Ingredients
- 6 oz crab meat, drained (fresh, canned, or imitation)
- 8 oz cream cheese, softened
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 tablespoons mayo
- 1 teaspoon soy sauce
- 24 small wonton wrappers
- Vegetable oil, for frying
Many crab rangoon and cream cheese wonton recipes use roughly equal parts crab and cream cheese with simple seasonings like garlic, onion, and a savory liquid (soy or Worcestershire). Wonton wrappers are the standard thin dough used for frying or air frying these bite-sized parcels.
Step-by-step instructions
1. Preheat the oil
In a heavy-bottomed pot or deep fryer, pour in enough vegetable oil to submerge the wontons (usually 2–3 inches deep). Heat the oil to 350°F (about 175°C). Using a thermometer is recommended in frying guides and crab rangoon recipes to ensure the oil is hot enough to crisp the wrappers without burning the filling.
2. Make the filling
In a medium bowl, combine:
- Drained crab meat
- Softened cream cheese
- Onion powder
- Garlic powder
- Mayo
- Soy sauce
Mix until well combined and creamy. This mixing method mirrors other crab and cream cheese wonton recipes, where all filling ingredients are simply stirred together until smooth. Taste and adjust seasoning if desired (a pinch of salt, pepper, or a bit more soy if you like).
3. Fill and seal the wontons
Lay several wonton wrappers on a clean work surface. Place about 1 full teaspoon of filling in the center of each wrapper. Dip your finger in water and run it along the edges of the wrapper to moisten them—this step is standard in wonton and dumpling recipes to help the dough seal.
Fold the wonton wrapper up, enclosing the filling. You can:
- Fold into a simple triangle by bringing one corner over to the opposite corner and pressing to seal, or
- Bring all four corners up to meet in the center for a more “star” or “purse” shape, as seen in many crab rangoon tutorials.
Press firmly along the seams to remove air pockets and ensure the wontons are tightly sealed; recipes often stress this to prevent leaks and oil splatter while frying.
4. Fry in batches
Working in batches of about 4–5 wontons at a time, gently lower the filled wrappers into the 350°F oil. Fry for 3–4 minutes, turning as needed, until the wrappers are crisp and golden brown. Crab rangoon recipes typically cook in this timeframe at similar temperatures, with visual cues of even browning.
Use a slotted spoon or spider to remove the wontons from the oil and transfer them to a wire rack or paper towel–lined tray to drain excess oil. Repeat with remaining wontons, allowing the oil to come back up to temperature between batches if needed.
Serve hot.
Bake and air fryer options
Many modern recipes adapt cream cheese wontons and crab rangoon for the oven or air fryer with good results.
- Bake: Arrange filled wontons on a parchment-lined baking sheet. Lightly spray or brush with oil. Bake at 350°F (175°C) for about 10 minutes, or until golden brown and crisp, similar to baked crab rangoon instructions that use moderate heat and a light coating of oil.
- Air fryer: Preheat air fryer to 400°F (about 200°C). Lightly spray the basket and the wontons with oil. Air fry in a single layer for about 6 minutes, turning halfway, until golden and crisp. Air fryer crab rangoon recipes often use 350–400°F for 6–10 minutes depending on size and model.
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