Crab Rangoon

Name: Crispy Crab Rangoon with Cream Cheese Filling
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 50 servings
Cuisine: American Chinese
Ingredients: 14 oz imitation crab meat; 8 oz cream cheese, softened; 1 tsp Worcestershire sauce; 1 tsp soy sauce; 1/2 tsp paprika; 1/2 tsp garlic powder; black pepper, to taste; 1 tsp minced garlic; 1 package wonton wrappers (about 50 count); Vegetable oil, for frying; Japanese mayonnaise, for drizzling; Sweet chili sauce, for drizzling; Sriracha, for drizzling; Sesame seeds, for garnish; Green onions, chopped, for garnish

Crab Rangoon is a crispy fried wonton appetizer filled with a savory blend of imitation crab meat, cream cheese, and seasonings that delivers a satisfying contrast of textures and rich, umami flavor in every bite.

🌍American Chinese 🏷️Crab rangoon 🏷️Wontons 🏷️Appetizer 🏷️Fried Crispy

🏷️

🏷️Creamy

-0:00

arecipeforlaughteronTikTok

Total

35 min

Servings

50

Difficulty

Easy

Est. Cost

$28–$46

Recipe Source

View original recipe

From TikTok · by arecipeforlaughter

-0:00

arecipeforlaughteronTikTok

Ingredients

14 oz imitation crab meat
8 oz cream cheese, softened
1 tsp Worcestershire sauce
1 tsp soy sauce
1/2 tsp paprika
1/2 tsp garlic powder
black pepper, to taste
1 tsp minced garlic
1 package wonton wrappers (about 50 count)
Vegetable oil, for frying
Japanese mayonnaise, for drizzlingoptional
Sweet chili sauce, for drizzlingoptional
Sriracha, for drizzlingoptional
Sesame seeds, for garnishoptional
Green onions, chopped, for garnishoptional

15 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
In a large mixing bowl, combine the imitation crab meat, softened cream cheese, Worcestershire sauce, soy sauce, paprika, garlic powder, black pepper, and minced garlic.
2
Using your hands or a spoon, mix all the filling ingredients together until well combined.
3
Lay out wonton wrappers on a baking sheet lined with parchment paper.
4
Using a small scoop or a spoon, place a small amount of the crab filling into the center of each wonton wrapper.
5
Lightly wet the edges of a wonton wrapper with water. Place another wrapper on top and press the edges firmly to seal, creating a square pocket. Repeat for all wontons.
6
Heat vegetable oil in a deep pot or fryer to 350-375°F. Carefully fry the wontons in batches for 2-3 minutes per side, until golden brown and crispy.
7
Remove the cooked crab rangoon from the oil and let them drain on a wire rack or paper towel-lined plate.
8
Arrange the crab rangoon on a platter. Drizzle with Japanese mayonnaise, sweet chili sauce, and sriracha. Garnish with sesame seeds and chopped green onions before serving.

Was this recipe helpful?

Tips & Notes

Pro tips

Keep wonton wrappers covered with a damp towel while assembling to prevent drying and cracking.
Use 1 teaspoon of filling per wrapper—overfilling causes the seal to burst during frying.
Fry at 350°F for 2–3 minutes until golden brown; wontons cook quickly, so watch closely to avoid dark edges.
Pat fried wontons with paper towels immediately after frying to remove excess oil and maintain crispness.

Substitutions

Imitation crab → lump crab meat (more expensive but premium flavor and texture)
Cream cheese → mascarpone or whipped ricotta (milder, slightly different flavor profile)
Wonton wrappers → phyllo sheets or egg roll wrappers (larger; may need filling ratio adjustment)

Storage & make-ahead

Store fried Crab Rangoon in an airtight container in the refrigerator for up to 3 days; reheat in a 375°F oven for 5–7 minutes to restore crispness. Freeze assembled, uncooked wontons for up to 2 weeks and fry directly from frozen.

Equipment

deep-fry thermometer · heavy-bottomed pot or wok

Common Questions

Can I use real crab meat instead of imitation crab?

Yes. Use 14 oz of lump or backfin crab meat as a direct substitute for a more premium version, though imitation crab is traditional for this recipe.

How do I fold wonton wrappers for Crab Rangoon?

Place filling in the center, wet edges with water, fold into a triangle, then bring the two corners together and seal. A 1-teaspoon amount of filling per wrapper prevents leaking.

Can I bake these instead of frying?

Yes, brush assembled wontons with oil and bake at 375°F for 12–15 minutes until golden, though frying creates the traditional crispy texture.

How far ahead can I prepare Crab Rangoon?

Assemble and freeze filled wontons on a tray for up to 2 weeks, then fry directly from frozen (add 2–3 minutes to cooking time). Refrigerate filling up to 3 days before assembly.