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5 from 1 vote

Crab Rangoon

Crab rangoon are a favorite Chinese take out appetizer. With this easy homemade version you can whip up a batch whenever the mood strikes. They're crispy fried wonton shells are filled with a creamy blend of cream cheese & crab meat.
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Appetizer, Snack
Cuisine: American, Asian, Chinese
Servings: 10
Calories: 75kcal


  • 1 block 8 oz, cream cheese, softened
  • 2 oz crab meat or 2 sticks imitation crab meat finely diced
  • 1 tbsp confectioners sugar
  • pinch of salt
  • 20 wonton wrappers
  • Oil for deep frying


  • Mix all the cream cheese, crab meat, sugar, and salt in a bowl, stirring to evenly incorporate.
  • Place about 1 tablespoon of the cream cheese filling in the middle of a wonton wrapper. Dab some water on the outer edges of the wonton wrapper and fold the two ends of the wrapper together.
  • Fold the other two ends to make a tiny parcel pictured below. Pinch to seal tight and make sure that there is no leakage.
  • Heat up a pot of oil for deep-frying and fry the crab rangoon until golden brown.
  • Dish out with a strainer or slotted spoon, draining the excess oil by laying the crab rangoon on a dish lined with paper towels.
  • Let the crab rangoon cools down a bit before serving them with sweet and sour sauce.


Do not serve the fried crab rangoon immediately. The filling will still be piping hot and this could result in being burned when biting in. Let them rest a few minutes so that they're still warm, but safe to eat.
Need a sauce to make it dippable? These pair perfectly with a good sweet and sour sauce.


Calories: 75kcal | Carbohydrates: 11g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 292mg | Potassium: 87mg | Fiber: 1g | Sugar: 2g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 1mg