Crab Rangoons

Stephanie Krone


I like being able to make things at home rather than paying for expensive take-out, and crab rangoons are easier to make than they look. Price wise, a take-out order for 8 is about $5 where I live. Buying all the goods at the store, you can make 20-25 for about the same cost.

The amount made varies every time I cook these, as my husband usually comes into the kitchen and distracts me while he dips tortilla chips into the rangoon filling. He usually convinces me to do the same, and before we know it there's only enough filling to make 8! Thankfully, this recipe is very easy to double and share with friends :)


★★★★★ 3 votes

5, 4 rangoons per person
20 Min
15 Min


  • 1 pkg
    wonton wrappers
  • 10-12 oz
    cream cheese, softened
  • 6-8 oz
    crab meat or surimi (fake crab)
  • 2 small
    green onions
  • 2 tsp
    garlic powder
  • 1/2 Tbsp
    soy sauce
  • 1
    egg yolk
  • pinch
    ginger powder
  • pinch
  • ·
    salt, pepper to taste
  • ·
    vegetable or peanut oil for frying

How to Make Crab Rangoons


  1. Since most packages of wonton wraps have double the wraps needed, you can double the recipe or freeze the extra wraps in a tupperware. Extra filling can be frozen, also.
  2. Start by heating your oil on low and finding a good pair of tongs or high-temp-safe slotted spoon.
    Put the softened cream cheese in a bowl and beat it a little first, to make it more workable. I sometimes add about 1/2 a tablespoon of milk to speed this up. Then add all the spices and mix well.
    Finely chop the surimi and the green onion. Mix those into the cream cheese also.
    **If you have extra filling left at the end, serve it hot or chilled as chip dip. Yum!**
  3. Filling the wraps works best if done on a cutting board or plate, as it can get a little messy.
    Beat the egg yolk in a little bowl or cup, you'll use this as a "glue" to hold the wraps together.
    With one of the corners pointing up, scoop about a tablespoon of filling into the center. Any more filling makes it harder to seal and fry.
    Using a pastry brush or clean paintbrush, spread a small amount of the egg yolk along each edge of the wrap.
  4. Bring the bottom corner up to meet the top corner. Seal the edges tightly, being careful not to tear the thin wrapper. The whole thing will look like a pudgy triangle. Paint a little bit of yolk on all of the corners and fold them in slightly so they don't open while frying.
    **There are many variations on folding, I use this one as it's the easiest for me to do and it stands up well to frying.**
  5. Fry the rangoons on med-low heat on each side until the wraps bubble and turn golden-brown. About 3mins per side, this depends on your type of stove, etc.
    Doing them in small batches works well (filling 5 at a time and then frying those), as the filling can make the wrap a little soppy if it sits too long.
    Scoop them out with tongs or a high-temp-safe slotted spoon. Set them on a cooling rack over a cookie sheet lined with newspaper to catch the extra oil that drips off. This helps keep them crispy because they're not sitting in grease.
    Let cool a bit, then enjoy the tasty goodness!

Printable Recipe Card

About Crab Rangoons

Course/Dish: Seafood Appetizers
Collection: Food in a Flash

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