Easy & Quick Crab Rangoon
Crispy fried wontons stuffed with a creamy crab mixture. This quick and easy crab rangoon recipe is so delicious and made with minimal ingredients in 30-minutes. A great starter, snack or party food that's better-than-takeout, saving you money! Note: this recipe has been revised and improved as of Sep 17, 2025.
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 20 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 20 wonton wrappers
- 2 cups vegetable oil (or any neutral tasting oil)
- 3/4 cup imitation crab meat (chopped into 1-inch long pieces (or sub with drained canned crab meat))
- ½ cup cream cheese (softened)
- 2 tablespoon green onion (finely chopped)
- 1 teaspoon regular soy sauce (or light soy sauce)
- 1 teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
- ½ teaspoon white granulated sugar
- ¼ teaspoon black pepper
- Sweet Thai Chili sauce (or plum sauce)
Instructions
- 1
In a large bowl, with a fork combine the filling ingredients as listed above until well combined.
- 2
Prepare a small bowl of cold water nearby. On a clean working surface, lay flat one wonton wrapper and add 2 teaspoons of the filling into the center (avoid overfilling). Lightly dab water along the edges of the wrapper.
- 3
Pinch the two opposite corners of the wrapper together. Then seal the remaining corners with the pinched ones. Press edges firmly to prevent leaks, especially the tip of the wonton. Repeat this process until there is no more filling left.
- 4
Heat vegetable oil in a large pan on medium heat, around 325 degrees F with an instant read cooking thermometer. Deep fry the wontons 6-7 pieces at a time until golden and crispy, about 1.5 to 2 minutes in total. Flipping over halfway.
- 5
Remove the fried wontons from the oil, shaking off any excess oil. Then drain on a wired rack or a paper towel-lined plate and let them cool down a bit before serving with suggested dipping sauce.