Crab Rangoon

Better Than Trader Vic's

By
Rhonda Parkinson
Rhonda Parkinson
Rhonda Parkinson is a freelance writer who has authored many cookbooks, including two Everything guides to Chinese cooking.
Learn about The Spruce Eats' Editorial Process
Updated on 09/27/23
Tested by
Carrie Parente
Carrie Parente
Tested by Carrie Parente
Carrie is a freelance food stylist and culinary producer who loves having a table full of guests.
Learn about The Spruce Eats' Editorial Process
Prep: 45 mins
Cook: 40 mins
Total: 85 mins
Servings: 16 to 24 servings
Yield: 48 Rangoons

No party would be complete without appetizers and no spread would be complete without something crunchy and something cheesy. When a single appetizer can check off both of those highly important, highly unscientific boxes, then you truly get the best of both worlds.

Enter Crab Rangoons!

This beloved appetizer is found on menus at many Asian restaurants, but you can easily recreate them at home. With just a package of wonton wrappers, some crab meat, and cream cheese, you'll be folding up these savory snacks in no time — almost as quickly they'll disappear from the party table.

Does Crab Rangoon Contain Crab?

This recipe uses real crab, but the versions you enjoy at restaurants typically use imitation crab, or surimi, which are actually batons made from white fish. If you're having trouble finding crab meat for this recipe, you can sub in imitation crab meat if you like! It's usually found in packages in the refrigerated area near the seafood counter at most grocery stores.

Crab Rangoon's Tiki Bar Origin Story

This popular appetizer may be frequently found on Chinese and Thai menus, but it's likely an American-born recipe since the filling contains cream cheese, an ingredient that doesn't traditionally exist in Chinese and Southeast Asian cuisine.

The story goes that the crispy snack was created by Victor Bergeron, the founder of famed tiki bar Trader Vic's, in the 1940s and influenced by Chinese-American barback named Joe Young. But no matter the origin, these deep-fried dumplings filled with a creamy crab mixture are hard to resist.

Tips for Making the Crispiest, Creamiest Crab Rangoon

  • The filling will be a lot easier to mix if you use softened cream cheese. You can leave the cream cheese out at room temperature for an hour, or if you need to use it right away, microwave the block briefly for 10 seconds.
  • Be sure to seal the edges of the dumpling very well to avoid the filling leaking out while frying. You can also try sealing the wonton wrapper with egg white or a water-cornstarch mixture instead of plain water for a stronger seal.

What to Serve With Crab Rangoon

Crab Rangoon is best enjoyed hot with a dipping sauce. You can also make a meal of it with other Chinese-American classics such as egg drop soup and kung pao chicken, or Thai favorites like pad Thai and green curry.

Several deep fried crab rangoons on a circular plate, one of them broken open so you can see the crab and cream cheese filling

The Spruce / Ali Redmond

"My love for crab Rangoon started in college. Since then, I've eaten them many times but have never made them at home. This recipe is relatively simple to make. The most time-consuming part is assembling the wontons. This is the perfect opportunity to get friends and family members involved." —Carrie Parente

Crab Rangoon Tester Image
A Note From Our Recipe Tester

Ingredients

  • 1 (8-ounce) block cream cheese, room temperature

  • 8 ounces fresh or canned crab meat, drained and flaked

  • 1 teaspoon chopped red onion

  • 1/2 teaspoon Worcestershire sauce

  • 1/2 teaspoon light soy sauce

  • Black pepper, to taste

  • 1 green onion, finely sliced

  • 1 large clove garlic, smashed, peeled, and finely minced

  • 1 package wonton wrappers

  • 1 small bowl water

  • Oil, for deep frying

Steps to Make It

  1. Gather the ingredients.

    Crab Rangoon ingredients

    The Spruce / Ali Redmond

  2. Combine the cream cheese and crab meat in a medium-sized mixing bowl. 

    Combine the cream cheese and crab meat in a bowl

    The Spruce / Ali Redmond

  3. Mix in the red onion, Worcestershire, soy sauce, black pepper, green onion, and garlic. Combine thoroughly and set aside.

    Mix in the red onion, Worcestershire, soy sauce, black pepper, green onion, and garlic into the crab mixture

    The Spruce / Ali Redmond

  4. On a flat surface, lay out a wonton wrapper at an angle so it forms a diamond (not a square). Wet the edges of the wrapper by dipping your finger in the water in the bowl and wiping the edges of the wonton.

    wet edges of the wonton wrapper

    The Spruce / Ali Redmond

  5. Add 1 teaspoon of filling to the middle of the wonton.

    Add 1 teaspoon of filling to the middle of the wonton

    The Spruce / Ali Redmond

  6. Carefully bring up the four points of the wrapper so they all meet in the middle but do not touch each other yet. Gently press the sides against the filling, and then adhere all of the edges together so a point forms on top. The dumpling should be a four-sided pyramid with a bottom. Make sure there are no air bubbles by carefully pushing the sides toward each other.

    seal the wonton

    The Spruce / Ali Redmond

  7. Cover the completed crab Rangoon with a damp kitchen or paper towel to keep them from drying out while preparing the remainder of the dumplings.

    crab rangoon on a sheet pan covered with a towel

    The Spruce / Ali Redmond

  8. Heat a wok or skillet and add enough oil for deep frying.

    oil in a wok

    The Spruce / Ali Redmond

  9. When the oil is ready (the temperature should be between 360 to 375 F), carefully slide in the crab rangoon, taking care not to overcrowd the wok. Deep-fry until they are golden brown, about 3 minutes, turning once.

    crab rangoon cooking in a wok with oil

    The Spruce / Ali Redmond

  10. Remove with a slotted spoon to a paper towel-lined plate and drain. Cook remaining crab Rangoon.

    cooked crab rangoon placed on a paper towel lined plate

    The Spruce / Ali Redmond

  11. Serve hot with sweet and sour sauce or Chinese hot mustard.

    Crab Rangoon on a plate

    The Spruce / Ali Redmond

Tips

    How to Store and Freeze

    • Crab Rangoons can be stored for up to 4 days in an airtight container in the refrigerator. Admittedly they just aren't quite the same as fresh, but if there are leftovers, throw them in the fridge and reheat them on a baking sheet in a 300 F oven until warm—about 5 minutes.
    • Make up a large batch and freeze for later. Do not cook prior to freezing. Place uncooked rangoon on a parchment-lined baking sheet or pan in a single layer and freeze for 2 hours, then transfer to a freezer-safe bag. Frozen crab Rangoons will keep for up to 6 months. Do not thaw, and cook as directed above, ensuring that your oil is up to the correct temperature.
    Nutrition Facts (per serving)
    179 Calories
    11g Fat
    12g Carbs
    7g Protein
    ×
    Nutrition Facts
    Servings: 16 to 24
    Amount per serving
    Calories 179
    % Daily Value*
    Total Fat 11g 15%
    Saturated Fat 3g 15%
    Cholesterol 36mg 12%
    Sodium 323mg 14%
    Total Carbohydrate 12g 4%
    Dietary Fiber 0g 2%
    Total Sugars 1g
    Protein 7g
    Vitamin C 1mg 5%
    Calcium 35mg 3%
    Iron 1mg 4%
    Potassium 100mg 2%
    *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
    (Nutrition information is calculated using an ingredient database and should be considered an estimate.)