Crab Rangoon (Cream Cheese Wontons) – Homemade Chinese Takeout Appetizer

Chinese takeout has always been one of my comfort-food loves—especially growing up in a mixed-race family where buffet nights with my dad were a treat we both looked forward to. And no matter what else ended up on our plates, one thing we always made room for was Crab Rangoon. Crispy little bites of creamy, crunchy goodness? Yes, please.

But in my family, I quickly learned that the real magic happens when you re-create recipes at home. My dad always reminded me: Everything is customizable! Make it bigger, make it fuller, and always make it your own. (I can still hear him saying it in the kitchen.)

Fast forward a few years—early in my marriage, actually—and I decided to finally come up with my own version of Crab Rangoon. I grabbed a few ingredients I knew would work, tossed in some I thought might work, and crossed my fingers. And you know what? It worked. So well, in fact, that this recipe hasn’t changed much since that very first batch.

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It was also the recipe that flipped the switch for me—the one where I realized how much I loved creating recipes, not just following them.

This version is simple, quick, and always a crowd-pleaser whenever I fry up a batch. And because I know folding wonton wrappers can feel a little intimidating, I even added step-by-step photos to show you three different ways to fold them.

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Step-by-Step Cooking Instructions

This is the step-by-step cooking directions for my very Popular Crab Rangoon. For the full recipe, keep scrolling down.

Step 1: Let’s Get Started

In a large bowl, mix together the cream cheese, crab, smashed-and-chopped garlic clove, lemon juice, soy sauce, Worcestershire sauce, and the dark green tops of the green onions. (The tops add a nice mild onion flavor without being overpowering.)

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Step 2: Mix It All Up

You’ve got two options here—choose your own adventure! I like to use a hand mixer so I still get those tasty little chunks of crab. But if you’re after that super smooth, restaurant-style filling, pull out your food processor and blend until creamy. Either way, delicious awaits.

Step 3: Time to Fill the Wonton Wrappers

This is the fun part! Grab a teaspoon and place a small scoop of filling right in the center of your wonton wrapper. Don’t overfill—think “snack-sized bite,” not “Thanksgiving dinner.”

Step 4: Seal the Deal

Dip your finger in a little water, then run it along all four edges of the wrapper. (Yes, your finger is the best kitchen tool here!) Damp edges are the secret to a good seal.

Step 5: Fold It Up

Now comes the origami portion of the recipe. Don’t stress—your wontons don’t need to win beauty contests to taste amazing. Pick your favorite fold (I’ve got three easy ones for you in my How to: Fold Fried Wontons post), and just make sure those edges are sealed.

Step 6: Fry, Baby, Fry

Heat your oil and fry the wontons in small batches—about 6–8 at a time—so they have space to get nice and golden. Keep an eye on them because they cook fast, and give them a flip so both sides crisp up evenly. Even the flat squares need a quick flip (and sometimes a little gentle press) to get that top golden brown.

Once they’re perfectly golden and crunchy, pull them out and let them rest on a wire rack. (Pro tip: A rack keeps them crispier than paper towels, which can make them soggy).

✨That’s it—you’ve got hot, golden, crunchy pockets of creamy crab goodness ready to serve!

For best results, serve immediately. Serve with soy sauce or your fav dipping sauce. I personally like them plain.

More Take-Out Inspired Recipes to Try

If you loved these, you might also enjoy:

• Fried Pork Wontons
• Orange Sesame Chicken
• Scallion-Potato Pancakes
• Lychee Almond Cake Recipe
• Pork Wonton Burgers

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