Crab Rangoons are a delicious appetizer for any occasion, but make a wonderfully simple game day treat that can be made ahead of time or on the spot! Who needs expensive take-out when you can make an entire batch of 16-20 for the price of 4 or 5?!
During the summer and fall months we love to spend the day on the coast, crabbing. It’s great fun, but at the end of the day, we’re blessed with several packages of fresh lump crabmeat to freeze for delectable appetizers like this one!
How to Make Homemade Crab Rangoons
In a small bowl combine the cream cheese, finely diced red onion, Worcestershire sauce, soy sauce, green onion, and garlic, blending until smooth. Gently fold in the crab meat. You don’t want to overmix it because you don’t want the crab to flake all apart.
Place prepared wonton wrappers on a plate or clean surface.
Add a rounded teaspoon of filling to the middle of each wonton wrapper.
Dip your finger in a bit of water and swipe along the entire outer edge of the wonton, lightly dampening it. This is what is going to create the perfect seal so the filling doesn’t seep out as they Rangoons cook.
Carefully fold over the wonton wrapper, pressing the dampened edges together to form a tight seal.
Bring the 2 furthest edges together, pinch to seal. Set aside on a clean plate (covered lightly with a damp paper towel to prevent drying out) while preparing the rest of the Rangoons. At this point, they can either be frozen for later or immediately deep-fried.
The crab Rangoons take approximately 2-3 minutes to cook, turn once for even cooking and browning. Once they’re browned and floating, scoop them out and transfer them to a dish lined with paper towels to drain. If you would prefer to bake these rather than frying them, line mini-muffin tins with the wontons, add a scoop of Rangoon filling, pinch the tops and bake at 425°F for approximately 8-10 minutes.
Crab Rangoons
You’ll Need:
1 pkg cream cheese
1 c. fresh crab meat, (or 1 can drained and flaked)
2 teaspoons red onion, chopped very fine
1/2 teaspoon Lea & Perrins Worcestershire sauce
1/2 teaspoon light soy sauce
freshly ground black pepper, to taste
1 green onion, finely sliced
1 large clove garlic, smashed, peeled, and finely minced
Wonton Wrappers – make your own
Directions:
- Combine cream cheese, red onion, Worcestershire sauce, soy sauce, green onion and garlic, blending until smooth. Fold in the crab meat.
- Place prepared wonton wrappers on a plate or clean surface.
- Add a rounded teaspoon of filling to the middle, lightly wet finger with a bit of water and wipe along the entire outer edge of the wonton
- Carefully fold over the wonton wrapper, pressing the dampened edges together to form a seal. (Failure to seal the edge will result in the filling spilling out during frying!)
- Bring the 2 furthest edges together, pinch to seal. Set aside on a clean plate (covered lightly with a damp paper towel to prevent drying out) while preparing the rest of the Rangoons. They can either be frozen for later or deep-fried immediately.
- They take approximately 2-3 minutes to cook, turn once for even cooking. Drain on paper towels.
- If you would prefer to bake these rather than frying them, line mini-muffin tins with the wontons, add a scoop of Rangoon filling, pinch the tops and bake at 425°F for 8-10 minutes.
i love these things and they’re usually pretty expensive for an order of three wontons when purchased at the local chinese restaurant or panda express. looking forward to trying this recipe out!:lets-eat:
oh yum! this looks super tasty! i wonder if you can use imitation crab though?
real crab is awesome but pricey…
I find imitation crab tastes better in these. Less salty and much cheaper.
yes…works very well!
imitation crab would be what i’d use. these are on my to make list!
look so much cheaper than at the restaurants. well try these soon.
I love crab ragoons! We only eat them in America, now i can make these every ones favorite here in Holland. Thank you!
I’ve made something similar at home. The notable differences are I use white onions, powdered garlic (used conservatively), imitation crab, and Siracha sauce instead of Worcestershire.
I make a similar version but it is baked, a healthier option. Spray a baking sheet with canola oil, place wrappers on sheet and spray them with canola oil. Bake at 18 minutes at 350 degrees.
I make this similar recipe for a crowd as a dip and then deep fry the won tons separately and serve as the dippers
These sounds delicious, thanks for a great post, I’m looking forward to making them over the holidays for my friends and family.
I used can crab meat – they were delicious!
Can these be made ahead and frozen?
Yes, you can freeze raw homemade rangoons. Freezing them before cooking allows you to have a convenient stash of ready-to-cook rangoons whenever you want. Here’s how you can freeze raw homemade rangoons:
Prepare the rangoons: Make the rangoons as per your recipe, ensuring that the filling is securely wrapped in the wrappers. If you’re using a dough that needs to be sealed, make sure the edges are properly sealed to prevent any filling from leaking out during freezing.
Arrange the rangoons for freezing: Place the raw rangoons on a baking sheet or tray lined with parchment paper. Make sure they are not touching each other, as this will prevent them from sticking together.
Flash-freeze the rangoons: Put the baking sheet or tray with the rangoons into the freezer. Leave them in the freezer for about 1 to 2 hours, or until they are firm and completely frozen. Flash-freezing helps maintain the shape and prevents them from sticking together.
Transfer to freezer bags or containers: Once the rangoons are fully frozen, remove them from the baking sheet or tray and transfer them into freezer-safe bags or airtight containers. Label the bags or containers with the date for easy reference.
Store in the freezer: Place the sealed bags or containers in the freezer, making sure they are stored upright to prevent any breakage or deformation. The raw rangoons can be stored in the freezer for up to 3 months.
Cooking the frozen rangoons: When you’re ready to cook the frozen rangoons, there’s no need to thaw them. Preheat your oven or deep fryer as per your recipe instructions. You may need to adjust the cooking time slightly to account for the fact that they are frozen. Follow the recipe’s recommended temperature and cooking time, checking for doneness based on the desired level of crispness and golden color.
It’s important to note that freezing raw rangoons may slightly affect their texture compared to fresh ones. However, they should still turn out delicious once cooked. Remember to adjust the cooking time and temperature as needed, and always ensure that the rangoons are cooked thoroughly.
By following these steps, you can freeze raw homemade rangoons and enjoy them at your convenience, cooking them whenever you’re ready for a tasty treat.