If you love Chinese takeout, chances are you’ve had Crab Rangoons. Those golden, crispy wontons stuffed with crab and cream cheese? Yeah, those. And guess what? You can make them at home—and they’ll taste even better.
This step-by-step tutorial walks you through everything:
how to mix the filling, how to fold the wontons, and how to fry them up perfectly golden and crispy.
It doesn’t matter if you’ve never folded a wonton in your life—you’ll get it. And once you do, you’re going to want to make these every time you’re craving something crunchy, creamy, and just plain addictive.
What’s in the Crab Rangoon Filling?
The filling for these Crab Rangoon is rich, creamy, and perfectly balanced. It starts with smooth cream cheese and tender crab meat, then gets a colorful boost from finely diced red bell pepper and sliced green onion—both adding subtle sweetness and a pop of freshness. A touch of sugar brings out the natural sweetness of the crab, while salt and a pinch of white pepper round everything out with a gentle savory bite. While some recipes call for garlic or soy sauce, I skip both here to let the simple flavors shine. Plus, the sweet chili sauce I serve on the side already brings that garlicky kick and extra umami, so there’s no need to double up.
How I learned to make Rangoon
I first started making Crab Rangoon over 25 years ago when I worked at P.F. Chang’s. Back then, they were such a hit that the waiters and waitresses were constantly asking me to fry up extras just for them. It didn’t take long to see why—crispy, creamy, and totally addictive. Even now, they’re still one of the most requested appetizers I make.
To be clear, this isn’t their recipe but it’s similar. They would Sautee the chopped onion and pepper in a Michiu Cooking Wine with a few other ingredients, including: pure bean soy, garlic and ginger powder. Adding these warm ingredients mixed in easier with the cream cheese and flavored up really nice. Just something to consider, if you’re looking for more flavor. I think, however, that you’ll be very satisfied with this simple recipe.
Folding Matters (Even If You Mess It Up)
Learning how to fold Crab Rangoon the right way takes a little practice—and yeah, it’s okay if you mess it up at first. But let’s be real: there are a ton of folks out there folding them wrong and calling it the P.F. Chang’s way… and it’s not. I’ve worked there. I know how it’s actually done. So in this tutorial, I’ll show you the proper fold that holds together, fries evenly, and just looks right. It’s not hard once you get the hang of it—and it definitely makes a difference.
Making these ahead of Time
At the restaurant, everything like Crab Rangoon was always made in advance—usually the day before. While I did handcraft them from time to time, that job mostly belonged to two prep specialists who handled all the handmade items like spring rolls, dumplings, potstickers, and wontons. My main role was cooking them to crispy perfection. Pre-making these not only saved time during service, but it also allowed the filling flavors to marinate and deepen overnight. If you want to prep ahead at home, just lay them out on a sheet pan and cover them tightly with plastic wrap or store them in a container with a lid. That’ll keep the wonton wrappers from drying out before you’re ready to fry.
Cook Them Fresh or After a Chill
You can fry these Crab Rangoon right after assembling them, or after they’ve rested overnight in the fridge—both methods work beautifully. Letting them sit actually helps the flavors come together even more. When you’re ready to cook, heat your oil to 350°F (175°C) in a deep pan on the stovetop or in a deep fryer. Fry the rangoons in small batches for 2 to 3 minutes, turning occasionally until they’re golden brown and crispy all over. Serve them hot and fresh, with a side of sweet chili sauce for dipping—it’s the perfect contrast to the creamy filling and crispy wrapper.
Serving this Appetizer
As a rule of thumb, 6 Wontons are served per order in a restaurant. It comes with a spicy plum sauce that greatly resembles Sweet Chili Sauce. I like to garnish it, the way I learned to do it, with shredded carrot, cilantro and green onion tossed in soy sauce. This recipe makes enough filling to make 24 and costs about $15-20 dollars to make. Consider that this appetizer currently costs $12.49 at P.F. Chang’s, in the Rocky Mountain region. So, 4 orders of this dish (24 count), would cost $50 US plus tax. Saving you 2/3 the cost of restaurant prices!
More Related Recipes
Chicken Lettuce Wraps, Fire Cracker Shrimp, Shrimp Dumplings, Gyoza Pot-Stickers, Veggie Egg Rolls, Wonton Soup, Red Sauce Wonton, Summer Rolls, The Original Egg Roll, Fried Chicken Feet
Crab Rangoon Ingredients: Makes 2 Dozen
- 8 oz Cream Cheese (softened) – Rich, creamy base that binds the filling and gives it that signature texture.
- 6 oz Crab Meat (finely chopped) – Sweet, tender seafood flavor that shines through the creamy mix.
- 2 Green Onions (chopped) – Fresh, sharp bite and a pop of color.
- ¼ Red Bell Pepper (diced) – Slight sweetness and bright color for contrast and flavor.
- 1 tbsp Sugar – Enhances the crab’s natural sweetness and balances the savory.
- Salt and White Pepper (to taste) – Seasoning for depth and a mild peppery kick without the black specks.
- 20–25 Wonton Wrappers – Crispy, golden shell once fried—holds the creamy filling perfectly.
- Oil for Frying (vegetable or canola) – Neutral oil that fries clean and hot for an extra crispy crunch.
- Sweet Chili Sauce (for dipping) – Tangy, garlicky sweetness that complements the filling.
- Optional Garnish: Shredded carrot, chopped cilantro, and chopped green onion tossed with 1 tsp soy sauce—adds brightness and a fresh, savory bite.
Cooking Instructions
- Mix the Filling
In a mixing bowl, combine the softened cream cheese, chopped crab meat, green onion, red bell pepper, sugar, salt, and white pepper. Stir until everything is evenly incorporated. You want a smooth but textured filling. - Assemble the Rangoon
Lay out your wonton wrappers and keep a small bowl of water nearby. Spoon about a teaspoon of filling into the center of each wrapper. Wet the edges with your finger, then fold into your preferred shape (classic triangle, star fold, or purse pinch). Press to seal tightly, making sure there’s no air trapped inside. - Chill or Fry
If you’re prepping ahead, place the assembled rangoons on a parchment-lined tray and cover tightly with plastic wrap or a lid. Refrigerate until ready to cook—this helps the flavors meld and keeps the wrappers from drying out. - Heat the Oil
In a deep pan or fryer, heat your oil to 350°F (175°C). Fry in batches to avoid overcrowding. - Fry Until Golden
Carefully drop in the rangoons and fry for 2–3 minutes, turning as needed until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. - Serve Hot
Plate your Crab Rangoon with a side of sweet chili sauce and garnish with a mix of shredded carrot, cilantro, and green onion tossed in a splash of soy sauce. Serve hot for the best crunch!
