Crispy Crab Rangoon Recipe: Creamy Crab Wontons for Parties

This crab rangoon recipe was sponsored by Silver Spring Foods. All recipes, photos, and opinions are my own.

I’m utterly helpless around Crab Rangoon. That crunchy wonton filled with a creamy crab mixture makes me weak at the knees.

Why change a classic? Because I wanted to amp up the flavor.

For this version I kept the cream cheese but swapped imitation crab for real lump crab meat, added crispy bacon, and stirred in extra-hot horseradish for a lively kick.

The result was swoon-worthy: smoky, savory bacon and the unmistakable zing of horseradish that transforms a familiar appetizer into something memorable. If you love horseradish as much as I do, this is a great way to showcase it without overpowering the other ingredients.

If you prefer a bolder horseradish hit, serve extra on the side for dipping.

Do I need to use imitation crab meat?

No. Real lump crab meat is my preference when it’s reasonably priced, but you can substitute imitation crab meat in equal amounts if needed. The dish still works well either way.

What is imitation crab meat?

It’s made from white fish that’s been finely processed and flavored to resemble crab. The texture and flavor are engineered, similar to other processed foods. It’s fine to use, but I prefer genuine crab when possible.

Which horseradish to use?

Use a strong prepared horseradish so the flavor stands out in the filling. A good extra-hot prepared horseradish gives the rangoon a bright, tangy lift. If you want it even spicier at the table, offer more horseradish for dipping.

Where to find wonton wrappers

Wonton wrappers are commonly available at Asian markets and many grocery stores in the produce or refrigerated sections. They’re also often found in the freezer aisle. If you can’t find them, there’s an easy alternative below.

How to Make Crab Rangoon

Making these is straightforward. Soften cream cheese, mix in horseradish and Worcestershire, then fold in crab, crisp bacon, and sliced green onions. From there you can form and cook the rangoons in a few different ways.

Option 1: Simple folded wonton

Brush two edges of a wonton wrapper with beaten egg. Place about 1 teaspoon of filling in the center, fold the wrapper over, and press the edges to seal, squeezing out as much air as possible.

Option 2: Beggar’s purse

Brush the entire wrapper with beaten egg, add the filling, gather the edges together and pinch to seal. Let them rest briefly before frying for a neater finish.

Option 3: Crab Rangoon dip

If you don’t have wonton wrappers, place the filling in a greased baking dish and bake at 350°F until bubbly. Serve as a dip with crackers or veggies.

Cook’s Notes

• A hand mixer makes it easy to blend softened cream cheese with horseradish and Worcestershire so the texture loosens before folding in crab and bacon, but a sturdy spoon works fine too.
• Use finely chopped, crispy bacon so the texture complements the crab rather than competing with it.
• If you use jumbo lump crab, break the pieces down slightly so the filling mixes easily and the wontons seal properly.