Crab Rangoon Recipe Tips
How do you keep crab rangoons from exploding?
To keep crab rangoons from exploding, try freezing your filled crab rangoons for about 15 minutes before throwing them in the oven. That way, they'll come out crispy and without any leakage. Be sure to wrap the wonton wrappers in batches, too, so the water doesn’t dry out around the edges. If the water dries out, your wonton wrappers will unfold.
How do you fry crab rangoons?
We recommend using an oil with a high smoke point, like canola oil, for frying crab rangoons. (Learn more about the
different types of frying oil.) Heat the oil to 375° or a gentle boil and then fry the wontons until they're golden brown. You can also try
Baked Crab Ragoons!
How do you store crab rangoons?
You can store crab rangoons in the fridge in an airtight container for up to 2 days. If you want to make them ahead of time, freeze uncooked crab rangoons in an airtight container for at least 1 hour or until solid. Fry them immediately after removing them from the freezer.
What should I serve with crab rangoons?
We recommend serving
Hot Crab Pinwheels or
Chicken Rangoon Egg Rolls on the side. Or swap the sweet and sour sauce for a
Spicy Crab Dip instead. Have leftover crab rangoon ingredients on hand? Try serving one of these
wonton recipes or an
imitation crab recipe.
Research contributed by Christina Herbst, Taste of Home Assistant Digital Editor 
Reviews
This does not measure up to what I have had as Crab Rangoon in restaurants. This does not have a lot of flavor at all. As other reviewers have commented, the imitation crab is widely used in restaurants in Crab Rangoon so I have no issue with its inclusion. There is no flavor .
Excellent! So easy to make. Thank you for the recipe.
Very close to the original (Trader Vic's??) Only thing missing is a small amount or A-1 Sauce.
Why imitation crab and not real crab?
I haven't made this yet. I want to know if you can use an air fryer instead of trying in oil. I don't eat fried foods.
Simple and delicious recipe! It could be a regional thing, but some of the Asian places where we live have sweeter crab rangoon. Next time I'm going to add just a pinch of sugar to the mixture, to see if that's the ingredient they use.
Can you steam these instead of frying?
This is pretty much a standard recipe for crab Rangoons. The only difference is using imitation crab (NO!)
Great taste! Love to make these! The only I did different was add a couple of tbs of sour cream for a creamier texture but it was awesome!
I made these tonight. Very close to the local takeout rangoons. Taste great and they were pretty easy to make. I recommend this recipe.