{"id":244076,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-22T00:47:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/crispy-crab-rangoon\/"},"modified":"2024-09-22T08:12:27","modified_gmt":"2024-09-22T13:12:27","slug":"crispy-crab-rangoon","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/crispy-crab-rangoon\/","title":{"rendered":"Crab Rangoon"},"content":{"rendered":"<p>Crab rangoon is a quintessentially American food mashup, a product of American Chinese food&#8217;s popularity in the mid 20th century. These crispy, deep-fried wontons filled with tangy cream cheese, crab and aromatics were served as an appetizer at Trader Vic&#8217;s, the original Polynesian-inspired tiki bar restaurant. Since the\u00a0<em>Mad Men<\/em> era, it&#8217;s become a staple on American Chinese restaurant menus across the country, and a party staple.<\/p>\n<p>Our fried crab rangoon recipe uses imitation crabmeat, but we also have <a href=\"https:\/\/www.tasteofhome.com\/recipes\/air-fryer-crab-rangoon\/\" data-name=\"www.tasteofhome.com\/recipes\/air-fryer-crab-rangoon\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">air-fryer crab rangoons<\/a> and <a href=\"https:\/\/www.tasteofhome.com\/recipes\/baked-crab-rangoons\/\" data-name=\"www.tasteofhome.com\/recipes\/baked-crab-rangoons\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">baked crab rangoons<\/a> that include fresh crabmeat. Make a batch\u2014or several\u2014and stock them in your freezer so you&#8217;re ready for an indulgent snack anytime.<\/p>\n<h2>What is crab rangoon?<\/h2>\n<p>Crab rangoon is the name for little bundles of cream cheese and crab, wrapped in a wonton then deep-fried until golden brown. In true American fashion, this dish has an unusual mix of ingredients from unrelated backgrounds, and that&#8217;s what makes them so good.<\/p>\n<p>Rangoon is the former name of the current city of Yangon in Myanmar, yet this crispy snack is not related to any foods from Myanmar. With American Chinese cuisine and tiki culture becoming popular in the United States in the 1950s, a Chinese-American worker at Trader Vic&#8217;s named Joe Young is thought to have invented crab rangoon by throwing some ingredients together\u2014including cream cheese, which was also very popular at the time\u2014 at the behest of owner Victor Bergeron. A delicious appetizer was born!<\/p>\n<p>Unlike many crab rangoon recipes today, Trader Vic&#8217;s version is slightly more complex and luxurious, including real crabmeat and A.1. Steak Sauce. In all of its forms, this crispy, creamy fried delight is a staple at many American Chinese restaurants today.<\/p>\n<h2>Crab Rangoon Ingredients<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2047616\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Crab-Rangoon_TOHcom24_27703_MD_P2_09_17_1b.jpg?fit=700%2C1024\" alt=\"Top view shot of ingredients \" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<ul>\n<li><strong>Cream cheese:<\/strong> Cream cheese is the base of the creamy filling. Make sure it&#8217;s softened for easier mixing.<\/li>\n<li><strong>Aromatics:<\/strong> <a href=\"https:\/\/www.tasteofhome.com\/article\/chives-vs-scallions-vs-green-onions\/\" data-name=\"www.tasteofhome.com\/article\/chives-vs-scallions-vs-green-onions\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Green onions<\/a> and <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-mince-garlic\/\" data-name=\"www.tasteofhome.com\/article\/how-to-mince-garlic\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">minced garlic<\/a> boost the flavor of the filling.<\/li>\n<li><strong>Crabmeat:<\/strong> We use <a href=\"https:\/\/www.tasteofhome.com\/article\/imitation-crab\/\" data-name=\"www.tasteofhome.com\/article\/imitation-crab\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">imitation crab<\/a>, a blend of pureed mild-flavored whitefish that is seasoned, bound, colored and shaped to look and taste like the real (pricier) deal. It&#8217;s often used as an inexpensive crab substitute in dishes like <a href=\"https:\/\/www.tasteofhome.com\/recipes\/california-sushi-rolls\/\" data-name=\"www.tasteofhome.com\/recipes\/california-sushi-rolls\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">California rolls<\/a> or <a href=\"https:\/\/www.tasteofhome.com\/collection\/crab-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/crab-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">crab dips and fillings<\/a>.<\/li>\n<li><strong>Wonton wrappers:<\/strong> Wonton wrappers are thin, square sheets of dough made from wheat flour, salt, water and sometimes cornstarch, egg or yellow food coloring. Be sure to use wonton wrappers, not dumpling, egg roll or spring roll wrappers. Wonton wrappers sold in Asian markets are often thinner and more delicate than the ones in American supermarkets, and will fry up crispier. Look for them in the refrigerated section.<\/li>\n<li><strong>Oil:<\/strong> Neutral-flavored <a href=\"https:\/\/www.tasteofhome.com\/article\/confused-about-cooking-oils-bookmark-this-guide\/\" data-name=\"www.tasteofhome.com\/article\/confused-about-cooking-oils-bookmark-this-guide\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">cooking oils<\/a> with a high smoke point, like canola, are ideal for deep-frying.<\/li>\n<li><strong>Sweet-and-sour sauce:<\/strong> A thick, sweet and tangy sauce is the usual condiment paired with crab rangoon. A bottled sauce works fine, but you can also make your own <a href=\"https:\/\/www.tasteofhome.com\/recipes\/copycat-mcdonalds-sweet-and-sour-sauce\/\" data-name=\"www.tasteofhome.com\/recipes\/copycat-mcdonalds-sweet-and-sour-sauce\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">sweet and sour sauce<\/a>\u00a0from scratch.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Make the filling<\/h3>\n<p>In a small bowl, beat the cream cheese until it&#8217;s smooth. Stir in the onions, crab and garlic.<\/p>\n<h3>Step 2: Wrap up the dumplings<\/h3>\n<p>Place about 1-1\/2 teaspoons of filling in the center of a wonton wrapper. (Keep the remaining wrappers covered with a damp paper towel until you&#8217;re ready to use them.) Moisten the edges with water, then fold the opposite corners over the filling and press the edges to seal the dumplings. Repeat until you&#8217;ve used up all the filling.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> To prevent crab rangoons from sticking to each other, transfer wrapped dumplings to a lightly floured plate or baking sheet, leaving space between each rangoon. Wrap unused wrappers tightly in plastic wrap and store them in a zip-top bag in the freezer. You can make a lot of <a href=\"https:\/\/www.tasteofhome.com\/collection\/snacks-made-in-a-wonton-wrapper\/\" data-name=\"www.tasteofhome.com\/collection\/snacks-made-in-a-wonton-wrapper\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">snacks with wonton wrappers<\/a> beyond the crab rangoons!<\/p>\n<h3>Step 3: Fry the crab rangoon<\/h3>\n<p>In an electric skillet, heat 1 inch of oil to 375\u00b0F. Fry the wontons in batches until they&#8217;re golden brown, for about one minute on each side. Drain them on paper towels. Serve them with sweet-and-sour sauce.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> Let the fried crab rangoons rest for a couple of minutes before serving\u2014the filling gets super hot and can cause burns.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2047618\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Crab-Rangoon_TOHcom24_27703_MD_P2_09_17_2b.jpg?fit=700%2C1024\" alt=\"Crab Rangoon on serving platter with sauce\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h2>Crab Rangoon Variations<\/h2>\n<ul>\n<li><strong>Use the real stuff:<\/strong> Go luxe and use real crabmeat in this recipe for crab rangoon. Make sure you pick through for any shells before mixing the filling.<\/li>\n<li><strong>Add more flavor:<\/strong> Give the filling a little more oomph with any of the following: a dash of Worcestershire sauce, A.1. sauce, soy sauce, lemon zest and\/or lemon juice, Old Bay seasoning or diced fresh chiles. Lean into Asian aromatics and add grated or minced gingerroot, sesame oil or white pepper. A surprising ingredient in some recipes for crab rangoon is sugar.<\/li>\n<li><strong>Bake or air-fry:<\/strong> To bake, preheat the oven to 350\u00b0. Arrange the wontons in a single layer on a baking sheet and bake them until they&#8217;re golden and crispy, 15 to 18 minutes. To air-fry, preheat the air fryer to 350\u00b0. Spray the basket with cooking spray. Working in batches, arrange the wontons in a single layer in the basket and spray them with more cooking spray. Cook them until they&#8217;re golden and crispy. The cooking time will differ depending on the air fryer, but check them around 5 minutes.<\/li>\n<li><strong>Wrap it pretty:<\/strong> Both baked and air-fried crab rangoons can be shaped into more impressive-looking four-pointed stars (this shape doesn&#8217;t work as well when shallow-frying). Fold two opposite corners of wrappers together over filling and press tips together to seal. Repeat with the remaining two corners, pressing out any air pockets before pinching to seal all the tips at the top to make a four-pointed star.<\/li>\n<li><strong>Try another dip:<\/strong> Crab rangoon can be paired with several other sauces. Try sauces that go well with fried Asian foods like Chinese-style mustard, a soy-based dipping sauce like the one in this <a href=\"https:\/\/www.tasteofhome.com\/recipes\/chinese-scallion-pancakes\/\" data-name=\"www.tasteofhome.com\/recipes\/chinese-scallion-pancakes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">scallion pancake<\/a> recipe, Thai sweet chili sauce, duck sauce, plum sauce, <a href=\"https:\/\/www.tasteofhome.com\/recipes\/satay-sauce\/%20\" data-name=\"www.tasteofhome.com\/recipes\/satay-sauce\/%20\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">satay sauce<\/a> and tamarind or mango chutney.<\/li>\n<\/ul>\n<h2>How to Store Crab Rangoons<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2047620\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Crab-Rangoon_TOHcom24_27703_MD_P2_09_17_4b.jpg?fit=700%2C1024\" alt=\"Crab Rangoon close up shot\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Like most fried foods, once cooked, crab rangoons are best served fresh. Refrigerate leftovers in an airtight container. You can also store both uncooked and cooked crab rangoons in the freezer.<\/p>\n<h3>How long do crab rangoons last?<\/h3>\n<p>Cool cooked crab rangoons and then store them in an airtight container for up to four days. Uncooked and cooked crab rangoons can be frozen for up to three months.<\/p>\n<h3>How do you freeze crab rangoons?<\/h3>\n<p>To freeze cooked or uncooked crab rangoons, arrange them in a single layer on parchment-lined baking sheets and freeze them until they&#8217;re firm before transferring them to airtight freezer containers. They can be frozen for up to three months.<\/p>\n<h3>How do you reheat crab rangoons?<\/h3>\n<p>You can reheat crab rangoon in the oven or air fryer. Preheat an air fryer to 350\u00b0 and reheat the crab rangoons for two to three minutes. You can also reheat them in a 350\u00b0 oven until they&#8217;re heated through, about 10 minutes.<\/p>\n<h3>Can you make crab rangoon ahead of time?<\/h3>\n<p>The filling can be made and stored in the refrigerator up to one day ahead of time.<\/p>\n<h2>Crab Rangoon Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2047621\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Crab-Rangoon_TOHcom24_27703_MD_P2_09_17_5b.jpg?fit=700%2C1024\" alt=\"Crab Rangoon in two pieces open with sauce\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h3>How do you keep crab rangoons from exploding?<\/h3>\n<p>The amount of filling per crab rangoon may seem a little skimpy, but overfilling the wrappers can cause them to explode when frying. Be sure to press out any air bubbles, otherwise air pressure will build up inside. Freezing them for 15 minutes before cooking will also help avoid explosions.<\/p>\n<h3>How else can you fry crab rangoon?<\/h3>\n<p>If you don&#8217;t have an electric skillet, you can fry crab rangoons in a cast-iron or other heavy-bottomed skillet. Heat one inch of oil to 375\u00b0; working in batches, fry them until they&#8217;re golden brown and crispy, about one minute per side.<\/p>\n<h3>What can you serve with crab rangoon?<\/h3>\n<p>We like to serve a spread of crab rangoons with several dipping sauce options, plus other fun <a href=\"https:\/\/www.tasteofhome.com\/collection\/party-appetizers\/\" data-name=\"www.tasteofhome.com\/collection\/party-appetizers\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">party appetizers<\/a> like <a href=\"https:\/\/www.tasteofhome.com\/recipes\/hot-crab-pinwheels\/\" data-name=\"www.tasteofhome.com\/recipes\/hot-crab-pinwheels\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">hot crab pinwheels<\/a>, easy <a href=\"https:\/\/www.tasteofhome.com\/recipes\/easy-egg-rolls\/\" data-name=\"www.tasteofhome.com\/recipes\/easy-egg-rolls\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">egg rolls<\/a> and <a href=\"https:\/\/www.tasteofhome.com\/recipes\/chicken-satay\/\" data-name=\"www.tasteofhome.com\/recipes\/chicken-satay\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">chicken satay<\/a>. Don&#8217;t forget the cocktails\u2014especially <a href=\"https:\/\/www.tasteofhome.com\/collection\/classic-rum-drinks\/\" data-name=\"www.tasteofhome.com\/collection\/classic-rum-drinks\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">classic rum drinks<\/a>, Trader Vic&#8217;s-style.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>Crispy golden wontons stuffed with tangy cream cheese and sweet crab, what&#8217;s not to love? Trick out your next party buffet with our simple five-ingredient crab rangoon recipe.<\/p>\n","protected":false},"author":7061,"featured_media":2048578,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304272,305306,305310,304328,307050,305271,304177,304022,307049,303966,303887,306848,304268,304350,324623,304020,304005,304150,303883],"categories-v2":[259484,309299,339174,308984,308481,310090,309216,309457,308603,310085,308495,308478,309603,259483,309001,309177,308594,308549,309434,308476],"coauthors":[343541],"recommended_recipes":[{"post_title":"Baked Crab Dip","post_link":"\/recipes\/baked-crab-dip\/","post_image":"\/wp-content\/uploads\/2017\/09\/Baked-Crab-Dip_EXPS_HPBZ16_14835_D05_20_1b.jpg"},{"post_title":"Crab Appetizers","post_link":"\/recipes\/crab-phyllo-cups\/","post_image":"\/wp-content\/uploads\/2025\/01\/Crab-Appetizers_EXPS_TOHD24_163046_IsabellaCassini_9.jpg"},{"post_title":"Baked Crab Rangoon","post_link":"\/recipes\/baked-crab-rangoons\/","post_image":"\/wp-content\/uploads\/2025\/02\/Baked-Crab-Rangoon_EXPS_TOHD25_154601_ChristineMa_2.jpg"},{"post_title":"Crab-Stuffed Tilapia","post_link":"\/recipes\/crab-stuffed-tilapia\/","post_image":"\/wp-content\/uploads\/2024\/10\/EXPS_TOHD24_131549_SheriSilver_2.jpg"},{"post_title":"Spicy Crab Dip","post_link":"\/recipes\/spicy-crab-dip\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps36341_BHR153663D05_19_3b.jpg"},{"post_title":"Crispy Fish & Chips","post_link":"\/recipes\/crispy-fish-chips\/","post_image":"\/wp-content\/uploads\/2017\/09\/Crispy-Fish-Chips_exps58536_TH143193C04_10_4bC_RMS.jpg"},{"post_title":"Crab-Stuffed Manicotti","post_link":"\/recipes\/crab-stuffed-manicotti\/","post_image":"\/wp-content\/uploads\/2018\/01\/Crab-Stuffed-Manicotti_EXPS_THCA21_47190_B02_25_3b-2.jpg"},{"post_title":"Crab Rangoon Dip","post_link":"\/recipes\/crab-rangoon-dip\/","post_image":"\/wp-content\/uploads\/2024\/04\/Crab-Rangoon-Dip_EXPS_HCA24_275764_P2_MD_03_01_8b.jpg"},{"post_title":"Crab Dip","post_link":"\/recipes\/crab-dip-recipe\/","post_image":"\/wp-content\/uploads\/2024\/04\/Crab-Dip_EXPS_TOHVP24_275811_MF_03_28_2.jpg"},{"post_title":"Crispy Rice","post_link":"\/recipes\/crispy-rice-recipe\/","post_image":"\/wp-content\/uploads\/2024\/05\/Crispy-Rice_EXPS_FT23_273738_ST_5_04_1.jpg"},{"post_title":"Crab Rangoon Cheese Ball","post_link":"\/recipes\/crab-rangoon-cheese-ball\/","post_image":"\/wp-content\/uploads\/2017\/09\/Crab-Rangoon-Cheese-Ball_exps145163_TH133086C08_01_13b_RMS.jpg"},{"post_title":"Crab-Stuffed Catfish","post_link":"\/recipes\/crab-stuffed-catfish\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps26950_CFT10529D45C.jpg"},{"post_title":"Shrimp Rangoon","post_link":"\/recipes\/shrimp-rangoon\/","post_image":"\/wp-content\/uploads\/2024\/05\/EXPS_TOHD24_276709_JuliaHartbeck_7.jpg"},{"post_title":"Crab Sushi Dip","post_link":"\/recipes\/crab-sushi-dip\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps139765_HC153382A09_04_10b.jpg"},{"post_title":"Air-Fryer Crab Rangoon","post_link":"\/recipes\/air-fryer-crab-rangoon\/","post_image":"\/wp-content\/uploads\/2022\/03\/exps154601_THCA163696C11_05_2b_copy.jpg"},{"post_title":"Crispy Shrimp Poppers","post_link":"\/recipes\/crispy-shrimp-poppers\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps38020_TH1115463D49B.jpg"},{"post_title":"Fisherman's Crispy Coating","post_link":"\/recipes\/fisherman-s-crispy-coating\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps17313__TH10230C27B.jpg"},{"post_title":"Colorful Crab Stir-Fry","post_link":"\/recipes\/colorful-crab-stir-fry\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps23547_SD1115060D26A.jpg"},{"post_title":"Crab-Stuffed Portobellos","post_link":"\/recipes\/crab-stuffed-portobellos\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps34212_TH1115229D_56A.jpg"},{"post_title":"Crab Rangoon","post_link":"\/recipes\/crab-rangoon\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Crispy-Crab-Rangoon_EXPS_TOHcom24_27703_MD_P2_09_17_3b.jpg","override_recipe_video_settings":false,"long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/crispy-crab-rangoon\/","name":"Crab Rangoon","datePublished":"2018-01-01","dateModified":"2024-09-22","prepTime":"PT25M","cookTime":"PT5M","totalTime":"PT30M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Crispy-Crab-Rangoon_EXPS_TOHcom24_27703_MD_P2_09_17_3b.jpg","height":1200,"width":1200},"recipeCategory":["Appetizers"],"description":"Crispy golden wontons stuffed with tangy cream cheese and sweet crab, what's not to love? Trick out your next party buffet with our simple five-ingredient crab rangoon recipe.","recipeIngredient":["3 ounces cream cheese, softened","2 green onions, finely chopped","1\/4 cup finely chopped imitation crabmeat","1 teaspoon minced garlic","16 wonton wrappers","Oil for frying","Sweet-and-sour sauce"],"recipeInstructions":[{"@type":"HowToStep","name":"Make the filling","text":"In a small bowl, beat the cream cheese until it's smooth. Stir in the onions, crab and garlic."},{"@type":"HowToStep","name":"Wrap up the dumplings","text":"Place about 1-1\/2 teaspoons of filling in the center of a wonton wrapper. (Keep the remaining wrappers covered with a damp paper towel until you're ready to use them.) Moisten the edges with water, then fold the opposite corners over the filling and press the edges to seal the dumplings. Repeat until you've used up all the filling. Editor's Tip: To prevent crab rangoons from sticking to each other, transfer wrapped dumplings to a lightly floured plate or baking sheet, leaving space between each rangoon. Wrap unused wrappers tightly in plastic wrap and store them in a zip-top bag in the freezer. You can make a lot of snacks with wonton wrappers beyond the crab rangoons!"},{"@type":"HowToStep","name":"Fry the crab rangoon","text":"In an electric skillet, heat 1 inch of oil to 375\u00b0F. Fry the wontons in batches until they're golden brown, for about one minute on each side. Drain them on paper towels. Serve them with sweet-and-sour sauce. Editor's Tip: Let the fried crab rangoons rest for a couple of minutes before serving\u2014the filling gets super hot and can cause burns.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Crab-Rangoon_TOHcom24_27703_MD_P2_09_17_2b.jpg?fit=700,1024"}],"recipeYield":"16 appetizers","author":[{"@type":"Person","name":"Vivian Jao"}],"nutrition":{"@type":"NutritionInformation","calories":" 61 calories","fatContent":"4g fat (1g saturated fat)","cholesterolContent":"6mg cholesterol","sodiumContent":"77mg sodium","carbohydrateContent":"5g carbohydrate (0 sugars","fiberContent":"0 fiber)","proteinContent":"1g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.111111,"reviewCount":9,"worstRating":1,"bestRating":5},"recipeCuisine":"Asia, Chinese","video":{"@type":"VideoObject","name":"Crispy Crab Rangoon","description":"Check out this video for how to make Crispy Crab Rangoon","thumbnailUrl":["http:\/\/content.jwplatform.com\/v2\/media\/PqQIzUT0\/poster.jpg?width=720"],"uploadDate":"2020-09-29 11:13:07","duration":"P0DT0H1M12S","contentUrl":"http:\/\/content.jwplatform.com\/videos\/PqQIzUT0-Uot7Fvi8.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-02-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Jolynnie"},"reviewBody":"<p>This does not taste as good to us as Crab Rangoon in restaurants either.  Shouldn't there be some added sweetness?  The ones we love at restaurants have a bit of sweetness to the filling.<\/p><p>We've decided we will just get them out when we have a craving.<\/p><p>ps I used real crab<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-02-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedCarrot"},"reviewBody":"Simple and delicious recipe! It could be a regional thing, but some of the Asian places where we live have sweeter crab rangoon. Next time I'm going to add just a pinch of sugar to the mixture, to see if that's the ingredient they use.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-02-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangePaw"},"reviewBody":"Very close to the original (Trader Vic's??) Only thing missing is a small amount or A-1 Sauce.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-09-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenElephant"},"reviewBody":"I made these tonight.  Very close to the local takeout rangoons.  Taste great and they were pretty easy to make.  I recommend this recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-02-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueChefHat"},"reviewBody":"Excellent! So easy to make. Thank you for the recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-04-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeFan"},"reviewBody":"These are wonderful! I've always baked my crab rangoon in the past; however, this recipe is so easy to prepare and tastes so good, that I plan on making it this way from now on! One word of advice: they do cook very quickly, so have everything ready to go before you start frying them.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-10-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveCone"},"reviewBody":"Great taste! Love to make these! The only I did different was add a couple of tbs of sour cream for a creamier texture but it was awesome!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-02-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeBottleOpener"},"reviewBody":"This does not measure up to what I have had as Crab Rangoon in restaurants.  This does not have a lot of flavor at all.  As other reviewers have commented, the imitation crab is widely used in restaurants in Crab Rangoon so I have no issue with its inclusion.  There is no flavor .","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-02-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanTooth"},"reviewBody":"This is pretty much a standard recipe for crab Rangoons. The only difference is using imitation crab (NO!)","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}}]},"video":{"title":"Crispy Crab Rangoon","description":"Check out this video for how to make Crispy Crab Rangoon","url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2020\/09\/CrispyCrabRangoon_DIYD_27703_091420_H.mp4","duration":"72","mime_type":"video\/mp4","thumbnail_url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2020\/09\/Crispy-Crab-Rangoon_EXPS_DIYD20_27703_B09_15_3b.jpg","advertising":true,"jw_id":"PqQIzUT0","jw_url":"http:\/\/content.jwplatform.com\/videos\/PqQIzUT0-Uot7Fvi8.mp4","jw_thmub_url":"http:\/\/content.jwplatform.com\/v2\/media\/PqQIzUT0\/poster.jpg?width=720","jw_publish_date":"09\/29\/2020"},"rms_legacy_id":"27703","romance_copy_dek":"Crispy golden wontons stuffed with tangy cream cheese and sweet crab, what's not to love? Trick out your next party buffet with our simple five-ingredient crab rangoon recipe.","enhanced_recipe_title":"Crispy Crab Rangoon","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 ounces cream cheese, softened","IngredientText":"3 ounces cream cheese, softened"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 green onions, finely chopped","IngredientText":"2 green onions, finely chopped"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 cup finely chopped imitation crabmeat","IngredientText":"1\/4 cup finely chopped imitation crabmeat"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon minced garlic","IngredientText":"1 teaspoon minced garlic"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"16 wonton wrappers","IngredientText":"16 wonton wrappers"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Oil for frying","IngredientText":"Oil for frying"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Sweet-and-sour sauce","IngredientText":"Sweet-and-sour sauce"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Crispy-Crab-Rangoon_EXPS_TOHcom24_27703_MD_P2_09_17_3b.jpg","RecipeId":27703,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Crispy Crab Rangoon Recipe photo by Taste Recipes","VideoCode":"[dam-video dam-id=\"39941\"]","RecipeAttachmentFileName":"Crispy-Crab-Rangoon_EXPS_TOHcom24_27703_MD_P2_09_17_3b.jpg","ContributorId":null,"Firstname":"Cathy","Lastname":"Blankman","City":"Warroad","StateDescription":"Minnesota","IsCommunityCook":false,"TimeCallout":"Prep\/Total Time: 30 min.","MinimumServingQuantity":16,"MaximumServingQuantity":16,"Yield":"16 appetizers.","DigitalTitle":"Crispy Crab Rangoon","SubmittedTitle":"Crab Rangoon","RecipeTypeId":1,"AverageRating":4.11,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_DIYD20_27703_B09_15_3b.jpg","PreparationTimeInMinutes":25,"CookTimeInMinutes":5,"TotalTimeInMinutes":30,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Crispy Crab Rangoon","OriginalSourceProject":"Crispy Crab Rangoon","ContestPlacement":"","Trailer":"<h2>Crab Rangoon Recipe Tips<\/h2><h3>How do you keep crab rangoons from exploding?<\/h3>To keep crab rangoons from exploding, try freezing your filled crab rangoons for about 15 minutes before throwing them in the oven. That way, they'll come out crispy and without any leakage. Be sure to wrap the wonton wrappers in batches, too, so the water doesn\u2019t dry out around the edges. If the water dries out, your wonton wrappers will unfold. \r\n<h3>How do you fry crab rangoons?<\/h3>We recommend using an oil with a high smoke point, like canola oil, for frying crab rangoons. (Learn more about the <a href=\"https:\/\/www.tasteofhome.com\/article\/best-oils-frying\/\">different types of frying oil<\/a>.) Heat the oil to 375\u00b0 or a gentle boil and then fry the wontons until they're golden brown. You can also try <a href=\"https:\/\/www.tasteofhome.com\/recipes\/baked-crab-rangoons\/\">Baked Crab Ragoons<\/a>! \r\n<h3>How do you store crab rangoons?<\/h3>You can store crab rangoons in the fridge in an airtight container for up to 2 days. If you want to make them ahead of time, freeze uncooked crab rangoons in an airtight container for at least 1 hour or until solid. Fry them immediately after removing them from the freezer. \r\n<h3>What should I serve with crab rangoons?<\/h3>We recommend serving <a href=\"https:\/\/www.tasteofhome.com\/recipes\/hot-crab-pinwheels\/\">Hot Crab Pinwheels<\/a> or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/chicken-rangoon-egg-rolls\/\">Chicken Rangoon Egg Rolls<\/a> on the side. Or swap the sweet and sour sauce for a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/spicy-crab-dip\/\">Spicy Crab Dip<\/a> instead. Have leftover crab rangoon ingredients on hand? Try serving one of these <a href=\"https:\/\/www.tasteofhome.com\/collection\/snacks-made-in-a-wonton-wrapper\/\">wonton recipes<\/a> or an <a href=\"https:\/\/www.tasteofhome.com\/collection\/imitation-crab-recipes\/\">imitation crab recipe<\/a>. \r\n<br><i>Research contributed by <a href=\" https:=\" \"=\" www.tasteofhome.com=\" author=\" cherbst=\">Christina Herbst<\/a>, Taste Recipes Assistant Digital Editor <\/i>","Metadescription":"Skip takeout tonight! This homemade crab rangoon recipe is better than your favorite Chinese restaurant's.","DigitalHeadnotes":"My husband loved the appetizers we had at P.F. Chang's so much that I was determined to make them at home. After several more trips to that eatery to taste them again, I had them perfected. I often prepare the filling earlier in the day to save time later. \u2014Cathy Blankman, Warroad, Minnesota","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":"Homemade Crab Rangoon Recipe","RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"In a small bowl, beat cream cheese until smooth. Stir in onions, crab and garlic. ","SequenceNo":1},{"Direction":"   Place about 1-1\/2 teaspoons filling in the center of a wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Moisten edges with water; fold opposite corners over filling and press to seal. Repeat.","SequenceNo":2},{"Direction":"   In an electric skillet, heat 1 in. oil to 375\u00b0. Fry wontons, in batches, until golden brown, about 1 minute on each side. Drain on paper towels. Serve with sweet-and-sour sauce.","SequenceNo":3}],"RecipeTaxonomies":{"Budget":[],"CookingStyle":[],"Course":[{"Name":"Course","ID":0},{"Name":"Finger Foods","ID":94282},{"Name":"Hot Finger Food Recipes","ID":94854}],"Cuisine":[{"Name":"Cuisine","ID":0},{"Name":"Asian Appetizers","ID":89444},{"Name":"Asian Recipes","ID":89444},{"Name":"Cuisine","ID":0}],"HealthyEating":[],"HolidaysAndCelebrations":[{"Name":"Holiday & Celebration Recipes","ID":0},{"Name":"Bridal Shower Recipes","ID":104186}],"Ingredients":[{"Name":"Ingredients","ID":0},{"Name":"Cheese Recipes","ID":100417},{"Name":"Cream Cheese Recipes","ID":100429},{"Name":"Onions","ID":102029}],"Kids":[],"PartnerRecipes":[],"Publications":[{"Name":"Publication","ID":0},{"Name":"Simple Appetizers","ID":107405},{"Name":"Simple Quick Recipes","ID":107425},{"Name":"Simple Recipes","ID":107261},{"Name":"View All Simple Recipes","ID":107453}],"WinningRecipes":[],"Tags":[{"Name":"Cooking Style","ID":304328},{"Name":"Quick","ID":304350},{"Name":"Cuisines","ID":305271},{"Name":"Asia","ID":305306},{"Name":"Chinese","ID":305310},{"Name":"Gear","ID":303966},{"Name":"Electric Skillet","ID":304022},{"Name":"Skillet","ID":304020},{"Name":"Stovetop Cookware","ID":304005},{"Name":"Ingredients","ID":306848},{"Name":"Crab","ID":307050},{"Name":"Fish & Seafood","ID":307049},{"Name":"Meal Types","ID":304268},{"Name":"Appetizers","ID":304272},{"Name":"Techniques","ID":304150},{"Name":"Deep-Frying","ID":304177},{"Name":"Recipes","ID":324623}]},"ContributorTypeId":1,"NutritionalAnalyisParagraph":"1 rangoon: 61 calories, 4g fat (1g saturated fat), 6mg cholesterol, 77mg sodium, 5g carbohydrate (0 sugars, 0 fiber), 1g protein.","NoOfRatings":9,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/Crispy-Crab-Rangoon_EXPS_TOHcom24_27703_MD_P2_09_17_3b.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/Crispy-Crab-Rangoon_EXPS_TOHcom24_27703_MD_P2_09_17_3b.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":true,"PinterestImage":"","CarouselImages":[],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[],"RecipeSpecificCookingTips":[]},"breadcrumb":[],"meta_data":{"enhanced_fields":{"enhanced_recipe_title":"Crispy Crab Rangoon"}},"analytics":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.3 (Yoast SEO v23.3) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Crab Rangoon Recipe<\/title>\n\n\n<link rel=\"canonical\" href=\"https:\/\/www.tasteofhome.com\/recipes\/crispy-crab-rangoon\/\" \/>\n\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n\n\n\n\n\t\n\t\n\t\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Crab Rangoon Recipe","description":"Our best crab rangoon recipe features crispy wontons fried with crabmeat, cream cheese, green onions and garlic. 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