Inside: Make the perfect crab rangoon at home. There’s no reason to head out for your favorite Chinese crab rangoon appetizer anymore, you can make them easily at home.
Every order of Chinese takeout that we get has to include an order of crab rangoon. It’s probably my favorite part of the entire meal.
And, that can be dangerous for the wallet!
So, I have my own crab rangoon recipe that I whip up at home that thankfully takes less time and money than swinging over to my go-to Chinese restaurant.
These are awesome and I know you’re going to love them!
Easy Crab Rangoon at Home
I feel like I need to preface this post off by saying I am not pregnant. But the cravings lately have been real! In fact, so real that I ordered Chinese takeout just this week and made this crab rangoon recipe at home all within 48 hours. I just cannot get enough of these flavors right now.
Add in my constant craving for Thai food and I’m stuck. It’s unreal, but man am I happy. 🙂
But here’s the thing. It’s 20 degrees in Iowa right now, so heading out to get Chinese takeout on a frequent basis isn’t friendly on me, my car, or my wallet, so I knew that I had to master how to make crab rangoons at home as soon as I could.
This recipe for crab rangoon has me wanting to make it literally everyday.
And, what might even be the best part? If I’m crunched for time I can heat up the filling in an oven safe bowl and fry or bake up halved wontons to use for dipping. And, yes, this does happen. 🙂 Just bake the dip in the oven at 350 and keep an eye on it. You’ll take it out of the oven when it’s to the dipping consistency that you want.
If you’re looking for an easy crab rangoon recipe it just doesn’t get much easier than these!
If you’re nervous about frying these at home, don’t be! It’s not too messy. If you are using oil for frying I do recommend using a 3 quart pot with higher sides rather than a frying pan for example to keep the oil splatter to a minimum.
Can I use the filling to make a crab rangoon dip?
You can use this crab rangoon filling to make a crab rangoon dip! Simply put the crab rangoon filling into an oven safe dish like the ones below and bake at 350 degrees in a preheated oven. Keep an eye on the dish and bake until dippable and creamy.
Does this recipe use imitation crab meat?
The crab rangoon recipe that I make at home does use imitation crab meat. I dice it up as fine as I can and love the flavor so it’s what I recommend using.
Can I use real crab meat?
You can use real crab meat in crab rangoons. It’s going to be more expensive and more time intensive, but they’ll be delicious as I’ll get out! Use about a handful of crab meat.
Can I use canned crab meat?
Canned crab meat is a great alternative to using imitation crab meat if you prefer the taste of real crab meat over imitation crab meat. It’s going to be flakier.
Watch out for pieces of stray crab shell as you add it to your mixture, though.
Use the same amount of canned crab meat as you would imitation crab meat in the crab rangoon filling.
What crab rangoon dipping sauces are available?
You can use a whole host of options to dip your crab rangoon into. My favorite is the Kikkoman Sweet and Sour Sauce. I tend to like it watered down with a teaspoon of water or so but it’s similar to what you’d get in a restaurant that way.
If you like to get some spice, add in some sweet chili sauce.
Can I make crab rangoon in the air fryer?
Want to cute down the oil in the crab rangoon and give the air fryer a go? You sure can do that!
Simply make the crab rangoon as described and instead of using the oil, simply place the crab rangoons in your air fryer. Consult the air fryer booklet to see how much time you’ll need to give them in the air fryer to reach desired doneness.
Personally I prefer crab rangoon fried in oil, but if you’re being health conscious, the air fryer is a great alternative.
Did you know that if you don’t have an air fryer you can use your convection oven instead? The convection oven cooks the same way as an air fryer does, circulating heat all around whatever is being cooked, it’s just a bigger area than an air fryer so it may need a little more time to cook to get that desired doneness.
You can read about using a convection oven as an air fryer here.
Here’s how I whip up these delicious crab rangoon at home:
Gather your Ingredients:
For Crab Rangoon Dip / Filling:
8 oz. imitation lump crab meat chopped into small pieces
1 (8 oz.) pkgs. cream cheese, softened at room temperature
3 stalk scallions, finely chopped
1/2 tsp Worcestershire sauce
1 tsp soy sauce or ½ tsp salt
1 tsp. sugar
1 pkg. wonton wrapper
How do you make crab rangoon? Here’s your step by step instructions:
1. Mix together the first 6 ingredients
2. Heat oil to 350 ingredients
2. Lay out the wonton wrappers on a flat surface
3. Put a little less than a tablespoon size dollop in the center of each wonton wrapper
4. Using your finger or a kitchen brush wet all four edges of each wonton
5. Quickly pinch points and wides of wonton wrappers together to form a point in the middle
6. Drop 5-6 crab rangoon at a time into the oil, constantly watching as to not burn them
7. When they reach desired crispiness, remove from oil with tongs or a slotted spoon and lay on a plate with a paper towel
How can I tell when oil is ready for frying?
If you have a popcorn kernel, add that to your oil. When the kernel pops into a piece of popcorn the oil is ready.
Or, if you don’t have a popcorn kernel, stick the end of a wooden spoon into the oil. If you see many bubbles form around the wood and they start to float up, your oil is ready for frying. If it is bubbling hard, the oil is too hot; let it cool a bit and check the temperature again.
That’s it! You’re going to love these!
Homemade Crab Rangoon
- 8 oz. imitation lump crab meat chopped into small pieces
- 1 8 oz. pkgs. cream cheese, softened at room temperature
- 3 stalk scallions finely chopped
- 1/2 tsp Worcestershire sauce
- 1 tsp soy sauce or ½ tsp salt
- 1 tsp. sugar
- 1 pkg. wonton wrapper
- Mix together the first 6 ingredients
- Heat oil to 350 ingredients
- Lay out the wonton wrappers on a flat surface
- Put a little less than a tablespoon size dollop in the center of each wonton wrapper
- Using your finger or a kitchen brush wet all four edges of each wonton
- Quickly pinch points and wides of wonton wrappers together to form a point in the middle
- Drop 5-6 crab rangoon at a time into the oil, constantly watching as to not burn them
- When they reach desired crispiness, remove from oil with tongs or a slotted spoon and lay on a plate with a paper towel.
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