Yes, You CAN Make Crab Rangoon At Home!

Yes, you can make those delicious little rangoon at home with very little prep or effort. There are so many variations of the filling and you can pull together the ingredients with just a smidge of planning. The filling recipe I am going to share with you today can be used three ways.

First, if you want the real deal rangoon, you cannot-and I mean CANNOT skip the deep frying. You can bake and air fry those wonton wrappers and you just can't replicate the crispy, bubble wonton that's been fried in grease. Trust me, I've tried it (and it's OK-just not great in my opinion). I will concede that they can be reheated in the air fryer, no problem!

Most stores now carry wonton or egg roll wraps in the produce section. They are refrigerated and should be used or frozen soon after opening. You can also experiment with imitation and real crab. I'll be honest, we like it with the imitation just the same, if not better! Here's the recipe I use for the filling, followed by the different ways you can use this!

Cheesy Crab Dip/Rangoon Filling

1-8 oz block cream cheese

1-8 oz package of imitation crab meat

4 oz shredded white cheese (I like swiss, you can use mozzarella)

1/4 c real mayo

1 Tbsp lemon juice

1 clove garlic, minced

1/4 cup green onion (sliced/diced)

You can make this filling up ahead of time or use it right away. I have used this as a dip too! I sprinkle some extra cheese on the top and serve it either hot or cold with crackers or bread (I prefer it hot). You can also do a variation of the rangoon by putting it into crescent roll squares in a mini muffin pan (see my post on ham puffs, just use the crab filling!

 

For rangoon, use a spoon or the handy mini scoop to fill the squares of wonton. Bring all four corners of the wrap up and give it a little squeeze. I once made up a whole pan of raw rangoon and they kept in the fridge overnight until I was ready to fry them. As long as you keep them covered, they won't dry out and will be fine. 

 

You can deep fry them in a pan of oil or a little fryer if you have one. I have a pan that came with a basket. Really, just a small sauce pan that is deep enough will work. They need to be submerged for a couple minutes. Be careful, they'll burn quickly. I try to maintain an oil temp of around 350 degrees. If you're frying rangoon that were chilled, you may have to wait for the oil to reheat in between batches. I can deep fry 4-5 at a time and it works out just fine. 

So, maybe next time you're having guests, you can whip out this recipe and wow them with at-home crab rangoon, or cheesy crab dip! Don't forget to check out that post about ham puffs linked above. You can easily sub in the crab filling to the baked version of this if you don't want to fry. You're guests will think you stopped for takeout! Enjoy!

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