Crab Rangoon
By Jessica RudolphPublished on December 7, 2025
Time
1 hour
Yield
Serves 6 to 8
Ingredients
Before You Begin
We prefer Hong Kong–style wonton wrappers; they’re made with eggs, have a yellow hue, and are sturdier and less prone to tearing. If you can’t find them, egg-free wonton wrappers (sometimes labeled Shanghai-style) work too. Imitation crab, also known as surimi or kanikama, is available in stick, flake, or chunk forms; any will work here. Serve with sweet chili sauce for dipping; use store-bought or our recipe.
Instructions
- Combine 8 ounces softened cream cheese, 6 ounces finely chopped imitation crab, 2 minced scallions, 1 tablespoon soy sauce, 1½ teaspoons sugar, ½ teaspoon granulated garlic, and ¼ teaspoon toasted sesame oil in large bowl, stirring and mashing with silicone spatula until thoroughly combined.
- Fill small bowl with water. Working with 1 wrapper at a time (keep remaining wrappers covered with plastic wrap), use your fingertips to moisten entire border of 24 square wonton wrappers with thin film of water. Place 1 tablespoon cream cheese mixture in center of wrapper. Fold one corner of wrapper over filling diagonally until flush with opposite corner, creating triangle shape. Press to seal edges, flattening filling to even layer and pressing out as much air as possible before sealing completely. Transfer to parchment paper–lined baking sheet.
- Line second baking sheet with triple layer of paper towels. Heat 1½ quarts vegetable oil in Dutch oven over medium heat to 350 degrees. Place 8 rangoon in oil and fry until golden brown and crisp, 1 to 2 minutes per side. Transfer to prepared sheet. Repeat with remaining rangoon. Serve.TO MAKE AHEAD: At end of step 2, transfer rangoon to parchment paper–lined baking sheet, freeze until firm, then transfer to zipper-lock bag and freeze for up to 1 month. Do not thaw before frying.
Time
1 hourYield
Serves 6 to 8Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
Crab rangoon, the crispy, creamy, savory-sweet fried-wonton riff, is a crowd-pleasing snack that’s quick and easy to make yourself. This stir-together filling combines cream cheese with plenty of imitation crab, plus seasonings including soy sauce, scallions, garlic powder, and toasted sesame oil that round out the mixture’s savory sweetness. Sealing the filling in wonton wrappers is easy with the triangle fold—just pull a corner of the wrapper diagonally over the filling and seal the edges. It takes only a few minutes to deep-fry the rangoon; once they’re golden brown and crisp, they’re done and ready to be swiped through tangy sweet chili dipping sauce.
Want more? Read the whole storyBefore You Begin
We prefer Hong Kong–style wonton wrappers; they’re made with eggs, have a yellow hue, and are sturdier and less prone to tearing. If you can’t find them, egg-free wonton wrappers (sometimes labeled Shanghai-style) work too. Imitation crab, also known as surimi or kanikama, is available in stick, flake, or chunk forms; any will work here. Serve with sweet chili sauce for dipping; use store-bought or our recipe.
Instructions
- Combine 8 ounces softened cream cheese, 6 ounces finely chopped imitation crab, 2 minced scallions, 1 tablespoon soy sauce, 1½ teaspoons sugar, ½ teaspoon granulated garlic, and ¼ teaspoon toasted sesame oil in large bowl, stirring and mashing with silicone spatula until thoroughly combined.
- Fill small bowl with water. Working with 1 wrapper at a time (keep remaining wrappers covered with plastic wrap), use your fingertips to moisten entire border of 24 square wonton wrappers with thin film of water. Place 1 tablespoon cream cheese mixture in center of wrapper. Fold one corner of wrapper over filling diagonally until flush with opposite corner, creating triangle shape. Press to seal edges, flattening filling to even layer and pressing out as much air as possible before sealing completely. Transfer to parchment paper–lined baking sheet.
- Line second baking sheet with triple layer of paper towels. Heat 1½ quarts vegetable oil in Dutch oven over medium heat to 350 degrees. Place 8 rangoon in oil and fry until golden brown and crisp, 1 to 2 minutes per side. Transfer to prepared sheet. Repeat with remaining rangoon. Serve.TO MAKE AHEAD: At end of step 2, transfer rangoon to parchment paper–lined baking sheet, freeze until firm, then transfer to zipper-lock bag and freeze for up to 1 month. Do not thaw before frying.
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