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.
- 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.
Frequently Asked Questions & Expert Tips
Yes, 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.
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.
Crab rangoon is a combination of cooked crab meat (imitation or real) and cream cheese filling often flavored with seasonings or other liquid additions (soy sauce, oyster sauce, etc) that is stuffed inside a crispy baked or fried wonton wrapper.
Crab rangoon is popularly served at American Chinese restaurants, but they are not traditional Chinese cuisine. In fact, it was named after a city within Myanmar (Burma) called Yangon – also known as Rangoon. It’s safe to say that crab rangoon is definitely an American appetizer with ingredients such as cream cheese!
Crab rangoons can be made with real or imitation crab, it boils down to preference. Imitation crab is a more affordable option for making cream cheese rangoons, but the texture and flavor of the processed stuff simply does not compare to real crab in our opinion.
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.
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Crab Rangoon
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 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
- Small cookie scoop or melon baller
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
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
Chef Antoine Davis
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