Dairy-free Crab Rangoons
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This dairy-free crab rangoon recipe with creamy crab filling and light, crispy shell are the most popular appetizer at any dinner party and waaaaay better than Chinese takeout!
These crab and cream cheese wontons are deep fried until golden brown and dipped into an amazing sweet and sour sauce, with or without dairy.
Looking for more delicious appetizers and party foods? Make sure to try my recipes for Crispy Pork Wontons, Crab Puff Pastry Appetizer, and Asian Chicken Wonton Nachos too!
What is a crab rangoon?
Crab Rangoons, or crab puffs, are a popular Chinese-American appetizer served in Chinese and Thai restaurants. They have a creamy filling made with cream cheese, crab meat (or imitation crab meat), shallot, green onions, garlic, Worcestershire sauce, and soy sauce.
This filling is then wrapped in a wonton wrapper and deep-fried until crispy and golden brown. Crab wontons are served with sweet and sour sauce or sweet chili sauce for dipping.
Despite its name, Crab Rangoon is not a traditional dish from China; it’s believed to have been invented in the United States.
What you’ll need
- Cream cheese – vegan, dairy-free, or regular cream cheese at room temperature.
- Shallot
- Worcestershire sauce
- Soy sauce
- Black pepper
- Green onions
- Fresh garlic
- Lump crab meat – canned or fresh
- Package of wonton wrappers – available at your local grocery store or Asian markets.
- Neutral flavored oil for frying – peanut oil, canola oil, or sunflower oil.
Check out the printable recipe card below for the complete recipe and detailed instructions.
Tools used
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- Cutting Board – for best results use a plastic work surface versus a wood surface, the wontons will be easier to move and stick less.
- Dutch Oven – the rangoons do not stick to the bottom as easily as they do with stainless steel.
- Tongs and/or Spider Strainer – a great way to keep your hands away from the hot oil when adding and removing the fried wonton.
- Candy Thermometer – maintaining the correct temperature makes all the difference when frying foods!
How to make triangle crab rangoon
***These are the original photos taken with my old camera and no kitchen lighting***
In a large bowl, mix together cream cheese, shallot, Worcestershire sauce, soy sauce, pepper, green onion, and garlic.
Stir in the crab meat, set aside. Place (4) wonton wrappers on a flat surface. Place 1 teaspoon of rangoon filling in center of each wrapper.
Rub water on 2 edges of the wrapper (use your finger) so the edges will stick together and seal.
Fold wrapper over the filling to form a triangle. Squeeze out air bubbles and make sure you have a tight seal. You do not want your filling to leak out while frying.
Set aside until ready to fry.
Heat 1-inch of oil in a large pot until it reaches 350°F (177°C). Carefully drop a few rangoons into the hot oil at a time.
You don’t want to overcrowd the pan. Once they are golden brown and crispy, remove from oil and drain on a wire rack to prevent the bottoms from getting soggy.
Serve with Sweet and Sour Dipping Sauce.
Alex was so happy, Crab Rangoons are one of his favorite appetizers that he hasn’t been able to enjoy for years!
Expert Tips
- This recipe is written as dairy-free so my son can enjoy them as well. You can substitute regular cream cheese in place of the vegan version and they will be even more delicious!
- You will need to be careful that they do not stick to the bottom of the pan when you first put them in. Just use the tongs or a spider strainer to grab a corner and lift it up a bit.
- If you use an enameled Dutch Oven, they will not stick to the bottom.
- Be careful to not overfill or they will explode.
- Cover wonton wrappers with a damp towel to prevent them from drying out.
Leftovers and Storage
Allow rangoons to cool completely, then place in an airtight container or a resealable plastic bag. Store in the refrigerator for up to 3-4 days.
Reheat in the oven or toaster oven to help restore their crispiness. Preheat the oven to around 350°F (177°C) and bake for 8-10 minutes, or until they are heated through and crispy.
When would you serve homemade crab rangoon?
- Party Appetizer: Crab Rangoons are great for parties, gatherings, and social events. They can be served as finger food or as part of a larger spread of appetizers.
- Asian-Themed Dinner Parties: If you’re hosting a dinner party with an Asian theme, crab rangoons can be a fitting appetizer choice alongside other Chinese food dishes.
- Buffets and Potlucks: Crab Rangoons can be a hit at buffet-style events or potlucks where guests can help themselves to small bites.
- Game Nights: They make for excellent snacks during game nights or movie marathons when you want something tasty and easy to munch on.
- Holiday Celebrations: Seafood Rangoons can add a special touch to holiday gatherings and celebrations, such as Thanksgiving, Christmas, or New Year’s Eve parties.
FAQ’s
I use real crab meat in a can, but fresh crab or even imitation crab will also be delicious.
Yes, you can assemble the Crab Rangoons ahead of time and store them in the refrigerator until you’re ready to fry them. This makes them convenient for parties or gatherings.
While they traditionally are deep-fried, you can bake them in the oven for a healthier alternative. Simply brush them with oil or cooking spray and bake in a 400°F (200°C) oven for 8 to 12 minutes, or until they’re crispy and golden brown.
Absolutely! Place them on a baking sheet in a single layer and freeze until firm, then transfer them to a freezer bag or container. When ready to cook, fry them directly from frozen, adding a bit of extra cooking time.
More delicious appetizer recipes
- Buffalo Chicken Rangoons – perfect for game day!
- Paper Wrapped Chicken
- Simple Seafood Artichoke Dip
- Teriyaki Bacon Wrapped Shrimp
- Irish Nachos
- Apricot Ginger Chicken Wings
Did you try this recipe? I’d love to see it!
Tag @cookingwithcurls on Instagram & Facebook and leave a ⭐️⭐⭐⭐⭐ review below!
Enjoy!!
Dairy-Free Crab Rangoons
Ingredients
- 8 ounces vegan cream cheese, softened or regular cream cheese
- 1 tablespoon finely minced shallot
- 0.5 teaspoon Worcestershire sauce
- 0.5 teaspoon soy sauce
- 0.13 teaspoon black pepper one-eight teaspoon
- 2 whole green onions minced
- 1 large clove garlic minced
- 8 ounces lump crab meat fresh or canned, drained and flaked
- 1 package won ton wrappers
- small bowl water
- canola oil for frying
Instructions
- In a large bowl, mix together cream cheese, shallot, Worcestershire sauce, soy sauce, pepper, green onion, and garlic. Stir in crab meat, and set aside.
- Place (4) wonton wrappers on a flat surface. Place 1 teaspoon of rangoon filling in center of each wrapper.
- Rub water on 2 edges of the wrapper (use your finger) so the edges will stick together and seal.
- Fold wrapper over the filling to form a triangle. Squeeze out air bubbles and make sure you have a tight seal. You do not want your filling to leak out while frying.
- Continue filling until you have used all of the crab mixture, 43 – 48 total. Cover with a damp towel until ready to fry.
- Heat 1-inch of oil in a large pot until it reaches 350°F (177°C). Carefully drop a few rangoons into the hot oil at a time, do not overcrowd. Flip over so that both sides are golden brown, about 3 minutes.
- Once they are golden brown and crispy, remove from oil and drain on a wire rack to prevent the bottoms from getting soggy. Continue until you have cooked all of the rangoons.
Notes
- Serve with Sweet and Sour Dipping Sauce.
- You will need to be careful that they do not stick to the bottom of the pan when you first put them in. Just use the tongs or a spider strainer to grab a corner and lift it up a bit.
- If you use an enameled Dutch Oven, they will not stick to the bottom.
- Be careful to not overfill or they will explode.
- Cover wonton wrappers with a damp towel to prevent them from drying out.
- See original post for leftover and storage instructions.
I’ll have to try this.
I’m not much of a fried food kind of gal but something need to be fried and these look like one of them!! They look outstanding!! Thanks for sharing at Saturday Dishes.
We lOVE crab rangoon around here…..it is a must when we order Thai! These look fabulous, Lisa….thanks so much for sharing at Saturday Night Fever! Pinning!
We do too Cathy, they are sooooo good! Have a great weekend. 🙂
Oh these look delicious! Have you tried using different wrappers to bake them? I’ve got some spring roll wrappers, I might try it with. Thanks for sharing on Foodie Friday
These are not dairy free 😂 what do y’all think cream cheese is??
It clearly state “vegan” cream cheese which mean dairy-free. There are several brands available across the country.