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American Chinese Crab Rangoons

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My first attempt at making these delicious parcels, known as Crab Rangoons, and they turned out great!

Crab Rangoons, also known as Crab Puffs or Cheese Wontons, are a popular appetizer in American Chinese cuisine. These deep-fried dumplings are typically filled with a mixture of cream cheese, crab meat, and various seasonings.

These Crab Rangoons are a shore thing for a delicious meal


The exact origin of Crab Rangoons is a bit unclear, but they are believed to have been created in the mid-20th century in the United States as part of the adaptation of Chinese-American cuisine.

Rangoon Connection:

The term “Rangoon” in the name is a reference to Yangon, the former capital city of Myanmar (formerly known as Rangoon). The use of the term may be associated with the Burmese origin of a similar dish known as “hinggu jee.”

Burmese Influence:

Hinggu jee is a Burmese dish that features small, deep-fried parcels filled with ingredients like garlic, onion, and various types of meat. Crab Rangoons in American Chinese cuisine may have drawn inspiration from this Burmese dish.

Development in American Chinese Cuisine:

Crab Rangoons gained popularity in the United States, particularly as an appetizer on Chinese-American restaurant menus. The fusion of Asian and American ingredients reflects the adaptability of Chinese cuisine to suit local tastes.

Ingredients and Filling:

The classic filling for Crab Rangoons typically includes cream cheese, crab meat (usually imitation crab), green onions, garlic, and various seasonings. The mixture is enclosed in wonton wrappers, forming small pockets that are then sealed and deep-fried until golden brown.

Variations and Adaptations:

While the classic Crab Rangoon features cream cheese and crab, variations may include additional ingredients such as minced garlic, soy sauce, Worcestershire sauce, and ginger for added flavor complexity.

Serving and Presentation:

Crab Rangoons are commonly served as an appetizer, often accompanied by sweet and sour sauce, plum sauce, or a similar dipping sauce. The crispy texture of the deep-fried wonton wrapper contrasts with the creamy and savory filling.

Popularity and Global Spread:

Crab Rangoons have become a popular and recognizable part of American Chinese cuisine, appearing on menus in Chinese-American restaurants across the country. They have also gained popularity internationally.

Cultural Fusion:

The creation of Crab Rangoons exemplifies the blending of culinary influences, where traditional Asian ingredients are adapted to suit American tastes, creating a unique and flavorful dish.

While Crab Rangoons may not have ancient or deeply rooted historical origins, they are a delightful example of how culinary traditions can evolve and adapt in diverse cultural settings. Today, they remain a beloved and iconic appetizer in American Chinese cuisine.


American Chinese Crab Rangoons

an image of Crab Rangoons in the making

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5 from 1 review

Craving for a delightful snack? Satisfy your tastebuds with our crispy, golden Crab Rangoons Filled with flavorful crab meat and cream cheese, they’re the perfect bite-sized treat.

  • Author: EsmeSalon
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings depending on size 1x
  • Category: Appetizers and Snacks
  • Method: Easy
  • Cuisine: American Chinese


Units Scale
  • 1012 Crab Sticks (shredded)
  • 250g Plain Cream Cheese
  • 1 Sprig of Chopped Spring Onion
  • 1 Teaspoon Garlic Powder
  • Wonton Wrappers (store-bought)
  • Flour & Water paste (to seal)


  1. Add the crab meat to a bowl, add cream cheese, spring onion, garlic powder, and mix well.
  2. Place a small spoonful of the mixture in the center of each wonton wrapper.
  3. Brush the edges with the flour paste then fold by bringing the opposite ends of the wrapper together, to meet in the center forming the shape in the picture.
  4. Fry in oil until golden.
  5. Serve with soy sauce and enjoy!!



  • Serving Size: 4 rangoons
  • Calories: 296
  • Sugar: 1.5 g
  • Sodium: 602.3 mg
  • Fat: 12 g
  • Carbohydrates: 31.9 g
  • Fiber: 1.3 g
  • Protein: 14.5 g
  • Cholesterol: 58.3 mg

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an image of Crab Rangoons serviced on a platter
Get hooked on taste with these succulent Crab Rangoons

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6 thoughts on “American Chinese Crab Rangoons”

  1. These are a huge favorite around our house. We order them every time we get Chinese food. I’ve always wanted to try making them and my daughter just got a small deep fryer so I will be sure to share this with her too. Pinned for later
    xx, Maria


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