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Crispy American Chinese Crab Rangoon Recipe with Creamy Filling Easy and Perfect

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Golden, crispy crab rangoon with a creamy filling that combines cream cheese and crab meat, perfect for quick snacks or appetizers. This recipe is easy, delicious, and a crowd-pleaser for any occasion.

Ingredients

Scale
  • 8 ounces (225g) cream cheese, softened (full-fat recommended)
  • 6 ounces (170g) imitation crab meat, finely chopped (real crab can be used)
  • 2 tablespoons green onions, finely chopped
  • 1 clove garlic, minced
  • 1 teaspoon soy sauce
  • 1/2 teaspoon Worcestershire sauce (optional)
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • About 40 wonton wrappers
  • Vegetable oil for frying (about 4 cups / 1 liter)

Instructions

  1. Prepare the filling by combining cream cheese, chopped imitation crab meat, green onions, garlic, soy sauce, Worcestershire sauce (if using), sesame oil, salt, and black pepper in a mixing bowl. Mix until smooth but slightly chunky. Adjust seasoning to taste.
  2. Lay out wonton wrappers on a clean surface and cover with a damp towel to prevent drying. Fill a small bowl with water for sealing edges.
  3. Place about 1 teaspoon of filling in the center of each wrapper. Moisten edges with water, fold into a triangle, and press firmly to seal. For a pouch shape, bring two corners together and seal with water. Avoid air pockets.
  4. Heat vegetable oil in a deep frying pan or deep fryer to 350°F (175°C). Use a thermometer for accuracy.
  5. Fry 6-8 wontons at a time until golden brown and crispy, about 2-3 minutes per batch, turning occasionally. Remove with tongs or slotted spoon and drain on paper towels. Repeat with remaining rangoon.
  6. Serve warm immediately with dipping sauces such as sweet and sour sauce or soy sauce.

Notes

Keep oil temperature steady at 350°F to avoid greasy or burnt rangoon. Seal wrappers with just enough water to prevent leaks but avoid soggy edges. Fry in small batches to maintain oil temperature. For gluten-free, use gluten-free wonton or rice paper wrappers. Can bake at 400°F for 12-15 minutes as a healthier alternative.

Nutrition

Keywords: crab rangoon, crab rangoon recipe, crispy crab rangoon, American Chinese appetizer, creamy crab filling, fried wontons, easy appetizer, party snack

Find it online: https://flurpchef.com/crispy-american-chinese-crab-rangoon-recipe-with-creamy-filling-easy-and-perfect/