Crab Rangoon

This easy crab rangoon recipe is baked in the oven until crispy golden brown in only 35 minutes total. These cream cheese and crab meat stuffed wontons have gained a cult following for obvious reasons.

Why this recipe works

Crab rangoon is really simple to make with only a few key ingredients for the filling and a wonton wrapper to bundle it all together. You may also have heard of them as crab puffs or cream cheese rangoons, but one thing is for sure, whenever they are on the menu you can bet they’re coming home with me.

The filling in this crab rangoon recipe consists of cream cheese, cooked crab meat, sugar, soy sauce, oyster sauce, Worcestershire sauce, and green onion. Fold that mixture into a wonton wrapper like you’re making food origami, bake, and devour alongside homemade sweet and sour sauce.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

CRAB – We use real crab meat in our Rangoon, however, you can use imitation crab meat if you prefer.

WONTON – Wonton wrappers can dry out quickly once removed from their package. It’s best to keep them in a sealed plastic bag and only remove a few at a time to work with. You can typically find wonton wrappers in the refrigerated section of the grocery store.

How to Make Crab Rangoon

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Preheat oven to 375 F. Spray baking sheet with cooking spray.
2. In a large bowl, combine all the filling ingredients.
3. Working with a few wrappers at a time, place the wrappers on a cutting board or work surface.
4. Using a small cookie scoop (about half a tablespoon), add a small mound of crab mixture to the center of a wonton wrapper.
5. Dip your finger in the small bowl of water and wet all four sides of the wrapper.
6. Bring two opposite corners up to touch each other, then bring the other two corners up joining all four corners together. Be sure that they seal well so they don’t leak while cooking.
7. Repeat steps until all wontons are stuffed and ready to cook.
8. Bake for 12-15 minutes.

Frequently Asked Questions & Expert Tips

Serving Suggestions

Crab rangoon is normally served as an appetizer, but who’s to say it can be enjoyed as the main course as well? We like to serve ours with sweet and sour shrimp as that’s what we get at our local Chinese restaurant. You can also whip up a batch of sweet and sour sauce to dip them in. They are especially great as appetizers for parties or game nights. 

More Related Recipes

• Crab Dip
• Crab Cakes
• Shrimp Toast
• Wonton Cheese Sticks

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Crab Rangoon

Crab rangoon is so easy to make! Fold the mixture into a wonton wrapper like you're making food origami, bake, and devour. That's all there is to it.

5 from 4 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Appetizer

Cuisine: American, Chinese

Servings: 8 servings

35 minutes mins

Calories: 193

Author: Amanda Davis

Ingredients

• ▢ 25 wonton wrappers
• ▢ small bowl of water

Filling

• ▢ 5 ounces cooked crab meat
• ▢ 8 ounces cream cheese
• ▢ 1 Tablespoon granulated sugar
• ▢ 1 Tablespoon soy sauce
• ▢ 1 Tablespoon oyster sauce
• ▢ 1 Tablespoon Worcestershire sauce
• ▢ 2 Tablespoons sliced green onions

Things You’ll Need

• ▢
  Mixing bowls
• ▢
  Small cookie scoop or melon baller
• ▢
  Baking sheet

Before You Begin

• We use real crab meat in our Rangoon, however, you can use imitation crab meat if you prefer.
• You can typically find wonton wrappers in the refrigerated section of the grocery store.
• Wonton wrappers can dry out quickly once removed from their package. It’s best to keep them in a sealed plastic bag and only remove a few at a time to work with. 

Instructions

• Preheat oven to 375 F. Spray baking sheet with cooking spray.
• In a large bowl, combine all the filling ingredients.
• Working with a few wrappers at a time, place the wrappers on a cutting board or work surface.
• Using a small cookie scoop (about half a tablespoon), add a small mound of crab mixture to the center of a wonton wrapper.
• Dip your finger in the small bowl of water and wet all four sides of the wrapper.
• Bring two opposite corners up to touch each other, then bring the other two corners up joining all four corners together. Be sure that they seal well so they don’t leak while cooking.
• Repeat steps until all wontons are stuffed and ready to cook.
• Bake for 12-15 minutes.

Expert Tips & FAQs

• Store any leftovers in an air-tight container kept in the refrigerator for up to 4 days.
• To keep the nice crisp texture, you can reheat crab rangoon in the air fryer for a few minutes or until nicely warmed through. You can do the same in the oven. Reheating in the microwave will also work, but they might not be as crisp.
• To Make Ahead – you can prepare the filling a day in advance and store it in an air-tight container kept in the refrigerator until you are ready to bake. Hold off on assembling the filling inside the wonton wrappers until just before baking as they tend to get soggy.

Nutrition

Serving: 1serving (3 rangoons) | Calories: 193cal | Carbohydrates: 18g | Protein: 8g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 48mg | Sodium: 538mg | Potassium: 130mg | Fiber: 0.5g | Sugar: 3g | Vitamin A: 401IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg

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