"Better Than Takeout" Crab Rangoons

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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Comments

    • Anonymous says

      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?

  1. says

    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!

  2. says

    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!

  3. says

    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! :)

    • Jennifer says

      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!

  4. Anonymous says

    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.

    • Anonymous says

      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! :)”

  5. Anonymous says

    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

  6. says

    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!!!

    • says

      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!

  7. says

    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

    • says

      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.

  8. Anonymous says

    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!

    • says

      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!

  9. Sheri says

    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?

    • says

      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!

  10. Anonymous says

    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!

    • says

      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!

  11. Anonymous says

    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

    • says

      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!

  12. Anonymous says

    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. :-)

  13. says

    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?)

  14. Anonymous says

    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! :)

    • says

      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!

  15. Anonymous says

    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.

  16. says

    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!

  17. says

    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*

  18. Anonymous says

    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.

  19. says

    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.

  20. says

    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!!!

    • says

      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!

  21. says

    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.

  22. Bri says

    Do you know the carb count on these? My mom and I are doing low carb. Do you think using a different type of wrapper would lower the carb count? This might be a good pairing with friend cauliflower “rice”! :)

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