Name: Crab Rangoon (Cream Cheese Wontons)
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: Chinese American
Ingredients: 12 oz package wonton wrappers; ½ bunch green onions, sliced (use the tops only); 1 garlic clove, smashed and chopped; 8 oz crab (or imitation crab), chopped; 8 oz cream cheese, softened; 1 Tbsp lemon juice; 2 tsp soy sauce; 2 tsp Worcestershire sauce; ¼ cup warm water (for sealing wrappers); Salt & pepper, to taste; Oil for frying (vegetable, peanut, or avocado oil all work)

Crab Rangoon (Cream Cheese Wontons)

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Author: Jenn Giam Smith
Total Time: 1 hour 10 minutes
Yield: 40 wontons

Description

Craving Crab Rangoon? Skip the takeout and whip up this crispy, creamy, crowd-pleasing appetizer right at home. They’re simple, customizable, and always a hit!

Ingredients

Scale

12 oz package wonton wrappers

1/2 bunch green onions, sliced (use the tops only)

1 garlic clove, smashed and chopped

8 oz crab (or imitation crab), chopped

8 oz cream cheese, softened

1 Tbsp lemon juice

2 tsp soy sauce

2 tsp Worcestershire sauce

1/4 cup warm water (for sealing wrappers)

Salt & pepper, to taste

Oil for frying (vegetable, peanut, or avocado oil all work)

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Instructions

Heat the oil
In a wok or cast iron skillet, heat oil to 375°F (190°C).
Make the filling
In a large bowl, mix together cream cheese, crab, garlic, lemon juice, soy sauce, Worcestershire sauce, and green onion tops.
- For a chunky filling (my fave), use a hand mixer.
- For a smooth, restaurant-style filling, use a food processor.
Fill the wrappers
Place a small spoonful of filling in the center of each wonton wrapper.
Seal the edges
Dip your finger in water and run it along all four edges of the wrapper. This helps everything stick together.
Fold
Fold into your favorite shape (triangle, flower, or the classic pouch—see my How to Fold Fried Wontons post for ideas).
Fry
Fry 6–8 wontons at a time in a single layer. Watch closely—they cook quickly! Flip so both sides turn golden brown. Even flat square folds need a flip or a little press to crisp evenly.
Drain & Serve
Remove with a slotted spoon and place on a cooling rack (keeps them crispier than paper towels). Serve hot with soy sauce, sweet chili sauce, or enjoy them plain.