Homemade Crab Rangoon Recipe

Crab rangoon, as recipe developer Cecilia Ryu explains, is "a very popular appetizer served mainly in Chinese American restaurants," and that "they come in many different shapes and are sometimes called crab puffs." According to Atlas Obscura, crab rangoon may not be authentic Chinese cuisine, but it is very much popular in American-Chinese cuisine, and it represents a fusion of several types of cuisine, all wrapped up in one delicious, deep-fried little appetizer.

Whether you're throwing a party, get-together, or just want to kick back with a plate of crunchy fried deliciousness, you'll be pleased to know how easy it is to make your own crab rangoon. Sure, you need a little patience to fill and fold your wontons, but once they're done, it's the work of but a few minutes to fry them. Ryu tells us that crab rangoon is typically dipped in soy or sweet and sour sauce, but says that she likes to dip them in sriracha for a spicy kick. Whichever way you dip, you'll surely bask in the crunchy, homemade goodness that this recipe has to offer.

For the filling, you'll need cream cheese plus some imitation crab meat, though Ryu notes that you could use real crab meat. You will also need scallions, Worcestershire sauce, garlic, and sugar. You're then going to need some wonton wrappers to encase the filling as well as a quart of oil in which to fry the wontons. Although Ryu uses canola oil, she tells us that "vegetable oil or any high smoke point oil can be used" for frying the rangoon.

For making the filling, it helps if your cream cheese is softened. If you forgot this step and you're in a hurry, you'll just have to beat it harder. Mix the crab, scallions, Worcestershire sauce, garlic and sugar into the cream cheese, then taste to adjust the seasonings if necessary.

The most time-consuming part of making crab rangoon is assembling the wontons, but the sooner you begin this process, the sooner you'll finish. Start with one wonton wrapper at a time. Moisten the edges with a few drops of water, then plop a teaspoon of crab filling right in the center. Fold the wrapper to make a triangle, then pinch the points (but not the sides) of the triangle closed. Now take one side of the triangle at a time and fold the points in to the center. Pinch both points to seal, then press all along the sides to make sure the entire wonton is leak-proof.

Repeat the process until you've used up all the filling. You should have enough filling to fill 18 to 20 wontons.

Heat the oil to 350 F, then add 5 to 6 wontons at a time. Fry them for about 2 minutes or until they are golden brown. Once fried, drain them on paper towels.

Ryu recommends that crab rangoon be eaten hot, but if you don't feel capable of consuming such a large batch at once, she has a suggestion. Rather than cooking them all and then refrigerating the leftovers, she says you can instead "assemble the wontons and freeze whatever you won't be using right away." In order to prevent their sticking together, she suggests first freezing them unwrapped on a tray, then transferring them to a freezer bag once they are frozen. Once you're ready to fry those frozen rangoon, you don't need to worry about thawing them — just fry and enjoy!