Easy Crab Puffs Recipe (Crab Rangoon)

Crab puffs, also referred to as “crab rangoons”, are the perfect combination of sweet crab meat and salty cream cheese. If you’re anything like me, you have to at least put in one order when you’re snagging takeout from your favorite Chinese restaurant. Did you know that they are ridiculously simple to make at home?

Whether you’re hosting a party and need a few, unique appetizers or you’re recreating your favorite Chinese takeout dishes at home, these puffs are always a crowd-pleaser.

What is a Crab Puff (Crab Rangoon)?

Crab puffs, aka crab rangoons, are a staple at most casual Chinese restaurants. They are made of crispy wonton wrappers stuffed with juicy crab meat and cream cheese. Although they aren’t super authentic, they have become a popular appetizer to tack on alongside chow mein, broccoli beef, and other take-out favorites.

• Flavor: Sweet crab meat is perfectly complemented by salty cream cheese and a hint of garlic.
• Texture: The crispy, golden brown wonton wrapper is contrasted by a creamy, crab-filled center.
• Time: From prep to table, these puffs take just under an hour to whip up.

How to Make Crab Puffs

Making crab puffs only requires some easy assembling and a quick deep fry. Below, find an overview of the recipe before you dive in.

• Make the Filling: In a large mixing bowl, combine the crab meat with cream cheese and season with a big of garlic salt.
• Shape the Puffs: Place a spoonful of the crab mixture into the center of each wonton wrapper. Using a pastry brush, wet the edges of each wrapper. With your fingers, tightly seal the edges into a triangle shape.
• Fry the Puffs: In a large saucepan, heat the oil until it sizzles. Fry the puffs in small batches until they turn golden brown. Remove them and place them on a plate lined with paper towels or a wire rack. Serve alongside sweet and sour sauce and enjoy!

Tips for Making the Best Crab Puffs

Below, find a handful of pro tips to help you make the best crab puffs.

• Add green onions or chives to the filling. If you want to add a little zest and a pretty pop of color, add some minced green onions or chives to the filling.
• Shape and freeze the puffs for later. If you’re a meal prepping guru, assemble the puffs and freeze them raw or fried for later use.
• Add chili flakes or sriracha. If you like a little heat, add a couple of shakes of chili flakes or a squirt of sriracha.
• Don’t overcrowd the oil. To give the puffs enough space to get crispy, avoid overcrowding them in the hot oil. Fry them in batches if you must!

Serving Crab Puffs

Serve puffs alongside a homemade or store-bought sweet and sour sauce for dipping. You can pair them with a cabbage slaw for a light lunch or add them to your next appetizer tray. If you want to make a full-blown Chinese takeout feast, pair them with beef and broccoli, shrimp lo mein, and Hunan beef.

Storing Crab Puffs

• Refrigerator: Store leftovers in an airtight container in the fridge. They will keep for up to 3 days.
• Freezer (Raw or Fried): To freeze puffs, first let them cool down completely. Next, place them in a single layer on a baking sheet lined with parchment paper. Pop the baking sheet in the freezer for a couple of hours, or until the puffs are completely frozen. Transfer to a freezer-safe bag and store them for up to 3 months.

FAQ

More of Seafood Appetizers

• Egg and Sprats Canapes – Mini seafood and egg sandwiches
• Crispy Air Fryer Coconut Shrimp – Sweet and salty shrimp
• Crab Stuffed Mushrooms – Cheesy, crab stuffed white mushrooms
• Air Fryer Crab Cakes – Easy crab cakes seasoned with Old Bay seasoning
• 15-Minute Canned Salmon Dip – Cream cheese and salmon dip

Recipe

Easy Crab Puffs Recipe (Crab Rangoon)

Print Pin

Servings

20 servings

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Recipe contributed by: Natalya Drozhzhin

These crab puffs are filled with cream cheese and juicy crab meat. Perfect for your next Chinese "take-in" night or appetizer spread!

Ingredients

• 1 lb crabmeat chopped
• 8 oz cream cheese softened
• 2 tsp Garlic Parley Salt
• 12 oz small wonton wrappers
• 2 cup oil deep frying

US Units – Metric

Instructions

• In a medium bowl, combine the crab meat with cream cheese. Season with garlic salt.
  
• Spoon a small amount of the crab meat mixture into the center of each wonton wrapper. Using a pastry brush, wet the edges of the wrapper and seal corners into a triangle shape.
  
• In a large, heavy saucepan, heat the oil until it sizzles over medium-high heat. In small batches, carefully place the puffs into the hot oil.
  
• Fry for 2-3 minutes, or until the puffs turn golden brown. Transfer them to a plate lined with paper towels to remove excess oil. Enjoy with sweet and sour sauce for dipping!
  

Nutrition Facts

Easy Crab Puffs Recipe (Crab Rangoon)

Amount Per Serving

Calories 305 Calories from Fat 243

% Daily Value*

Fat 27g42%

Saturated Fat 4g20%

Trans Fat 1g

Polyunsaturated Fat 7g

Monounsaturated Fat 15g

Cholesterol 24mg8%

Sodium 556mg23%

Potassium 76mg2%

Carbohydrates 10g3%

Fiber 1g4%

Sugar 1g1%

Protein 6g12%

Vitamin A 160IU3%

Vitamin C 2mg2%

Calcium 30mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.