Easy to Make Crab Rangoons Recipe

By Chef Tracey Shepos 
on March 24th, 2025
In: Recipes

There’s something undeniably satisfying about biting into a golden, crispy crab rangoon—the crunch of the fried wonton, the rich filling of sweet Dungeness crab and cream cheese, and the perfect touch of heat from sweet chili sauce. It’s no wonder this beloved hors d’oeuvre is a staple during Dungeness crab season and a go-to for springtime gatherings.

Though rooted in American Chinese cuisine, crab rangoons have a distinctly West Coast story. First served at a San Francisco restaurant in the 1950s, they’ve remained a cult favorite ever since. And while traditional takeout versions are delicious, our version gets a gourmet twist—plus expert wine pairings that take the whole experience to the next level.

Our recipe uses fresh Dungeness crab, zesty ginger, and scallions for brightness, all wrapped in a wonton and fried until golden. Pair them with Kendall-Jackson Vintner’s Reserve Riesling for a vibrant, slightly sweet counterpoint to the heat of the dipping sauce. Prefer a creamier filling? A half chèvre, half cream cheese variation plays beautifully with a bright, citrusy Sauvignon Blanc. And if you’re reaching for richness, the Jackson Estate Camelot Highlands Chardonnay is a sure winner.

Crab rangoons are easy to make, endlessly adaptable, and absolutely irresistible—especially when paired with the right wine.

Main Crab Rangoon Ingredients

Crab rangoons are deceptively simple, but the quality of your ingredients can make all the difference. At their core, these crispy appetizers are made with a creamy, savory filling and wrapped in delicate wonton wrappers that fry up beautifully.

  • The filling typically includes a blend of cream cheese and fresh crab meat—Dungeness crab is preferred for its sweet, delicate flavor. Scallions and fresh ginger add brightness, while Worcestershire sauce and a touch of hot sauce bring depth and a subtle kick.
  • Wonton wrappers are the key to achieving that signature crispy exterior. They're easy to work with and found in the refrigerated section of most grocery stores. A simple egg wash helps seal them shut before frying.
  • For serving, sweet chili sauce is a classic dip that complements the richness of the filling. You can also experiment with soy-based sauces, ponzu, or something spicy if you're looking to turn up the heat.

How to Make Crab Rangoons

Making crab rangoons at home is easier than you might think—and the results are well worth the effort. With a bit of prep and some quick frying, you’ll have a platter of golden, crispy appetizers ready to impress.

Start by mixing your filling. Combine softened cream cheese with fresh crab meat, then stir in aromatics like minced scallions and ginger, plus a dash of Worcestershire and hot sauce for a subtle kick. The mixture should be creamy, well-seasoned, and easy to scoop.

Next, assemble the rangoons. Place a small spoonful of the filling in the center of each wonton wrapper. Use a beaten egg to moisten the edges, then fold the wrapper into a triangle or pinch the corners together to seal tightly. Make sure there are no air pockets, and that the edges are well-pressed to prevent leaks during frying.

Heat neutral-flavored oil to 350°F in a deep pot. Fry the rangoons in batches until they’re golden brown and crisp, usually about 2 to 3 minutes. Transfer them to a paper towel-lined plate to drain off any excess oil.

Serve warm with your favorite dipping sauce—we love sweet chili for its balance of heat and sweetness—or pair with a chilled glass of crisp white wine for a more elevated experience.

Crab Rangoons Recipe

Crab Rangoons Recipe

Recipe Type: Appetizer
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Servings: 25

Ingredients

  • ⅓ lb. cream cheese, at room temperature
  • 1 tsp. Worcestershire sauce
  • 1 tsp. Tabasco hot sauce
  • 1 tsp. fresh ginger, minced
  • 3 scallions (green part only), minced
  • Kosher salt
  • Freshly ground black pepper
  • ½ lb. Dungeness crab meat
  • 2 quarts neutral flavored oil, for frying
  • 1 egg, lightly beaten
  • 25 square wonton wrappers
  • Sweet chili sauce, for dipping

Instructions

  1. In a bowl, add cream cheese, Worcestershire, Tabasco, ginger and scallions. Season with salt and pepper; mix thoroughly. Gently fold in crab and refrigerate until ready to assemble rangoons.
  2. Using an 8 quart pot or fryer, add oil and preheat to 350⁰F.
  3. In a small bowl, combine egg and 1 tablespoon of water. Brush edges of wonton wrappers with egg wash. Spoon ½-ounce of crab filling onto the center of each wonton wrapper and fold to create a triangle. Gently press the edges together to seal. Fry rangoons in oil for 3 minutes or until golden brown. Remove from oil and place on a paper towel lined plate.
  4. Serve rangoons with sweet chili sauce on the side.

Wine Pairing Suggestions for Crab Rangoons

Crab rangoons are rich, creamy, and slightly sweet, which makes them surprisingly wine-friendly—especially when you find the right white wine to cut through that decadence and lift the flavors.

  • For classic pairings, a Riesling is a no-brainer. Its natural acidity and touch of sweetness balance the richness of the cream cheese while complementing any spice from a sweet chili dipping sauce.
  • If you're using chèvre in your filling or adding a bit more ginger for brightness, Sauvignon Blanc is a fantastic option. Its zesty citrus notes and herbal edge mirror those fresh flavors and cleanse the palate between bites.
  • But perhaps the most crowd-pleasing pairing of all? Chardonnay. A fuller-bodied Chardonnay—especially one with a creamy texture and citrusy backbone—works beautifully with both the crab and the crispy wonton wrapper. Wines like Kendall-Jackson’s Vintner’s Reserve or Jackson Estate Camelot Highlands offer that ideal combination of richness and acidity.

If you’re looking for the best Chardonnay under $20, Kendall-Jackson’s Vintner’s Reserve Chardonnay consistently overdelivers. It’s balanced, approachable, and widely loved for its hints of tropical fruit, toasted oak, and bright finish—perfect for crab rangoons fresh out of the fryer.

The Final Bite with Kendall-Jackson

Crab rangoons are the perfect mix of crispy and creamy, and they taste even better when paired with the right wine. A Chardonnay with bright citrus and a little bit of oak, like Kendall-Jackson’s Vintner’s Reserve, matches beautifully and won’t break the bank. It’s easily one of the best Chardonnays under $20 around.

If something lighter is more your style, Kendall-Jackson’s Sauvignon Blanc or Riesling also pair really well. Their wide selection means there’s always a great wine to go with whatever you’re serving, making it easy to enjoy every bite and every sip.

SHOP ALL WINE

FAQs

What are crab rangoons made of?

Crab rangoons are crispy wontons filled with a creamy mixture of cream cheese, fresh or imitation crab meat, scallions, ginger, and seasonings. They’re usually deep-fried until golden and served with a dipping sauce.

Can I use imitation crab instead of fresh?

Yes, imitation crab can be used as a budget-friendly alternative. Fresh Dungeness crab offers a sweeter, more delicate flavor, but imitation works well if fresh isn’t available.

Can crab rangoons be baked instead of fried?

Absolutely! Baking is a lighter option that still produces a crispy exterior. Just brush the rangoons with oil or cooking spray and bake at around 400°F for 12–15 minutes until golden.

Can I make crab rangoons ahead of time?

You can assemble them a few hours before frying or baking. Keep them covered and refrigerated until you’re ready to cook. For longer storage, cooked rangoons can be frozen and reheated in the oven or air fryer.

What’s the best wine to pair with crab rangoons?

Wines with bright acidity and some fruitiness work best. Riesling, Sauvignon Blanc, and a well-balanced Chardonnay like Kendall-Jackson’s Vintner’s Reserve are excellent choices.

How do I keep my crab rangoons crispy?

Serve them immediately after frying or baking. If you need to keep them warm, place them on a wire rack in a low oven to avoid sogginess.