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 Rangoon? ›

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 Rangoon and wonton? ›

What is the difference between crab wonton and 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 crab Rangoon filling made of? ›

In a small bowl, gently combine crab meat, cream cheese, green onion, Worcestershire sauce, soy sauce (if using), and garlic powder. Layout 3 wonton wrappers at a time. Place 2 teaspoons of the filling in the center of each. Dab the edges with water and fold the two opposite corners together to form a triangle.

What country made crab Rangoon? ›

Cursory online research will tell you that a dish resembling present-day crab rangoon first appeared on the menu of legendary tiki bar and restaurant Trader Vic's, though some sources hypothesize these stuffed crab puffs emerged around the turn of the century in British-controlled Burma.

Does Panda Express use real crab in Crab Rangoon? ›

I love Panda Express' Crab Rangoons and they're so easy to make! Oddly enough, they don't use crab or imitation crab in their original recipe. Feel free to add some though, it's delicious! My local Panda Express offers 3 for $2.35.

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.

Are crab Rangoons healthy? ›

Worst: Crab Rangoon

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. Finish an order of 4, and you're likely to get more than half the calories and fat you should have in an entire meal.

Is crab rangoon Chinese or Japanese? ›

It is, essentially, deep-fried cheesecake with fake crab in it—as sweet as any dessert, but served as an appetizer. It has a Burmese name, is served in a theoretically Chinese restaurant, and its main component was invented in New York in the late 19th century.

What is the old name of Rangoon? ›

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? ›

It is important that the crab rangoon are completely sealed otherwise the filling can leak out while frying and cause dangerous splattering. If you find your wrappers aren't sealing, it might be because the edges are too wet – don't use too much slurry to seal. Use parchment.

Does crab rangoon taste fishy? ›

A little salty, and a little briny. As far as real vs. fake, it's a toss-up. The real crab had a much more distinctly "fishy" flavor which might turn some people off.

Can I freeze homemade crab rangoon? ›

Luckily, these crab rangoons freezes incredibly well, which makes them perfect for days when you're craving them and making ahead for large gatherings! To freeze crab rangoons, arrange the crab rangoons on a sheet pan lined with cling film or a freezer safe plate or container.

What is Japanese Crab Rangoon? ›

Crab rangoon is typically won ton wrappers, cream cheese, garlic powder, Worcestershire sauce, onions/onion powder, and either crab meat or imitation crab, which is a type of cured surimi called kamaboko. Real crab is much more "stringy" than surimi, and has a meatier flavor.

Why is Rangoon called Rangoon? ›

The name "Crab Rangoon" is believed to be a nod to the traditional Burmese dish, "ohn-no khauk swe" or "ohn-no kaukswe," which is a soup made with noodles and chicken. "Rangoon" was the former name of Yangon, the largest city in Myanmar (formerly Burma), where the dish is said to have originated.

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's the difference between a crab wonton and a 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.

Do restaurants use canned crab? ›

Fortunately, most restaurants that offer crab options rely on authentic crab. Many people wonder about canned versus fresh, and how to choose crabmeat. The answer is not clear, as some restaurants will utilize canned crab for their crab dishes. Both are “authentic,” but one kind is superior in taste and quality.

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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