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Crispy Crab Rangoon Recipe

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Crispy Crab Rangoon is a beloved Chinese-American appetizer that delivers the ultimate crunch with a rich, creamy center. Each golden-fried wonton is filled with smooth cream cheese, real crab meat, and aromatic scallions — perfect for dipping into a sweet and spicy chili sauce. Whether you’re serving a crowd or enjoying a treat at home, these crab rangoons are guaranteed to disappear fast. Let’s get frying!

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 ½ cups crab meat, minced
2 stalks scallions, minced
1 tablespoon soy sauce
½ 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, add water, rice vinegar, ketchup, sugar, sambal oelek, and garlic.
  • Bring it to a simmer, then stir in the cornstarch slurry (1 tablespoon cornstarch + 3 tablespoons water).
  • Continue stirring until the sauce thickens. Set aside.

2. Prepare the filling:

  • In a bowl, combine cream cheese, crab meat, scallions, soy sauce, sugar, and white pepper.
  • Mix until smooth and evenly incorporated.

3. Assemble the crab rangoon:

  • Wet the edges of a wonton wrapper with water.
  • Add about 1½ teaspoons of filling to the center.
  • Fold two opposite corners together, then the remaining two corners, pressing to seal and form a four-pointed star shape.

4. Fry the crab rangoon:

  • In a large pot, heat oil to 325°F (163°C).
  • Fry crab rangoons in batches for about 5 minutes, turning often until golden brown and crispy.
  • Remove and drain on a paper towel-lined plate. Repeat with remaining batches.

5. Serve the crispy crab rangoon:

  • Serve warm with sweet chili dipping sauce on the side. Enjoy!

Tips & notes

  • Folding tip: Seal edges well to prevent the filling from leaking while frying.
  • Crab options: Use real crab meat for the best flavor, but imitation crab works in a pinch.
  • Reuse frying oil: If oil remains clear after frying, strain through cheesecloth or a coffee filter, store in a clean glass jar, and reuse.
  • Disposing oil: If oil is too dark to reuse, let it cool completely, pour it into a non-breakable sealed container, and discard in the trash. Never pour it down the drain.
  • Make ahead & freeze: Assemble the crab rangoon and place them on a parchment-lined tray. Freeze until solid, then transfer to a freezer bag. Fry straight from frozen — just add 1–2 extra minutes to the cooking time.
  • To air fry: Lightly spray both sides of the crab rangoon with oil. Air fry at 375°F (190°C) for 7–9 minutes, flipping halfway through, until golden and crispy.

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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