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Crispy Crab Rangoon Recipe

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Get ready to bite into pure golden crunch! Crab Rangoon is a beloved Chinese-American appetizer — crispy on the outside, creamy and savory on the inside, with the perfect balance of textures and flavors. Each wonton is packed with smooth cream cheese, tender crab meat, and scallions, then fried to a beautiful golden brown.

We’re pairing it with a quick homemade sweet and sour chili dipping sauce that adds just the right kick to take it up a notch. Whether you’re hosting a party, cooking for family, or just treating yourself, these crab rangoons are guaranteed to disappear fast. Ready to fry up something amazing? Let’s get started!

Crispy Crab Rangoon Recipe

Serves: 12
Prep time: 35 minutes
Cook time: 20 minutes

For the sweet chili dipping sauce:
1 cup water
1 tablespoon rice vinegar
3 tablespoons ketchup
3 tablespoons sugar
1 tablespoon sambal oelek
3 cloves garlic, minced
1 tablespoon cornstarch
3 tablespoons water

For the crab rangoon:
12 wonton wrappers
8 ounces Philadelphia cream cheese
1 1/2 cups crab meat, minced
2 stalks scallions, minced
1 tablespoon soy sauce
1/2 teaspoon sugar
Pinch of white pepper
4 cups extra light olive oil, for frying

Crispy Crab Rangoon Instructions

1. Make the sweet chili dipping sauce:
  • In a saucepan over medium heat, place the water, rice vinegar, ketchup, sugar, sambal oelek, and garlic. Bring it to a simmer, and pour in the cornstarch slurry (1 tablespoon of cornstarch and 3 tablespoons of water). Stir until it is thickened. Set aside.
2. Combine the filling:
  • In a mixing bowl, combine the Philadelphia cream cheese, crab meat, scallions, soy sauce, sugar, and white pepper. Mix together.

3. Assemble the crab rangoon:

  • Tap some water on the edges of the wrapper. Place about 1 1/2 teaspoons of filling in the center. Fold the two ends of the wrapper together, followed by the other two ends, and seal all the edges to form a four-pointed star.
4. Fry the crab rangoon:
  • In a large pot over high heat, place in the extra light olive oil (or other high smoking point oil of your choice), and heat it to 325°F or 163°C.
  • Transfer the crab rangoon, a few at a time. Deep fry until golden brown for about 5 minutes, and turn them frequently so that they brown evenly.
  • Remove and drain on a paper towel-lined plate. Repeat with the remaining crab rangoon. Serve!
Notes:
  • After frying, if the oil is not cloudy and dark, it can be reused in the future. Let the oil cool to room temperature, then pour it into a glass jar through a coffee filter or piece of cheesecloth. Store in a cool and dry place.
  • If the oil is not reusable, throw it away properly. Let it cool to room temperature, then pour it into a non-breakable container with a lid. Tightly seal the container and toss it into the trash. Never pour the used oil down the drain, as it can clog your sink.

11 thoughts on “Crispy Crab Rangoon Recipe”

    1. CiCi

      Hi Eva,

      Thank you for the question! You could replace it with other chili sauces or chili peppers that you enjoy. Best wishes!

      Reply
    1. CiCi Li

      Hi Regina,

      Yes, absolutely! The texture might not be as crispy as deep-fried. It will still be very tasty. Enjoy! 🙂

      Reply
      1. Regina Stultz

        Yay! Making them tonight. Have some blue crab we boiled and it may not be enough so gonna dice up some boiled shrimp to add to the crab! I LOVE your recipes! Keep posting the yummy’s for us foodies! ❤️

        Reply
  3. Deb

    Could I use a mixture of cooked shrimp and canned crab meat, or the imitation crab? Unfortunately we don’t have access to fresh crabmeat where I live.

    Reply
    1. CiCi Li

      Hi Deb, thank you for the question. Absolutely, you could use a combination of shrimp and canned crab meat or imitation crab. It sounds tasty! Happy cooking and enjoy! 🙂

      Reply
  4. L. Kinney

    Your recipes are wonderful, and the way you explain how to do it, very nice and clear.
    This is the first time I see your recipes.
    Congratulations, very good, I loved it.
    Going to the market tomorrow to get the things I don’t have at home. Thank you very much!!!

    Reply
    1. CiCi Li

      Hi L. Kinney, thank you so much for your kind words! I’m really glad you enjoyed the recipes and found the instructions clear and helpful. It means a lot to me! Happy cooking and cheers! 😀

      Reply

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