Crab Rangoon

Crab Rangoon

The Spruce / Ali Redmond

Prep: 45 mins
Cook: 40 mins
Total: 85 mins
Servings: 16 to 24 servings
Yield: 48 Rangoons
Nutrition Facts (per serving)
179 Calories
11g Fat
12g Carbs
7g Protein
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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.)

This popular appetizer found on Chinese and Thai menus is thought to be an American-borne recipe since it contains cream cheese, an ingredient (or something similar) that doesn't exist in Chinese and Southeast Asian cuisine. But no matter the origin, these deep-fried dumplings filled with a creamy crab mixture are hard to resist.

Luckily, they can be made at home in just eight simple steps, perfect for your next party menu. With just a package of wonton wrappers, some crab meat and cream cheese, as well as onion, garlic, and seasonings, you'll be folding up these savory snacks in no time, and they'll disappear from the table in seconds.

Enjoy hot with a dipping sauce; and some favorites such as egg drop soup, fried rice, and kung pao chicken. Or they're a great snack.


Click Play to See This Homemade Crab Rangoon Recipe Come Together

"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


  • 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 triangle 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 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


  • 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 cream cheese 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.
  • Read more helpful tips for making Crab Rangoon.

Recipe Variation

  • If you are unsure about the folding technique here or are having some difficulties, you can simplify it a bit. After you've placed the filling in the center of the wonton and moistened the edges, fold the diamond in half to create a triangle. Gently press down to remove any air bubbles. Then bring two of the points toward each other and adhere (like they are holding hands). Do not connect the joined points to the main part of the dumpling.

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. Crab rangoons that you want to freeze must be uncooked. Place on a baking sheet or pan in a single layer and freeze for 2 hours, then put together in 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.