Super crispy wontons stuffed with a juicy and flavorful crab filling. This delicious appetizer is cheaper and faster than takeout!
Serve with fried rice or Honey Walnut Shrimp or lettuce wraps for a complete meal.
Cream Cheese Wontons are one of our favorite Chinese takeout favorites. Also known as Crab Rangoon or Crab puffs, no matter what you call them they are so addicting!
They are a fantastic appetizer and are easy to make. They’re perfect for parties or just as a quick snack. And they’re basically the best thing ever.
The only thing you need to worry about now is how many of these little bundles of deliciousness you can handle! I also include an optional but encouraged dipping sauce. If you’re short on time you could use a store bought sweet and sour sauce instead. Hot sauce or soy sauce would be good too.
History/Origin
These came into being in the 1960s. They were actually popularized in the US and then spread to Asia. The dish began to grow in popularity during the 1980s, and is now found on the menu of almost every Chinese takeout resturant.
What Is Crab Rangoon?
Crab rangoon is a popular appetizer. The filling is made from from cream cheese, crab, onions, and various seasonings. Then it is placed into a wonton shell and fried until golden brown.
Why This Recipe Is the Best
- Common Ingredients: The wontons and sauce ingredients are all easy to find even at my small town grocery store.
- Secret Sealing Method: Tired of having your wontons fall apart? Use my secret cornstarch sealing method for ones that hold together everytime.
- No Fancy Equipment: You’ll just need a pot to fry in!
Ingredient Notes
- Cream Cheese: For best results use full-fat cream cheese.
- Crab:To deshell crab, you can use a lobster pick after boiling. You can also purchase crab that is already prepared at your grocery store.You can use shrimp, lobster, or canned crab meat instead. Just make sure there are no additives in the canned meat you purchase.
Imitation crab meat can also be used if desired. - Wonton Wrappers: Also, called wonton skins. Look for these in the produce section near the tofu.
- Soy Sauce: Use low sodium soy sauce to reduce the amount of salt in this recipe. You can always add more after tasting it, but it is hard to take away extra.
- Oil: Use a neutral oil with a high smoke point. Vegetable, canola, or peanut oil are my go tos.
How To Make Crab and Cream Cheese Wontons
- Make Filling: Combine crab, cream cheese, and seasonings.
- Make Sealer: Combine water, egg yolk, and cornstarch: we’ll use this to seal our wontons.
- Fill: Fill wontons:Fold, seal, and use a fork to press together.
- Fry: Fry for 3-4 minutes per side.
How To Fold
To fold wonton wrappers, place dough onto a dry surface. Brush the edges with my sealing mixture and then fold in half all four corners to form a square. Press down on the top edge to seal it. If you’re looking to make a triangle shape, do a triangle fold instead by folding a corner over the opposite side before turning the other two corners over.
Can You Bake Them?
Frying is suggested for optimal crispiness. However, they can be baked at 425 degrees F. Lightly grease a baking sheet with oil or butter. Add the wontons to the baking sheet and brush some more oil on top of them. Bake for about 10 minutes or until they are golden brown on top.
Make Ahead Option
Make up to 8 hours in advance. Store tightly covered with foil on a cookie sheet until ready to make.
Leftovers
Storage: You should store them in an airtight container or wrap them up tightly in plastic wrap. Keep for up to 3 days.
Reheat: Reheat in a 425 degree oven for 3-4 minutes. Avoid microwaving which can make them soggy.
Freeze: Freeze for up to 3 months. I like to flash freeze on a sheet pan for 30-60 minutes before transferring to an air tight container or freezer baggie.
Tips
- Wrap wonton wrappers in a damp paper towel to keep them soft and pliable while you fry the remaining batches.
- Don’t overfill: If you fill them too full they may explode when frying, no fun!
- Seal tightly: Seal with cornstarch mixture to make sure your filling doesn’t come out.
- Fry a few at a time: Avoid overcrowding the pan which can lower the oil temperature and lead to a greasy result.
- Use a deep fry thermometer: Aim to keep the oil around 350 degrees F. If the oil is too hot the outside will burn, with the inside being underdone. If the oil is too cold your food will absorb too much oil and not get crispy.
More Easy Appetizers To Try
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Crab Cream Cheese Wontons
Ingredients
For the Wontons
- ½ Pound Fresh Crab Meat Shell Removed
- 8 Ounces of Cream Cheese Softened
- ½ Teaspoon Worcestershire Sauce
- ½ Teaspoon Low Sodium Soy Sauce
- ½ Teaspoon Grated Ginger
- ½ Teaspoon Lemon Juice Freshly Squeezed
- 2 Green Onions Sliced Thin
- Salt and Pepper To Taste
- 24 Wonton Skins
- 1 Tablespoon Cornstarch
- 2 Tablespoons Water
- 1 Egg Yolk
- Oil For Frying
For the Sweet and Sour Sauce
- 5 Tablespoons White Sugar
- 1 Tablespoon Honey
- ½ Teaspoon Salt
- 4 Tablespoon Vinegar
- 3 Tablespoons Low Sodium Soy Sauce
- 2 Tablespoons White Wine Vinegar
- 3 Tablespoons Ketchup
- 2 Tablespoons Vegetable Oil
- 1 Clove Garlic Minced
- 1 Tablespoon Cornstarch Dissolved in 3 Tablespoons of Water
- 1 Tablespoon Sesame Oil
- ½ Cup Water
Instructions
For the Wontons
- In a large bowl, combine crab and cream cheese.
- Stir in Worcestershire sauce, soy sauce, ginger, lemon juice, and green onion. Season with salt and pepper to taste.
- In a small bowl combine cornstarch and water. Add the egg yolk. Set aside, we'll use this to seal up our wontons in a bit.
- Fill each wonton wrapped with ~1 teaspoon of filling. Coat the edges of the wonton with the sealing mixture. Then fold over to create a triangle.
- Press to seal, and then crimp the edges using a fork.
- In a large pot heat oil to 350 degrees F. Fry in batches for 3-4 minutes or until crispy.
- Drain on paper towels.
For the Dipping Sauce
- Im a large bowl, combine sugar, salt, vinegars, soy sauce, and ketchup. Stir until sugar is dissolved.
- In a small bowl, combine the cornstarch/water mixture with the sesame oil. Set aside.
- In a medium skillet heat vegetable oil. Cook garlic for 1-2 minutes.
- Slowly pour in your prepared sauce. Stir frequently until it comes to a boil. Reduce to low and add in cornstarch mixture until thickened.
- Pour in water. Remove from heat.
Notes
Ingredient Notes
- Cream Cheese: For best results use full-fat cream cheese.
- Crab:To deshell crab, you can use a lobster pick after boiling. You can also purchase crab that is already prepared at your grocery store.You can use shrimp, lobster, or canned crab meat instead. Just make sure there are no additives in the canned meat you purchase.
Imitation crab meat can also be used if desired. - Wonton Wrappers: Also, called wonton skins. Look for these in the produce section near the tofu.
- Soy Sauce: Use low sodium soy sauce to reduce the amount of salt in this recipe. You can always add more after tasting it, but it is hard to take away extra.
- Oil: Use a neutral oil with a high smoke point. Vegetable, canola, or peanut oil are my go tos.
Tips
- Wrap wonton wrappers in a damp paper towel to keep them soft and pliable while you fry the remaining batches.
- Don't overfill: If you fill them too full they may explode when frying, no fun!
- Seal tightly: Seal with cornstarch mixture to make sure your filling doesn't come out.
- Fry a few at a time: Avoid overcrowding the pan which can lower the oil temperature and lead to a greasy result.
- Use a deep fry thermometer: Aim to keep the oil around 350 degrees F. If the oil is too hot the outside will burn, with the inside being underdone. If the oil is too cold your food will absorb too much oil and not get crispy.
Nutrition
I was wondering do you pre cook the crab meat or just de shell it?
Hi Matt,
Great question! I did not pre cook the crab.
Wow these look amazing! I’m not the best cook but I might give these a go 🙂
YES you totally should Albertine!