30-Min Crispy Crab Rangoon Recipe

 

Crispy Crab Rangoon is a beloved Chinese-American appetizer that’s famous for its golden, crunchy exterior and rich, creamy filling. Each bite combines smooth cream cheese, real crab meat, and fragrant scallions, all wrapped in a delicate wonton and fried to perfection. Often served at Chinese-American restaurants and parties with a sweet and spicy dipping sauce, crab rangoons are a fun, indulgent treat that disappear fast—and now you can make them at home in just 30 minutes!

Crispy Crab Rangoon Recipe

Serves: 12
Prep time: 20 minutes
Cook time: 10 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 cooking oil, for frying (high smoking point oil like avocado, grapeseed, or peanut)

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 of cornstarch mixed with 3 tablespoons of 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 the edges well to prevent the filling from leaking while frying.
• Crab options: Use real crab, imitation crab, or even swap in shrimp for a different twist.
• Prep ahead: You can prepare the filling in advance and refrigerate it for up to 1 day, or assemble the crab rangoons completely on a tray and refrigerate for a few hours before frying.
• Multitask while frying: Assemble the rangoons while the oil heats—this keeps everything moving efficiently.
• Freeze for later: Assemble the crab rangoons on a parchment-lined tray and freeze until solid. Transfer to a freezer bag and fry straight from frozen, adding 1–2 extra minutes to the cooking time.
• Air-fry: Lightly spray both sides with oil and air fry at 375°F (190°C) for 7–9 minutes, flipping halfway, until golden and crispy.