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Servings: 25
Calories: 61kcal
Equipment
Ingredients
- 8 ounces cream cheese softened
- 6 ounces imitation crab chopped
- ½ teaspoon garlic powder
- ¼ cup sliced green onions plus more for garnish
- ½ teaspoon salt to taste
- 25 wonton wrappers
- Oil for frying
- Dipping sauce for serving
Instructions
- In a medium bowl, combine the cream cheese, chopped imitation crab, garlic powder, green onions, and salt. Mix until smooth and well incorporated.8 ounces cream cheese, 6 ounces imitation crab, ½ teaspoon garlic powder, ¼ cup sliced green onions, ½ teaspoon salt
- Place a wonton wrapper on a clean surface. Dip your finger in water and lightly wet all four edges of the wrapper. Spoon about 2 teaspoons of filling into the center.25 wonton wrappers
- Bring two opposite corners up to meet in the middle and press to seal. Repeat with the remaining two corners so they meet at the top. Pinch all edges firmly to seal, removing any air pockets. Repeat with remaining wrappers and filling.
- In a deep skillet or pot, heat about 1 inch of oil to 350°F (180°C). To test, drop in a small piece of wonton—it should bubble gently and rise to the surface.Oil
- Carefully place a few rangoons into the hot oil, without overcrowding the pan. Fry for 2–3 minutes or until golden brown and crispy, turning as needed. Remove with a slotted spoon and drain on a paper towel–lined plate.
- Serve warm, garnished with extra green onions and your favorite dipping sauce.Dipping sauce
Video
[adthrive-in-post-video-player video-id="YXRUPZAW" upload-date="2025-09-11T10:03:01+00:00" name="Best Crab Rangoon Recipe" description="Classic crab rangoon recipe perfect for parties and appetizers." player-type="default" override-embed="default"]
Notes
- Cream cheese: Let it come to room temperature first so it mixes easily and stays smooth.
- Imitation vs. real crab: I use imitation crab (surimi) for convenience, but real crab meat works if you prefer.
- Sealing the edges: Don’t skip the water! A damp edge is the secret to keeping the wrappers closed during frying.
- Fry in batches: Don’t crowd the pan—too many at once will lower the oil temp and make them soggy.
- Baking or air frying: You can bake them at 400 degrees F on parchment paper, or air fry at 370°F for 6–8 minutes. Brush or spray with oil to help them crisp.
- Freeze for later: Make a double batch and freeze some before cooking—they go straight from freezer to fryer or oven.
Storage and Reheating Instructions
- Fridge: If you have leftovers, let them cool completely before storing. Pop them in an airtight container and keep in the fridge for up to 3 days.
- Reheat: To bring the crisp back, reheat in the oven or air fryer—microwaving makes them soggy.
- Freeze: You can also freeze them before or after frying and stash them in a freezer bag for up to 2 months.
Nutrition
Calories: 61kcal | Carbohydrates: 6g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 156mg | Potassium: 22mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 133IU | Vitamin C: 0.2mg | Calcium: 13mg | Iron: 0.3mg
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