Perfect for takeout cravings.

This Classic Crab Rangoon recipe is exactly what you expect to get when you order from your favorite local takeout. The filling is creamy and slightly sweet. But you can’t forget the sweet and sour sauce for dipping, it’s just not the same without it.

A metal cookie sheet lined with parchment paper topped with a dozen fried crab rangoon and a white bowl of bright red sweet and sour sauce.

Local Takeout

Everyone has their favorite local Chinese takeout spot that they religiously order from. Teriyaki Beef, Honey Chicken, lo mein, and of course an order (or two) of crab rangoons are typically included in our order.

I enjoy making different versions of lo mein, trying new seasoning sauces, and trying to perfect orange chicken, but it never really satisfied our takeout craving until I started playing around with making crab rangoon. It took some serious trial and error. Sometimes too much krab, other times not enough sweetness.

Now we really enjoy our at home takeout nights, but of course still support our local restaurant regularly, it’s not like I always really look forward to frying on a Thursday night when the craving hits. However, this recipe is great to have in your arsenal for when you do have the time! It’s definitely worth it.

Classic crab rangoon and a white bowl of bright red sweet and sour sauce on a white counter.

Ingredients

Look for sweet and sour sauce where soy sauce and teriyaki sauce is sold in your grocery store. My store carries several brands and they are all very similar.

Filling Ingredients

cream cheese – the base of the filling
imitation crab – sold by the seafood counter in a package, I buy the leg style for this recipe
soy sauce
white sugar – touch of sweetness
sesame oil
seasonings – garlic powder, onion powder, kosher salt
wonton wrappers
neutral oil – I use whatever I have on hand, vegetable or canola
sweet and sour sauce – truly gives the takeout feel

A stainless steel bowl filled with imitation crab legs, clear bowls of soy sauce, sugar, seasonings, sesame oil, and a package of Philadelphia cream cheese.

How to Make Classic Crab Rangoon

Making the Filling

Combine: Combine the softened cream cheese with the sugar, seasonings, soy sauce, and sesame oil. Fold in the finely diced imitation crab.

Folding and Frying the Crab Rangoon

Fold the Wontons: Spoon a small amount of filling into the center of each wrapper. Moisten the edges with water. Fold diagonally into a triangle shape, pressing out any air, and firmly around the moistened edges.
Mix the Cheese Filling: Heat the neutral oil in a deep pot until hot. Fry the crab rangoon in small batches, turning them once, until golden brown and crisp.
Drain and Salt: Drain on paper towels, sprinkle with salt, and serve with sweet and sour sauce for dipping.

A pile of wonton wrappers, a wrapper with crab rangoon filling smeared down the center, and the wonton wrapper folded over the filling in half.

What to Serve with Classic Crab Rangoon

Think all your favorite Chinese takeout dishes! Orange chicken, General Tso’s, lo mein, beef and broccoli!

You could also serve these up as an appetizer for any occasion! I could eat a plate of these for dinner.

Need more app ideas? BBQ Pulled Pork Nachos and Italian Stromboli are house favorites.

Equipment I Use to Make Classic Crab Rangoon

Spider Strainer – to remove the cooked crab rangoon from the hot oil

A metal cookie sheet lined with parchment paper topped with a dozen fried crab rangoon and a white bowl of bright red sweet and sour sauce sitting on a white marble counter.

Frequently Asked Questions

Why did my crab rangoon open while frying?

This typically happens from overfilling or not sealing the edges well. Press out air when sealing and make sure all seams are moistened with water.

Do I have to use sweet and sour sauce?

You can use any sauce you like or eat them plain! Sweet and sour is what is served in my local restaurants. You can also try sweet chili sauce or even duck sauce.