Homemade Crab Rangoon

This homemade crab rangoon can be baked or fried! It’s filled with an easy cream cheese Crab Rangoon filling. Plus, they’re easy to make ahead of time for seamless entertaining! 

A white plate filled with fried crab rangoon and a red ramekin of sweet and sour sauce with chopsticks and green onions in background.

There are few things better to make at home than this Crab Rangoon recipe. They are super crispy on the outside, and warm and creamy on the inside. The ingredient list is short, and you can even freeze them prior to baking or frying so that they’re ready for your future snacking needs! 

overhead shot of ingredients for crab rangoon. Wonton wrappers, soy sauce, cream cheese, garlic, crab meat.


  • Wonton Wrappers– Usually found in produce, in the refrigerated section. (Near tofu and salad dressings.)
  • Cream Cheese
  • Crab Meat
  • Soy Sauce
  • Worcestershire Sauce
  • Garlic
  • Green Onions

Can You Make Crab Rangoon Ahead of Time?

Yes, Crab Rangoon is a great make-ahead snack!

Once they’re folded, simply place uncooked Crab Rangoon onto a baking pan or plate, flash freeze them for an hour, then slide them into a freezer bag or Tupperware container. This allows them to be stored together without sticking to one another.

When ready to serve, remove them from the freezer, let let them thaw for a few minutes, then simply fry or bake. Poof! Homemade Crab Rangoon whenever you feel like it.

Overhead shot of wonton wrappers with crab rangoon filling in the middle

Baking Crab Rangoon

I personally enjoy splurging and serving Crab Rangoon fried, (my deep fryer or my dutch oven are my tools of choice), but instructions for baking is outlined in the recipe below.

Close up shot of a wonton wrapper with crab rangoon filling in the middle

Can You Refrigerate Crab Rangoon?

Wonton wrappers dry out very quickly unless they have been cooked, so only store them in the fridge if you have already baked/fried them.

Hands folding a wonton wrapper in half to form a triangleClose up shot of a wonton wrapper folded in half

hand holding half folded wonton wrapper for crab rangoon

How To Reheat Crab Rangoon

To reheat refrigerated Crab Rangoon, place them on a baking sheet and crisp them up in the oven at 300 degrees for about 5 minutes.

overhead shot of uncooked, folded wonton wrappers for crab rangoon

Can You Freeze Crab Rangoon?

Yes. You can freeze Crab Rangoon before or after you bake them:

Freezing the wontons before cooking: {My recommended make-ahead method}

  • Place the filled & folded wontons on a plate or tray and flash freeze them for about 15 minutes. They can then be stored in a freezer bag or airtight container without sticking to each other.
  • These can be fried in their frozen state. To bake them, let them sit at room temperature for about 10 minutes, then or baked at 375 degrees for 10-12 minutes.

Freezing the wontons after cooking:

  • Place the cooked wontons on a plate or tray and flash freeze them for about 15 minutes. They can then be stored in a freezer bag or airtight container without sticking to each other.
  • To reheat, place them on a baking sheet and bake at 300 degrees  for 8-10 minutes.overhead shot of fried crab rangoon on a white background

Looking For a Deep Fryer? This the one I use!

A close up shot of a hand holding fried crab rangoon.

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Crab Rangoon

5 from 7 votes
Crispy wontons are baked or fried to golden perfection and filled with an easy cream cheese Crab Rangoon filling. Plus, they're easy to make ahead of time for seamless entertaining!



  • 8 oz. cream cheese, softened
  • 3 oz. fancy crab meat, drained and crumbled
  • 2 green onions, finely chopped
  • 1.5 teaspoons minced garlic
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon soy sauce
  • 3/4 teaspoon sugar
  • 1 12 oz. package Wonton wrappers, see notes


  • 1 egg, whisked with a splash of water
  • 1 quart canola oil


  • Place wonton wrappers aside and combine all other filling ingredients in a medium bowl.
  • Place 1 teaspoon of filling in center of each wonton.
  • Moisten the edges of the wonton with a little bit of the egg/water mixture (i.e. egg wash). Fold in a triangle and press to seal- removing air from the inside. Use the egg wash like a glue as you assemble.
  • Take the left and right sides of the triangle and pull them up, attaching them to the existing seal on the top. Then press along the edges to close any areas where the filling could be exposed to air. Here is an alternative folding method. Repeat, setting aside on a plate.

To Fry:

  • Deep fryers work great with these, however if you don't have one, heat 2-3 inches of vegetable oil in a dutch oven until it is just under 350 degrees. (I put my electric stove to just under the medium-high mark).
  • You can use an extra wonton wrapper to test the temperature. Place it in the oil and ensure that it doesn’t cook too quickly or burn. Adjust the heat accordingly if needed.
  • Fry 4-5 wontons at a time, each for about 45 seconds to a minute, (or until golden brown).
  • Place them on a plate lined with paper towels to cool.

To Bake:

  • Preheat oven to 375 degrees. Spray a baking sheet with nonstick cooking spray and place the sheet in the oven for about 5 minutes. Heating the sheet will ensure that the wontons are nice and crisp on the bottom when they bake.
  • Remove the baking sheet from the oven and place the wontons on top. Coat the wontons with a light layer of nonstick cooking spray.
  • The wontons will need to bake for about 10-12 minutes, however it’s best to start checking on them after 5 minutes. Remove them from the oven when they are crisp and golden brown. Serve warm with sweet-sour sauce or mustard sauce.


Calories: 76kcal, Carbohydrates: 8g, Protein: 2g, Fat: 3g, Saturated Fat: 1g, Cholesterol: 21mg, Sodium: 134mg, Potassium: 41mg, Vitamin A: 140IU, Vitamin C: 0.4mg, Calcium: 21mg, Iron: 0.6mg
Crispy wontons fried to golden perfection and filled with a classic cream cheese crab rangoon filling. Enjoy them baked or fried! | The Cozy Cook | #appetizers #chinesefood #crabrangoon #asianfood #newyears #fried