jump toRECIPE
These fresh crab meat and gooey cream cheese filled crispy fried wontons are one of my favorite items to order from any Chinese takeout menu. While they have roots in Polynesian-style restaurants and are named after Yangon in Myanmar, they can now be found on most Chinese-American takeout menus. I also highly recommend checking out my crab rangoon wonton nacho recipe.
Folding the Rangoon can be time consuming but that step takes the longest. I’ve provided instructions for making these appetizers both fried in oil as well as air fried. You can also assemble the crab Rangoons ahead of time and freeze them for easy serving using the instructions provided below! Make sure you let them cool slightly before eating, the filling can be lava hot! I serve them with my homemade orange sweet chili sauce though you can use store-bought or swap with another sauce like sweet and sour sauce.
There are a lot of fine crab Rangoons out there and then there are the really good ones. My top qualifiers for a good crab Rangoon are as follows:
Imitation crab meat or “kani” is meant to mimic the texture and flavor of crab meat at a more affordable price point. The sticks are made from white fish such as pollock which are ground into a paste and mixed with starch and flavoring. To swap the real crab meat with imitation crab, shred, then chop, 1 cup of the kani and add to the recipe as you would with the real crab.
In a small bowl whisk an egg with 1 tablespoon (15g) of water. Brush the wontons all over with the egg wash mixture. Heat air fryer to 350ºF (180ºC). Arrange the crab Rangoons in the basket, cooking a few at a time so as to not overcrowd the basket. Air fry for 6 minutes, flipping halfway through cooking.
Freeze the uncooked Rangoons on a baking sheet for 15 to 30 minutes so they won’t stick together, then add to an airtight container or resealable plastic bag. Store in the freezer for up to 2 weeks and cook as instructed below.
Yes! You can swap real crab for imitation “kani” sticks—just shred and chop about 1 cup before mixing in the filling.
Use a neutral oil (like vegetable or canola) and heat to 350 °F (180 °C). Fry in small batches for about 2–3 minutes until golden brown and crispy.
To airfry: In a small bowl whisk an egg with 1 tablespoon (15g) of water. Brush with the egg wash and cook at 350ºF (180ºC) – 375 °F (190ºC) for ~6 min, flipping halfway through.
To bake: Brush with egg wash or oil then arrange on a baking sheet and bake at 375ºF (190ºC) until crispy, about 12 minutes.
Yes!. You can assemble and freeze uncooked rangoon on a baking sheet (15–30 min), then transfer to a bag for up to 2 weeks.
If you enjoy this crab Rangoon recipe, give these a try:
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
TAG ME ON INSTAGRAM TO BE FEATURED ON MY STORIES! @cookingwithcocktailrings
great dish, fun too, and love the sauce too, thank you!
so happy to hear it Sabrina!! Thanks for sharing!
2 t. Red pepper way way to much.
Thanks for your feedback! The spice level can definitely vary depending on personal preference and the type of red pepper used. If you prefer a milder sauce, you can reduce the amount of red pepper to suit your taste.
This is SO much better than anything you can get in a restaurtant!!