Crab Rangoon - Rasa Malaysia (2024)

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Think about the first time you tried crab rangoon. Was it at your favorite Chinese restaurant, a friend’s dinner party, or perhaps even the frozen kind from the grocery store?

I bet they’re delicious every time, but these homemade crab rangoons are on a whole other level! The creamy, sweet-savory filling and the crispy, golden exterior definitely make them a highlight in any meal.

Want more crabappetizers? Serve my Crab Cakes or Crab Dip next time!

What Is Crab Rangoon

Crab rangoon is a popular appetizer found in many Chinese restaurants in the United States, often served with sweet and sour dipping sauce. But many people wonder if it’s actually a Chinese dish.

While it looks similar to Chinese dumplings, it is a classic American creation by Victor Bergeron of Trader Vic’s in the 1940s.

These dainty appetizers are basically friedwontonsfilled with cream cheese and real crab meat. Crispy on the outside and creamy on the inside, they have a sweet-savory flavor profile that whets your appetite like crazy!

I first encountered them at a Chinese buffet restaurant in the Midwest. And since then, these fried cream cheese rangoon wontons have become one of my favoriteappetizers!

What Is The Difference Between Fried Wontons And Crab Rangoon?

Fried wonton is a popular Chinese fried dumpling made with wonton wrappers filled with a savory mixture of meat, usually ground pork, chicken, or shrimp.

Crab rangoon, on the other hand, is the American-Chinese version of fried wontons. Instead of meat, the filling is made with crab meat and cream cheese, so it has that creamy texture we’re all dying to get our hands on!

What Goes Into This Recipe

• Wonton wrappers – use square wonton wrappers and if you can get extra thin ones, even better! Note that these are different from egg roll and spring roll wrappers. You can find them in the refrigerated section of most supermarkets as well as Asian grocery stores.
• Crab meat – you can opt for fresh, frozen, or canned crab meat for the cream cheese filling. But if real crab is not an option, you can use imitation crab meat sticks like I do (and most restaurants too). It’s cheaper too! Just cut and shred it up to resemble crab meat.
• Cream cheese – use softened cream cheese to make mixing with the crab meat easier.

See Also

If You Make Only One Thing for the Super Bowl, It Better Be My Famous Crab RangoonCrab Rangoon Recipe (Takeout Copycat) - How To Make a Crab RangoonCrab Rangoon (Crab & Cream Cheese filled Wontons)Crab Rangoons (With Real Crab Meat) - Cooked by Julie

See the recipe card for full information on ingredients.

How To Make This Recipe

I don’t think any crab meat and cream cheese combo could ever go wrong, so anyone can (and should!) make this simple recipe. These little pockets of heaven have a crispy exterior and a warm, creamy filling that’s simply irresistible!

Some recipes have seasonings like garlic, scallions, and Worcestershire sauce, but I like to keep my version simple with just sugar and salt. And I think it’s better than any Chinese takeout I’ve ever had!

Here’s how to make the best crab rangoon recipe in just 20 minutes:

Step 1: Mix all the cream cheese, crab meat, sugar, and salt in a bowl. Stir to blend well. Place about 1 tablespoon of the cream cheese filling in the middle of a wonton wrapper.

Step 2: Dab some water on the outer edges of the wonton wrapper and fold the two ends of the wrapper together. Fold the other two ends to make a tiny parcel pictured below. Pinch to seal tight and make sure that there is no leakage.

Step 3: Heat up a pot of oil for deep-frying and fry the rangoons until golden brown. Dish out with a strainer or slotted spoon, draining the excess oil by laying them on a dish lined with paper towels.

Step 4: Let them cool down a bit before serving them with sweet and sour sauce.

Pro tip: Make an authentic crab rangoon dipping sauce, like the one I used in my Sweet and Sour Pork recipe.

Expert Tips

• Use square wonton wrappers to wrap the cream cheese and crab filling. Get the extra thin ones as they fry up the crispiest.
• I used imitation crab meat in this recipe because it’s cheaper and more readily available in grocery stores. However, if you want to use real crab meat, go for it! If using artificial crab meat, cut and shred it into small pieces for a nice texture and easier handling.
• Don’t stuff the wonton wrappers with too much filling. A little goes a long way (about a tablespoon), and overfilling can cause the wrappers to burst open while frying.
• Seal each wonton wrapper tight to avoid the filling from oozing out while deep frying. Pinch it up like a little purse and make sure to get rid of any air pockets.Water is usually enough to secure the edges, but you can use egg wash if you’re having a hard time sealing them.

Frequently Asked Questions

What To Serve With This Recipe

I love dipping them in sweet and sour sauce. For a Chinese-restaurant-style feast at home, I recommend the following recipes:

I hope you enjoy this post as much as I do. If you try my recipe, please share your photo in the Comments section and consider giving it a 5-star rating. I can’t wait to see your creations! Want more easy and delicious recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for new updates.