Homemade Crab Rangoon

These irresistibly crispy golden pockets are filled with a perfect blend of cream cheese, sweet crab meat, and savory seasonings. Better than any takeout version, these homemade crab rangoon deliver the ideal filling-to-wrapper ratio with every bite. Serve with sweet Thai chili sauce for the ultimate appetizer experience.

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Course: Appetizer

Cuisine: Asian, Thai

Keyword: Rangoon

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings:

Calories: 285kcal

Equipment

Mixing Bowl

Chopping Board

Dutch Oven

Ingredients

8 oz cream cheese softened
3 oz crab meat
2 green onions finely chopped
1.5 teaspoons minced garlic
1/2 teaspoon Worcestershire sauce
1/2 teaspoon soy sauce
1 package wonton wrappers
Canola oil for frying
Sweet Thai chili sauce for serving

Instructions

In a medium bowl, mix together softened cream cheese, crab meat, chopped green onions, minced garlic, Worcestershire sauce, and soy sauce until well combined.
Place one wonton wrapper on a clean surface and add approximately 1 teaspoon of filling to the center.
Using your finger, lightly wet the edges of the wonton wrapper with water.
Fold the wrapper diagonally to form a triangle, pressing edges firmly to seal completely.
Heat canola oil in a deep pot or fryer to 325°F.
Carefully place 4-6 wontons in the hot oil, being careful not to overcrowd.
Fry for 2-3 minutes until golden brown and crispy on all sides.
Remove with a slotted spoon and drain on paper towels.
Serve immediately with sweet Thai chili sauce.

Notes

Confirm cream cheese is fully softened at room temperature for easier mixing and smoother filling texture.

Drain crab meat thoroughly and check for any shell pieces before mixing into filling.

Keep unused wonton wrappers covered with a damp towel to prevent drying out while assembling.

Double-check that edges are completely sealed to prevent filling from leaking during frying.

Maintain oil temperature at 325°F for maximum crispiness without burning - use a thermometer for accuracy.

Assembled rangoon can be frozen on a baking sheet, then stored in freezer bags for up to 3 months.

For baked version, brush with oil and bake at 425°F for 12-15 minutes until golden brown.

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