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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 WontonsCrab Puff Pastry Appetizer, and Asian Chicken Wonton Nachos too!

Crab Rangoons in a bowl with sweet and sour sauce in the background.

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.

Crab rangoons in a bowl with a small bowl of sweet and sour on the side.

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!
Crab rangoon cut in half to show filling.

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.

Crab filling ingredients in a large mixing bowl.

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.

Four wonton wrappers with a scoop of crab filling in the center.

Rub water on 2 edges of the wrapper (use your finger) so the edges will stick together and seal.

Wonton wrapper with water rubbed around the edge and filling in the cetner.

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.

Crab rangoon folded over into a triangle on a plastic surface.

Set aside until ready to fry.

Crab rangoon triangles piled up on a baking sheet.

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.

Dairy-free Crab Rangoons frying in hot oil.

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.

Fried dairy-free crab rangoons on a wire cooling rack.

Serve with Sweet and Sour Dipping Sauce.

Crab rangoons in a serving bowl with a small bowl of sweet and sour sauce on the side.

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

What type of crab meat should I use? 

I use real crab meat in a can, but fresh crab or even imitation crab will also be delicious.

Can I make Crab Rangoons ahead of time?

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.

Can I bake Crab Rangoons instead of frying them?

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.

Can I freeze Crab Rangoons?

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.

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Enjoy!!

Dairy-free Crab Rangoons in a bowl with sweet and sour sauce in the background.

Dairy-Free Crab Rangoons

This dairy-free crab rangoon recipe with creamy crab filling and light, crispy shell are the most popular appetizer at any dinner party.
5 from 4 votes
Print Rate
Course: Appetizer
Cuisine: Asian
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 12 Servings
Calories: 180kcal
Author: Lisa Johnson

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.

Nutrition

Calories: 180kcal | Carbohydrates: 23g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 11mg | Sodium: 462mg | Potassium: 69mg | Fiber: 1g | Vitamin A: 10IU | Vitamin C: 1.3mg | Calcium: 39mg | Iron: 1.6mg

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7 Comments

  1. 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.

5 from 4 votes (4 ratings without comment)

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