One of my favorite Friday night Chinese food orders are dumplings and rangoons. Crab rangoons are Crunchy wonton wrappers filled with some sort of yummy filling and then of course, dipping sauce. You know I like it saucy…
Crispy Crab Rangoons
I had a few wonton wrappers left after making chile relleno bites, so I whipped up this easy avocado and jumbo lump crab filling and fried them up. Pair that with a sweet and spicy jalapeno or sweet and sour dipping sauce and you’ll be in appetizer heaven. If they weren’t your favorite appetizers, they soon will be.
What are Crab Rangoons?
The first thing to know is that they aren’t authentically Chinese at all, although carry out Chinese joints have made them famous. In fact, these crispy wontons were originally served at Trader Vic’s in San Francisco; a fusion of Polynesian and Burmese flavors and cooking.
Many believe that the original crab rangoon recipe made its appearance in Yangon, Burma, which was formerly known as Rangoon, hence the name, but they are only there in spirit, not physical presence.
Now a Crab Rangoon is loosely defined as a “deep fried wonton filled with crab and cream cheese”, although rangoons come in many different varieties, they almost always have a creamy filling. Depending on where you are in the US, they are sometimes called crab puffs, cream cheese wontons, crab wontons or just cheese wontons.
What are Crab Rangoons?
- Cream cheese– Either full fat or reduced fat works.
- Avocado- Peeled, pitted and diced. Make sure it is nice and ripe so it seamlessly blends with the cream cheese.
- Lump crab meat– Lump or jumbo lump blue crab.
- Worcestershire sauce– The most commonly mispronounced word in culinary language is also what makes this filling more robust and rich. A little goes a long way.
- Garlic powder & Onion Powder– Both provided a small amount of pizzazz and complement each other, but feel free to use one or the other instead of both.
- Wonton Wrappers– Not to be confused with egg roll wrappers, which are the bigger ones. You can get fancy and grab a package of circular wrappers too. They are usually located near the vegan or vegetarian items, refrigerated in the produce section or head to an Asian market where you’ll have many options.
- Egg white– Think of this as the glue that holds the rangoon together.
- Green onions (scallions)– For garnish, crunch and flavor, but totally optional.
- Oil for frying– A neutral oil with a high smoke point like vegetable oil, canola oil or peanut oil is best for the least smoking and potential for burning.
Can I use imitation crab meat? Yes, if real crab meat is hard to find or too expensive, feel free to use imitation crab meat. Chances are the ones you eat at the restaurant are probably imitation crab. You’ll see them labeled crab sticks, krab sticks, imitation crab meat or seafood sticks and are made from finely chopped white fish. They do not contain real crab. They are artificially colored to be a little peach and formed into the shape of snow or spider crab meat.
Crab Wonton variations
- Rangoon can also be stuffed with Spinach Dip for a vegetarian rangoon. This is in excellent way to use up just a cup or so of leftovers.
- Air Fryer Rangoons– I made this recipe well before Air Fryers came onto the scene, but it is AF friendly. Spray or baste rangoons with oil and then fry for 5-6 minutes at 350°F, being careful not to crowd the basket.
- Baked Crab Rangoons– Heat the oven to 350°F and bake for 15-18 minutes. Spraying or basting them with oil will help them to crisp up.
- Make them spicy by adding 1/2 teaspoon of hot sauce or crushed red pepper flakes to the cream cheese mixture.
How to Make Crab Rangoons
Assembly is easy and so is frying, if you use the proper tools.
- In a medium mixing bowl, blend together the cream cheese, avocado, Worcestershire sauce, garlic powder, and onion powder until evenly blended, then very gently fold in the crab meat so it stays in larger lumps. Set aside.
- In a small bowl, whisk egg white with 2 tablespoons of water.
How to fold a Crab Rangoon
- Use a cutting board or plate as your working space, lay out one wonton wrapper. Place 1 heaping teaspoon of filling in the middle, brush the edges with the egg wash and then fold over into the shape of a triangle. Press out any air bubbles and the edges.
- Use a heavy bottom saucepan or large shallow frying pan for frying. A heavy bottom will help the heat distribute evenly and reduce cold spots. Also use a deep fry thermometer to accurately control the heat. If you have a countertop deep fryer that can also be used. Heat the oil to 350°F.
- Gently lower 3-4 rangoons into the hot oil using a fry or metal spoon, being careful to not crowd the pan. Fry for 2-3 minutes, flipping once, or until golden brown.
- Remove to a wire rack over a baking sheet lined with a paper towel. Place in a warm oven to drain and stay warm while you complete the rest.
- Garnish with sliced green onions and serve with your favorite dipping sauce.
Dipping Sauce for Crab Rangoon
Crab Rangoons are typically served with a sweet and sour sauce, duck sauce or spicy mustard, but I also sometimes make my creamy pineapple dip. Just plain soy sauce, sticky teriyaki sauce or sweet chile sauce is cool too.
How to store Homemade Crab Rangoons
Can you make crab rangoons ahead of time? You sure can! Make all the wontons ahead of time and if you are planning to fry them in the next day or so, just put them in the refrigerator or freezer.
Can I freeze crab rangoons? Crab rangoon are very freezer friendly. You can freeze them before frying or after frying for up to 4 months. Throw them right into the hot oil frozen, but watch for splatters, as any frozen condensation will sauce a bit of a sputter. It might also take 1-2 minutes longer to brown.
Crab Wonton FAQs
The name “Rangoon” in “Crab Rangoon” is a reference to the city of Yangon, indicating a possible association with Burmese or Southeast Asian flavors. Since these are filled with crab, they are crab rangoons.
The two are often used interchangeably, but do have subtle differences. Crab wontons are generally folded into a triangle shape like a purse or a pouch, while rangoons were in a little pouch, twisted at the top, however American-Chinese cuisine has changed this now most wontons are actually called rangoons on menus.
If you used good, fresh crab meat, they should not taste fishy.
More delicious seafood appetizers:
Smoked Salmon Cracker Recipe
Crab Rangoon Dip
Maryland Crab Dip
Shrimp Rangoon
Homemade Crab Rangoon Recipe
Ingredients
- 8 ounces cream cheese , softened
- 1 large ripe avocado peeled, pitted & diced
- 4 ounces lump crab meat
- 1 teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 package wonton wrappers (appx 48)
- 1 large egg white
- Green onions (scallions) , for garnish, optional
- Neutral oil for frying
Instructions
- In a medium mixing bowl, blend together the cream cheese, avocado, Worcestershire sauce, garlic powder, and onion powder until evenly blended, then very gently fold in the crab meat so it stays in larger lumps. Set aside.
- In a small bowl, whisk the egg white with 2 tablespoons of water.
- Place 1 heaping teaspoon of the filling in the middle of a wonton wrapper. Brush the edges with the egg wash and then fold over into the shape of a triangle. Press out any air bubbles and pinch together the edges.
- In a heavy bottom saucepan or frying pan, heat the oil to 350°F.
- Gently lower 3-4 rangoons into the hot oil using a fry or metal spoon, being careful to not crowd the pan. Fry for 2-3 minutes, flipping once, or until golden brown.
- Remove to a wire rack over a baking sheet lined with paper towels. Place in a warm oven to drain and stay warm while you complete the rest.
- Garnish with sliced green onions and serve with your favorite dipping sauce.
- If you've tried this recipe, come back and let us know how they were in the comments or ratings.
Notes
- Rangoon can also be stuffed with Spinach Dip for a vegetarian rangoon. This is in excellent way to use up just a cup or so of leftovers.
- Air Fryer Rangoons- I made this recipe well before Air Fryers came onto the scene, but it is AF friendly. Spray or baste rangoons with oil and then fry for 5-6 minutes at 350°F, being careful not to crowd the basket.
- Baked Crab Rangoons– Heat the oven to 350°F and bake for 15-18 minutes. Spraying or basting them with oil will help them to crisp up.
- Make them spicy by adding 1/2 teaspoon of hot sauce or crushed red pepper flakes to the cream cheese mixture.
Nutrition
I like it saucy too! These have quickly become my fave appetizer!
This was a delicious combination of flavors we will make them again soon
Avocado and crabs… this combo has become one of my favorite since not a long time ago when I tried it at my friend’s house. These rangoos look top notch!
I love crab rangoons! This was my first time making them at home and it was WAY easier than I anticipated! Love these and will definitely be making them again!
Oh yum! Love the addition of the avocado in these. Such a delicious twist!