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How to Make Crab Rangoon – Restaurant Style



Learn how to make classic restaurant style crab rangoon found at every Chinese restaurant or buffet in America! These are super simple to make although they do take a little time to construct the traditional way. This recipe yields 48 crab rangoon and for not much more than what an 8 piece costs in the restaurants.

What you’ll need:
1 (8oz) pkg cream cheese, softened
1/2 cup chopped or flaked imitation crab (krab)
2 green onions or scallions, sliced fine (green part only)
1/2 tsp grated ginger root
1/2 tsp sugar
1/4 tsp soy sauce
48 wonton wrappers (3″ square)

Mix all ingredients except wonton wraps in a medium bowl until combined. Cover and refrigerate at least 1 hour, up to overnight. Before filling, let mixture come to room temp for at least a half an hour.
Take one of the wonton wraps and place a level tsp of filling onto the center. Using water and you finger, moisten the center of each side. Bring together the N and W sides, then the S and E sides and then all together into the middle. Set down and slightly push down to flatten the bottoms. Fry** in 350*F oil until golden brown. Serve with sweet and sour sauce and enjoy! Makes 48 crab rangoons.

**You can also bake these by spraying them lightly with nonstick cooking spray and placing them on a cookie sheet into a preheated oven although I have never had any luck baking them. Try out a few at a time at 350*F to see how they turn out before doing all of them to make sure it works for you. .

What do you think?

50 Comments

  1. Thankfully UK doesn't have this and let me have a quick check… Yes, we don't have it here in Hong Kong, either!

  2. Great tutorial! I've always just folded them into triangles, and I use plain cream cheese also but will try this recipe. Thanks! New sub here

  3. these are the cheapo takeout versions; for authentic recipe check out FOOD WISHES. Real crab and many more ingredients!

  4. FYI: If you would seal them just below the petal opening, it would prevent all your filling from escaping.

  5. I bought imitation crab and i don’t know if it’s cooked? do you think they frying purpose will be sufficient?

  6. Thank you for this recipe. My mixture is ready and in the fridge. About to fill my Wontons and start frying😋🥟

  7. I’m making cream cheese wonton wrappers and orange chicken today. I’m baking my wontons the frying method is to oily for me.

  8. To bake them, I suggest spraying (all around) with some cooking spray. And flipping halfway through baking.

  9. Lick your fingers if your the only one eating these..😁 YES, Thank you for this post..👍🏽🤙🏽🔥🔥🔥🔥💯

  10. To bake them put them in a roasting pan then cover with foil. That should prevent the tips from burning though another thing to do is wet the tips before putting them in the oven.

  11. I will be using real crab meat. I live three blocks from the harbor where I usually go to trap crabs. I wasn't doing anything anyways so I will set a couple of traps and in an hour I should have half a dozen blue crabs. Other crabs might be more commonly used but blue crabs must be better than "imitation" crab meat whatever that is.

  12. Great recipe! ..Freddys had Dungeness Crab on sale so I used real crab but the artificial is awfully good as well! ..Thank you ..I sometimes let the recipe simmer overnight..Thx Again!

  13. Thanks for this tutorial you saved the rest of my wonton wrappers from butter disaster! 😂mine were looking hideous

  14. love your filling recipe and folding instructions! these are the bomb! thank you crackerjack

  15. thank goodness i found this cuz when i make them into triangles and then put them in the oil, they all just puff up or inflate like a balloon and its so annoying lol and I even water up the whole square too and try to squeeze the air pockets but they still puff up.