Crab Rangoon Recipe
I eat Crab Rangoons nearly every time I go to the buffet – they are definitely one of my favorite things to eat there. One problem I have is the crab Rangoons at some buffets don’t even have crab in them, just cream cheese. In my honest opinion they still taste good with just cream cheese and green onions though but the buffets shouldn’t have them labeled as “Crab Rangoon” if there is no crab in them. So if you don’t eat seafood or you don’t like crab meat then just leave it out. Crab Rangoons are fairly easy to make, if you’re making a large batch taking time to stuff and fold them all might take awhile. These are typically cooked in a deep fryer but if you don’t have one apparently you can bake these as well although I have never tried it. Most crab rangoons are just cream cheese, crab, and green onions. I add a little soy sauce and garlic powder for more flavor. Serving with Sweet and Sour Sauce for dipping is a must. If you need a great recipe for sweet and sour sauce it can be found within my sweet and sour chicken article or you can buy a jar of it from the store. Enjoy.
Ingredients:
12 ounces of cream cheese (at room temperature)
50 wan ton wrappers
1 cup imitation crab meat (or canned)
2 green onions (minced)
¼ teaspoon garlic powder
½ teaspoon soy sauce
1 egg (beaten)
oil (for frying)
Cooking Instructions:
Step 1: In a bowl cream the cream cheese, soy sauce, green onions and garlic powder. Stir in the crab meat (if using imitation crab it should be chopped into pieces).
Step 2: In a separate bowl beat 1 egg. Lay out a wanton wrapper so it forms a diamond shape and place 1 teaspoon of filling just below the center of each wrapper.
Step 3: Brush the opposite corners of the wanton wrapper with the egg mixture. Fold over the edges of the wrapper to form a triangle and seal tightly.
Step 4: Deep fry in batches at 375 degrees for 2-3 minutes or until golden brown.
Tags: cooking, recipes, food and drink, recipe
These look and sound so divine. I wish I had some cooking up right now.
These look like they taste 100 times better than the restaurant version!
This looks just fabulous and Crab Rangoon is one of my favorites!
Crab and cream cheese fried in wonton wrappers sound really good! They look great!
These look awesome – I think i’ll try some this weekend!
Bobby, reading your post I was thinking how expensive this appetizer should be but then I saw that it is imitation crab meat, so I guess it mustn’t cost a lot. Nevertheless I’ve never heard about this so I’ll check and see if I can find some as it looks really delicious.
thanks for sharing this recipe bobby! i can’t wait to make em. looks great and am loving all the ingredients of the filling.
Hi Bobby, you rock with your recipes
Never heard of imitation crab meat… will check in the market… I wanted to eat this at any cost
Hi Bobby,
I made your Kung Pao Chicken and gave you a Standing Ovation! for it and blogged about it today. Great recipe. Ooh I love Crab Rangoon will have to try that next! Thanks for sharing.
Nicole – They were amazing! I have more wanton wrappers left, I think I’m going to make another batch.
Lauren – They are much better I would say
Michelle – Thanks, if you enjoy crab rangoons you would love these!
Kevin – They are
Jamie – Great, let me know if you enjoy them!
Ivy – Its actually very inexpensive, imitation crab is pretty cheap or you can use canned crab but it seems to have more of a fishy taste. I hope you enjoy it.
diva – no problem, let me know how they turn out!
Vani – Thanks! You shouldn’t have a problem finding imitation crab anywhere and it’s not expensive at all.
robinsue – Thanks, I’m glad you enjoyed the kung pao chicken, I will check out your blog post! If you try and rangoons let me know what you think.
I have never thought to make these at home – I’m going to be trying this for sure!
I love to order crab rangoon in Chinese restaurants – it’s my favorite Chinese appetizer! Thanks for the recipe.
very nice. my roommate in college would order these all the time and eat more at one time than i would’ve thought humanly possible.
nice recipe.
I love Crab Rangoon will have to try to make it . Thanks for sharing:)
Deborah – They are very easy to make, let me know if you enjoy them.
Hillary – They are one of my favorites as well!
grace – haha, well, who could blame your roommate? They are that good
I’ve never had cream cheese in wanton wrappers before. Do you think it works just as well with can tuna? I would LOVE to give this a try.
Thanks for the idea
Oh my all time favorite appetizer. And yes, they hardly ever have the much crab in them when you go out!
Wow, all of your recipes look so amazing! I really appreciate the step by step photos as well, it reassures me that I am “on target”. Thanks for the recipes!
These look so yummy. The photos really help as well – I may splurge and buy the real crab meat as I think this recipe would hit a whole new level of taste with the real stuff!
Cheers
Cathy
http://www.wheresmydamnanswer.com
Mable – I’m not really sure how it would taste with tuna to be honest, give it a try if you want and let me know.
peabody – I know, they need more crab, or in some cases at least a little.
Amber – no problem, I’m glad you are enjoying my blog.
Cathy C – I agree, nothing can compare to real crab
enjoy!
Now those look seriously addicting! You can never have too much crab!
They are my favorite too! I add some worcestershire to mine…YUM!
My sister just got a new deep fryer for her birthday so I thought I would try this recipe. I’m not usually much of a gourmet cook, but this sounded easy, almost foolproof. Oh my GOSH did they come out PERFECT!!! I impressed my family, who also loves them, and now I’m expected to make them for special occassions. But I’ll make them at home whenever I want!!
Tonight I’m trying your shrimp scampi recipe, and soon after I’ll try the fried rice. I’ll let you know how it goes!
thanks for sharing…i will try it
Those are one of my weaknesses at a Chinese buffet too…they look so good! Actually, all of the foods on your blog look really good!! (Like those butterscotch cookies – i can’t eat them but man they look good!)
I have found that by adding just a little bit of shrimp to my grab rangoons helps balance out the sweetness of the crab meat. My family loves them. Also just a touch of ginger makes for a tasty twist on traditonal rangoons.
this doesnt relly tell me the recipe so can you put the resipe on this website/page if you do i would relly aprishiate it and it looks soooooooooo good i love your websiet and put on resipies for your food pleeeeeeeeeeeeeeeeeeeaaaaaaaaaaaase!
love your wabsite thanx by.
tinkerbell 11 – I’m not really sure what you mean, the recipe is on here right below the ingredients.
These look wonderful , Thanks for the recipe
why do mine inflate like balloons and then disgorge their innards into the oil?
jeff – it sounds to me like you have air bubbles in them, make sure to squeeze all the air out before sealing. They are leaking because you are not sealing them good enough. Make sure their are no openings all the way around. I would recommend sealing them with egg. I hope this helps.
Bobby….I must say your food blog is my new favorite hands down…your recipes sound so good and your photography rocks! Crab rangoon is my all time favorite and I made these tonight…they were so easy…turned out perfect..thanks so much for the recipe..I blogged about them and added my own photo with links to your blog and the recipe
WOW this site is amasing. First decent site to find this recipe. I’m on the way to the store to get the stuff to make them. The pictures are amasing and very helpful.
the recipe sounds great. my question is why would you ever use anything but fresh crab meat?
the imitation stuff is crap.
Just recently discovered your site and all your recipes look delicious! I really like how you provide clear step-by-step instructions with the pictures to go with them.
As for my question, I have tried making crab rangoon with a similar recipe to the one found here, and while they turned out alright I had some issues when frying them. I folded some of my crab rangoon in triangles (as you have shown here) and folded some in the traditional crab rangoon ‘pyramid’ shape as well; I used a cornstarch ’slurry’ to seal them. The rangoon that were folded like traingles tended to bubble and sometimes burst when frying them; the pyramid shaped ones faired a little better, but would bubble at times as well. I do not own a deep fryer so I used a sturdy, deep, cast iron skillet to fry them in. I was wondering if you had any suggestions for me as to how to keep my rangoons from bursting in the skillet and making a mess??!!
Mariah – I would recommend sealing them with beaten egg. The reason they are bursting is because there is air in them. When you seal them make sure you press all the air out and seal them tightly. I hope this helps. Enjoy.
I just tried this recipe, and though they were absolutely delicious, I think I prefer the cheapskate version at our local Chinese takeout places WITHOUT the crab!
I stumbled upon this recipe while searching for Crab Rangoon recipes on a whim. I had friends coming over and thought it was be perfect and oh my, it was delicious! Everyone loved it. I also had the issue with the filling bursting out of the belly of the rangoon while frying and wished I read through the comments to maybe prevent that, but I know better now! Will definatly make again!!! Thank you! Can’t wait to try your other recipes.
This crab rangoon recipe is amazing. It tastes the same as when you would get it at a restaurant. Its also a plus that you can make a very large portion from what the recipe calls for.
A way so that the filling won’t burst is to place less filling inside the won ton wrapper.
I made them this evening….they were a BIG hit!! my hubby was eating them right out of the frying pan!! super recipe and super easy!! thanks!
I made these with real crab meat instead of imitation (for the meat eaters in my family) and it made a huge difference. It had a very strong, unpleasant fishy taste that can be overwhelming for people who are not used to seafood. For myself (being vegetarian), I made this recipe and used cooked Jasmine Rice in place of the crab meat for more body and they were delicious!Definitely stick to the recipe and use imitation or try white rice.. do not go for real crab..
Wow! I can’t wait to try this recipe. I moved to Turkey in January and I really miss chines food. I love crab rangoon and you can not get it here. I will be making these this week, thanks for sharing.
if you bake it does it take the same amount of time?
haley – baking would take longer. 425 degrees and bake for 12-15 minutes or until golden. It would also be a good idea to brush them with melted butter before baking.
great recipe!! thanks!! i just added a clove of minced garlic as well.
I made this… and me and my roommate couldnt stop eating them!
Who knows why on earth I didn’t try this appetizer any sooner!!! I just had this last week at a local Thai’s restaurant and liked it! I also agree that although the menu said “Crab Ragoon” but I could not find even a pea size of crab inside those wonderful pockets! I did enjoy the sauce that they made to serve with!
I definitely will try out your recipe very soon!
Thanks for posting and for sharing!
I made these and they are very good, however I used real crab, as does my local Chinese restaurant. The only thing was that the wontons didn’t have the unique flavor as in the restaurant, so I watched a You Tube of an Asian woman making them and she used peanut oil in a wok, and worchestershire sauce in place of soy sauce, and added a bit of garlic salt. When I used that method, they taste exactly like the restaurant. One other thing regarding the “bursting”, is maybe you should not heat your oil too hot….I heat my oil on medium high instead of high and they cook nice and even. They are sooooooo yummy! Thanks for sharing!
hi,,these sound wonderful,,and i plan on making them thansgiving,,just a quick question,,dont know if u will reply that quick,,but, i thought i would try,,can u make them before hand,and freeze,then fry frozen? happy holidays
Jackie- Yes, you can freeze them and fry frozen! Happy holidays to you as well.
ok,,i’m doing them now,,thanks so much for the response. i cant wait,,they look so good.
My fiance and I have a Christmas party for his work to go to on Thursday… I am looking foward to making Crab Rangoon; he said everyone at his work loves my cooking and so I am going to try these. Thanks for the recipe; they look and sound delicous!!!! Merry Christmas everyone and Happy New Year!
I’m a nursing student and in college and love crab rangoon. My boyfriend of one year, today actually,
introduced them to me a few months back. I am trying to get to and maintain a trim waistline and was wondering if there was any advisable alterations to this recipe except low fat cream cheese. Thank you!!
Your directions were easy to follow. The crab Ragoons were great. I recomend this ite for everyone.