Crispy Crab Rangoon Wontons Are the Ultimate Restaurant-Style Appetizer
Wrap a sweet, creamy blend of cream cheese and crab meat into store-bought wrappers for a perfect crunch.
If you love American-Chinese takeout, these classic crispy crab wontons are incredibly easy to make at home. They take just 15 minutes of active prep time and fry up into a golden, crowd-pleasing snack that pairs perfectly with sweet and sour sauce.
Here’s what you need for 20 wontons: 8 oz (220g) of cream cheese at room temperature, 2 oz (60g) of crab meat or 2 imitation crab sticks (surimi), 1 tablespoon of powdered sugar, a pinch of salt, 20 square wonton wrappers, and vegetable oil for deep-frying.
How to Prepare the Filling
If your wonton wrappers are frozen, let them thaw completely at room temperature for about 50 minutes before you begin.
Finely chop the crab meat or imitation crab sticks with a sharp knife. In a medium mixing bowl, combine the chopped crab, softened cream cheese, powdered sugar, and a pinch of salt. Stir everything together thoroughly until the mixture is completely smooth and uniform.
Assembling the Wontons
Lay a single wonton wrapper flat on a dry cutting board. Place exactly 1 teaspoon of the cream cheese filling right into the center of the square — do not overfill it, or it will be hard to seal.
Dip your finger in a small bowl of water and lightly moisten all four edges of the wrapper. Take two opposite diagonal corners, bring them together over the filling, and pinch them tightly to stick.
Bring the remaining two corners up to meet in the center, then press all the open side seams firmly with your fingers. You should end up with a tight, 4-pointed star pyramid with a square base and no air pockets. Repeat for the remaining wrappers.
Frying to Perfection
Pour enough vegetable oil into a wok, deep fryer, or high-sided skillet to cover the wontons, and heat it to 200°C (400°F). The oil must be hot so the pastry crisps up in just 2 minutes before the cheese filling has a chance to boil and burst through the wrapper.
Chef's Tip: If deep-frying in plenty of oil, let the wontons flip upside down so the points fry evenly. If using a shallower skillet, fill the oil halfway up the sides of the wontons so they stay upright without flipping over.
Carefully drop the wontons into the hot oil in batches. Fry for about 2 minutes until they turn a beautiful bubble-textured, golden brown. Use a slotted spoon to lift them out and place them on paper towels to drain any excess oil. Let them cool for a few minutes so the filling isn't scalding hot, then serve with sweet and sour sauce.
