Crab Rangoon Bites
Crispy on the outside, creamy on the inside, these Crab Rangoon Bites are irresistible appetizers perfect for parties or cozy nights in.
They pair wonderfully with sweet chili sauce, soy sauce, or spicy mayo for dipping.
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
- 20 –24 wonton wrappers
- 8 oz cream cheese softened
- 4 oz crab meat drained and chopped (real or imitation)
- 2 green onions finely chopped
- 1 tsp soy sauce
- 1 tsp Worcestershire sauce
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 1 egg beaten (for sealing)
- Vegetable oil for frying if deep-frying
- Optional dipping sauces: sweet chili sauce soy sauce, sriracha mayo
In a bowl, combine cream cheese, crab meat, green onions, soy sauce, Worcestershire sauce, garlic powder, onion powder, and black pepper. Mix until smooth.
Place a wonton wrapper on a clean surface. Spoon 1 teaspoon of filling in the center. Brush edges with beaten egg. Fold into a triangle or purse shape, pressing edges to seal.
For deep-frying: Heat oil to 350°F (175°C). Fry 4–6 wontons at a time for 2–3 minutes until golden. Drain on paper towels.
For baking: Preheat oven to 400°F (200°C). Arrange wontons on parchment-lined sheet, brush lightly with oil, and bake 18–20 minutes until golden and crispy.
Cool 2–3 minutes and serve warm with dipping sauce.
Use softened cream cheese for easier mixing.
Drain imitation crab to avoid excess moisture.
A small pinch of sugar or dash of sesame oil enhances flavor.
Do not overfill wontons; a little filling goes a long way.