Avocado & Crab Rangoons

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  • One of my favorite Friday night Chinese food orders are dumplings and rangoons. Crab rangoons are Crunchy wonton wrappers filled with some sort of yummy filling and then of course, dipping sauce. You know I like it saucy…

    overhead of plated crab rangoons with sweet and sour dipping sauce

    I had a few wonton wrappers left after making chile relleno bites, so I whipped up this easy avocado and jumbo lump crab filling and fried them up. Pair that with a sweet and spicy jalapeno or sweet and sour dipping sauce and you’ll be in appetizer heaven. If they weren’t your favorite appetizers, they soon will be.

    What is a Rangoon?

    The first thing to know is that they aren’t authentically Chinese at all, although carry out Chinese joints have made them famous. In fact, these crispy wontons were originally served at Trader Vic’s in San Francisco; a fusion of Polynesian and Burmese flavors and cooking.

    dipping a crispy rangoon in red sauce

    Many believe that the original crab rangoon recipe made its appearance in Yangon, Burma, which was formerly known as Rangoon, hence the name, but they are only there in spirit, not physical presence.

    Now a Crab Rangoon is loosely defined as a “deep fried wonton filled with crab and cream cheese”, although rangoons come in many different varieties, they almost always have a creamy filling. Depending on where you are in the US, they are sometimes called crab puffs, cream cheese wontons, crab wontons or just cheese wontons.

    Ingredients

    • Cream cheese– Either full fat or reduced fat works.
    • Avocado- Peeled, pitted and diced. Make sure it is nice and ripe so it seamlessly blends with the cream cheese.
    • Lump crab meat– Lump or jumbo lump blue crab.
    • Worcestershire sauce– The most commonly mispronounced word in culinary language is also what makes this filling more robust and rich. A little goes a long way.
    • Garlic powder & Onion Powder– Both provided a small amount of pizzazz and complement each other, but feel free to use one or the other instead of both.
    • Wonton Wrappers– Not to be confused with egg roll wrappers, which are the bigger ones. You can get fancy and grab a package of circular wrappers too. They are usually located near the vegan or vegetarian items, refrigerated in the produce section or head to an Asian market where you’ll have many options.
    • Egg white– Think of this as the glue that holds the rangoon together.
    • Green onions (scallions)– For garnish, crunch and flavor, but totally optional.
    • Oil for frying– A neutral oil with a high smoke point like vegetable oil, canola oil or peanut oil is best for the least smoking and potential for burning.
    bowl of creamy rangoon filling

    Can I use imitation crab meat? Yes, if real crab meat is hard to find or too expensive, feel free to use imitation crab meat. Chances are the ones you eat at the restaurant are probably imitation crab. You’ll see them labeled crab sticks, krab sticks, imitation crab meat or seafood sticks and are made from finely chopped white fish. They do not contain real crab. They are artificially colored to be a little peach and formed into the shape of snow or spider crab meat. 

    How to Make Crab Rangoons

    Assembly is easy and so is frying, if you use the proper tools.

    1. In a medium mixing bowl, blend together the cream cheese, avocado, Worcestershire sauce, garlic powder, and onion powder until evenly blended, then very gently fold in the crab meat so it stays in larger lumps. Set aside.
    2. In a small bowl, whisk egg white with 2 tablespoons of water.
    3. Use a cutting board or plate as your working space, lay out one wonton wrapper. Place 1 heaping teaspoon of filling in the middle, brush the edges with the egg wash and then fold over into the shape of a triangle. Press out any air bubbles and the edges.
    step-by-step of how to make crab rangoons
    1. Use a heavy bottom saucepan or large shallow frying pan for frying. A heavy bottom will help the heat distribute evenly and reduce cold spots. Also use a deep fry thermometer to accurately control the heat. If you have a countertop deep fryer that can also be used. Heat the oil to 350°F.
    2. Gently lower 3-4 rangoons into the hot oil using a fry or metal spoon, being careful to not crowd the pan. Fry for 2-3 minutes, flipping once, or until golden brown.
    3. Remove to a wire rack over a baking sheet lined with a paper towel. Place in a warm oven to drain and stay warm while you complete the rest.
    4. Garnish with sliced green onions and serve with your favorite dipping sauce.
    close up of crab rangoons on a small serving plate with sauce

    Crab Rangoon Dipping Sauce

    Crab Rangoons are typically served with a sweet and sour sauce, duck sauce or spicy mustard, but I also sometimes make my spicy and cool pineapple sauce. Just plain soy sauce, sticky teriyaki sauce or sweet chile sauce is cool too.

    hand dipping a rangoon into sauce

    Variations

    • Rangoon can also be stuffed with Spinach Dip for a vegetarian rangoon. This is in excellent way to use up just a cup or so of leftovers.
    • Air Fryer Rangoons– I made this recipe well before Air Fryers came onto the scene, but it is AF friendly. Spray or baste rangoons with oil and then fry for 5-6 minutes at 350°F, being careful not to crowd the basket.
    • Baked Crab Rangoons– Heat the oven to 350°F and bake for 15-18 minutes. Spraying or basting them with oil will help them to crisp up.
    • Make them spicy by adding 1/2 teaspoon of hot sauce or crushed red pepper flakes to the cream cheese mixture.
    serving plate of crunchy cream cheese rangoons with crab

    Storage, Freezing & Reheating

    Can you make crab rangoons ahead of time? You sure can! Make all the wontons ahead of time and if you are planning to fry them in the next day or so, just put them in the refrigerator or freezer.

    Can I freeze crab rangoons? Crab rangoon are very freezer friendly. You can freeze them before frying or after frying for up to 4 months. Throw them right into the hot oil frozen, but watch for splatters, as any frozen condensation will sauce a bit of a sputter. It might also take 1-2 minutes longer to brown.

    crab rangoon recipe for pinterest

    More delicious seafood appetizers:

    Smoked Salmon with Creamy Pesto Crackers
    Smoked Salmon Pesto Crackers are easy no-cook appetizers perfect for any potluck, party or afternoon snack. They are also healthy!
    Smoked Salmon Pesto Crackers are easy no-cook appetizers perfect for any potluck, party or afternoon snack. They are also healthy!
    Crab Rangoon Dip
    cheesy crab rangoon dip
    This Crab Rangoon Dip is creamy, cheesy and packs all the flavor of the classic crab rangoon. It's quick & easy to make and takes only 30 minutes to make!
    Maryland Crab Dip
    creamy hot crab dip in a casserole dish
    Hot Crab Dip with cream cheese is a is a Maryland classic! Blended with cheese, lump crab meat and old bay, this crab dip served hot is the best party appetizer recipe!


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    close up of crab rangoon with sauce
    plate of crab rangoons with sauce
    Print Recipe
    4.88 from 8 votes

    Avocado Crab Rangoon

    Crispy wontons stuffed with a cream cheese, avocado and lump crab meat filling. Fry, air fry or bake and serve with your favorite dipping sauce.
    Prep Time15 mins
    Cook Time15 mins
    Total Time30 mins
    Course: Appetizer
    Cuisine: American
    Keyword: crab rangoons
    Servings: 40
    Calories: 81kcal
    Author: Jessica Formicola

    Ingredients

    Instructions

    • In a medium mixing bowl, blend together the cream cheese, avocado, Worcestershire sauce, garlic powder, and onion powder until evenly blended, then very gently fold in the crab meat so it stays in larger lumps. Set aside.
    • In a small bowl, whisk the egg white with 2 tablespoons of water.
    • Place 1 heaping teaspoon of the filling in the middle of a wonton wrapper. Brush the edges with the egg wash and then fold over into the shape of a triangle. Press out any air bubbles and pinch together the edges.
    • In a heavy bottom saucepan or frying pan, heat the oil to 350°F.
    • Gently lower 3-4 rangoons into the hot oil using a fry or metal spoon, being careful to not crowd the pan. Fry for 2-3 minutes, flipping once, or until golden brown.
    • Remove to a wire rack over a baking sheet lined with paper towels. Place in a warm oven to drain and stay warm while you complete the rest.
    • Garnish with sliced green onions and serve with your favorite dipping sauce.
    • If you've tried this recipe, come back and let us know how they were in the comments or ratings.

    Notes

    Dipping sauces: 
    Crab Rangoons are typically served with a sweet and sour sauce, duck sauce or spicy mustard, but I also sometimes make my spicy and cool pineapple sauce. Just plain soy sauce, sticky teriyaki sauce or sweet chile sauce is cool too.
    Variations:
    • Rangoon can also be stuffed with Spinach Dip for a vegetarian rangoon. This is in excellent way to use up just a cup or so of leftovers.
    • Air Fryer Rangoons- I made this recipe well before Air Fryers came onto the scene, but it is AF friendly. Spray or baste rangoons with oil and then fry for 5-6 minutes at 350°F, being careful not to crowd the basket.
    • Baked Crab Rangoons– Heat the oven to 350°F and bake for 15-18 minutes. Spraying or basting them with oil will help them to crisp up.
    • Make them spicy by adding 1/2 teaspoon of hot sauce or crushed red pepper flakes to the cream cheese mixture.

    Nutrition

    Calories: 81kcal | Carbohydrates: 1g | Protein: 1g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 46mg | Potassium: 41mg | Fiber: 1g | Sugar: 1g | Vitamin A: 84IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg
    image of jessica formicola

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