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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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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