When it comes to appetizers, few options are as alluring and delicious as a plate of crispy crab rangoon. These tasty little packages of seafood delight can be found on menus from Chinese restaurants to upscale eateries, but they’re also surprisingly easy to make at home. With their crunchy wonton wrappers and creamy fillings, it’s no wonder that crab rangoon has become a beloved party favorite. But why settle for just one way to enjoy this tasty treat when you can have 18? In this article, we’ll be exploring the world of crispy crab rangoon recipes with creamy fillings, from classic to innovative and everything in between.
Classic Crab Rangoon with Cream Cheese
Classic Crab Rangoon with Cream Cheese: A savory and indulgent appetizer that combines the rich flavors of crab meat, cream cheese, and scallions wrapped in a crispy wonton wrapper.
Spicy Sriracha Crab Rangoon
Experience the thrill of Asian-inspired flavors with this Spicy Sriracha Crab Rangoon recipe, featuring succulent crab, crispy wontons, and a spicy kick.
Ingredients:
– 1 package of wonton wrappers (about 20-24 wrappers)
– 1/2 cup of jumbo lump crab meat
– 1 tablespoon of Sriracha sauce
– 1/4 cup of cream cheese, softened
– 1/4 cup of chopped scallions (green onions)
– Salt and pepper to taste
– Vegetable oil for frying
Instructions:
1. Preheat a deep fryer or a large skillet with about 2-3 inches of vegetable oil to 350°F.
2. In a bowl, mix together crab meat, Sriracha sauce, cream cheese, and scallions. Season with salt and pepper.
3. Lay a wonton wrapper on a flat surface. Place about 1 tablespoon of the crab mixture in the center of the wrapper.
4. Dampen the edges of the wrapper with water, then fold the wrapper into a triangle by bringing the two opposite corners together to form a point. Press the edges together to seal.
5. Fry the rangoon for 2-3 minutes on each side, or until golden brown and crispy.
6. Remove from oil and drain on paper towels. Serve hot with your favorite dipping sauce.
Cooking Time: 4-5 minutes
Crab Rangoon with Sweet Chili Sauce
Experience the perfect fusion of Asian-inspired flavors with this easy-to-make Crab Rangoon recipe, served with a tangy and sweet chili sauce for dipping. Perfect as an appetizer or snack.
Ingredients:
– 1 package of wonton wrappers (about 20-24 wrappers)
– 1/2 cup of cream cheese, softened
– 1/4 cup of crab meat (jumbo lump or flaked)
– 1 tablespoon of soy sauce
– 1 tablespoon of green onions, chopped
– Vegetable oil for frying
– Sweet Chili Sauce (store-bought or homemade)
Instructions:
1. Preheat a deep frying pan with about 2-3 inches of vegetable oil to medium-high heat.
2. In a bowl, mix together the softened cream cheese, crab meat, soy sauce, and chopped green onions.
3. Lay a wonton wrapper on a flat surface. Place a tablespoon of the crab mixture in the center of the wrapper.
4. Fold the wrapper into a triangle by bringing the two opposite corners together to form a point. Press the edges together to seal the filling inside.
5. Fry the rangoons in batches until golden brown, about 2-3 minutes per side. Drain on paper towels.
6. Serve warm with Sweet Chili Sauce for dipping.
Cooking Time: About 10-12 minutes (depending on frying time).
Baked Crab Rangoon with Wonton Wrappers
Elevate your party game by transforming traditional crab rangoon into a crispy, baked delight using wonton wrappers. This recipe is perfect for a quick and easy snack or appetizer that’s sure to please.
Ingredients:
– 1 package of wonton wrappers (about 20-24 wrappers)
– 8 oz cream cheese, softened
– 1/2 cup lump crab meat, drained and flaked
– 1 tablespoon soy sauce
– 1 teaspoon sesame oil
– Salt and pepper to taste
– Optional: chopped scallions and/or toasted sesame seeds for garnish
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a medium bowl, mix cream cheese until smooth. Add crab meat, soy sauce, and sesame oil. Mix well.
3. Lay a wonton wrapper on a flat surface. Place about 1 tablespoon of the crab mixture in the center.
4. Fold the wrapper into a triangle by bringing two opposite corners together to form a point. Press edges together to seal.
5. Repeat with remaining wrappers and filling.
6. Place wontons on the prepared baking sheet, leaving about 1 inch of space between each.
7. Bake for 12-15 minutes or until golden brown.
Cooking Time: 12-15 minutes
Air Fryer Crab Rangoon
Elevate your party game with this easy-to-make Air Fryer Crab Rangoon recipe. Crunchy, cheesy, and packed with flavor, these bite-sized treats are sure to please.
Ingredients:
– 1 package of wonton wrappers (about 20-24 wrappers)
– 1/2 cup of cream cheese, softened
– 1/4 cup of crab meat (jumbo lump or flaked)
– 1 tablespoon of soy sauce
– 1 teaspoon of sesame oil
– Salt and pepper to taste
– Optional: chopped green onions and/or toasted sesame seeds for garnish
Instructions:
1. Preheat the Air Fryer to 375°F.
2. In a small bowl, mix together cream cheese, crab meat, soy sauce, and sesame oil until well combined.
3. Lay a wonton wrapper on a flat surface. Place about 1 tablespoon of the crab mixture in the center of the wrapper.
4. Fold the wrapper into a triangle, pressing edges to seal.
5. Repeat with remaining wrappers and filling.
6. Air Fryer: Cook for 5-7 minutes at 375°F, shaking halfway through.
7. Serve warm with your favorite dipping sauce.
Cooking Time: 5-7 minutes
Crab Rangoon Dip with Crispy Wonton Chips
This creamy crab dip gets a crunchy makeover with crispy wonton chips. Perfect for your next gathering or party, this recipe is sure to be a hit.
Ingredients:
– 1 (16 oz) container of cream cheese, softened
– 1/2 cup of lump crab meat
– 1 tablespoon of soy sauce
– 1 tablespoon of sesame oil
– 1 teaspoon of garlic powder
– Salt and pepper to taste
– 1 package of wonton wrappers (about 20-24 wrappers)
– Vegetable oil for frying
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a medium bowl, combine cream cheese, crab meat, soy sauce, sesame oil, garlic powder, salt, and pepper. Mix until well combined.
3. Cut wonton wrappers into triangles or strips for crispy chips.
4. Fry wontons in batches until golden brown, about 2-3 minutes per batch. Drain on paper towels.
5. Serve dip with crispy wonton chips.
Cooking Time: 15-20 minutes
Jalapeño Crab Rangoon Bites
These bite-sized treats combine the creamy richness of crab rangoon with the spicy kick of jalapeños. Perfect for parties or game-day gatherings, these addictive morsels are sure to please.
Ingredients:
– 1 package of wonton wrappers (about 20-24 wrappers)
– 1/2 cup cream cheese, softened
– 1/4 cup lump crab meat
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together cream cheese, crab meat, chopped jalapeño, soy sauce, and sesame oil.
3. Lay a wonton wrapper on a flat surface. Place about 1 tablespoon of the crab mixture in the center of the wrapper.
4. Dip your finger in water and run it along the edges of the wrapper.
5. Fold the wrapper into a triangle by bringing the two opposite corners together to form a point. Press edges together to seal.
6. Repeat with remaining wrappers and filling.
7. Place bites on a baking sheet lined with parchment paper, leaving about 1 inch of space between each bite.
8. Bake for 12-15 minutes or until golden brown.
Cooking Time: 12-15 minutes
Crab Rangoon Egg Rolls
Combine the crispy texture of egg rolls with the creamy flavor of crab rangoon for a unique and delicious appetizer. This recipe is perfect for those who want to try something new and exciting.
Ingredients:
– 1 package of round wonton wrappers (about 20-24 wrappers)
– 1/2 cup of cream cheese, softened
– 1/4 cup of lump crab meat
– 1 tablespoon of soy sauce
– 1 tablespoon of chopped scallions
– Vegetable oil for frying
Instructions:
1. In a small bowl, mix together the cream cheese and crab meat until well combined.
2. Lay a wonton wrapper on a flat surface and place about 1 tablespoon of the crab mixture in the center of the wrapper.
3. Brush the edges of the wrapper with a little water.
4. Fold the wrapper into a triangle by bringing the two opposite corners together to form a point. Press the edges together to seal the filling inside.
5. Repeat with the remaining wrappers and filling.
6. Heat about 1-2 inches of vegetable oil in a deep frying pan over medium-high heat until it reaches 350°F.
7. Fry the egg rolls in batches for 2-3 minutes on each side, or until golden brown.
8. Drain the egg rolls on paper towels and serve warm.
Cooking Time: 10-12 minutes
Coconut Crab Rangoon with Sweet Mango Dip
Coconut Crab Rangoon with Sweet Mango Dip: A fusion of Asian-inspired flavors and tropical sweetness, these bite-sized appetizers are perfect for any gathering.
Ingredients:
– 1 package of wonton wrappers (about 20-24 wrappers)
– 1/2 cup crab meat
– 1/4 cup shredded coconut
– 1 tablespoon soy sauce
– 1 tablespoon honey
– 1 teaspoon sesame oil
– Salt and pepper to taste
– Vegetable oil for frying
– Sweet Mango Dip ingredients: 1 ripe mango, 1 tablespoon honey, 1 tablespoon lime juice, salt to taste
Instructions:
1. Preheat the vegetable oil in a deep fryer or a large skillet to 350°F.
2. In a bowl, mix together crab meat, shredded coconut, soy sauce, honey, and sesame oil.
3. Place a wonton wrapper on a flat surface. Place about 1 tablespoon of the crab mixture in the center of the wrapper.
4. Fold the wrapper into a triangle by bringing the two opposite corners together to form a point. Press the edges to seal.
5. Fry the Rangoons for 2-3 minutes or until golden brown, then drain on paper towels.
6. Serve warm with Sweet Mango Dip (see below).
Sweet Mango Dip:
1. Mash the ripe mango in a bowl using a fork or potato masher.
2. Add honey and lime juice to taste. Season with salt as needed.
3. Serve chilled alongside the Coconut Crab Rangoon.
Garlic Butter Crab Rangoon
Elevate your Chinese-American comfort food game with this decadent twist on the classic appetizer. This Garlic Butter Crab Rangoon recipe combines succulent crab, creamy garlic butter, and crispy wontons for a flavor explosion.
Ingredients:
– 1 package of wonton wrappers (about 20-24 wrappers)
– 1/2 cup jumbo lump crab meat
– 1/4 cup garlic butter (see note), softened
– 1 tablespoon soy sauce
– 1 tablespoon chopped scallions, for garnish
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a medium bowl, combine crab meat, garlic butter, and soy sauce. Mix until well combined.
3. Lay a wonton wrapper on a flat surface. Place about 1 tablespoon of the crab mixture in the center of the wrapper.
4. Brush the edges of the wrapper with water, then fold the wrapper into a triangle by bringing the two opposite corners together to form a point.
5. Repeat with remaining wrappers and filling.
6. Bake for 12-15 minutes or until golden brown.
Cooking Time: 12-15 minutes
Low-Carb Crab Rangoon with Almond Flour Wrappers
Low-Carb Crab Rangoon with Almond Flour Wrappers: A Delicious Twist on a Classic Appetizer!
These crispy, cheesy, and flavorful Low-Carb Crab Rangoon are a game-changer for anyone looking to enjoy their favorite Chinese-inspired snack without the guilt.
Ingredients:
• 1 cup almond flour
• 1/4 cup coconut oil, melted
• 2 large eggs
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• 1 cup softened cream cheese
• 1/2 cup lump crab meat (jumbo lump or claw)
• 1 tablespoon chopped scallions for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, whisk together almond flour, melted coconut oil, eggs, salt, and baking soda.
3. Divide the mixture into 8-10 portions and shape each portion into a thin circle (about 1/8 inch thick).
4. Place a tablespoon of cream cheese in the center of each wrapper.
5. Top with crab meat and fold the wrapper into a triangle or cylinder shape to enclose filling.
6. Bake for 12-15 minutes, or until golden brown.
Enjoy your Low-Carb Crab Rangoon!
Smoked Salmon Crab Rangoon
Elevate your snack game with this decadent fusion of smoked salmon, crab, and cream cheese. These crispy wontons are packed with flavor and perfect for parties or a indulgent treat.
Ingredients:
– 1 package of round wonton wrappers (about 20-24 wrappers)
– 8 oz cream cheese, softened
– 2 tablespoons of smoked salmon, flaked
– 1/4 cup of lump crab meat
– 1 tablespoon of soy sauce
– 1 tablespoon of chopped green onions for garnish
– Vegetable oil for frying
Instructions:
1. Preheat the oil in a deep frying pan to 350°F.
2. In a mixing bowl, combine cream cheese, smoked salmon, and crab meat. Mix until smooth.
3. Place a wonton wrapper on a flat surface and place about 1 tablespoon of the filling mixture in the center.
4. Fold the wrapper into a triangle by bringing the two opposite corners together to form a point. Press the edges together to seal the rangoon.
5. Fry the rangoons in batches for 2-3 minutes or until golden brown, flipping halfway through.
6. Drain on paper towels and serve warm with your favorite dipping sauce.
Cooking Time: 10-12 minutes
Vegan Crab Rangoon with Jackfruit
Transform the flavors of traditional crab rangoon into a plant-based delight by using jackfruit as a substitute for crab. This recipe is perfect for vegan gatherings or a unique dinner option.
Ingredients:
– 1 cup cooked jackfruit
– 1/2 cup tofu cream cheese (softened)
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– 1 tablespoon chopped scallions
– 1 package of wonton wrappers (about 20-24 wrappers)
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a bowl, mix together the jackfruit, tofu cream cheese, soy sauce, sesame oil, and scallions.
3. Lay a wonton wrapper on a flat surface. Place about 1 tablespoon of the jackfruit mixture in the center of the wrapper.
4. Dip your finger in water and run it along the edges of the wrapper. Fold the wrapper into a triangle by bringing the two opposite corners together to form a point. Press the edges together to seal the rangoon.
5. Place the rangoons on a baking sheet lined with parchment paper, leaving some space between each dumpling.
6. Bake for 12-15 minutes or until golden brown.
Cooking Time: 12-15 minutes
Crab Rangoon Soup Dumplings
Elevate your soup game with this creative take on traditional dumplings, infusing the flavors of Crab Rangoon into tender, savory bites.
Ingredients:
– 1 package round wonton wrappers (about 20-24 wrappers)
– 1/2 cup crab rangoon filling (creamy crab, cream cheese, and scallions)
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– Salt and pepper to taste
– Vegetable or chicken broth for serving (optional)
Instructions:
1. In a small bowl, mix together crab rangoon filling, soy sauce, and sesame oil.
2. Lay a wonton wrapper on a flat surface. Place a small spoonful of the crab mixture in the center of the wrapper.
3. Dip your finger in water and run it along the edges of the wrapper.
4. Fold the wrapper into a triangle by bringing the two opposite corners together to form a point. Press the edges together to seal the dumpling.
5. Repeat with remaining wrappers and filling.
6. Cook dumplings in boiling, salted water for 3-5 minutes or until they float to the surface.
7. Serve hot with your favorite broth or as a standalone snack.
Cooking Time: 15-20 minutes
Buffalo Crab Rangoon with Blue Cheese Dip
Elevate your snack game with these crispy Buffalo-style crab rangoon, served with a tangy blue cheese dip that will leave you craving more.
Ingredients:
For the Rangoon:
– 1 package of wonton wrappers (about 20-24 wrappers)
– 1/2 cup cream cheese, softened
– 1/4 cup lump crab meat
– 1 tablespoon Frank’s RedHot sauce
– 1 tablespoon chopped scallions
– Vegetable oil for frying
For the Blue Cheese Dip:
– 8 ounces crumbled blue cheese
– 1/2 cup sour cream
– 1 tablespoon mayonnaise
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
Instructions:
1. Preheat a deep frying pan or a deep fryer to 350°F.
2. In a bowl, mix together the softened cream cheese, crab meat, Frank’s RedHot sauce, and chopped scallions.
3. Place a wonton wrapper in the mixture and press the edges together to seal.
4. Fry the rangoon for 2-3 minutes or until golden brown, then drain on paper towels.
5. Mix all the dip ingredients together in a bowl.
6. Serve the rangoon with the blue cheese dip.
Cooking Time: 15-20 minutes
Sweet and Sour Crab Rangoon
Elevate your Chinese-American favorite with this sweet and sour twist on classic crab rangoon! Crispy wonton wrappers filled with creamy crab, onions, and cheese, then tossed in a tangy sweet and sour sauce.
Ingredients:
– 1 package of wonton wrappers (about 20-24 wrappers)
– 1/2 cup jumbo lump crab meat
– 1/4 cup cream cheese, softened
– 1/4 cup finely chopped onion
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– 1 tablespoon honey
– 1 tablespoon vegetable oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, mix together crab meat, cream cheese, onion, soy sauce, rice vinegar, and honey.
3. Lay out wonton wrappers on a clean surface. Place about 1 tablespoon of the crab mixture in the center of each wrapper.
4. Brush edges with water and fold into triangles, pressing edges to seal.
5. Heat oil in a large skillet over medium-high heat. Fry rangoons until golden brown, about 2-3 minutes per side.
6. Serve warm with sweet and sour sauce (store-bought or homemade) for dipping.
Cooking Time: 10-12 minutes
Crab Rangoon Stuffed Mushrooms
Elevate your appetizer game with this creative twist on the classic Chinese-American dish, Crab Rangoon. By stuffing mushrooms with a similar filling, you’ll get a delicious and savory bite that’s sure to please.
Ingredients:
– 12 large mushroom caps (such as portobello or cremini)
– 1 package of cream cheese, softened
– 1/2 cup of crab meat (jumbo lump or flaked)
– 1 tablespoon of soy sauce
– 1 tablespoon of green onions, chopped
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together the cream cheese, crab meat, soy sauce, and green onions until well combined.
3. Wipe the mushroom caps clean with a damp cloth and remove the stems.
4. Stuff each mushroom cap with about 1 tablespoon of the crab rangoon filling.
5. Place the stuffed mushrooms on a baking sheet lined with parchment paper.
6. Bake for 15-20 minutes, or until the cheese is melted and the mushrooms are tender.
Cooking Time: 15-20 minutes
Pineapple Crab Rangoon with Sweet Chili Glaze
Pineapple Crab Rangoon with Sweet Chili Glaze: A Twist on a Classic Appetizer
Elevate your party game with this unique and delicious take on the classic crab rangoon. The sweetness of the pineapple pairs perfectly with the savory crab, while the sweet chili glaze adds an extra layer of flavor.
Ingredients:
– 1 package of wonton wrappers
– 8 oz jumbo lump crab meat
– 1 cup pineapple chunks
– 2 tbsp cream cheese, softened
– 1/4 cup chopped green onions
– 1 tsp soy sauce
– Salt and pepper to taste
– Sweet chili glaze (store-bought or homemade)
Instructions:
1. Preheat oven to 400°F.
2. In a bowl, mix together crab meat, pineapple chunks, cream cheese, and green onions. Season with soy sauce, salt, and pepper.
3. Place a tablespoon of the crab mixture onto the center of each wonton wrapper.
4. Dip your finger in water and run it along the edges of the wrapper.
5. Fold the wrapper into a triangle by bringing the two opposite corners together to form a point.
6. Brush tops with sweet chili glaze and serve immediately.
Cooking Time: 12-15 minutes
Summary
Get ready to indulge in the creamy, crispy goodness of crab rangoon! This article presents 18 mouthwatering recipes that take this Chinese-American classic to new heights. From classic cream cheese fillings to spicy sriracha and sweet chili sauce variations, there’s something for everyone. Try baked or air-fried wontons, or go vegan with jackfruit. You’ll also find unique twists like smoked salmon, garlic butter, and pineapple-glazed crab rangoon. Whether you’re a fan of dips, rolls, or stuffed mushrooms, these recipes are sure to satisfy your cravings.
