Crab Rangoon are a fun, party appetizer that’s filled with real crab meat, cream cheese and seasoning. Wrapped in a wonton wrapper and deep fried, these are irresistible!
My favorite things to order at our local Chinese restaurant are always Egg Rolls, Kung Pao Chicken, Fried Rice and crab rangoon. So when we were stuck at home for months and were craving takeout, I decided to make my own crab rangoon. And it was so much easier than I thought, and dare I say, even better than takeout because you can enjoy them freshly fried!
What you Need to Make Homemade Crab Rangoon
When I see short ingredient lists like these, I always know it’s going to be a success. Crab meat is so delicious on its own that you don’t really need much else. So the seasoning and cream cheese are there to complement the flavors. If I’m having an appetizer like crab rangoon, I always choose the deep fried version over a baked version because baked just doesn’t cut it. To get that extra crispy wrapper, fried is what works.
To make these crab Rangoon, you’ll need only a few ingredients:
Fresh or frozen crab meat
Cream Cheese
Carrots
Celery
Garlic Powder
Worcestershire Sauce
Wonton Wrappers
Egg
How to Wrap Crab Rangoon in Rice Paper
Wrapping crab Rangoon is easy, and you can go with any shape you like. I used square wonton wrappers and placed the filling in the center. Brush some egg around the edges to seal the wrappers. Then just bring the opposite edges together on both sides to create a square pocket. Make sure it’s sealed properly or the filling can ooze out while deep frying which creates splatter in the oil. While sealing the wrappers, press gently in such a way that you remove as much air as possible. You can make these in advance, and keep them covered in the fridge for 3-4 hours till you are ready to fry. These take only minutes to fry which makes them the perfect make-ahead appetizer!
Tips to Making the Best Crab Rangoon Recipe
Wonton wrappers are easily available in the freezer section of most supermarkets and Asian grocery stores. For these perfect crab pockets, you can also use frozen crab meat, canned crab meat or even imitation crab sticks. Just make sure to thaw well if using frozen before making the filling to avoid any extra liquid. If using imitation crab meat, make sure to dice it finely before adding it to the filling.
We love serving crab rangoon with some Sweet Chili Sauce. You can also use soy sauce or your favorite Asian dipping sauce. This is one of those appetizers that absolutely everybody loves so make sure to make extras because these disappear fast!
Crab rangoon is a delicious Chinese appetizer made with a real crab filling, wrapped in wonton wrappers and deep fried till golden brown.
CourseAppetizer
CuisineAsian American
Keywordcrab rangoon, crab rangoon recipe
Prep Time20minutes
Cook Time10minutes
Total Time30minutes
Servings20pieces
Calories65kcal
AuthorRicha Gupta
Ingredients
8ouncesfresh Crab Meator imitation crab meat
4ouncesCream Cheese
1/4cupfinely diced Carrots
1/4cupfinely diced Celery
1.5teaspoonWorcestershire Sauce
1/2teaspoonGarlic Powder
1/4teaspoonSalt
20-25square Wonton Wrappers
2tablespoonsOil for Frying
Instructions
Place the crab meat, cream cheese, carrots, celery, garlic powder, worcestershire sauce and salt in a bowl and mix together to form the filling for crab rangoon.
To wrap crab rangoon, take a square wonton wrapper and place two teaspoons filling in the center. Brush the edges with whisked egg and bring opposite ends of both sides together to form a pocket shape. Repeat till all the filling is consumed. While making one piece, make sure the other wrappers are covered with a damp cloth or they'll dry out.
Heat a skillet of 4 inches oil to 350 degrees and fry the crab rangoons, a few at a time, till golden brown. This should take 3-4 minutes.
Crab Rangoon are a fun, party appetizer that’s filled with real crab meat, cream cheese and seasoning. Wrapped in a wonton wrapper and deep fried, these are irresistible!
My favorite things to order at our local Chinese restaurant are always Egg Rolls, Kung Pao Chicken, Fried Rice and crab rangoon. So when we were stuck at home for months and were craving takeout, I decided to make my own crab rangoon. And it was so much easier than I thought, and dare I say, even better than takeout because you can enjoy them freshly fried!
What you Need to Make Homemade Crab Rangoon
When I see short ingredient lists like these, I always know it’s going to be a success. Crab meat is so delicious on its own that you don’t really need much else. So the seasoning and cream cheese are there to complement the flavors. If I’m having an appetizer like crab rangoon, I always choose the deep fried version over a baked version because baked just doesn’t cut it. To get that extra crispy wrapper, fried is what works.
To make these crab Rangoon, you’ll need only a few ingredients:
Fresh or frozen crab meat
Cream Cheese
Carrots
Celery
Garlic Powder
Worcestershire Sauce
Wonton Wrappers
Egg
How to Wrap Crab Rangoon in Rice Paper
Wrapping crab Rangoon is easy, and you can go with any shape you like. I used square wonton wrappers and placed the filling in the center. Brush some egg around the edges to seal the wrappers. Then just bring the opposite edges together on both sides to create a square pocket. Make sure it’s sealed properly or the filling can ooze out while deep frying which creates splatter in the oil. While sealing the wrappers, press gently in such a way that you remove as much air as possible. You can make these in advance, and keep them covered in the fridge for 3-4 hours till you are ready to fry. These take only minutes to fry which makes them the perfect make-ahead appetizer!
Tips to Making the Best Crab Rangoon Recipe
Wonton wrappers are easily available in the freezer section of most supermarkets and Asian grocery stores. For these perfect crab pockets, you can also use frozen crab meat, canned crab meat or even imitation crab sticks. Just make sure to thaw well if using frozen before making the filling to avoid any extra liquid. If using imitation crab meat, make sure to dice it finely before adding it to the filling.
We love serving crab rangoon with some Sweet Chili Sauce. You can also use soy sauce or your favorite Asian dipping sauce. This is one of those appetizers that absolutely everybody loves so make sure to make extras because these disappear fast!
Crab rangoon is a delicious Chinese appetizer made with a real crab filling, wrapped in wonton wrappers and deep fried till golden brown.
CourseAppetizer
CuisineAsian American
Keywordcrab rangoon, crab rangoon recipe
Prep Time20minutes
Cook Time10minutes
Total Time30minutes
Servings20pieces
Calories65kcal
AuthorRicha Gupta
Ingredients
8ouncesfresh Crab Meator imitation crab meat
4ouncesCream Cheese
1/4cupfinely diced Carrots
1/4cupfinely diced Celery
1.5teaspoonWorcestershire Sauce
1/2teaspoonGarlic Powder
1/4teaspoonSalt
20-25square Wonton Wrappers
2tablespoonsOil for Frying
Instructions
Place the crab meat, cream cheese, carrots, celery, garlic powder, worcestershire sauce and salt in a bowl and mix together to form the filling for crab rangoon.
To wrap crab rangoon, take a square wonton wrapper and place two teaspoons filling in the center. Brush the edges with whisked egg and bring opposite ends of both sides together to form a pocket shape. Repeat till all the filling is consumed. While making one piece, make sure the other wrappers are covered with a damp cloth or they'll dry out.
Heat a skillet of 4 inches oil to 350 degrees and fry the crab rangoons, a few at a time, till golden brown. This should take 3-4 minutes.
For those nights when you need something fast and easy turn to this 10 minute Instant Pot Spaghetti. Superbly seasoned beef and tender noodles all cook together in a delectable sauce and is ready in no time.
Instant Pot cooking changed my life. All of a sudden I could cook dinners in half the time and all in one pot. It’s one of my favorite kitchen gadgets. While instant pot spaghetti may not be truly Italian, it’s Italian inspired. It’s the perfect meal when you feel like life has been a hot mess that day. It’s a hands off, no fuss, everyone will love it meal. Spaghetti is a perfect go to meal, it’s one everyone loves and it doesn’t take that much time. And in the instant pot it’s even faster as it all cooks together. The pasta, meat and sauce, all in one pot. You are going to love it. Rich and hearty it will fill you and your family up.
Now you’re going to have to trust me on this recipe. Cooking the noodles with the sauce might seem like a gamble, it is, but it works. The temptation to want to stir will be real. Don’t give in, don’t stir. This recipe really goes against all your cooking instincts. But trust me, this works and you might be surprised about how easy and wonderful it is to have it all cook in the same pot at the same time. You may never go back to regular spaghetti again. Believe me this works and it’s delicious. This is the perfect recipe on those days when you forgot to plan ahead. Reach for your pantry staples and set the table because you’ve got this.
Quick and Easy Spaghetti Ingredients
Jarred marinara sauce makes this super easy, it’s a great short cut, especially on busy nights. You can make your own spaghetti sauce, like this favorite, which is made in the instant pot first. Then add the noodles. Or keep it quick and simple.
Olive Oil: To help the beef from sticking to the pot.
Ground Beef: Use lean ground beef.
Italian Seasoning: Helps to season the beef for an extra flavor.
Garlic Powder: Because you can never have enough garlic in Italian food.
Salt and Pepper: Add more or less to taste.
Spaghetti Noodles: It is best to break the noodles beforehand then criss-crossing them in the pot for best cooking.
Marinara Sauce: Two Jars of your favorite or this homemade equivalent sauce is even better.
Water: You need this extra fluid for the noodles to cook in.
How to Make Spaghetti in an Instant Pot
Cooking the noodles at the same time as the sauce make this recipe super fast and easy. All the work in one pot means less mess. More time to do the things you love and still put a hearty meal on the table.
Sauté: Set a 6 quart instant pot to sauté. Add the olive oil, ground beef, Italian seasoning, garlic powder, salt and pepper. Cook and crumble until no longer pink.
Add: Break the noodles in half. Layer them in a criss-cross pattern so they do not stick as it cooks.
Pour: Pour the marinara and water on top of the noodles.
Cook: Cook on high pressure for 5-7 minutes. Use the quick release and wait for cycle to complete before unlocking. Stir together and serve with parmesan and chopped basil.
Tips For The Best Instant Pot Spaghetti
You’re going to love how easy this is, sometimes you just need to get a meal on the table and I love this one, especially if I don’t want to spend a ton of time in the kitchen. If I have a bit more time I’ll throw together this Slow cooker Italian Chicken and Potatoes or Incredible Homemade Calzone. Always family favorites!
Noodles: Make sure to lay your noodles in criss cross layers. This will prevent the noodles from sticking together as they cook, since you can’t stir it during cooking.
Swap: Take this opportunity to use whole wheat noodles and sneak in some fiber and protein. They’ll never know because it’s cooked all together.
Meat: Feel free to use ground turkey, ground chicken, or Italian sausage instead of beef. All will work in this recipe.
Scrape: After you brown the meat, add about a cup of the water to the meat and scrape the bottom of the instant pot. This helps avoid the “burn” notification that sometimes can occur during cooking.
Water: If you using jarred marinara I like to place the water in the empty jars and “rinse” all the goodness out of the jar and into my spaghetti. It’s a double whammy.
Avoid: Avoid the urge to stir the noodles once you put them in. Don’t do it! You’ll want to but it’ll cause the noodles to get gummy and stick together.
Creamy: Want a more creamy sauce? Add two large tablespoons or more of cream cheese when it’s finished cooking. Gently stir till melted and thoroughly incorporated.
More Flavor: If you want a pinch more flavor add an extra half to 1 teaspoon Italian seasoning. This might be especially helpful if your marinara sauce seems a little bland. You want a robust full bodied sauce.
Watery: Don’t panic if you remove the lid and it seems watery. Give it a good stir and let it sit for 3-5 minutes.
Freezing and Storing Spaghetti
If there’s a chance you have leftovers, they’ll be even better the second day. I don’t know what it is about Italian food, but it’s always better after the flavors have melded together overnight. One of my favorites for leftovers is Baked Chicken Spaghetti, it is so good! Sometimes I secretly hope there are leftovers, just so I can have them the next day for lunch. Warmed up with a slice of bread and I’m set!
Storing: Like most dishes, this will keep beautifully in the fridge for 4-5 days.
Freeze: This will freeze for 3-4 months well. If I know I’m going to freeze leftovers I’ll try to under cook the noodles just a tad bit so they are really al dente. Using the quick release valve stops the cooking process. Once the spaghetti has completely cooled I will portion out in individual freezer safe containers or bags. Thaw overnight in the fridge and warm on the stove top or microwave. Enjoy!
More Italian Inspired Recipes
Whether it’s soup or seafood, Italian inspired recipes are so scrumptious. The combination of spices and sauces are so incredible. It truly is good comfort food. Many times the recipes come together quickly too. Try these Italian winners tonight.
For those nights when you need something fast and easy turn to 10 minute Instant Pot Spaghetti. Superbly seasoned beef and tender noodles all cook together in a delectable sauce and is ready in no time.
CourseDinner, Main Course
CuisineAmerican, Italian, Italian American
Keywordinstant pot spaghetti, spaghetti
Prep Time5minutes
Cook Time5minutes
Total Time10minutes
Servings6People
Calories497kcal
AuthorAlyssa Rivers
Ingredients
1tablespoonolive oil
1poundground beef
1tablespoonItalian seasoning
1teaspoongarlic powder
1/2teaspoonsalt
1/4teaspoonpepper
1poundspaghetti noodles
224 ounce jarsmarinara sauce
3cupswater
Instructions
Set a 6 quart instant pot to saute. Add the olive oil, ground beef, Italian seasoning, garlic powder, salt and pepper. Cook and crumble until no longer pink.
Break the noodles in half. Layer them in a criss cross pattern so they do not stick as it cooks. Pour the marinara and water on top of the noodles.
Cook on high pressure for 5-7 minutes. Use the quick release and wait for cycle to complete before unlocking. Stir together and serve with parmesan and chopped basil.
Slow Cooker Creamy Chicken and Broccoli over Rice is a super easy delicious meal the whole family will love! Moist chicken and tender broccoli combine in a cheesy sauce that’s absolutely divine.
Slow Cooker meals are the best! Just put the ingredients in and let the slow cooker do the work and put a restaurant worthy meal on the table. It’s perfect for busy days, lazy weekends and everything in between. Try these slow cooker dinner winners tonight. Slow Cooker Beef Bourguignon, Slow Cooker Jambalaya and the Best Slow Cooker Mongolian Beef.
Creamy Chicken and Broccoli with Rice
Do you ever make something in the crockpot and think, wow this has been one of the best things that I have made? Yeah those thoughts came to my mind as I was eating this like a starving pregnant woman.
This is absolutely fantastic. As a food blogger, you are constantly making and trying new things. This will be made again and again at our house. And when you make something over and over as a food blogger you know that it is good! The cheesy cream sauce of this chicken and broccoli was the best. The flavors maintained though out the cooking process. Then you add in the broccoli and serve it over rice. A delicious meal all in one!
Creamy Chicken and Broccoli Ingredients
Pantry staple ingredients make this recipe easy and quick to throw together. My secret ingredient is the cajun seasoning. You’ll add just enough to add a nice kick of flavor but not make it spicy. It’s absolutely luscious.
Chicken Breasts: Use boneless, skinless chicken breasts for easier prep.
Cream of Chicken Soup: You can buy this at the store or make your own for a truly amazing sauce.
Cheddar Soup: This can usually be found near the canned cream soups in the soup section.
Chicken Broth: This will intensify the flavor of the chicken.
Salt: Just to taste
Cajun Seasoning: Adds a unique blend of spices for a dish that’s divine.
Garlic Salt: Adds a nice bit of garlic flavor.
Sour Cream: Adds super creaminess and richness.
Broccoli Florets: You can use fresh or frozen.
Cheddar Cheese: I like to use medium cheddar for a good cheesy tang.
Making Slow Cooker Chicken and Broccoli
You are going to love how easy this to put together. It’s always the best when you can sit back and let the slow cooker do all the work for you. Cooking it in the slow cooker melds all the flavors into the chicken creating moist tender chicken as well as packed with flavor. The broccoli is tender and not mushy which is perfect, and with an extra bit of cheese no one is complaining at the table when this is served!
Dumb: Spray the crockpot with cooking spray and put in the cream of chicken soup, cheddar soup, chicken broth, salt, cajun seasoning and garlic salt. Stir to combine and until smooth.
Place: Put the chicken in the bottom of the crockpot, make sure it’s covered with the soup mix.
Cook: Cover and cook on low for 4-6 hours or high for 3 hours. The last 30 minutes of cooking, shred the chicken with two forks.
Add: Add in the broccoli, sour cream and cheese. Cook for about 30 more minutes until the broccoli is tender and heated through.
Serve: Serve over rice and garnish with more shredded cheese if desired. I would say you should desire more cheese.
Tips and Variations for Slow Cooker Chicken
Yes, this is a casserole, and yes I love casseroles. They are one of the best ways to have a complete meal on the table that tastes scrumptious. It has protein, it has veggies and it has a carb. All you need is a fruit salad and maybe some rolls and you are set. You are going to love it!
Chicken: If you have extra time in the beginning, you can pre cut the chicken into bite sized pieces before cooking it and skip the shredding part at the end. Just add the sour cream, broccoli and cheese still the last half hour of cooking. Skinless, boneless chicken thighs would also work for this dish, but I would pre cut them, as they won’t shred as easily.
Rice: We love this served over white rice, but it can be served over other things with just as much success. Try subbing in brown rice, pasta, quinoa, riced cauliflower, a baked potato, or sweet potato to serve this over instead. All will taste amazing!
Broccoli: If you are worried about having crunchy broccoli you can partially steam your broccoli before adding it to the slow cooker. Both fresh and frozen might need it and it depends on your tastes. You can also add other veggies to mix it up a bit. Add in sautéed mushrooms, peppers and onions for flavor, color and texture.
Top it: Top this dish with extra cheddar cheese a dollop of sour cream or crumbled bacon. Any of these or all of them would be divine.
Turn up the Heat: You can add extra cajun seasoning if you want a spicer dish. Although I wouldn’t recommend it if you’re feed young ones.
Can I Make this in an Instant Pot?
Yes, you can! But it’ll take a little tweaking, and you’ll have to babysit it more. Because of that I do like this recipe as is in the slow cooker.
Add whole chicken breasts to a lightly greased instant pot. Add in the spices and chicken broth. Pressure cook for 15 minutes. Remove the chicken and shred. Add back to the pot and add in the broccoli, and soups.
Turn on the sauté feature of your instant pot and bring the dish to a boil. Stirring often let cook till broccoli is crisp tender.
Turn off the instant pot and stir in the sour cream stir till mixed in. Replace the lid and let the mix sit and heat through about 10 min. Serve over desired options.
More Slow Cooker Favorites For All Occasions
Slow cooker recipes are here to stay. We have instant pots, air fryers and such, but the slow cooker is still a favorite and always will have a spot in the kitchen. Slow cooking creates juicy main dishes with flavor and texture infused within. It’s a wonderful way to have dinner ready for you when you get back from work or running errands. It’s a method of cooking here to stay and these winners are exceptional in the slow cooker.
Spray crockpot with cooking spray and put cream of chicken soup, cheddar soup, chicken broth, salt, cajun seasoning, and garlic salt into the crockpot. Stir the soups and seasonings together until smooth. Place the chicken in the bottom of the crockpot.
Cover and cook on low for 4-6 hours or high 3 hours. The last 30 minutes of cooking, shred the chicken with two forks and add the broccoli, sour cream, and cheese. Cook for about 30 more minutes until the broccoli is tender and heated through.
Serve over white rice and garnish with more shredded cheese if desired.
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Notes
Updated on December 26, 2020Originally Posted on January 27, 2014
