I love this recipe because it hits all the right notes—crunchy, creamy, savory, and slightly sweet. The filling is rich and flavorful, thanks to the combination of crab, cream cheese, and seasonings like sesame oil and Worcestershire sauce. Frying the wontons gives them that perfect crisp, and they pair so well with a sweet and sour dipping sauce. Plus, they’re fun to make and even better to eat.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 package square wonton wrappers
8-ounce package imitation crab
2 8-ounce packages cream cheese, softened
5 green onions, sliced thin
1 tbsp Worcestershire sauce
1 tsp garlic powder
1 tsp soy sauce
1 tsp sesame oil
2 tsp sugar
2 tsp salt
1 tsp black pepper
Vegetable oil, for frying
Directions
Prepare the Crab Filling I open the imitation crab package, rinse it briefly under cool water, and pat it dry with paper towels. Then I break the crab apart and tear it into smaller pieces in a large mixing bowl.
Mix the Flavor Base I add the sliced green onions, sugar, soy sauce, garlic powder, sesame oil, Worcestershire sauce, salt, and black pepper to the crab. I mix it thoroughly with a rubber spatula.
Add the Cream Cheese Once the seasoning is combined, I add the softened cream cheese to the bowl and mix everything until smooth and evenly blended.
Prep the Wontons After opening the wonton wrappers, I cover them with a damp paper towel to keep them from drying out.
Assemble the Rangoon I place about 1½ teaspoons of the crab filling in the center of each wrapper. To shape them, I fold two opposite corners toward each other (without letting the tips touch yet), then bring the other two corners up. Starting at the bottom, I press gently to remove air bubbles and pinch all four seams together to form a pyramid shape. I place them on a dry surface and repeat with the rest.
Heat the Oil I heat about a 1½-inch layer of vegetable oil in a nonstick skillet over medium to medium-high heat until hot.
Fry the Crab Rangoon Working in batches, I fry the wontons until they’re golden brown and crispy on both sides—about 2 to 4 minutes per batch.
Drain and Cool I transfer the fried wontons to a plate lined with paper towels, placing them upside down to let the oil drain. I let them cool for 5 to 8 minutes before serving.
Serve I serve the crab rangoon immediately, usually with store-bought sweet and sour sauce or another favorite dipping sauce.
Servings and timing
This recipe makes about 12 servings and takes approximately 25 minutes from start to finish.
Variations
I sometimes use real crab meat when I want a richer seafood flavor.
For a spicier filling, I stir in a bit of sriracha or a pinch of red pepper flakes.
A splash of lemon juice or zest adds brightness to the filling.
If I want to bake them instead, I brush them lightly with oil and bake at 400°F for 12–15 minutes until golden.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, I pop them in the oven or toaster oven at 375°F for about 8–10 minutes to help bring back their crispiness. I avoid microwaving them, as it tends to make them soggy.
FAQs
Can I make crab rangoon ahead of time?
Yes, I often assemble them ahead of time and store them in the fridge for a few hours. I fry them just before serving for the best texture.
Can I freeze them?
Absolutely. I freeze them uncooked on a baking sheet, then transfer to a bag once solid. When ready, I fry them straight from frozen, just adding an extra minute or two to the cook time.
Do I have to use imitation crab?
No, I can use real crab meat if I prefer, or even finely chopped shrimp as a delicious alternative.
Can I bake them instead of frying?
Yes, I’ve baked them at 400°F for about 12–15 minutes, brushing the tops with oil to help them crisp up.
What’s the best dipping sauce?
I usually go with sweet and sour sauce, but spicy mayo, sweet chili sauce, or a soy-sesame dipping sauce work great too.
Conclusion
Crab Rangoon is one of those appetizers that always steals the spotlight. I love how crispy they turn out with their creamy, savory filling, and they’re surprisingly easy to make at home. Whether I’m hosting a party or just craving a tasty snack, these are always a winner on the table.
Crispy, creamy, and packed with flavor—these golden fried wontons are stuffed with a savory mix of cream cheese, imitation crab, and spices. The perfect appetizer for parties or takeout-style nights.
Author:Sarah
Prep Time:20 minutes
Cook Time:10 minutes
Total Time:30 minutes
Yield:~35-40 pieces (depending on filling size)
Category:Appetizer / Snack
Method:Frying
Cuisine:Asian-Inspired / American-Chinese
Ingredients
1 package square wonton wrappers
8-ounce package imitation crab (rinsed and shredded)
2 (8-ounce) packages cream cheese, softened
5 green onions, thinly sliced
1 tbsp Worcestershire sauce
1 tsp garlic powder
1 tsp soy sauce
1 tsp sesame oil
2 tsp sugar
2 tsp salt
1 tsp black pepper
Vegetable oil, for frying
Instructions
Rinse and pat dry the imitation crab. Tear or shred into small pieces and place in a large mixing bowl.
Add green onions, sugar, soy sauce, garlic powder, sesame oil, Worcestershire sauce, salt, and pepper. Mix well.
Add softened cream cheese and combine thoroughly until smooth.
Keep wonton wrappers covered with a damp paper towel to prevent drying.
Place about 1½ teaspoons of filling in the center of each wrapper. Fold opposite corners toward the center, then fold the remaining corners up to form a pyramid shape. Pinch seams to seal, removing any air.
Heat about 1½ inches of oil in a skillet over medium to medium-high heat.
Fry crab rangoon in batches for 2–4 minutes per side, or until golden brown.
Transfer to a paper towel-lined plate, placing them upside down to drain excess oil.
Let cool for 5–8 minutes. Serve immediately with sweet and sour sauce or your preferred dipping sauce.
Notes
Be careful not to overfill the wontons to avoid bursting during frying.
Seal edges tightly to prevent cream cheese leakage.
Can be made ahead and frozen before frying—just fry from frozen, adding an extra minute or two.
Serve with dipping sauces like sweet chili, duck sauce, or soy sauce.
