Crab Rangoon Recipe (Cheese Wonton) | 炸蟹角

by Yi on July 8, 2012 · 55 comments

Post image for Crab Rangoon Recipe (Cheese Wonton) | 炸蟹角

Crab Rangoon, aka Cheese wonton or Chinese cheese puff, is a famous American Chinese appetizer where golden crispy outer wonton shell meets the addictive creamy cheese filling.

I first learned about crab rangoon when I was at a local Chinese takeout restaurant, where I worked as a part-time helper on Fridays after high school. Prior to working at this restaurant, I had very limited knowledge in American Chinese because Chinese takeout was rarely on my family’s dining table. So after I fried a dozen orders of crab rangoons on my first day at job, I finally couldn’t help but tried one of these cheese-filled wontons. I was instantly hooked and couldn’t stop eating it from the deep fryer basket until the owner started to stare at me…

How to make Crab Rangoon (Cheese Wonton) | 炸蟹角

Although I have grown up appreciating authentic Chinese food more, I have remained a fan of these comfort appetizer wontons. They are a must try for me whenever I go to a Chinese buffet restaurant. On a side note, if you enjoy crab rangoon a lot, you’ll probably also like this coconut shrimp dish which is another Chinese buffet favorite of mine.

Authentic Chinese food or not, these delicious cheese wontons are a great finger food for parties and they are very easy to make. You can find wonton wrappers in most of your local supermarkets nowadays. For the filling, you need cream cheese, scallions, and crab meat or imitation crab meat stick (what most of the restaurants use).

To start, cut the imitation crab sticks in halves. Separate the sticks into fine threads.

How to make Crab Rangoon (Cheese Wonton) | 炸蟹角

In a large mixing bowl, combine the imitation crab sticks with other cheese filling ingredients.

How to make Crab Rangoon (Cheese Wonton) | 炸蟹角

Mix into a lumpy paste.

How to make Crab Rangoon (Cheese Wonton) | 炸蟹角

Place teaspoonful of cream cheese filling in middle of a wonton skin. Wet the edges of the wonton wrapper with water.

How to make Crab Rangoon (Cheese Wonton) | 炸蟹角

Fold the wrapper in half to form a triangle. Press all edges to seal.

How to make Crab Rangoon (Cheese Wonton) | 炸蟹角

Optionally, brush some water on the left and right angles of the triangle and fold these two corners inward for better presentation.

How to make Crab Rangoon (Cheese Wonton) | 炸蟹角

Alternatively, fold the two opposing corners without sealing the edges.

How to make Crab Rangoon (Cheese Wonton) | 炸蟹角

Bring the other two corners to the center and seal all edges.

How to make Crab Rangoon (Cheese Wonton) | 炸蟹角

Over medium heat, deep fry the wontons for 1 – 2 minutes on each side or until golden crispy. Drain the excess oil on a paper towel and serve the wontons warm.

How to make Crab Rangoon (Cheese Wonton) | 炸蟹角

At restaurants, crab rangoon is served often with sweet plum sauce, duck sauce, and sweet and sour sauce. Feel free to serve it with your other favorite sauces or you can just serve it straight up.

How to make Crab Rangoon (Cheese Wonton) | 炸蟹角

Crab Rangoon (Cheese Wonton)

Rating: 51

Prep Time: 20 minutes

Cook Time: 6 minutes

Total Time: 30 minutes

Yield: 20 - 25 Golden Cripsy Crab Rangoons

Ingredients

  • 1 pkg. wonton wrapper
  • water
  • For Cheese Filling
  • ½ lb imitation crab sticks or lump crab meat
  • 1 (8 oz.) pkgs. cream cheese, softened in room temperature
  • 3 stalk scallions, finely chopped
  • 1 tsp Worchester sauce
  • 1 tsp soy sauce or ½ tsp salt
  • 1 tsp. sugar

Instructions

  1. Cut the imitation crab sticks in halves. Separate the sticks into fine threads In a large mixing bowl, combine the imitation crab sticks with other cheese filling ingredients. Mix into a lumpy paste.
  2. Place teaspoonful of cream cheese filling in middle of a wonton skin. Wet the edges of the wonton wrapper with water. Fold the wrapper in half to form a triangle.
  3. Press all edges to seal. Optionally, brush some water on the left and right angles of the triangle and fold these two corners inward for better presentation.
  4. Alternatively, fold the two opposing corners without sealing the edges. Bring the other two corners to the center and seal all edges.
  5. Over medium heat, deep fry the wontons for 1 – 2 minutes on each side or until golden crispy. Drain the excess oil on a paper towel and serve the wontons warm.
  6. At restaurants, crab rangoon is served often with sweet plum sauce, duck sauce, and sweet and sour sauce. Feel free to serve it with your favorite sauce or you can just serve it straight up.
http://yireservation.com/recipes/crab-rangoon-cheese-wonton/

Enjoy!

How to make Crab Rangoon (Cheese Wonton) | 炸蟹角

{ 53 comments… read them below or add one }

1 water damage phoenix az September 20, 2014 at 8:43 am

Your style is so unique in comparison to other folks I’ve read
stuff from. Thanks for posting when you have the opportunity, Guess I will
just book mark this page.

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2 Kelly August 17, 2014 at 7:57 pm

When it says fry them, is that deep fry or fry in a sauce pan kinda thing? Also, do you have a recipe for the sweet plum or sweet and sour sauce? Thanks!

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3 Yi August 19, 2014 at 8:00 pm

Hi Kelly, thanks for visiting. In this case, it’s deep fry. I just updated the recipe to make it less confusing. As for the dipping sauce, you can often find duck sauce in the Asian aisle in your local grocery store. Otherwise, try this quick version: combine 2tbsp apricot jam, 1tbsp vinegar, 1tsp water, and some sugar to taste. I hope this helps and don’t hesitate to let me know if you have any other questions.

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4 Loretta June 1, 2014 at 11:03 am

I made these for the first time last night for a band practice. Everyone loved them. I made a double batch, and out of all the crab ran goons I made, only a handful remain ….which we will be eating for breakfast this morning. Mwahahaha. Thank you very much for sharing this recipe. Simply delicious.

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5 Abby May 6, 2014 at 12:36 pm

I make these by your recipe, use chives instead of scallions. I add some garlic to the mix (or pour some of the liquid from the jar of garlic). The easiest way to get them into the wontons is to use a frosting decorating bag and a large metal tip. Use one egg to paint a triangle edge and then seal. I freeze a lot of them and they are so awesome! So happy to have this recipe, We now make this a few times a year and have plenty in the freezer when we want them.

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6 Nancy May 4, 2014 at 10:09 am

FYI, Yi: I’ve been meaning to post this….. I did make a double batch exactly per your recipe and froze most of them (Couldn’t help eating several)… They froze beautifully! Just take out whatever you want and put them in a 350 degree pre heated oven for about ten minutes and they turn out great!

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7 Yi May 4, 2014 at 8:46 pm

Hi Nancy, thanks for your feedback! I am glad to hear that the they froze nicely :)

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8 Tracey O"Keefe May 2, 2014 at 11:19 am

I would love a recipe for Chinese vegetable soup and won ton soup please!!!

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9 Yi May 4, 2014 at 8:59 am

Hello Tracey, I’ll be posting more vegetarian dishes (including soups) this year so please stay tuned. In the meantime, I do have a Chinese seaweed egg drop soup that you might be interested in. Thanks.

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10 Nancy March 26, 2014 at 12:39 pm

I want to make these but I was wondering if you have a sweet and sour sauce recipe to dip them in…

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11 Yi March 26, 2014 at 9:31 pm

Hello Nancy, thanks for checking out my recipe. The sweet and sour sauce dipping sauce I know is basically the sweeter version of the duck sauce. If you have duck sauce readily available you can just add a little more sugar to it. If you don’t have duck sauce, you can also make your own. The quick version I use is to combine 2tbsp apricot jam, 1tbsp vinegar, 1tsp water, and some sugar to taste. I hope this helps and don’t hesitate to let me know if you have any other questions.

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12 Michelle March 24, 2014 at 6:31 pm

This sounds almost exactly like my recipie but we use A-1 steak sauce not Soy. I will try it with the soy. My family loves these.

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13 Cheryl February 2, 2014 at 8:40 am

I have to say thank you so much for such an excellent and easy recipe to follow. I made these a few weeks back and they were even better than from any restaurant I have been to so far. I am always sadden as the restaurant ones I have tried do not have a lot of crab in them. I am not a fan of the imitation crab meat and had leftover (believe it or not) crab legs from our dinner the night before. I ended up having to improvise as I did not have Worchester sauce, so I used Ponzi sauce instead and sweet vadalia onion as I did not have scallions. Amazing to say the least. I am making them again today for my family. This time I have purchased prepackaged fresh crab claw meat, so we will see, if I am not impressed with this prepackaged crab, I will just have to serve crab legs more often to my family to have leftovers haha. Thank you again so very much!

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14 Yi February 2, 2014 at 6:10 pm

Hello Cheryl, first of all, thank you for checking out the crab rangoon recipe. I am so glad that it came out good! I’ve use prepackaged crab meat before and it makes these treats such much better!! Next time I’ll try to harvest my own crab meat! Please let me know how your last batch came out! Thanks again for visiting my blog!

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15 Nancy January 12, 2014 at 12:21 pm

Another poster asked whether these freeze well but there was no response. I’d like to know the same thing. When I make egg rolls, I make a huge batch, fry them up in batches and freeze them. When we want some, I take out as many as we want and bake them in a 350 degree oven and they turn out beautifully crispy. Just wondering if these rangoons will react the same. Or….will the filling cause them to be soggy after reheating?

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16 Yi January 12, 2014 at 10:45 pm

Hello Nancy, thanks for stopping by! I must have missed the previous comment asking about the same question. I actually freeze my without frying first. They freeze fairly well as long as you put them in a sealed ziploc or a tightly sealed plastic box. I have not frozen them after frying. Judging by how well the egg rolls freeze post-frying, i think these cheese wonton will do fine. I wouldn’t wait too long to freeze them after frying though. As you said, the cream cheese filling might dampen the wonton shell if left out for too long.
Please let me know how it turned out if you chose to freeze after frying.
Thanks again for visiting!

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17 Elean December 25, 2013 at 10:35 pm

Made these to go with Christmas dinner this year. They came out perfect!! Everyone loved them. Even my picky Uncle says they where the best crab rangoon’s he had ever had. Will be useing this recipe for now on.

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18 Yi December 25, 2013 at 11:10 pm

Hello Elean, first of all thank you for the feedback! I am so glad that you and your family enjoyed this recipe and will be using this in the future. Feel free to share it with others! Thanks again!

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19 Angel November 8, 2013 at 12:45 pm

Hello! I am looking to make 300-400 of these for a Wedding. About how many does this Recipe make.. That way I know how many I need to times it by to get the number I need.

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20 Yi November 8, 2013 at 7:51 pm

Hi Angel, thanks for visiting my blog. That’s a lot of wontons you are making I hope you get some help from other! Each pack of cream cheese (8oz) makes about 20 to 25 wontons depending on how much stuffing you put in there. so you’ll probably be looking at 16 to 20 packs of cream cheese. Please let me know if you have any other questions. Thanks!

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21 Joy November 3, 2013 at 3:55 pm

Has anyone tried to bake these instead of frying? I dislike the smell left after frying food plus baking would be healthier.

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22 Yi November 3, 2013 at 9:47 pm

hi Joy, i’ve baked these before – not as good deep-fried but I totally understand the oil smell issue and trust me I never liked it either…to bake these, generously spray or brush the wonton with oil, bake at 475 for a few minutes until grown brown. Flip the the wonton once in between so both sides are nice and crispy. I hope this helps.

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23 Angelika March 2, 2013 at 4:51 pm

Hi Yi!

I have been craving crab rangoons and I am so glad that your recipe was the first one I found to make them! These are so delicious. I hope you don’t mind I also posted this recipe on my site to show my experiance making them. It’s on http://www.loveforflavor.com/#!crab-rangoon/c1v3c exactly in case you want to check it out. Of course I liked the recipe back to you. Thanks again for posting this recipe!

Angelika

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24 Yi March 2, 2013 at 8:28 pm

Hello Angelika, thank you for featuring my crab rangoons! I am thrilled to see your beautiful site. I can’t wait to check out your recipes now!

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25 Alexandra February 4, 2013 at 12:42 am

Thank you for this recipe! I found this on pinterest and made them today for the superbowl! SO GOOD! I have tried making them before and I never liked any of them, until today. Thanks again :)

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26 Yi February 4, 2013 at 1:49 am

hi Alexandra, thanks for your feedback I am glad that you liked these crab rangoon. I hope you enjoyed the game just as much as the rangoon :)

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27 Celena November 25, 2012 at 5:16 pm

I love crab rangoons- I use to make them with my dad all of the time. I dont add extra salt to my recipe because I think the cream cheese is salty enough on their own. Thanks!

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28 Yi November 26, 2012 at 10:58 pm

hi Celena, thanks for sharing your feedback. I’ll try the salt-less version next time I make it.

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29 Sarah Arellano October 14, 2012 at 4:08 pm

I had left over egg roll wrappers that I divided into 4 squares from each sheet, worked perfect
Didn’t have whorchestire sauce, so I left it out. Also I bought imitation crab chunks. When mixing with cream cheese, it broke down the crab perfectly! This is amazing. If you let the filling sit for a few, the flavors really develop.

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30 Yi October 24, 2012 at 11:19 pm

hi Sarah, thanks for checking in to share your thoughts. I also use imitation crab meat to make my cheese wontons and they taste absolutely wonderful!

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31 Bernie September 5, 2012 at 8:20 am

Hi, can the wanton be prepared a day in advance and store in the freezer? Thanks for sharing your great recipe.

Bernie.

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32 Yi September 6, 2012 at 9:45 pm

Hi Bernie, thanks for dropping by. Yes you can absolutely make these cheese wontons ahead of the time. The frozen ones will take a little later to fry but they are just as delicious :)

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33 Jeannie August 28, 2012 at 12:26 am

I know my sons are so going to love this, will give this a try when I have time in my hand and am feeling hard working:D I hate frying stuff although they are tasty!

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34 Lynn July 27, 2012 at 8:35 am

I would love to make these for a party next week. Do they freeze well?

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35 Vicky July 26, 2012 at 11:11 am

I love love love crab rangoon and yours look delicious! Yum!

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36 Yudith @ Blissfully Delicious July 23, 2012 at 8:26 pm

I can totally eat a plate full of these! :)

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37 Grebbler July 22, 2012 at 4:51 pm

I just finished my first batch of these and I want to share my “mistakes” and tips. While none of these are deal breakers, they were noticeable enough to irk me a bit.

1. Don’t use the chunk style Krab meat – even if it’s on sale :) It’s a lot more work chopping it up and the texture was off without the stringiness.
2. Don’t be afraid of the wonton wrapper. Press the edges firmly to get a good seal or mess will ensue when frying.
3. You’d think using a wet finger would work for the edges but I got too little or too much water so I switched to a small brush.
4. I used a tabletop deep fryer and a chopstick to flip them. If they roll back over when flipping just hold it flipped for few seconds until the filling settles and it will stay.
5. I used cooking soy by mistake and it wasn’t salty enough. Table soy was better.
6. Cream cheese with chives seems like a step saver but the cheese don’t have nearly enough chives for flavor. Use the 3 stalks regardless.
7. If the rangoons are too puffy or are exploding there was too much air trapped with the filling. Squeeze it out before sealing.
8. The mixture is sticky and I made a mess of filling the wontons. A dollar store pastry bag with a large or no tip fixed that. A plastic sandwich baggy with a corner snipped off works as well.

My apologies for the lengthy dissertation and many thanks to Yi for sharing. I will endeavor not to divulge your name when the Buffet Cartel shows up at my door. :)

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38 Yi July 25, 2012 at 8:34 pm

Hi Grebbler, thanks for sharing these great tips. You’ve definitely mastered this dish!

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39 tigerfish July 17, 2012 at 6:12 pm

I have not heard of crab ragoons!!! though the idea of fried wonton with oozing cheese is so appealing :)

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40 Peggy July 17, 2012 at 1:34 pm

I love making crab rangoon! Great step-by-step =)

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41 Malou | Skip to Malou July 16, 2012 at 6:23 am

your pic by pic instructions is so helpful it gave me an idea of what to make this week. I certainly love this and never thought of how easy it is to make them.
Happy Monday!
malou

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42 good rangoons July 13, 2012 at 8:02 pm

I made some for the first time the other day!!! They were so good!!! But every time I make them I learn to perfect them. I followed a recipe that I found online but while mixing and making them I discovered that you really don’t have to use a lot of different things. I only used like a little sour cream, cream cheese, onions, crab meat and a little bit of soy. Turned out great.

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43 Yi July 15, 2012 at 4:49 pm

Hi good rangoons, thanks for stopping by my blog. I agree the filling doesn’t really need complicated ingredients. The combination of cream cheese and crab meat is probably delicious enough.

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44 good rangoons July 23, 2012 at 1:51 am

No problem!!! You are so right!! I do use the soy, green onions as well. But what I referring to is other recipes that calls for far to many ingredients. Yours look simple and good. Some even tell you to saute your soy and onions before mixing.

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45 Nami | Just One Cookbook July 13, 2012 at 2:04 am

Oh I’m going to try your version soon. I only make this when I have leftover wontons but appearance is not enough according to my kids (and it’s only leftover so not that many…). I love that you used imitation crab. Great idea!

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46 Gomo July 12, 2012 at 7:16 pm

These look so tasty! I have a major weakness for fried foods, although I’ve curbed my habit in the past couple of years. But I will have to try these for sure!

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47 TasteHongKong July 11, 2012 at 7:22 am

Hard not to be get hooked with these adorable wontons, I also like having a generous amount of green onions in it.

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48 kim July 10, 2012 at 10:48 pm

Omgoodness Looks delish.Cant wait to try.Thankyou

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49 Juliana July 10, 2012 at 2:45 pm

Yi, I love the combination of the crispy wonton with the creamy crab and cream cheese filling…yum!
Thanks for this awesome recipe and have a wonderful week :)

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50 kitchenriffs July 9, 2012 at 11:14 am

Timely post for me! I’ve never made these before, but having been thinking about it. This is a dish I’ve certainly eaten before, and I agree with you – it’s wonderful. Very nice job, excellent instructions. Thanks for this.

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51 Jeno @ Week Nite Meals July 9, 2012 at 9:08 am

Hi Yi! I have been seeing lots of recipes involving wonton skin last weekend (from Pinerest), Can’t wait to buy a pack and experiment. We are lactose sensitive, other than cheese what ingredients do you suggest would go well with the rest of the items?

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52 Yi July 9, 2012 at 10:48 pm

Hi Jeno, have you heard of tofutti? It is a brand of cream cheese made from soy milk! I even heard this soy cream cheese actually tastes very good. Hope you’ll get to try this recipe!

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53 Raymund July 9, 2012 at 3:19 am

That certainly looks addictive

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