Better Than Take-out Crab Rangoon

Crispy, & creamy Crab Rangoon. One of my all time favorite take-out menu items. These wontons are crispy on the outside and creamy on the inside. Filled with cream cheese, imitation crab, green onions, seasoned to perfection then deep fried until golden brown. Serve them up with a delicious sweet chili sauce. They are addictingly good. Delicious classic. Dare I say… better than take-out.

While ordering Crab Rangoon from your favorite take-out spot is tempting, there’s something truly special about making them at home.

Crab Rangoon Ingredients

  • Wonton Wrappers- are usually found near the cheese and meat section of the grocery store. If you can’t find them, egg roll wrappers will also work.
  • Imitation crab- lump /crab claw meat are not typically used in crab rangoon. Imitation crab is a flaky white fish that works great.
  • Cream cheese- softened.
  • Green onions- finely diced.
  • Soy Sauce- low sodium soy sauce to add some saltiness to the filling.
  • Sugar- crab rangoon filling is somewhat sweet. The sugar adds just enough sweetness.
  • Salt- to taste.
  • Sriracha
  • Soy Sauce
  • Sesame oil
  • Minced garlic + ginger- I thawed out 1 cube of each.
  • Seasonings
  • Worcestershire sauce

How to make Crab Rangoon?

Don’t let the intricate shape fool you. Crab rangoon is very easy to make. It all starts with the filling. Which is a combination of cream cheese, imitation crab, green onions and a variety of seasonings. Mix until everything is combined.

The longest part of the process is chopping everything for the filling. But once you find your groove, it goes by quickly.

Then it’s time to assemble the wonton- Get a wonton wrapper, and add water to the edges. Add a spoonful of filling to the middle of the wrapper. Next, fold the opposite sides of the wonton so it makes a triangle. Pinch together to seal then bring the other sides together and pinch together. Make sure it’s sealed well so there aren’t any openings.

Repeat until all the filling is gone. Heat up oil and fry until golden and crispy. And that’s it. Told you they were easy.

How to cook Crab Rangoon?

Traditionally crab rangoon is deep fried. But in a world of air fryers you can also air fry them. Just make sure to spray some cooking oil on the outside of the wontons before air frying to ensure crispness. I also recommend preheating the air fryer 5-10 minutes. Cook the wontons on 370 for about 6-8 minutes.

What to serve Crab Rangoon with?

Traditionally crab rangoon is served with a sweet and spicy sauce known as sweet chili sauce. My favorite brand of sweet chili sauce is Mae Ploy. Some restaurants also serve crab rangoon with duck sauce. I personally prefer the sweet and spiciness that sweet chili gives. It gives so much dimension to the dish.

Cooking Tips and Alternatives?

  • You can substitute the imitation crab for shrimp and make my shrimp rangoon. I shared a recipe last year.
  • If you can’t find wonton wrappers, egg roll wrappers will also work.
  • Be sure to fry in batches to prevent overcrowding. Once the wontons are golden brown, remove from the oil. Drain on a wired rack or paper towel. Allow the heat to heat back up before frying the second batch.
  • Don’t overfill the wontons 1- 1 1/2 tsp should be enough.
  • Pinch all sides of the wonton to ensure that none of the filling seeps out while frying.
  • If air frying or baking- spray the wontons with cooking oil before cooking. This will ensure the outside gets crispy and that golden crunchy effect you get from frying.

Looking for more quick appetizers? Here are some faves

Crawfish Pies
Spinach Dip Chicken Sliders
Jerk Meatball Sliders

If you make this Crab Rangoon, please be sure to leave a comment, and or tag me on Instagram @cookwithci. I would love to see your recreations and hear your thoughts.

Crab Rangoon

Crispy, creamy, better-than-takeout Crab Rangoon! Make a take-out classic at home!
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Appetizer, Snack
Cuisine Asian
Servings 16 servings


  • 4-5 sticks imitation crab finely chopped (about 1 cup)
  • 8 oz cream cheese softened
  • 1/4 cup green onions diced
  • 1 tsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp minced garlic 1 garlic cube
  • 1 tsp minced garlic 1 ginger cube
  • 1 1/2 tsp granulated sugar
  • 1/4 tsp white pepper
  • 1/4 tsp garlic powder optional
  • salt
  • 1 tsp sriracha
  • 2-3 cups canola oil for frying
  • 1 tsp Worcestershire sauce
  • Wonton Wrappers


  • Preheat oil over medium heat.
  • Finely dice imitation crab and green onions. Add to a bowl with softened cream cheese. Add in soy sauce, sriracha, sesame oil, sugar, salt, Worcestershire sauce, garlic powder, white pepper, thawed ginger and garlic cube. Mix well until everything is well combined.
  • take 1 sheet of wonton wrapper and wet the edges. Add about 1 – 1 1/2 tsp of filling then fold two opposite corners to form a triangle. Be sure to pinch the edges to seal. Then fold the other side and pinch all corners to seal. Repeat until all the filling is used.
  • Fry the wontons in batches about 4-6 at a time over medium high heat for about 2-3 minutes. Fry until golden brown. Remove and set on a wired rack.


  • Be sure to not over fill the wontons. 
  • To air fry: spray wontons with cooking spray; preheat air fryer and cook on 370 for 7-9 minutes. Or until golden.
Keyword Crab Rangoon, Seafood Appetizer, Seafood Recipe

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Recipe Rating

Rating: 5 out of 5.

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