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Crab Rangoon (or Cream Cheese Wontons)

Chinese Take-out is a “secret” love I have always had (especially growing up in a mixed-race family). Growing up, going to the local Chinese Buffet or Chinese takeout was a favorite for my dad and me, and one thing we always enjoyed was the Crab Rangoon.

Finished crab rangoon (cream cheese wontons) in the square-gift shape, in a white bowl.

This crab rangoon recipe post may contain affiliate links. That means I may make a small commission on items purchased through links in this post at no extra cost to you! Affiliate Disclaimer 

Chinese Take-out is a “secret” love I have always had (especially growing up in a mixed-race family). Growing up, going to the local Chinese Buffet or Chinese takeout was a favorite for my dad and me, and one thing we always enjoyed was the Crab Rangoon.

But growing up in my family, I learned very quickly that making your own food and re-creating recipes at home meant you could customize them. More filling, larger ones, adjust the flavors to your liking (I’m pretty much quoting my dad with this sentence).

So one weekend when my husband and I were first together, I decided to come up with my version of Crab Rangoon. This recipe is the first time I ever took things I knew would be good, then grabbed some others I thought would be good and mixed them all together to make something. I had a lot of fun with it and seriously started my creative enjoyment of making, creating, and coming up with my very own recipes.

This recipe hasn’t changed much since I first created it. It’s simple, quick, and always a crowd-pleaser whenever I make them. BONUS! I have picture explanations of HOW TO FOLD WONTON WRAPPERS, in 3 different ways.

Step 1: Now, Let’s Get Started

In a large bowl, add the cream cheese, crab, smashed and chopped garlic clove, lemon juice, soy sauce, Worcestershire sauce, and the dark green parts (tops) of the green onions.

all the ingredients for the crab rangoon in a bowl before mixing.

Step 2: Mix Together

You can use a hand mixer (which is what I do because I like the chunks of crab) or if you want that creamy texture like at a Chinese-American Restaurant/buffet, use a food processor, and blend it until smooth.

Transfer (if needed) back to your mixing bowl

Step 3: Now, We Fill The Wonton Wrappers!

Using a teaspoon, place a small amount of filling onto the center of a wonton wrapper.

spoonful of crab rangoon filling on a square wonton wrapper.

Step 4: Wet the Edges of the Wonton Wrappers

Take your finger and gently tap it into the water and wipe a small amount of the water onto each side of the wonton wrapper (dip your finger as many times as needed to get all sides damp).

Step 5: Fold the sides together in your choice of shape folding

Check out the full details on my How to: Fold Fried Wontons post.

Step 6: Fry the Wontons

You’ll want to make these in batches that will fit in a single layer in your fryer. I like to make mine in batches of 6-8, then fry those, take them out, then make 6-8 more. If you make them too far ahead of time, the filling may leak through the bottom.

You will need to watch them closely as they cook, they don’t take long, and you will need to flip them so they are golden and crunchy on all sides.

triangle shaped pork wontons being fried

Even the square ones need to be flipped (And possibly held down for a few seconds) to get the top golden brown.

Once golden brown, remove and lay on a rack to “dry”.

square shaped wontons finished.

FYI…

This is a great opportunity to get your older kids (or friends, spouse, roommate, etc) to help. I usually have my tween son help with this, while I do the frying. It makes quick work of the process and he actually has fun making the shapes.

For best results, serve immediately

Serve with soy sauce or your fav dipping sauce. I personally like them plain.

finished wontons on a white, green, and gold plate with a red background.

ENJOY and Share! 

I hope you enjoyed these fun Chinese take-out favorites, crab rangoon (or cream cheese wonton)! Your star ratings with your comments are tremendously helpful!

I love seeing friends and family come together over food. If you take a picture, tag me on Instagram or Facebook! Use @alwaysjennsmith & #alwaysjennsmith. Or share it on this post’s Pinterest Pin!

Want more fun Chinese Take-Out and mash-up food

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Fried wontons in the circle (or ignot) shape on a bamboo cutting board

Crab Rangoon (aka Cream Cheese Wontons)

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Craving Chinese-American Takeout? How about the "always add to the order", Crab Rangoons? my recipe is easy to make and remember.

  • Total Time: 1 hour 10 minutes
  • Yield: 40 wontons 1x

Ingredients

Units Scale
  • 12 oz package of wonton wrappers
  • 1/2 of a bunch of green onions sliced (tops ONLY)
  • 1 garlic clove – chopped and smashed
  • 8 oz crab (or imitation if you can’t get crab – chopped)
  • 8 oz of cream cheese at room temperature
  • 1 tablespoon of lemon juice
  • 2 teaspoons of soy sauce
  • 2 teaspoons of Worcestershire Sauce
  • 1/4 cup of warm water
  • salt and pepper

Instructions

  1. In a large bowl, add the cream cheese, crab, one of the smashed and chopped garlic cloves, the lemon juice, soy sauce, Worcestershire sauce, and the dark green parts (tops) of the green onions.
  2. Mix it all together. (You can use a hand mixer, or if you want that creamy texture like at many Chinese American Restaurants, use a food processor, and blend it until smooth.
  3. Transfer (if needed) back to your mixing bowl
  4. Using a teaspoon, place a small amount of filling onto the center of a wonton wrapper.
  5. Take your finger and gently tap it into the water and wipe a small amount of the water onto each side of the wonton wrapper (dip your finger as many times as needed to get all sides damp).
  6. Fold the sides together in your choice of shape folding (see images on Blog Post). Make in batches that will fit in a single layer in your fryer (approximately 6-8 of them). If you make them too far ahead of time, the filling may leak through the bottom.
  7. Watching closely, fry in single layers, and flip them so they are golden and crunchy on all sides. Even the square ones need to be flipped or held down for a few seconds to get golden brown.
  8. Once golden brown, remove and lay on a rack to “dry”.
  9. For best results, serve immediately with soy sauce or your fav sauce.

Notes

See the blog post for how to fold them 3 different ways

  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Appetizer
  • Cuisine: Chinese American

Nutrition

  • Calories: 26
  • Sugar: 0.01
  • Sodium: 61
  • Fat: 0.1
  • Saturated Fat: 0.02
  • Carbohydrates: 5
  • Fiber: 0.2
  • Protein: 1
  • Cholesterol: 1

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Photo, Prop Styling, and Food Styling by Jenn Smith © 2021 Always Jenn Smith; Jenn Smith, LLC

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All rights reserved. You may NOT sell, trade, share or redistribute this crab rangoon (Cream cheese wonton) recipe in any way or use any of my photographs for your site. If you are linking back to this post to a list of recipes, giving credit for the recipe to myself and my site, you may use ONE photo. You must site me and my blog as the recipe creator and give credit for the photo. ©2022 Always Jenn Smith; Jenn Smith, LLC

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