I am not stellar at deep frying, so I made baked homemade crab rangoons. This crab appetizer tastes great without the extra grease. You can air fry these as well. Just air fry them for about half the time to ensure they do not burn. These are fairly easy to make too considering there is not deep frying involved. Chinese takeout at home!
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How to make excellent crab rangoons:
- Finely cut imitation crab - cutting the crab finer will leave the baked crab rangoon tasting more like a restaurant than homemade!
- Seal off the egg roll wrapper with water - I have never had any issues with the filling coming out because I do this step very diligently! I put my water in a clean medicine cup.
- Bake! - Bake until golden brown
How to fold crab rangoons?
I placed the cream cheese crab mixture on one side of the diagonal of the square. Then, I folded the other half of the square triangle over so that it made one big triangle. This is the easiest way.
You can make these into your own shapes as well. There are other shapes out there if you search for them! Click here for another way to fold this crab rangoon recipe.
- More crab - you can always add more imitation crab. This is helpful especially if you are trying to use it up before a certain day.
- Real crab - this recipe uses imitation crab and not real crab. If wanting to change it up, you can use real crab. I do not use real crab just because it is more expensive. If your wallet allows you too, definitely use it!
How to make ahead of time?
- Prep mixture - you can prep the cream cheese wontons mixture ahead of time and store in the fridge until ready to make the rest of the rangoons.
- Shape wontons - take it a step farther and prepare this crab puffs recipe up until ready to bake. Place in the fridge for a few hours until ready to bake or air fry. This isn't always the best method though since sometimes the wonton wrappers dry out fast.
Air fried crab rangoons or baked crab rangoons?
This recipe is for baked rangoons, but there are quite a few people out there that air fry theirs! I prefer to bake mine to ensure they get evenly cooked all at the same time as the air fryer is a lot smaller than a 9 x 13 baking sheet. You might have to cook them in batches if using an air fryer, but they would cook a bit faster in the air fryer though. They may result in the same cook time in the end! It is all up to personal preference. If you are looking into buying an air fryer, Ninja has a great one (not sponsored)!
Where do I find wonton wrappers?
I find wonton wrappers next to the tofu in the refrigerated section at the grocery store. This is usually next to the salad section with all the lettuce and refrigerated salad toppings.
Imitation crab vs real crab meat:
Imitation crab is the cheapest option and still taste great in this recipe! You can use real crab meat if you would like, some people find that it tastes more fishy though.
What if I put too much worchestershire sauce in?
If you find that you put in too much Worcestershire sauce, add more cream cheese to dilute it.
How to store crab puffs:
- Fridge - store this appetizer in an air tight container in the refrigerator for up to one week. As far as reheating crab rangoons in the oven, if doing it for a group of people, you can bake them at 350 for about 5 minutes or until heated throughout. If you are just warming up a couple for yourself, microwave or air fry them so you don't have to wait for the oven to heat up.
- Freezer - My preferable method is to freeze before baking. Prepare like normal and place on baking sheet like you normally would, but then freeze for 20 minutes so they hold shape. Then, place in a bag until ready to bake. Let thaw about 15 minutes on a baking sheet before baking. Then bake according to directions. You might have to bake them for a little longer than the original recipe says since they would be still kind of frozen.
Serve with Chinese Food:
Crab and Cream Cheese Wontons Recipe
- 10 egg roll wrappers cut diagonally
- 4-6 oz. imitation crab depends how much crab you're feeling
- 12 oz. softened cream cheese
- ½ small onion
- 2 teaspoon Worcestershire sauce
- 2 teaspoon soy sauce
- 2 tablespoon cup water in a medicine cup
- ¼ cup melted butter
- Stir together imitation crab, cream cheese, onion, Worcestershire and soy sauce in a small bowl.
- Place egg roll wrappers on a plate. Spoon a tablespoon of the mixture from step 1 onto a diagonal half the egg roll. Fold over the other half so it makes a smaller triangle shape.
- Pour the water into a small bowl, I used a medicine cup. Dip one of your fingers in the little cup of water and seal the edges of the egg roll wrapper with it. Use a fork to seal the edges as well like pie crust. Place on a sprayed baking sheet. Repeat until crab mixture and egg roll wrappers are all used up.
- Brush each egg roll wrapper top with the melted butter using a baking brush.
- Bake at 425 degrees for 10-12 minutes. They should be golden brown when they are done. Serve your Baked Crab Ragoons with your favorite Chinese dish!
All information presented on this site is intended for informational purposes only. Nutritional facts listed are a rough estimate and should only be followed as a general idea.
Shelby Morgan says
My boyfriend and I love love love Crab Rangoon’s! Can’t wait to give these a try!