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Easy Crab Rangoon

Crispy on the outside and creamy on the inside, these crab Rangoons are perfect as finger food or party appetizers. Made with cream cheese, crab meat, and wonton wrappers, they are a crowd favorite for any occasion.
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Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 10 minutes
Total Time 30 minutes
Servings: 24 pieces
Course: Appetizer
Cuisine: Asian
Calories: 65
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 8 oz cream cheese softened
  • 1 cup crab meat fresh, canned, or imitation
  • 2 green onions finely chopped
  • 1/2 tsp garlic powder
  • 1 tsp soy sauce
Wontons
  • 24 wonton wrappers
  • water for sealing edges
For Frying
  • neutral oil like canola or vegetable, for frying

Equipment

  • Deep Skillet

Method
 

  1. In a bowl, mix the cream cheese, crab meat, green onions, garlic powder, and soy sauce until smooth.
  2. Lay wonton wrappers on a clean surface. Add 1 tsp of filling in the center of each.
  3. Brush the edges with water and fold into a triangle or pinch into a pouch shape. Press tightly to seal.
  4. Place filled wontons on a tray and chill in the fridge for 10 minutes.
  5. Heat oil in a skillet to 350°F (175°C). Fry 4-5 wontons at a time, about 1 minute per side, until golden.
  6. Drain on paper towels. Serve warm with sweet chili sauce or soy dipping sauce.

Notes

  • To lighten, bake at 400°F for 10–12 minutes or air fry at 375°F for 6 minutes.
  • You can freeze uncooked wontons and fry from frozen add 1 extra minute.