Crispy, golden wontons filled with a creamy crab mixture—perfect as an appetizer, party snack, or side dish for an Asian-inspired meal.

Your image shows beautifully fried, open-top style Rangoons, so the recipe below works for both classic sealed triangles and the “flower cup” style.

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Ingredients

Filling

• 8 oz (225 g) cream cheese, softened

• 1 cup crab meat (fresh, canned, or imitation), shredded

• 2 green onions, finely chopped

• 2 tsp Worcestershire sauce

• 1 tsp garlic powder

• ½ tsp soy sauce (optional but enhances flavor)

• ½–1 tsp sugar (optional, for classic American-Chinese taste)

• ¼ tsp salt (adjust depending on crab saltiness)

• ¼ tsp white or black pepper

Wonton Assembly

• 20–30 wonton wrappers

• Small bowl of water (for sealing edges)

• Oil for frying (vegetable, canola, or peanut oil)

Dipping Sauce (optional but recommended)

• 3 tbsp sweet chili sauce

• 1 tbsp soy sauce

• 1 tsp rice vinegar

• Dash of sriracha (optional for heat)

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Instructions

1. Make the Filling

1. In a medium bowl, add:

   • Cream cheese

   • Crab meat

   • Green onions

   • Worcestershire sauce

   • Garlic powder

   • Soy sauce, sugar, salt, pepper

2. Mix until evenly combined.
   (You can leave some crab pieces chunkier for better texture.)

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2. Fill the Wontons

You can shape them two ways:

A. Classic Triangle Shape

1. Place 1 teaspoon filling in the center of a wonton wrapper.

2. Dip your finger in water and wet the wrapper edges.

3. Fold into a triangle and press tightly to seal—avoid air pockets.

B. “Flower Cup” Style (as shown in your image)

1. Place wrapper into your palm.

2. Add 1–2 tsp filling in the center.

3. Pinch each corner upward toward the middle, leaving the top open.

4. Press to shape a 4-petal “flower.”

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3. Fry

1. Heat oil to 350°F (175°C).

2. Fry 4–6 wontons at a time for 2–3 minutes until golden and bubbly.

3. Place on paper towels to drain.

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4. Serve

Serve hot with sweet chili sauce, plum sauce, duck sauce, or a soy-based dip.

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Tips for Best Rangoons

• Don’t overfill—they may burst in the oil.

• Seal tightly to prevent leaking.

• Use softened cream cheese for smooth mixing.

• Try baking if you want a healthier version (instructions below).

• For extra flavor, add a few drops of sesame oil or a little minced garlic.

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 Baked Version

If you prefer baking:

1. Preheat oven to 375°F (190°C).

2. Place filled wontons on a baking sheet sprayed with oil.

3. Lightly brush tops with oil.

4. Bake for 10–12 minutes until crispy.

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Air Fryer Version

1. Preheat air fryer to 370°F (185°C).

2. Spray both sides of the wontons with oil.

3. Air fry for 6–8 minutes, flipping halfway.

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🔄 Variations

1. Spicy Crab Rangoon

Add:

• 1–2 tsp sriracha

• ¼ tsp chili flakes

2. Sweet Crab Rangoon

Add:

• Extra 1 tsp sugar

• ½ tsp honey (optional)

3. Veggie Rangoon

Replace crab with:

• Finely chopped carrots, water chestnuts, mushrooms, or spinach

4. Bite-size Cups (Baked)

Press wonton wrappers into a mini muffin tin and bake for 8 minutes, then fill with crab mixture and bake 6–7 more minutes.

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❓ Related Questions & Answers

Q1: Can I make Crab Rangoon ahead of time?

Yes! Prepare the filled wontons and freeze them on a tray. Once solid, move to a freezer bag. Fry directly from frozen—add 1 minute.

Q2: What type of crab is best?

Best to least recommended:

1. Fresh lump crab

2. Canned crab

3. Imitation crab (tastes great and is budget friendly)

Q3: Why do my wontons burst?

Common reasons: overfilling, sealing poorly, or frying at too low a temperature (causes oil bubbling inside).

Q4: What oil is best for frying?

Neutral, high-smoke-point oils: canola, vegetable, peanut, corn oil.

Q5: Can I make them without crab?

Yes—use cream cheese + extra green onions + water chestnuts for crunch.

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Serving Suggestions

• Serve alongside fried rice, lo mein, or egg drop soup.

• Pair with cucumber salad or Asian slaw.

• Arrange on a platter with multiple dipping sauces for parties.