Easy Crab Rangoon Recipe
Recently, the Crab Rangoon recipe has taken social media by storm because it’s so easy to prepare and incredibly delicious! Crab Rangoon is a combination of crab meat and cream cheese, sandwiched in wonton pastry and deep-fried. You can serve it with a sweet and spicy sauce.
Table of Contents
How to Make Rangoon (Crispy and Creamy Chinese Dumpling)
Recipe Overview
- Dish: Main course
- Kitchen: China
- Difficulty: Half
- Portions: 2 portions
- Preparation time: 30 minutes
- Cooking time: 3 minutes
The classic Rangoon recipe!
Ingredients
| Ingredient | Amount / Notes |
|---|---|
| Surimi | 180g |
| Cream cheese | 160g |
| Spring garlic clove | 1 |
| Black pepper | To taste |
| Wonton wrappers | As needed |
| Sunflower oil | For frying (or light spray if baking/air fryer) |
| Sweet chili sauce | For serving |
Instructions
- Defrost the wonton wrappers.
- Cut 1 tender garlic clove and 180g of surimi into small pieces.
- Prepare the filling by mixing in a bowl: 160g of cream cheese, 180g of chopped surimi, 1 chopped spring garlic, and black pepper.
- Place 1 generous teaspoon of filling in the center of each wonton wrapper.
- Moisten the edges of the wrapper with water.
- Fold the corners of the dough toward the center, then press the center and sides so the dumpling is well sealed.
- Repeat the process with all the wontons.
- Cook the rangoons (choose one method):
- Fried: until golden brown and crispy (approx. 3–4 minutes at 180ºC).
- Air fryer: for 9 minutes at 190ºC.
- Drain excess oil by placing the rangoons on absorbent paper.
- Plate the dumplings with sweet chili sauce and enjoy!
Video Guide 📺
Estimated Nutritional Facts Table (Per 1 Serving, recipe makes 2 servings)
| Nutrient | Approx. Amount |
|---|---|
| Calories | 520–650 kcal |
| Protein | 18–26 g |
| Carbohydrates | 40–55 g |
| Fat | 28–40 g |
| Saturated fat | 12–18 g |
| Sodium | 900–1400 mg |
| Sugar | 3–8 g |
| Fiber | 1–3 g |
Tip: Air frying usually lowers oil absorption compared to deep frying, which can reduce total calories and fat.
FAQs – Frequently Asked Questions
Can I use real crab instead of surimi?
Yes. If you want a more classic flavor, use fresh or high-quality crab meat. Surimi is a common shortcut and still works well for a creamy filling.
What if my rangoons open while cooking?
This usually happens when they aren’t sealed tightly or there’s too much filling. Use water on the edges, press firmly, and keep the filling to about a generous teaspoon.
Can I bake them instead of frying?
Yes. A baking tray with a light spray of oil can still give a crispy finish, though the texture may be slightly different than deep frying.
Why are my rangoons greasy?
Most of the time it’s because the oil wasn’t hot enough, or the pan/fryer was overcrowded. Fry in small batches and keep the oil at the right temperature.
What dipping sauce goes best?
Sweet chili sauce is a classic pairing (as in the recipe), but you can also serve them with soy sauce, spicy mayo, or a simple vinegar-based dip.
Conclusion
Crab Rangoon is a well-loved Chinese-American favorite: creamy on the inside, crispy on the outside, and easy to customize with small flavor twists.
Whether you deep-fry for the classic crunch or use an air fryer for a lighter option, the key is a smooth filling, careful sealing, and serving them hot and fresh with sweet chili sauce.
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