Cream Cheese Crab Rangoon

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If you’re a big fan of dumplings like me but want something crispy, this one’s for you!

I’ve been thinking about making this recipe for about a month. I already had an idea of what I wanted, but somehow, I just couldn’t get myself to actually make it. Well, I finally did!

Now, a little confession. I’m a big salad person. Almost all my meals have some kind of salad on the side, whether it’s a simple carrot salad or something a little more elaborate made with whatever I can find in the fridge.

But after being hospitalized with food poisoning almost two months ago, following a rather unfortunate encounter with a three-day-old potato salad, I’ve become a lot more careful about food safety, especially when it comes to raw vegetables. Let’s just say I’m not particularly keen on inviting any more tiny uninvited guests into my system.

Lately, I’ve been making more cooked dishes, and I can’t say I’m complaining. I have a soft spot for fried food, after all! You might have noticed that quite a few of my recent recipes have been on the fried side. So, here’s another one to add to the list: Cream Cheese Crab Rangoons. I’ve finally given in to the craving!

Why You’ll Love This Recipe

What is Crab Rangoon?

Crab Rangoon is a deep-fried appetizer commonly found on Chinese-American restaurant menus. It’s made with a creamy filling of cream cheese, crab meat or imitation crab, and seasonings, wrapped in thin wonton wrappers and fried until golden and crispy. The contrast between the crunchy exterior and creamy, savory filling makes it a popular starter, usually served with sweet and sour sauce or another dipping sauce.

Although it’s often associated with Chinese cuisine, Crab Rangoon isn’t a traditional Chinese dish. Its origins are generally traced to Trader Vic’s, a Polynesian-style restaurant founded by Victor Bergeron in Oakland, California. The appetizer appeared on the restaurant’s menu around 1950, during the rise of America’s tiki restaurant scene. While Bergeron is widely credited with introducing it, the exact story behind its creation remains uncertain.

The name comes from Rangoon, the former name of Yangon, a city in present-day Myanmar. However, there’s no established connection between the dish and Burmese cuisine. Instead, Crab Rangoon is considered an American creation that combines wonton wrappers with cream cheese and crab, bringing together ingredients and influences from different food traditions.

Today, recipes vary from restaurant to restaurant. Some use real crab meat, while others use imitation crab as a more affordable alternative. For this version, I’m using imitation crab, cream cheese, green onions, carrots, garlic, and a few seasonings for a creamy, savory filling wrapped in wonton wrappers and fried until crisp.

Ingredients for Cream Cheese Crab Rangoon

Cream cheese. The main ingredient for the filling. It gives the rangoons their creamy texture and balances the savory flavor of the crab. Use full-fat block cream cheese for a thicker filling that’s easier to work with.

Imitation crab or real crab meat. I used imitation crab sticks because they’re affordable, easy to find, and already have a slightly sweet flavor. You can also use real crab meat if you have some on hand. Just make sure it’s cooked, picked over for shells, and well-drained before mixing.

Wonton wrappers. These give the rangoons their crispy outer layer. You can usually find them in the refrigerated or frozen section of Asian grocery stores. Keep unused wrappers covered with a damp kitchen towel while assembling so they don’t dry out.

Carrots, green onions, and garlic. Finely diced carrots add a little sweetness and texture, while green onions and garlic give the filling more flavor. Chop everything finely so the filling stays easy to mix and wrap.

Light soy sauce. Adds a little saltiness and savory flavor to the cream cheese filling. A small amount is enough since imitation crab is already seasoned.

Sesame oil. Adds a nutty aroma that works well with the crab and cream cheese. You don’t need much.

White pepper. Gives the filling a gentle peppery warmth without overpowering other ingredients.

Rice vinegar. A small splash helps balance the richness of the cream cheese and adds a little tanginess to the filling.

Honey or sugar (optional). I added a little to this batch, but it’s entirely optional. Imitation crab and cream cheese already have some sweetness, so you can leave it out if you prefer a more savory filling.

Cooking oil. Use a neutral oil with a high smoke point, such as canola, high-oleic sunflower oil, rice bran oil, or avocado oil. These have high smoke points and won’t overpower the flavor of the rangoons.

Kewpie mayonnaise, ketchup, and sriracha. This is the dipping sauce I used. Mix them together and adjust the proportions to your liking. I found it a little rich alongside the cream cheese filling, though, so feel free to skip it. But if calories aren’t a concern, it makes a pretty good dip!

See the recipe card below for the complete list of ingredients and measurements.

How to Make Cream Cheese Crab Rangoon

Gather all your ingredients before starting. Soften the cream cheese, finely dice the carrots, slice the green onions, mince the garlic, and measure out the seasonings. Preparing everything beforehand makes the filling and assembly process easier.

For the imitation crab sticks, cut each stick in half, then use your hands to pull the pieces apart into thin shreds. You can also use a knife to finely chop them or simply slice the sticks into smaller pieces if you prefer.

Transfer the shredded imitation crab to a mixing bowl and add the softened cream cheese together with the sliced green onions, diced carrots, and minced garlic. Season the mixture with light soy sauce, rice vinegar, white pepper, and sesame oil. Add the honey or sugar if you prefer a slightly sweeter filling.

Continue mashing and mixing until the cream cheese is evenly distributed. You can use a fork or your hands, but make sure to wash your hands thoroughly first. The finished filling should be thick and creamy, with small pieces of crab, carrots, and green onions throughout. Set it aside.

Lay out a wonton wrapper on a clean surface and place about 1 tablespoon of filling in the center. Leave enough space around the edges to seal it properly. Avoid overfilling, as this can cause the wrappers to open while frying.

Dip your finger in a little water and lightly moisten the wrapper edges. Fold the wrapper into your preferred shape and press the edges firmly together to seal. Make sure there are no gaps where the filling could leak out.

Arrange the uncooked rangoons on a plate in a single layer so they don’t stick together.

Pour enough neutral cooking oil into a deep saucepan to submerge the rangoons. Heat over medium heat until the oil reaches 170-175°C (340-350°F). Carefully add the rangoons in small batches and fry for about 2-3 minutes, turning as needed, until golden brown and crispy. Avoid overcrowding the pan.

Remove the rangoons using a slotted spoon or tongs and place them on a paper towel-lined plate to drain the excess oil. Serve while still warm and crispy with your Kewpie mayo, ketchup, and sriracha dipping sauce. You can also serve them with a simple soy sauce and vinegar dip if you prefer something lighter.

Watch the Video

Printable Recipe Card

You can find the full ingredient list and instructions in the printable recipe card below.

What to Serve With Cream Cheese Crab Rangoon

Cream Cheese Crab Rangoon makes a great appetizer, but you can also serve it with a main dish or a few sides to make a more complete meal. Here are some recipes from the blog that would go well with them:

• Mung Bean Sprouts Banchan
• Chicken Japchae
• Chicken and Tofu Pad Thai
• Kimchi Fried Rice

Additional Notes and Tips

1. Using real crab instead: You can substitute cooked crab meat for imitation crab. Drain and pat it dry thoroughly before mixing it into the filling. Excess moisture can make the filling watery.
2. Check your imitation crab's ingredients: Imitation crab is generally made from surimi, a processed fish product, rather than crab meat alone. Depending on the brand, it may also contain wheat, egg, soy, or shellfish ingredients. Check the packaging if you have food allergies or dietary restrictions.

Meal Prep and Storage

Cream Cheese Crab Rangoon is best enjoyed fresh, while the wonton wrappers are still crisp. If you have leftovers, proper storage and reheating will help keep them safe to eat and restore some of their crunch.

Refrigerating leftovers. Allow the rangoons to cool briefly, then transfer them to an airtight container. Refrigerate within 2 hours of cooking, or within 1 hour if the room temperature is above 90°F (32°C). Keep them refrigerated at 40°F (4°C) or below and enjoy within 3-4 days.

Freezing leftovers. Place the cooled rangoons in a freezer-safe, airtight container. Separate layers with parchment paper to keep them from sticking together. Label the container with the date and freeze. For the best quality, use within 2-3 months.

Reheating. For the best texture, arrange the rangoons in a single layer in an air fryer or oven and heat until the centers reach 165°F (74°C). You can also use a microwave, but the wrappers will soften rather than crisp up again.

More Asian-Inspired Recipes to Try

• Chicken Karaage (Japanese Fried Chicken)
• Pork and Vegetable Dumplings
• Crispy Enoki and Kani Fritters

Let's connect!

If you give this recipe a try, I'd love to see how it turns out! Tag me on Instagram @barelysalted so I can see your creations. You can also leave a comment below if you have any ideas, tips, or little twists you'd like to share. I'd love to hear them!

Warmly,
Jezelle