Crispy wontons filled with crab and cream cheese, these Crab Rangoon make great New Year’s Eve appetizers!
If you’ve been following along at home you know by now that Melinda and I are a little obsessed with bite-size appetizers. What is better than being able to taste a little of everything!? Before I started hosting parties on New Year’s Eve my guy and I used to have a few friends over and order Chinese food. I’m not really sure how that started, it’s just one of those things we did in our 20s. Our NYE parties have grown up along with us, but I still like to give a little nod to the old days with these Crab Rangoon. They are bite-sized appetizers made from wonton wrappers stuffed with crab and cream cheese, then fried until they are crispy.
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I don’t know about you guys, but it seems like the holiday season is just flying by to me! It’s been a flurry of amazing food, fun with friends and family, and lots, and lots of cookies. I am loving every second of it. I’ve been doing lots and lots of baking for Christmas, but I’ve already started planning out my New Year’s Eve menu. And these Crab Rangoon were at the top of my list!
I avoided making these for years because the idea of frying them intimidated me but Melinda is all about frying just about anything and she convinced me to give it a try. It was so easy! You just put a little egg wash around the outside edges of the wonton, add a little crab rangoon filling, fold the wonton over to make a triangle, and then put a little egg wash on the tips of the bottom corners of the triangle and fold it inward until they touch. Then you drop it into a pot of grease, or a fryer, and cook them until they are golden brown.
Yum! All that that cheesy, crabby goodness! It is probably for the best that I haven’t always known how easy this was, I would have made them all the time!
Want more crab recipes?
- Crabby Totchos
- Crab Cake Recipe
- Jalapeno Crab Dip
- Oven Baked Crab Fries
- Quinoa Crab Cakes
- Crock Pot Artichoke Crab Dip
- Crab Stuffed Mushrooms
- More appetizer recipes…
Tools used to make this Crab Rangoon recipe
Large Skillet: This skillet is my go-to kitchen tool. It’s large circumference and high sides make it perfect for cooking anything from one pan meals to soups and sauces.
Mixing Bowl: These mixing bowls are perfect for mixing and serving. I love the varied sizes so I always have to right size bowl for all my mixing needs.
Deep Fryer: Having a dedicated place to fry up our favorite foods makes clean up and temperature control SO much easier!
Large Pot: This pot is a kitchen essential for everything from dinner to desserts. I use mine all the time and with proper care, it’ll last for years and years.
- 2-3 c Corn oil
- 8 oz. Crab meat or Imitation Crab Meat
- 1 Tbsp Olive oil
- 1 Tbsp Onion
- 1 tsp Garlic minced
- 1 Tbsp Lemon juice
- 8 oz. cream cheese softened
- 24 Wonton wrappers
- In a fryer, or dutch oven heat corn oil to 350°F
- In a pan over medium heat warm olive oil, then add onions and garlic and saute for 2-3 minutes.
- In a large bowl combined crab meat, onion, garlic, lemon juice, and cream cheese.
- Combine egg and water in a small bowl to make an egg wash.
- Lay the wonton wrapper on a flat surface and lightly brush outside edges of wonton with egg wash.
- Place a small scoop of crab mixture in the center of the wrapper and fold it over to make a triangle. Press gently on the edges to make sure they are sealed.
- Fold the two corners along the longest part of the wonton together. Place a little egg wash where the points meet to seal them together.
- Gently drop wontons into the hot oil and cook for 1-2 minutes or until golden brown.
- Remove from oil and place on a plate with a paper towel to drain the grease from them.
- Serve with your favorite sauce!
What kind of dipping sauce? Do you have a recipe?
Julie @Real Housemoms says
I like to dip my rangoon in sweet and sour sauce, but this yum yum sauce is really good too. https://realhousemoms.com/yum-yum-sauce/
Ray Pilkington says
can you freeze them for later
Aubrey Cota says
I don’t know if I would recommend freezing after cooking. You could try freezing them before the cooking process but be sure to freeze them separated so they do not stick together for a few hours on parchment paper on a cookie sheet, then you can put them in a ziplock bag and put them back into the freezer.