We simply adore Chinese takeout here at home! In fact, whenever I don’t feel like heating up the kitchen, my number one option is calling in for takeout at our favorite local Chinese restaurant. And one of our all-time favorites is these fun, crispy, bite-sized appetizers stuffed with a creamy crab filling! But, of course, sometimes we crave these beauties and want to make them at home. It was so much fun coming up with my own Immafied recipe. And the fam didn’t mind being guinea pigs as they tried them out and gave me their opinion. 😉

Recipe Ingredients

How To Make Crab Rangoon

Prep the Ingredients

The Wrappers – Place wonton wrappers aside (keep them inside the packaging or cover them to prevent them from drying out).Filling – Combine all the filling ingredients in a medium bowl. (Softened cream cheese, crabmeat, green onions, garlic, Worcestershire sauce, sriracha, Creole seasonings, salt, and pepper.)

How to Fold Wontons

Fill and Fold – Moisten all four edges of the wonton with a little of the egg wash, then place a spoonful of filling in the center of each wonton (I use less than a tablespoon). Fold in a triangle and press to seal-removing air from the inside. Using the egg wash like glue to assemble, take the left and right sides of the wonton and seal them on the top. Then press along the edges to close any areas where the filling is exposed. ALTERNATIVE INSTRUCTION: Press opposite corners of the wonton together to seal. Then take the remaining two corners and stick them to the first two, bringing all four corners together. (Photos 1-4)Preheat the oven to 375℉/190℃. Spray a baking sheet with cooking oil spray and place the sheet in the oven for about 5 minutes. Heating the sheet will ensure that the wontons are nice and crisp on the bottom when they bake. Remove the baking sheet from the oven and place your Crab Rangoon on top. And then coat them with a light layer of nonstick cooking spray.Bake – The filled wontons will need to bake for 10-12 minutes. However, it’s best to start checking them after 5 minutes. Remove them from the oven when they are crisp and golden brown. Serve with sweet-sour sauce or hot mustard sauce. (See the frying method in the recipe box.)

Recipe Variations

Tips and Tricks

Make-Ahead Instructions

You can assemble these beauts 4 hours in advance as wonton wrappers dry out quickly in the fridge unless they have been baked or fried. Then cover them loosely and store them in the refrigerator until you’re ready to bake or fry them. To make these crab wontons waaaay in advance, you can assemble them ahead of time, place them on a parchment-lined sheet pan on a single layer, and flash-freeze them for about an hour. Once they’re hard to the touch, transfer them to a Ziploc bag, and label them with the recipe’s name and date. You may now freeze your uncooked Crab Rangoon for six months. No need to thaw before frying (see the frying method in the recipe below).

Serving and Storage Instructions

Serve these babies fresh from the oven with your favorite sauce. If you have any leftovers, you can store them wrapped in a paper towel in an airtight container. To reheat refrigerated leftover Crab Rangoon, simply place them on a baking sheet and pop them in the oven for 5-7 minutes at 300℉/150℃.

What to Serve With Crab Rangoon

These Rangoon are fun party appetizers or snacks, and you can certainly pair them with other Asian favorite takeouts like these.

Orange ChickenMongolian BeefChicken Fried RiceBeef Broccoli Stir Fry

More Savory Crab Recipes to Try

Maryland Crab CakesCrab SaladCrab Stuffed MushroomsChicken Shrimp and Sausage Gumbo

Conclusion

Crab Rangoon with a creamy soul-satisfying filling wrapped in a crispy wonton is exquisite. Have you ever tried making this deliciousness at home? Please let me know how it went for you in the comments.❤️ This blog post was originally published in October 2019 and has been updated with additional tips.

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