FREE PRINTABLE RECIPE
Get the Printable Recipe PDF (Free)
Enter your email and we’ll send you the ingredients + step-by-step instructions as a clean PDF you can save to your phone.
- ✅ Printable PDF (ingredients + steps)
- ✅ Save it to your phone (no long scrolling)
- ✅ Includes cook time + servings
- ✅ Easy to follow
FAQ
Where’s the full recipe?
It’s delivered as a printable PDF so you can save it and cook without scrolling.
I didn’t get the email.
Check Spam/Promotions and search your inbox for your site name. Then click Confirm to receive the PDF.
crab rangoons recipe
- Total Time: 25 minutes
- Yield: 40 crab rangoons 1x
- Diet: Pescatarian
Description
This simple crab rangoons recipe delivers a classic flavor with a delicious smoky twist, using a creamy filling infused with roasted red pepper and smoked paprika. This homemade version offers options for deep frying or air frying and can be prepared in under 30 minutes for a quick snack or appetizer.
Ingredients
- 40 square wonton wrappers (about 1 package)
- 200 g (7 oz) full-fat cream cheese, softened
- 170 g (6 oz) canned crab meat, drained and flaked
- 70 g (2.5 oz) roasted red pepper puree, well drained
- 1 teaspoon smoked paprika
- 1 teaspoon grated fresh ginger
- 1 clove minced garlic
- 2 green onions (scallions), thinly sliced
- 2 tablespoons alcohol-free soy sauce
- 1 tablespoon coconut aminos
- 500 ml (2 cups) vegetable oil, for frying
- 1 teaspoon cornstarch mixed with 1 tablespoon water (cornstarch slurry)
- Finely chopped fresh chives and smoked paprika, for garnish
Instructions
- Prepare the Filling: In a medium bowl, combine the softened cream cheese, well-drained flaked crab meat, puréed roasted red pepper, smoked paprika, minced garlic, grated ginger, alcohol-free soy sauce, coconut aminos, and thinly sliced green onions. Use a spatula to mix thoroughly until the filling is uniformly combined.
- Assemble the Rangoons: Place approximately 1 teaspoon of the crab mixture in the center of a square wonton wrapper. Moisten all four edges of the wrapper with water or cornstarch slurry. Fold opposite corners together to form a triangle, pressing firmly along the edges to seal. Bring the two remaining corners up to meet the peak of the triangle, pressing all seams securely.
- Fry the Rangoons: Heat the vegetable oil in a deep pot to 175°C (350°F). Carefully place 4-5 rangoons into the hot oil, ensuring not to overcrowd the pot. Fry for 2-3 minutes, turning occasionally, until golden brown and crispy.
- Drain and Garnish: Transfer the fried rangoons to a wire rack set over a paper towel-lined baking sheet to drain excess oil. Repeat with remaining rangoons. Arrange on a platter and sprinkle generously with chopped fresh chives and a light dusting of smoked paprika.
Notes
To avoid leaky rangoons, don’t overfill (1 teaspoon is sufficient) and ensure all edges are securely sealed. Keep unused wonton wrappers covered with a damp cloth during assembly to prevent drying. For a healthier option, air fry at 200°C (400°F) for 6-8 minutes or bake at 200°C (400°F) for 12-15 minutes. Cooked leftovers can be stored for up to 3 days in the refrigerator; reheat in an air fryer or oven to restore crispiness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Deep Frying
- Cuisine: American Chinese
Nutrition
- Serving Size: 4 rangoons
- Calories: 367 kcal
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 27.4 g
- Saturated Fat: 10 g
- Unsaturated Fat: 17.4 g
- Trans Fat: 0 g
- Carbohydrates: 21.4 g
- Fiber: 1 g
- Protein: 8.1 g
- Cholesterol: 30 mg