Crab Rangoon Burrito (Crispy Fried) | CookOS

Crab Rangoon Burrito

Name: Crab Rangoon Burrito (Crispy Fried)
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1 servings
Cuisine: Fusion
Ingredients: 8 oz cream cheese, softened; 8 oz imitation crab meat, chopped; 2 green onions, chopped; 1 tsp soy sauce; 1/2 tsp sesame oil; 1 tsp sugar; 1 large flour tortilla (burrito size); Vegetable oil, for frying; Sweet chili sauce, for serving

A crab rangoon burrito is a fusion dish that wraps the classic cream cheese and imitation crab filling inside a flour tortilla and deep-fries it until crispy. It combines the beloved flavors of crab rangoon with the portable format of a burrito.

🌍Fusion 🏷️Crab rangoon 🏷️Burrito 🏷️Appetizer 🏷️Snack Crispy

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Total

15 min

Servings

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

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Ingredients

8 oz cream cheese, softened
8 oz imitation crab meat, chopped
2 green onions, chopped
1 tsp soy sauce
1/2 tsp sesame oil
1 tsp sugar
1 large flour tortilla (burrito size)
Vegetable oil, for frying
Sweet chili sauce, for servingoptional

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Instructions

1
In a medium bowl, combine the softened cream cheese, chopped imitation crab, chopped green onions, soy sauce, sesame oil, and sugar. Mix until well combined.
2
Lay the large flour tortilla on a flat surface and spread the crab rangoon filling evenly over the center, leaving a border around the edges.
3
Tightly roll the tortilla into a burrito shape.
4
Heat about an inch of vegetable oil in a skillet over medium-high heat. Carefully place the burrito seam-side down in the hot oil to seal it.
5
Fry for 2-3 minutes per side, or until golden brown and crispy all over.
6
Remove from the skillet and place on a wire rack or paper towel-lined plate to drain. Slice in half and serve immediately with sweet chili sauce for dipping.

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Tips & Notes

Pro tips

Pat the filling dry before assembling to prevent excess moisture that can make the tortilla soggy during frying.
Use a large burrito-size flour tortilla for enough surface area; smaller tortillas will tear or overflow.
Keep oil temperature at 350–375°F — too cool and the burrito absorbs oil; too hot and it burns before the inside heats through.
Fry seam-side down first to seal the burrito and prevent filling from leaking into the oil.

Substitutions

Imitation crab → fresh lump crab meat or canned crab (drain well)
Soy sauce → tamari or coconut aminos (for gluten-free)
Sesame oil → olive oil or omit (reduces Asian flavor slightly)
Flour tortilla → large egg roll wrapper or wonton wrapper stack (yields thinner, crispier result)

Storage & make-ahead

Store cooled burritos in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for 5–7 minutes to restore crispness.

Equipment

deep frying pot or large saucepan · thermometer (to monitor oil temperature) · slotted spoon or spider strainer

Common Questions

Can you make crab rangoon burritos in an air fryer?

Yes. Spray the assembled burrito with vegetable oil and air-fry at 375°F for 8–10 minutes, shaking the basket halfway through, until the tortilla is golden and crispy.

What's the best way to seal a crab rangoon burrito before frying?

Fold in the sides first, then roll tightly from bottom to top. Use a dab of water on the final edge to seal, or use a small amount of cream cheese as adhesive.