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Crispy Crab Rangoon Cream Cheese Wontons

These crispy crab rangoon cream cheese wontons are crunchy on the outside and creamy on the inside, making them a perfect appetizer for any occasion.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 18 wontons
Course: Appetizer, Snacks
Cuisine: American, Asian
Calories: 75
Ingredients Method Notes

Ingredients
  

For the Crab Filling
  • 1 can (5 oz) crab meat, very well drained Canned crab meat works well for quick preparation.
  • 4 oz cream cheese, softened Use reduced-fat cream cheese for a lighter option.
  • 1 piece green onion, finely sliced Can be substituted with chives or minced shallot.
  • 1 tsp Worcestershire sauce Adds depth to the filling.
  • 1 tsp soy sauce, optional Omit for a milder flavor.
  • 1/2 tsp garlic powder
For Assembly and Frying
  • 18 square wonton wrappers
  • 1 small bowl water, for sealing
  • about 1 inch deep vegetable oil, for frying Use neutral oil like canola or avocado oil.
For Serving, Optional
  • Sweet chili sauce or sweet and sour sauce, for dipping

Method
 

Preparing the Oil
  1. Pour about 1 inch of vegetable oil into a heavy skillet or pot and heat it over medium heat until it reaches 325°F.
Mixing the Filling
  1. In a small bowl, gently mix the drained crab, softened cream cheese, green onion, Worcestershire sauce, soy sauce (if using), and garlic powder. Stir only until combined.
Filling the Wontons
  1. Work with only 3 wrappers at a time while keeping the rest covered with a damp towel. Place about 2 teaspoons of filling in the center of each wrapper.
Folding and Sealing
  1. Dab water around the edges of each wrapper, fold it into a triangle, and press out any air as you seal the edges.
  2. Dab the two outer tips with water, fold them toward the center, and press to stick.
Frying the Wontons
  1. Fry the crab rangoon in batches of 4 to 5 for about 2 to 3 minutes, turning them once until golden brown and crisp. Move them to paper towels to drain excess oil.
Serving
  1. Serve the crab rangoon cream cheese wontons while they are warm and crisp with sweet chili sauce or sweet and sour sauce for dipping.
Baking Option
  1. Place the filled wontons on a parchment-lined baking sheet, spray with cooking spray, and bake at 425°F for 12 to 14 minutes until golden.
Air Frying Option
  1. Preheat the air fryer to 370°F, spray each wonton with cooking spray, and cook for 7 to 9 minutes until golden and crisp.
Storage Instructions
  1. Store leftovers in an airtight container in the refrigerator for up to 3 days. For best texture, let them cool fully before storing.
  2. Freeze cooked or uncooked crab rangoon for up to 2 months. Unfilled wrappers also freeze well.

Notes

Make sure to drain the crab very well to avoid soggy wrappers. Avoid overmixing the filling and overfilling the wontons for best results.