"Better Than Takeout" Crab Rangoons

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Update:  This recipe was posted long before I went low carb and gluten free.  I have since posted a low carb and gluten free crab rangoon recipe.  Enjoy!

Crab rangoons are one of my favorite guilty pleasures!  On the rare occasions when we go to a Chinese buffet I do try to stick with the “healthier” available options like the made to order stir fry or the sushi.  But the one thing I can’t resist is a couple of crispy on the outside, creamy on the inside crab rangoons!  Sadly, it’s hard to find good ones anymore as they are sometimes too sweet or the wonton is too thick.  Years ago my husband and I were doing an asian-themed party and I set out to make my own.  It is ridiculously easy and you only need a few ingredients for this recipe.  I’ve made them many times since as a finger food when we have friends over to watch a game or play cards.  These go perfectly with a cold beer!  This crab rangoon recipe makes about 50, which may sound like a lot but they go FAST!  If you’re making them for just a couple of people you can halve the recipe or these freeze really well (before cooking), and you can fry them to order whenever you have a hankering!  :)  Be aware, this will spoil you from takeout crab rangoons for the rest of your life!  I mean it!  You’ve been warned….

“Better Than Takeout” Crab Rangoons

Yield: Approximately 50 rangoons

Ingredients

  • 8 oz cream cheese softened
  • 4 oz imitation crab meat
  • 1 medium sized onion, chopped
  • 50 wonton wrappers
  • oil for frying

Instructions

  • Combine cream cheese, “crab” and onion in a food processor and pulse until combined. You want a bit of texture but not big chunks. Place the wonton wrappers on a flat surface 10 at a time and put about 1 teaspoon of filling on each. Don’t overfill or they will ooze out during frying. Put some water in a cup and using your finger dip it in and then wet the edges of the wonton wrapper. Fold into a triangle and press the edges closed, try not to leave large air bubbles or they will expand and rupture during frying. Fry in about 2 inches of hot oil about 1 minute per side or until golden. Drain on paper towels and try to wait at least a few seconds before eating or you WILL burn your mouth on the filling. You can serve them with duck sauce or sweet chili sauce which my husband likes–I prefer them plain and straight out of the fryer!

Notes

As a side tip, if making these for a party (they go like hotcakes and are cheap to make so I highly recommend it!) then you can fry them lightly, drain and then place on a cookie sheet a couple hours before (don’t refrigerate) and then blast in the oven for a couple of minutes when you’re guests arrive and they will be crisp and perfect just in time to accompany pre dinner drinks!

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  1. Kelsey Colt
    Kelsey Colt10-27-2011

    My sister and I are literally addicted to crab ragoons! I am so excited to surprise her and make these! Thanks

  2. sevimel
    sevimel10-27-2011

    Kelsey, I’m sure she’ll love them speaking as an addict myself! :) Let me know how they come out!

  3. Jenn @ Peas and Crayons
    Jenn @ Peas and Crayons10-27-2011

    the photos came out great! girl… I have to bake mine b/c of the sheer volume I eat, but you’ve got me wanting to fry juuuust a few… =) hehe

    have a fab day love! buzzed ya back!

    • Anonymous
      Anonymous08-26-2012

      I love these too but can’t have fried foods anymore so I’m glad you mentioned baking them. How long do you bake them for and at what temp?

    • jenwin23
      jenwin2310-02-2012

      Bake at 425 degrees for 10 minutes, check for brown edges. I sprayed with a little olive oil to promote crisiness.

  4. Anna
    Anna10-27-2011

    I love the bit textur-y but not too chunky combination! I am also in the mood for wonton recipes. I will definitely have this ready by this weekend…I am sure my hubby will invite his buddies over for a get together…Awesome recipe!

  5. sevimel
    sevimel10-28-2011

    Hey Jenn I never thought of baking them but I’m going to try it! If you just brush or spray them with oil they probably would come out almost as good with much less guilt and calories! Thanks for the idea!

    • Anonymous
      Anonymous07-13-2012

      the oven works great, just spray them with a bit of ” Pam “

    • Anonymous
      Anonymous08-12-2012

      What temp & how long in the oven?

    • Mitchypoo
      Mitchypoo08-19-2012

      I love making these, but I used a can of crab meat, drained well and I also use sliced green onions. They are truly a hit at parties. Thanks for the oven idea, it’s a great one.

    • Anonymous
      Anonymous08-25-2012

      I made these and didn’t like the diced white onion or imitation crab. I would make them again using the real crab and green onions. For some reason my mixture was too runny.

  6. sevimel
    sevimel10-28-2011

    Anna, I’m sure the guys will love these–really who doesn’t?? I love wontons too and I have a bunch of ideas for future posts so stay tuned for more! :)

  7. Maryanna
    Maryanna10-28-2011

    My mouth is watering!

  8. Alyssa
    Alyssa10-30-2011

    I really love these, but some places really skimp on the crab, so I would love to make my own. Thanks for the party tips for serving these!

  9. Emilio Velez
    Emilio Velez11-08-2011

    Awesome recipe! I featured it on my blog :-)

    http://theborrowedchef.tumblr.com/post/12504321346/crab-rangoons

  10. sevimel@IbreatheI'mhungry
    sevimel@IbreatheI'mhungry11-08-2011

    Hey Emilio thanks for the shout out! I went to your blog and I’m impressed that you made your own dough! Great blog concept–feel free to “borrow” my recipes anytime! :)

  11. Anonymous
    Anonymous02-01-2012

    MUST you use imitation crab? How will the recipe change if you use lump crab meat?

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)02-01-2012

      You can use the real thing it just won’t taste like the beloved chinese restaurant classic! I can’t see how it wouldn’t be delicious that way though. Personally I save the good stuff for crab cakes….mmmm!

    • Jennifer
      Jennifer06-27-2012

      I have been making homemade crab rangoons for years now. I ALWAYS use real crab meat! It makes a world of difference with the taste. Of course, if you are making them for entertainment purposes, that could get expensive, so I would stick with the immitation in that case. Both are good though. I also add a little soy sauce to mine. Yumm!

  12. Anonymous
    Anonymous04-04-2012

    LOVE krab rangoons! -I use my (covered/filtered) deep fryer under the stove hood-vent, and there’s almost no “fryer” smell when I’m done.
    -I use almost 1:1 cr cheese & krab ratio; and I also add a little chopped chives and just a touch of ground cayenne & horseradish too, they are requested ALOT.

  13. Anonymous
    Anonymous04-17-2012

    can you make ahead and not cook some, but put in freezer for later?

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)04-19-2012

      I don’t see why not, but I’ve never tried it myself so can’t say for sure. However I have seen frozen commercial versions that you buy and cook at home so it should work… Let us know if it works!

    • Anonymous
      Anonymous08-29-2012

      As stated in the article

      ” This crab rangoon recipe makes about 50, which may sound like a lot but they go FAST! If you’re making them for just a couple of people you can halve the recipe or these freeze really well (before cooking), and you can fry them to order whenever you have a hankering! :)”

  14. Anonymous
    Anonymous04-17-2012

    sorry I am the one who asked about freezing them, it makes you choose a catagory in comment as, so I put anonymous because I am new at this and was not sure what to click on

  15. The Cowboys and Me
    The Cowboys and Me06-22-2012

    Thrilled to try theses….I just moved with my family to a ranch inte middle of no-where–literally…45 miles to a tiny little town…120 miles to Walmart..up until last month I used to drive thru Panda Express about once a week just to get my “Rangoon Fix” Cant wait to go to town for some fresh groceries!!!

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)06-22-2012

      Wow I thought I was rural! You are definitely way more out there than I am – I miss being able to drive 5 minutes to get Chinese takeout though – now we’re an hour from anything decent! Hope you like these, I haven’t made them in a long time since I went low carb but I’ve been craving them lately!

  16. Anonymous
    Anonymous06-24-2012

    what is the sauce?

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)06-26-2012

      It’s duck sauce I think. I don’t like sauce with them but my husband does so I showed it in the photo. Guess I should have mentioned it somewhere in the post huh? ;)

  17. RecipeNewZ
    RecipeNewZ06-26-2012

    Wonderful recipe! I saw the photo on Pinterest, and it was so beautiful that I just had to come here to read the recipe. So glad I did – I love your site! And its title (I can’t agree more ;-) ).

    I would like to invite you to share your recipes on a new photo based recipe sharing site that launched in May. The idea is simple: all recipe photographs are published within minutes of submission. And, of course, the images link back to the author’s site. It’s called RecipeNewZ (with Z) – http://recipenewz.com

  18. Anonymous
    Anonymous06-28-2012

    What kind of oil would you recommend?

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)06-28-2012

      You can use any light flavored oil – peanut oil and other light vegetables work well for frying because they have a high smoke point. You could also use a light olive oil just be sure not to overheat it.

  19. Cay
    Cay07-03-2012

    Where exactly can you find wonton wrappers? I don’t think I’ve ever seen them before.

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)07-09-2012

      I usually find them over in the produce section where they keep the chilled prepared dressings, tofu and vegetarian products like soy-rizo, etc. Or you can find them in the freezer section of any asian grocery store.

  20. Anonymous
    Anonymous07-06-2012

    I have found adding a dash of suagr really brings out the flavor

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)07-09-2012

      I usually find them pretty sweet already but I guess it depends on what kind of crab you are using and how sweet you like them!

  21. Anonymous
    Anonymous07-07-2012

    Yaay! Now, let’s find a recipe for the egg foo yong. I love that too!

  22. tera
    tera07-08-2012

    Perfect!

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)07-09-2012

      I love these things but I haven’t made them since I went low carb and gluten free in January! Have to find a low carb alternative I guess!

    • Anonymous
      Anonymous08-13-2012

      Where do you find gluten free wonton wrappers? I have never been able to find one that isn’t made with wheat flour.

    • Mellissa Sevigny
      Mellissa Sevigny08-20-2012

      I never have found any gluten free wonton wrappers which is why I don’t make them anymore. However, you can use rice paper (springroll) wrappers and fry them and they’d be gluten free and still yummy! Let me know if you try it!

  23. One Day at a Time
    One Day at a Time07-20-2012

    I would love to make these look so good. Too many carb for me, bummer.

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)07-22-2012

      These are one thing I really miss since going low carb – gotta try to come up with a low carb version for sure!

  24. Anonymous
    Anonymous07-31-2012

    I have made these before with exactly the same ingredients, except for the onions, i used spring onions or i think they’re called scallions. wouldn’t the onions make your stuffing a little bit watery? I will try your version though. thanks!

    • Mellissa Sevigny
      Mellissa Sevigny08-20-2012

      I never find them watery and the yellow onions add a nice sweetness that the scallions don’t in my opinion. I have tried them with scallions though and they are still tasty so it’s strictly a matter of preference!

  25. Anonymous
    Anonymous08-12-2012

    Try putting a little curry in the mixture – amazing!

  26. Lisa
    Lisa08-24-2012

    WOW. didnt know these could be this easy. Found your recipe on Pinterest. Thanks for sharing!!!

    • Mellissa Sevigny
      Mellissa Sevigny08-24-2012

      Welcome Lisa! These are SO EASY! I make them for big parties all the time and they are always a hit!

  27. Sheri
    Sheri08-30-2012

    I want to try these this weekend and would love to know of anyone tried baking them. I saw some posts where people were going to try… Did it work for anyone? Or not?

    • Mellissa Sevigny
      Mellissa Sevigny09-01-2012

      Sorry Sheri, I haven’t tried it but I thought there was one comment in here somewhere that said somebody tried it and it worked. I would brush or spray the rangoons with oil before baking so they get crisp. I hope it works for you!

  28. Anonymous
    Anonymous09-04-2012

    Has anyone found a good temp./time for baking these? I’m in a college dorm – Hot oil is frowned upon in our kitchen. I’m dying to make them!

    • Mellissa Sevigny
      Mellissa Sevigny09-07-2012

      I haven’t tried it but I would say brush them with oil and bake for 15 minutes at 375 – then if they aren’t crisp keep adding 5 minutes at a time until they are. Let us know if you try it!

  29. Anonymous
    Anonymous09-17-2012

    saw this recipe on pintest had to try it so I’m making them right now can’t wait to taste going.to try a few with salmon cause my boyfriend doeent like crab

    • Mellissa Sevigny
      Mellissa Sevigny09-18-2012

      I love your salmon idea, let me know how that comes out please, I might try it next time I make a big batch for company!

    • Dorothy Kulke
      Dorothy Kulke09-24-2012

      Aren’t wonton wrapper made with wheat flour. Or have you found a gluten free version?

    • Mellissa Sevigny
      Mellissa Sevigny09-24-2012

      Hi Dorothy! You’re correct, typically wonton wrappers are made with wheat flour and this recipe was put on the blog before I went low carb and gluten free. To make them gluten free you can try rolling them in rice paper wraps which you can find in asian markets. I might post an alternative using those sometime in the next month or so. Let me know if you try it and how it works out!

  30. Anonymous
    Anonymous10-05-2012

    My picky daughter and I just love these! Instead of frying, I baked them at 425 for five minutes each side with light sprays of pam. Delish! I got the feeling of eating fried food without the gobs of oil from the fry daddy. Worked like a charm. :-)

    • Mellissa Sevigny
      Mellissa Sevigny10-09-2012

      Thanks for sharing your success with baking them – glad you (and your picky daughter!) liked the recipe!! :)

  31. Anonymous
    Anonymous10-08-2012

    i keep making these but to make them better i add a couple spashes of soy sauce and a little garlic salt

  32. V. Riley
    V. Riley10-12-2012

    Just made these today… awesome! Thanks for the recipe!

    (BTW… do you throw them in the fryer right out of the freezer, or do you let them thaw a bit first?)

    • Mellissa Sevigny
      Mellissa Sevigny10-19-2012

      Glad you liked them! You can fry them directly out of the freezer, just make sure there isn’t a lot of frost built up on them or you’ll get a lot of grease splattering!

  33. Anonymous
    Anonymous10-22-2012

    I don’t have a food processor or blender (I’m a college student and don’t really need all that gizmos at my apartment). Is there another way to mix the crab meat and cheese? I’m assuming the good ol’fashioned way of mixing with a spoon but I’m sure my hands will wish to be chopped off when I’m done. Thanks! :)

    • Mellissa Sevigny
      Mellissa Sevigny10-26-2012

      I would chop the crab and onions up finely with a knife first, then make sure your cream cheese is nice and soft (the microwave works perfect for that) and then it should mix up pretty easily with a fork or spoon. Enjoy!

  34. Anonymous
    Anonymous11-13-2012

    I’ve been making almost the same recipe for a while (got it from an Asian friend of ours). If you want to avoid frying, you can spray a cooking sheet and the tops of the rangoon and bake them at 400.

  35. Maggie Siu
    Maggie Siu11-14-2012

    I’ve been using this recipe for years :) my parents taught me how to make them. You should try subbing green onions for regular onion to give it an extra kick and some color!

  36. Anonymous
    Anonymous11-28-2012

    Any ideas on making the Sweet ones?

  37. Kerry Lang
    Kerry Lang11-28-2012

    Does anyone have a good recipe for the orange sauce that some restaurants serve with these? I can’t wait to try these, yum!!!

    • Mellissa Sevigny
      Mellissa Sevigny12-03-2012

      Sorry, haven’t worked on that yet but I’ll put it on my list of things to try!

  38. Deb Schreiner
    Deb Schreiner11-29-2012

    I found you via Pinterest and thought I would share a bit of my experience with the wrappers I use. They are called TYJ Spring Roll PASTRY Wrappers which are quite like wonton wrappers only thinner. You can find them in the freezer section of any Asian grocery store or you can buy them online (but shipping is spendy because they’re frozen). I have catered many events and have used these in numerous ways, but really you are only limited by your imagination. A few I make are (of course) Crab Rangoon, Buffalo Chicken Roll-Ups, Roast Beef & Cheddar Cups (this one is a different process, so if anyone wants to know how just let me know), Pizza Bites, and a dessert one–Caramel Apple Pie Bites. All of mine (at home especially) are baked, not fried and I do that in a 400* oven, spray them with olive oil, and bake on the second shelf up from the bottom of the oven until they are crisp to my crunchy satisfaction–I start with 10 minutes per side and go up from there. What you put in these is only limited to your imagination. The only thing you can’t put in them when you bake instead of fry are things that generate a lot of moisture because then they won’t be able to crunch up. Yes everyone, I mean CRUNCH!! Now that I eat no fried foods I honestly don’t miss it. :) Sorry for all the rambling, I felt I had a lot to say. *blush*

    • Mellissa Sevigny
      Mellissa Sevigny12-03-2012

      Thanks so much for sharing Deb, I’m going to look for these next time I’m at the Asian market!

  39. Anonymous
    Anonymous11-30-2012

    thank you for sharing this recipe. I am allergic to citric acid and all the store bought varities I found have citric acid as a preservative. I love these. My grandma got me hooked as a kid and I plan on Asian cooking night for the first xmas with out her.

    • Mellissa Sevigny
      Mellissa Sevigny12-03-2012

      I hope they bring you good memories of your time together with your grandma. :)

    • Deb Schreiner
      Deb Schreiner12-08-2012

      You are very welcome. Once you try these I highly doubt you’ll go back. :)

  40. Anonymous
    Anonymous12-03-2012

    How do you make them gluten free?

    • Mellissa Sevigny
      Mellissa Sevigny12-03-2012

      I haven’t experimented with a gluten free version yet but one way would be to use rice paper (spring roll) wrappers. I’ll try it soon and update the post!

  41. Deb Schreiner
    Deb Schreiner12-19-2012

    Here’s a link http://glutenfreeonashoestring.com/won-ton-wrappers/ for GF wonton wrappers. I haven’t made them yet, but I have a GF friend, so if I try them I will post back. I hope I did the link right, I’m kind of a tech dork. :p

  42. MotherOwl
    MotherOwl01-23-2013

    Do you think these would cook well on a Pizza Pizzaz or baked?

  43. Patty
    Patty02-23-2013

    Crab rangoons are a favorite at my house, too! I have never added onion to mine, but I do use a little garlic salt and a couple shakes of worcestershire. Quite frankly, they are much better than the ones from any local chinese restaurant.

    • Mellissa Sevigny
      Mellissa Sevigny02-23-2013

      I like your worcestershire idea, might try that in my next batch! Thanks for the tip!

  44. Diana
    Diana05-08-2013

    These turned out great. I used fresh chives from my garden instead of the onion. I also shaped them like crispy bundles because we get them like that from the thai food place we love. Thanks!!!

    • Mellissa Sevigny
      Mellissa Sevigny05-08-2013

      Thanks Diana, I like them in bundles too but the triangles are easier for the newbie dumpling maker. :) Chives from the garden must have been great, I have some growing right now and plan to make these for a party soon – will definitely try that, thanks for sharing!

  45. Mary Cerreto
    Mary Cerreto01-31-2014

    And, thanks to Kelsey, I’m trying them this weekend! Thanks!

  46. Karrie Keehart
    Karrie Keehart02-14-2014

    We make our crab rangoons very similar (we do our wontons in flower form and use garlic). I have never attempted to make the rangoons or eggrolls for a large party because I didn’t want to stand in kitchen and fry all night. I really appreciate the tip on how to make them ahead of time. I’m going to try it with our eggroll recipe and other wonton recipes, too. Thank you! I’m pretty sure you just helped me figure out how to incorporate a new menu theme into our parties.

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