhood, when every restaurant table had a shaker jar of Old Bay. Of course, you can mix it in if you prefer.
• Crab Cake Sauce: Don’t forget the sauce! My homemade tartar sauce is the perfect pairing for these crab cakes.

Find the full recipe with measurements below.

How to Make the Best Crab Cakes

Tip 1: Minimal filler. In Maryland, fillers and extras are a no-no. All the crab house menus promise “no filler” crab cakes, but honestly, you do need a little bit of filler to help them stay together. We use the absolute minimum, opting for a delicious mixture made from crushed saltine crackers, mayonnaise, and one egg. It works beautifully.

Tip 2: Toss the crab with crushed saltines first. Before adding your wet ingredients, toss your fresh crab meat with the crushed saltine crackers. As you do this, try to keep the larger lumps of crab intact. As the crushed crackers sit with the crab, they absorb any extra moisture. Then, you can pour over a mixture of mayo, egg, Dijon mustard, and Worcestershire sauce. It’s a simple step, but it makes a huge difference.

Tip 3: Chill the mixture in the fridge. After adding the wet ingredients, the crab cake mixture is pretty loose, so we refrigerate it for an hour. This allows the crackers to absorb the liquid, which ultimately holds them together. After some time in the fridge, you can form the crab cakes. Our recipe makes 6 generous cakes or 24 mini crab balls.

Tip 4: Cooking them. You have two choices for cooking: pan-fried or broiled. I love both ways, but broiling tends to be my favorite. Here’s the differences:

• Pan-fried are flatter and have a golden crust, as shown in the photo below. I pan-fry them in a bit of butter for that golden crust.
• Broiled are more domed and have a lighter texture since they aren’t pressed down in the pan. When broiling, I always add a little butter on top so it melts and makes the top a little crispy.

Ask any Marylander, and they’ll have a preferred cooking method. If you don’t know which you like, try them both! You really can’t go wrong. Either way, these will be some of the best you’ll ever taste. Just look at the photo below!

Serving Suggestions

• Classic Crab Cakes: Serve with a few lemon wedges and tartar sauce on the side.
• Sandwiches: Lightly butter and toast a soft bread roll, spread over some mayo or tartar sauce, a layer of green lettuce, tomato, and the crab cake.
• For Crab Balls: Serve them on a plate with a big bowl of tartar sauce and cocktail sauce. These make the best appetizer!
• Crab Cake Benedict: Swap the Canadian bacon for a crab cake in our recipe for Eggs Benedict

Our Favorite Sides

As for side dishes, try Cajun butter corn, roasted corn, or this corn salad. Summer sides like creamy potato salad, macaroni salad, or this no mayo potato salad are lovely.

To mimic our summers on the Eastern Shore, you can serve these next to cornbread, french fries, potato wedges, or sweet potato fries (and don’t forget a side of homemade ketchup!). A side of crab dip is a good idea, too!

For more ways to use fresh crab, see our crab rangoon recipe.

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We are obsessed with this crab rangoon dip! It’s hot, creamy, cheesy and packed with crab and major flavor. It’s sure to become your go-to appetizer when you really want to impress!

Warm dips are welcome at any party or gathering! If you agree, then you must try these tried and true favorites like this chicken alfredo dip, this spinach artichoke dip or this flavorful hot corn dip. I love them all so much!

What is Crab Rangoon Dip?

Crab rangoon dip is one of the most addicting and delicious dips you could make! This is the ultimate warm, satisfying snack dip to serve at potlucks, family get togethers, game day, holiday celebrations, and parties. It’s easy to make with succulent crab meat, cream cheese, sour cream, mayo, shredded cheese, and a few simple pantry staples. Mix it all together, bake to golden, bubbly perfection, and it will be love at first bite! Love cheesy hot dips? Make my Hot Blue Cheese Dip next!

Just 10 minutes of prep time is all it takes! You can even prepare it ahead of time, and then pop it in the oven before your big event. Super convenient if you’re hosting a party or other gathering. It’s fabulous with fried wonton chips, crackers, toasted bread or tortilla chips.

What’s in Crab Dip?

This crab rangoon dip recipe comes together so effortlessly with simple ingredients. Even though it’s easy to make, it’s super tasty and everyone will be asking for the recipe! See the recipe card at the bottom of the post for exact measurements.

• Cream Cheese: Soften the cream cheese by leaving it at room temperature for about half an hour or take it out of the package and microwave it for 30 seconds. This will help it combine better with the other ingredients.
• Sour Cream: Gives the dip a subtle tang and thins out the the thick cream cheese.
• Mayonnaise: Adds extra creaminess and flavor!
• Sweet Chili Sauce: For a sweet and sour taste that complements the other savory ingredients. Use my recipe to make your own.
• Soy Sauce: Adds a rich umami flavor. I just used regular soy sauce, but you can also choose for low-sodium soy sauce.
• Sriracha Sauce: So your dip has a hint of spice.
• Garlic Powder: To season the dip with the perfect amount of garlic flavor.
• Salt and Pepper: Makes everything taste so good!
• Lump Crab Meat: Look for this in the canned meat aisle by the tuna.
• Monterey Jack Cheese: If you have the time, shred this yourself directly from a block. It will melt better and have more flavor.
• Green Onions: Adds freshness and color.
• Wonton Wrappers: You can bake the wonton wrappers as instructed in this recipe, or make fried wonton chips.

Let’s Make Some Dip!

This tasty crab rangoon dip is easy to mix up and comes out of the oven deliciously warm and bubbly. It tastes so good served with crispy wonton chips! You can also pair it with toasty bread or crackers. Here’s how to make it:

1. Prep: Preheat the oven to 350 degrees Fahrenheit. Prepare an 8X8 baking dish by spraying it with cooking spray, then set aside.
2. Mix: In a large bowl cream together the cream cheese, sour cream, mayo, sweet chili sauce, soy sauce, sriracha, garlic powder, salt and pepper.
3. Add Crab: Once the cream cheese mixture is well mixed, fold in the crab meat, ⅔ cup Monterey jack cheese, and 2 tablespoons of the green onions.
4. Bake: Spread the crab rangoon dip evenly into the baking dish and sprinkle the top with the remaining ⅓ cup Monterey jack cheese. Then bake the dip for 20-25 minutes, the cheese should be bubbling and browning on the top.
5. Garnish: Remove the hot dip from the oven, allow it to cool at room temperature for 5 minutes, spread some sweet chili sauce over the top of the dip and sprinkle the remaining green onions over the sauce.
6. Bake Chips: To make the wonton chips, cut each wonton wrapper in half and brush or spray it with olive oil and sprinkle them with salt. Then lay the wrappers out evenly on a baking sheet lined with parchment paper and bake for 5 minutes at 350 degrees Fahrenheit.
7. Serve: Dip the crispy wonton chips in the hot dip and enjoy!

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Crab Rangoons are a fun, Asian-inspired appetizer filled with crab meat, smooth cream cheese, and seasoning. Wrapped in a wonton wrapper and deep-fried, they are irresistible!

Ingredients Needed for Crab Rangoon

This list is short, but you might not have everything on hand. No Worries, though; these can usually be found at most grocery stores. Scroll to the bottom of the post for exact measurements.

• Imitation Crab Meat: The yummy meat that adds a nice texture and flavor.
• Cream Cheese: Adds the perfect creamy tang that complements the crispy wonton and savory seasoning.
• Green Onion: Gives the best savory flavor!
• Worcestershire Sauce: Just a little bit adds the best depth of flavor you can’t get anywhere else.
• Soy Sauce: Provides a nice umami flavor.
• Garlic Powder: Give me all the garlic!
• Wonton Wrappers: These fry up perfectly crispy and flavorful!
• Oil: For frying.

How to Make Fried Crab Rangoon

My favorite things to order from Chinese takeout are egg rolls, kung pao chicken, fried rice, and crab rangoon. So, when we were stuck at home for months and were craving takeout, I decided to make my own crab rangoon recipe. They were great as an appetizer for my beef chow mein!

1. Combine: Add the crab, cream cheese, green onion, Worcestershire, soy sauce, and garlic powder to a medium bowl and mix until fully combined.
2. Add: Assemble up to four wonton wrappers at a time, adding about two teaspoons of filling to the center.
3. Wet: Wet the edges of the wrappers with water or a beaten egg.
4. Fold: Pinch two opposite corners together before bringing up the other two corners to form the shape.
5. Cover: Pinch all the edges together to seal and set aside. Cover the formed rangoons with a damp paper towel until you are ready to fry them. Continue to assemble rangoons until all of the filling has been used, about 30.
6. Fry: Heat about 3 inches of oil in a deep skillet or Dutch oven until the oil reaches 350 degrees Fahrenheit. Fry the rangoons in batches for 3-4 minutes until they are golden brown. Remove them from the oil to a paper towel lined plate. Serve immediately with the dipping sauce of your choice.

More Asian-Inspired Recipes to Try

I love making these crab rangoons to gobble up with some fried rice and maybe some teriyaki beef! Here are a few other recipes to try.

Dressings, Sauces, and Dips

Sweet Chili Sauce

10 minutes

Dinner

Asian Turkey Lettuce Wraps

30 minutes

Appetizers

Chicken Potstickers

20 minutes

Dinner

Spring Rolls

35 minutes

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Delicious crab fried rice comes together in just 25 minutes with simple ingredients and tons of flavor! It combines the sweetness of lump crab meat with the savory flavors of classic fried rice for an endlessly satisfying dish that’s sure to become a family favorite!

Fantastic Fried Rice Recipe

I LOVE fried rice! And my blog can back that up! I have lots of recipes and variations on the classic. I recently found out that crab meat is an excellent source of protein. It has a similar amount of protein per gram as other meats but is lower in fat. I knew I had to make a recipe using crab meat and wanted to stick to my go-to comfort food, fried rice!

Ingredients Needed for Crab Fried Rice

How to Make Crab Fried Rice

Make mealtime a breeze with this easy crab-fried rice recipe! With the extra protein from the crab meat, this dish works as the main course, or you can serve it as a side to an Asian-inspired meal!

1. Cook the Veggies: Preheat a large skillet or wok to medium heat, then add the sesame oil, onion, and carrots. Cook until tender. 
2. Add Garlic: Add the garlic and saute for 30 seconds until fragrant.
3. Stir-Fry: Add the cooked white rice to the veggie mixture. Stir and fry the rice and veggie mixture until warmed through and combined. If you like your rice to be more crispy and golden, you can cook it longer.
4. Scramble the Eggs: Create a hole in the middle of the rice and veggie mixture, then add the slightly beaten eggs. Using a spatula, scramble the eggs as they cook. Once cooked, you can then mix the eggs into the rice mixture.
5. Add: Season with onion powder, salt, and pepper, then add the drained crab meat to the wok. Stir to combine. Then, stir in the soy sauce and squeeze the juice of a lime. Toss to combine. Garnish with green onions and lime wedges, and enjoy!

More Delicious Crab Recipes

If you love the flavor of crab as much as I do, be sure to check out all my crab recipes! Here are a few family favorites that are easy and taste amazing!

Salads

Crab Salad

10 minutes

Appetizers

Crab Rangoon

50 minutes

Appetizers

Air Fryer Crab Cakes

20 minutes

Dinner

Sushi Bowl

20 minutes

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Spice up your appetizer game with Cajun Crab Dip! Packed with tender crab meat, bold Cajun seasoning, and a luscious, creamy base. This dip is irresistibly rich and full of flavor. Serve this at your next gathering with your favorite crispy crackers!

Ingredients Needed

How to Make Cajun Crab Dip

This Cajun crab dip is one of the easiest, most flavorful appetizers you can make! Just mix a few simple ingredients, chill or bake, and it’s ready to serve. If you love crab dips, you’ll also want to try my Crab Rangoon Dip!

1. Make the Creamy Base: Add the cream cheese, mayo, and sour cream to a large bowl and beat with a hand mixer until smooth. 
2. Mix in the Flavorings: Add the green onion, lemon juice, Cajun seasoning, hot sauce, and Worcestershire sauce and mix until combined. 
3. Stir in the Crab and Serve: Add the drained crab and mix until combined. Taste and add more Cajun seasoning or hot sauce if you want it spicier and to your preference. Transfer to a serving bowl, then serve with your choice of crackers or crusty bread.

More Easy Dip Recipes

If you love how simple and delicious Cajun crab dip is, you’ll definitely want to try my addictive crack dip! Dips are perfect for parties, game days, or just snacking at home. Here are a few more to try next!

Dressings, Sauces, and Dips

Sour Cream and Onion Dip

35 minutes

Appetizers

Clam Dip

5 minutes

Dressings, Sauces, and Dips

The Best French Onion Dip

40 minutes

Dressings, Sauces, and Dips

Taco Dip

5 minutes

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These Crab Stuffed Mushrooms are a deliciously savory appetizer, perfect for impressing guests at any gathering. With a rich crab filling in every bite, they’re sure to be a crowd favorite!

The BEST Appetizer

I don’t know about you, but I love stuffed mushroom appetizers! These crab stuffed mushrooms are no exception. The creamy, savory seafood filling with a crunchy texture from the panko that just melts in your mouth! I could seriously eat the whole batch! I know you guys will love these!

Crab Stuffed Mushroom Ingredients

How to Make Crab Stuffed Mushrooms

These adorable crab stuffed mushrooms are easy to prepare and taste absolutely amazing! Perfect for your next get-together, game day, or holiday celebration! Don’t have the energy to stuff mushrooms, but want that same flavor? Make my stuffed mushroom dip!

1. Prep Mushrooms: Preheat the oven to 350 degrees Fahrenheit and either grease a sheet pan or line it with parchment paper. Clean and destem the mushrooms, discarding the stems or reserving them for a separate recipe. Place the mushroom caps top-side down on the sheet pan.
2. Sauté: Add the butter to a small skillet and melt over medium heat. Add the shallot and garlic and cook for 1-2 minutes, until the shallots pale in color. Remove the shallot mixture from the heat and set aside in a small bowl.
3. Beat Cream Cheese: Add the cream cheese to a large bowl and beat with a hand mixer until smooth. Add the egg yolk, parsley, paprika, and salt and beat until combined.
4. Mix in Shallot Mixture: Add the crabmeat, parmesan cheese, and shallot mixture and mix until combined. At this stage, it will become very soft and wet.
5. Transfer to a Bag: Beat in the panko, transfer the crab mixture to a large ziplock bag, and snip off the end of it.
6. Fill Mushrooms and Bake: Squeeze the crab mixture into the centers of the mushrooms, letting it mound on top. Bake for 25 minutes or so, until the tops begin to brown. Serve crab stuffed mushrooms warm.

More Mushroom Recipes

Dinner

Mushroom Lasagna

55 minutes

Soup

Mushroom Bisque

55 minutes

Side Dishes

Creamy Mushroom Risotto

1 hour 30 minutes

Dressings, Sauces, and Dips

Homemade Mushroom Gravy

20 minutes

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