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Chef John's Crab Rangoon

Rated as 4.33 out of 5 Stars
57k

"While not 'authentic,' these crispy crab and cream cheese wontons are one of the most addictive, delicious, and crowd-pleasing appetizers ever created. That is, if the filling has enough crab in it. I'm using a 1 to 1 ratio of crab to cream cheese."
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Ingredients

1 h 50 m servings 590
Original recipe yields 6 servings (60 wontons)

Directions

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  1. Mix cream cheese, crab meat, green onions, garlic, soy sauce, fish sauce, Worcestershire sauce, salt, pepper, sesame oil, and cayenne pepper together with a fork until ingredients are blended thoroughly. Cover with plastic wrap and refrigerate until chilled, 1 or 2 hours.
  2. Keep wonton wrappers moist by covering with a damp paper towel. Place a small bowl of water nearby on the work surface. With a wet fingertip, moisten surface of wonton. Place 1 1/2 teaspoons of crab filling in center of wonton. Fold 2 opposite corners toward each other over the filling but without touching tips together yet. Fold up the other 2 corners. Working gently from the bottom, squeeze out any air bubbles; pinch together the 4 seams from the bottom up to create a modified pyramid (or "warhead") shape. Place on a dry surface. Continue with remaining wontons.
  3. Heat oil in deep fryer to 350 degrees F. Fry wontons in batches until golden brown and crispy, gently moving them around in the oil with a strainer to brown each surface, about 3 minutes. Let cool about a minute before eating. Serve with the dipping sauce.
  4. Whisk ketchup, rice vinegar, brown sugar, and sriracha sauce together in a bowl for the dipping sauce.

Footnotes

  • Cook's Note:
  • You can fold these into triangles which is easier, but I prefer the "warhead" fold because you get more crispy goodness with the four crunchy edges.

Nutrition Facts


Per Serving: 590 calories; 29.8 63.2 18.1 71 1512 Full nutrition

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Reviews

Read all reviews 33
  1. 49 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

I've made this 5 times. I can say that we prefer more cream cheese and the sweetness of the imitation crab. I used the S&S sauce from Lana's Meatballs. It's the best homemade S&S sauce I've ma...

Most helpful critical review

I've tried a few different crab rangoon recipes and this has been my least favorite. The soy and worchestershire sauce completely overpowered the filling and that is all I tasted. I also like t...

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I've made this 5 times. I can say that we prefer more cream cheese and the sweetness of the imitation crab. I used the S&S sauce from Lana's Meatballs. It's the best homemade S&S sauce I've ma...

I've tried a few different crab rangoon recipes and this has been my least favorite. The soy and worchestershire sauce completely overpowered the filling and that is all I tasted. I also like t...

Be sure to get good wonton wrappers. The ones I got were not as thick and all that delicious filling burst through while frying (argghh!). So I had to ditch the nicer fold suggested by Chef Jo...

Shouldn't really rate this, because I made it as fundidos - so much easier than those little wraps! Just spread the cream cheese over flour tortillas to within 1/2 inch of edges, mix crab with ...

I have made this twice, the second time I left out the fish oil and they were much better. Too fishy with the oil, it over powered the filling.

I made these for my husband and he really liked it. He is a chef so it is hard for me to do anything right by him! This recipe makes a lot so I will make again next time I have guests.

My family LOVED this recipe and yes I will make it again today as a matter a fact. Love them...

Thank you again Chef John! I only thought I loved crab meat rangoons but now realize the only thing I have ever had at a Chinese restaurant were cream cheese rangoons.These were absolutely deli...

I had been having a craving for crab wontons for months and finally gave in with this recipe. These tested better than ones I've had at restaurants. I did some with the 'warhead' fold, but event...