Crab Rangoon (The Best Recipe!) - Rasa Malaysia (2024)

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The best and authentic Crab Rangoon recipe with cream cheese, crab and wonton wrapper. These Crab Rangoon are fail proof and much better than Chinese takeouts!

Crab Rangoon (The Best Recipe!) - Rasa Malaysia (1)

Crab Rangoon (The Best Recipe!) - Rasa Malaysia (2)

Table of Contents

Crab Rangoon Recipe

What is Crab Rangoon?

It’s an appetizer found in many Chinese restaurants in the United States.

Many people wonder if crab Rangoon is authentic and the answer is no. It is a classic American creation even though they are mostly served in Chinese restaurants.

These dainty appetizers are basically fried wontons filled with cream cheese, with real crab meat in the filling.

They are deep-fried to golden brown and usually served with a pink-color sweet and sour dipping sauce.

I first encountered them at a Chinese buffet restaurant in the Midwest. They have since become one of my favorite appetizers!

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Other Recipes You Might Like

  • Fried Wonton Recipe
  • Chicken Wontons
  • Shrimp Gyoza
Crab Rangoon (The Best Recipe!) - Rasa Malaysia (4)

How to Make Crab Rangoon?

There are three few key ingredients in the recipe: cream cheese, wonton wrapper and crab meat.

First, you make the filling by mixing cream cheese and crab meat together.

Next, wrap the filling in the middle of a wonton wrapper. Make sure you seal it tight and there is no leakage.

Finally, deep fry until golden brown. It’s that easy!

Tips for the Best Homemade Crab Rangoon

For the best results, please follow the cooking techniques below:

  • Use square wonton wrappers to wrap the cream cheese and crab filling. You can get wonton wrappers at Asian supermarkets or food stores. You can also find wonton wrappers in many regular supermarkets now, for example: Whole Foods.
  • Use real crab meat for the cream cheese filling. You can use fresh crab meat, frozen crab meat or canned crab meat. If crab is not an option, you can use imitation crab meat sticks. Just cut and shred up the imitation crab meat before using.
  • Wrap the cream cheese and crab mixture using wonton wrappers. Do not overfill with too much filling.
  • Seal each wonton wrapper tight so there is no leakage. Pinch it up like a little purse and deep fry to golden brown.
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Frequently Asked Questions:

Is There Crab in Crab Rangoon?

Yes! You can use either fresh crab, canned crab or artificial crab.

What’s the Difference between Fried Wontons and Crab Rangoon?

Fried wonton is a Chinese appetizer wrapped with wonton wrapper and filled with meat such as ground pork, chicken and/or shrimp.

The latter is a type of wontons with cream cheese and crab as the filling.

Can You Freeze Crab Rangoon?

Yes, once they are assembled and wrapped, you can freeze them in the refrigerator. Thaw to room temperature before deep-frying.

Can I Use Air Fryer for This Recipe?

Yes, you certainly can. Just follow the instructions of your manual for perfectly crispy and authentic crab rangoons better than Chinese takeout.

Can I Bake Crab Rangoon?

Yes, you can use an oven to bake. The color of the wrapper won’t turn golden brown, but they are equally delicious!

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Crab Rangoon Calories per Serving?

Crab Rangoon is pretty healthy and each one is only 26 calories, so you can definitely eat lots of them.

What Dishes to Serve with This Recipe?

Serve Crab Rangoon with other Chinese recipes. For a Chinese-restaurant style meal at home, I recommend the following recipes.

Hot and Sour Soup

Chow Mein

Kung Pao Chicken

Mongolian Beef

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Crab Rangoon

Best and authentic Crab Rangoon recipe with cream cheese, crab and wonton wrapper. These Crab Rangoon are fail proof and much better than Chinese takeouts!

4.52 from 260 votes


By Bee Yinn Low

Yield 20 pieces

Prep 15 minutes mins

Cook 5 minutes mins

Total 20 minutes mins


  • 1 cube Kraft Philadelphia Regular Cream Cheese (room temperature)
  • 2 oz. (60g) crab meat (finely diced, or 2 sticks imitation crab meat )
  • 1 tablespoon powdered sugar
  • 1 pinch salt
  • 20 wonton wrappers
  • oil (for deep frying)


  • Mix all the cream cheese, crab meat, sugar, and salt in a bowl. Stir to blend well. Place about 1 tablespoon of the cream cheese filling in the middle of a wonton wrapper.

    Crab Rangoon (The Best Recipe!) - Rasa Malaysia (11)

  • Dab some water on the outer edges of the wonton wrapper and fold the two ends of the wrapper together. Fold the other two ends to make a tiny parcel pictured below. Pinch to seal tight and make sure that there is no leakage.

  • Heat up a pot of oil for deep-frying and fry the crab rangoon until golden brown. Dish out with a strainer or slotted spoon, draining the excess oil by laying the crab rangoon on a dish lined with paper towels.

  • Let the crab rangoon cools down a bit before serving them with sweet and sour sauce.



Use real crab meat if possible. Don't serve the crab Rangoon immediately after deep-frying as the filling will be too hot! To make the sweet and sour Crab Rangoon dipping sauce, please refer to mysweet and sour pork recipe.

Course: Chinese Recipes

Cuisine: Appetizer

Keywords: Crab Rangoon


Nutrition Facts

Crab Rangoon

Amount Per Serving (20 pieces)

Calories 26Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Cholesterol 2mg1%

Sodium 69mg3%

Carbohydrates 5g2%

Fiber 1g4%

Sugar 1g1%

Protein 1g2%

* Percent Daily Values are based on a 2000 calorie diet.

Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.

Crab Rangoon (The Best Recipe!) - Rasa Malaysia (2024)


Do Chinese restaurants use real crab in crab rangoon? ›

It consists of cream cheese, sometimes sweetened, plus, usually, very small bits of imitation crab, stuffed into a wonton wrapper and deep-fried, served with a syrupy, neon sweet-and-sour dipping sauce. It is, essentially, deep-fried cheesecake with fake crab in it—as sweet as any dessert, but served as an appetizer.

Is crab rangoon made with real or imitation crab? ›

Preparation. The filling is made with a combination of cream cheese, crab meat or imitation crab meat, scallions or onion, garlic, and other flavorings. A small amount of the filling is wrapped in each wonton wrapper.

What is the difference between crab rangoon and Rangoon? ›

Rangoon is actually a Burmese city. Wontons filled with cream cheese and imitation crab are named after the city – crab rangoons, whereas wontons just filled with cream cheese are often referred to as wontons – but they are used interchangeably.

What does Rangoon mean in Chinese? ›

Although crab Rangoon can be found in almost all the Chinese restaurant in the United States, again, this dish has nothing to do with Chinese food. The word “Rangoon” in the name “crab Rangoon” is really an old name of Yangon, the largest in Myanmar.

How healthy is crab Rangoon? ›

Worst: Crab Rangoon

Crab serves up lean protein. But this appetizer has only a little meat. It's mostly cream cheese, wrapped in dough and deep-fried to create bite-sized calorie bombs. Because they're small, it's easy to eat more than one.

Do crab rangoons have MSG? ›

steps. In a mixing bowl, stir cream cheese, crab meat, sugar, MSG, soy paste, chinese five-spice, and scallions together until well-combined. Let cool down all the way. Cut spring roll wrappers to be about 5×5-inches.

Who invented crab rangoons? ›

When and where did Crab Rangoons originate? Most sources indicate that Crab Rangoons were likely invented by Victor Bergeron, the founder of Trader Vic's, sometime in the 1950s. Fried wontons existed in the U.S. at least as far back as the 1930s.

What kind of crab is used in Rangoon? ›

Crab Rangoon Ingredients

The cream cheese will be easier to mix if it is room temperature. Lump Crab Meat: You can use lump crab meat that is found in the refrigerated meat section of the grocery store, or you can also find canned lump crab meat! I recommend using real crab meat over imitation crab meat.

What nationality is crab rangoon? ›

One of the biggest clues in the makeup of crab rangoon that this dish is American over Asian in origin is the cream cheese. Cream cheese was a staple in 1940s and 50s America but this is not an ingredient you'll have found in China or Burma or Polynesia.

Are cream cheese wontons the same as crab rangoon? ›

Crab rangoon is a type of fried wonton, so they are really very similar. The difference is all in the filling. Traditional wontons are not ever filled with cream cheese (which is one of the main components in crab rangoon recipes).

What is Rangoon called now? ›

Yangon is the largest city in Myanmar and the industrial and commercial centre of the country. It was known abroad as Rangoon until 1989, when the government of Myanmar requested that Yangon, a transliteration reflecting the Burmese pronunciation of the city's name, be used by other countries.

Why do my crab rangoons leak? ›

When it's time to seal the homemade crab rangoons, a little goes a long way. One of the reasons they might not remain sealed is because they're too wet. To avoid this, dip your fingers or a small brush in the egg wash or cornstarch slurry and shake off any excess liquid.

What's the difference between fried wontons and crab rangoon? ›

Wontons and crab Rangoon are, on the surface, similar dishes: They're both a form of dumpling (essentially, a dough pocket) stuffed with some kind of filling. However, crab Rangoon has a specific type of filling, while wontons have a little more wiggle room when it comes to what they're stuffed with.

Is crab rangoon made of wheat? ›

Wrapper (Wheat Flour, Water, Coconut Oil, Salt), Cream Cheese (Milk, Cream Salt, Vegetable Gum [Guar Gum, Locust Bean Gum], Cultures), Crab Meat (Crab Meat, Sodium Acid Pyrophosphate [To Prevent The Formation Of Struvite Crystals]), Green Onion, Bread Crumb (Wheat Flour, Salt, Sugar, Palm Oil, Yeast, Soy Flour, Spice ...

Does Panda Express use crab in their rangoons? ›

Panda Express Cream Cheese Rangoon may seem like a Chinese restaurant favorite, but it is actually not the crab (or Krab) wontons you're used to. In this version, the flavor is mostly made up of cream cheese and crispy delicious wontons.

What is Chinese crab made of? ›

To make imitation crab, white fish is formed into the paste known as surimi. Binding ingredients such as egg whites, wheat, and starch, along with salt, vegetable oil, sugar, crab flavoring, and occasionally MSG are then added to the surimi.

Is imitation crab real crab? ›

Just like the name implies, imitation crab contains no crabmeat. Fish is, however, one of the main ingredients. It is made using surimi, which is a paste made of fish and a few other ingredients. Surimi is often made with pollock, which is also used to make fish sticks and breaded fish products.

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