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Crab Rangoon Egg Rolls are filled with fresh crab meat, cream cheese, and a perfect blend of spices. They are fried to golden perfection and are the ultimate party appetizer.
I love appetizer-type foods. I think they are my absolute favorite food group. Egg rolls are so versatile and easy to stuff and fry or bake up. Thanks to ready-made egg roll skins, making all kinds of great fried treats is a cinch. Once you get the hang of rolling these beauties, there is no limit to what you can do with them.
Crab Rangoon Egg Rolls are stuffed with crab, cream cheese, green onions, and the perfect blend of spices, mimicking the classic crab rangoons with an extra large helping of the best part. I heat the oil in a heavy stock pot on the stove using a thermometer, but a deep fryer would come in handy if you are preparing these for a holiday party or football game day fun. These Crab Rangoon Egg Rolls are always a great choice as they are a party favorite, and even the kids enjoy them. I like to put real flaked cooked white crab in them, albeit you don’t need a lot of crab meat to make them delicious. If that is unavailable or fresh crab is a little out of your budget, you can use imitation crab meat.
How to make Crab Rangoon Egg Rolls.
Combine the cream cheese, Worcestershire sauce, garlic powder, onion powder, green onions, and crab meat. Lay one egg roll wrapper out with a corner pointing towards you. Place about three rounded tablespoons in the center of each wrapper, making a short horizontal lump. Bring the corner closest to you up and over and gently tuck it in, working out any excess air bubbles. Fold in the sides and roll the wrapper tightly. Use a small amount of water to secure the tip of the wrapper.
Heat oil in a fryer or Dutch oven to 375 degrees. Fry 2-3 at a time until golden brown. Drain on paper towels and serve warm.
Recipe notes and helpful tips
If at all possible, use fresh crab. I used King Crab, which I find to be the best for these. You can also use Snow Crab, Dungeness Crab, Blue Crab, and Stone Crab.
In a pinch, substitute canned or imitation crab meat. If using imitation, be sure to chop it up fine.
Egg roll wrappers can be found in most grocery stores in the refrigerator cases next to the fresh produce.
Soften the cream cheese to room temperature.
Do you like your crab rangoon a little sweet? Add 1/2 tablespoon of sugar or 1/2 tablespoon of mirin.
Use oil with a high smoking point like vegetable, canola, or peanut.
A candy thermometer attached to the side of the Dutch oven will help you keep your oil at a consistent 375 degrees. The temperature will drop when you add the egg rolls, so turn it up slightly. When you remove the egg rolls from the oil, the temperature will rise, so turn it down a bit.
I love these crispy, cream-filled pieces of heaven. I hope you do, too! We love to entertain year-round! Are you doing any entertaining in the next few months?
Other delicious appetizer recipes you will love!
Panko Breaded Mozzarella Sticks
Pigs in a Blanket
Baked Potato Skins
Garlic Parmesan Chicken Wings
Queso Fundido
Toasted Ravioli
Crab Rangoon Egg Rolls
These easy-to-whip-up delicacies are the ultimate appetizer. Perfect for holiday parties, game day,s and shindigs with an extra large helping of the best part of the crab rangoon!
In a food processor, pulse cream cheese, Worcestershire sauce, garlic powder, onion powder, and green onions several times until mixed. Stir in crab meat.
Lay one egg roll wrapper out with a corner pointing towards you. Place about three rounded tablespoons in the center of each wrapper, making a short horizontal lump. Bring the corner that is closest to you up and over and gently tuck it in. Fold in the sides and roll the wrapper tightly. Use a small amount of water to secure the tip of the wrapper. (If you don't know how to roll an egg roll, it usually shows on the package with pictures).
Heat oil in a heavy stockpot or saucepan to 375 degrees. Fry them 2-3 at a time (depending on the size of your pan) for 1-2 minutes or until lightly browned. Allow the heat to charge back up in between batches. Place on paper towels to drain. Serve warm.
Video
Notes
If at all possible, use fresh crab. I used King Crab, which I find to be the best for these. You can also use Snow Crab, Dungeness Crab, Blue Crab, and Stone Crab.
In a pinch, substitute canned or imitation crab meat. If using imitation, be sure to chop it up fine.
Egg roll wrappers can be found in most grocery stores in the refrigerator cases next to the fresh produce.
Soften the cream cheese to room temperature.
Like your crab rangoon a little sweet? Add 1/2 tablespoon of sugar or 1/2 tablespoon of mirin.
Use oil with a high smoking point like vegetable, canola, or peanut.
A candy thermometer attached to the side of the Dutch oven will help you keep your oil at a consistent 375 degrees. When you add the egg rolls, the temperature will drop, so turn it up slightly. When you remove the egg rolls from the oil, the temperature will rise, so turn it down a bit.
Nutrition Disclaimer: All nutritional information shared on this site is an approximation. I am not a certified nutritionist and any nutritional information shared on this site should be used as a general guideline.
Reader Interactions
Comments
Cindy
Do you think i can brine the crab meat ? I brined some shrimp the other day n then poached the shrimp n that was the sweetest tenderest shrimp I ever had in my life it was simply delicious.
Reply
Beth Pierce
How interesting. I have never tried that. You may want to try it with a small amount of crabmeat. My only concern is that it would add to much moisture for the egg rolls.
Reply
George Moy
Could you add a little bit more veggies like chopped green pepper to the onion-crabmeat mixture?because most the eggs rolls I have eaten has a little vegetable to the meat filling to it
Reply
Beth Pierce
You could but these are different than egg rolls. These are cream cheese and crab stuffed wontons. Here is my egg roll recipe.
These are delicious and a fun way to enjoy crab rangoons
Reply
Beth Pierce
So true!
Reply
Joan Woodmancy
Can these be done in an air fryer?
Reply
Beth Pierce
Yes, they can. Spritz or brush with oil. Cook at 370 for about 7-10 minutes. Air fry the first one as a test to establish cooking time.
Reply
Mary
How long to reheat frozen ragoons in the microwave or air fryer?
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Beth Pierce
I would always go the air fryer to re-crisp them! Preheat the air fryer to 350 degrees and air fry for 3-5 minutes.
Reply
Nona
Just made these, used a small paint brush to add the right amount of water to wrap, used wonton wrapper’s, being that our local store was out of egg roll wrapper’s, doubled the recipe and now to freeze and get ready for New Year’s Eve!! They are definitely a hit here!!
Reply
Beth Pierce
Thanks Nona! So glad that you like them! Happy New Years!
Reply
Shirley A Fitzpatrick
My husband just made these. We think he pulsed the cream cheese mixture too much. He also pulsed the imitation crab. The crab would have been better if he had left it in small chunks. We ended up with 14 egg rolls. The filling started escaping from the egg rolls during frying. They tasted really good though.
Beth Pierce
Yes, you have to seal those egg rolls tight. You can also freeze them for a bit.
Adrianne
Has anyone tried baking these (I’d finish with a light broil)…?
Reply
Jonny Z
Just made them. Absolutely delicious! Used shrimp I had in the freezer (gently cooked before incorporating) and a jalepeno vs. red chili. Given the author’s comments, trimmed down the Worchestershire to 2 tsp which seemed just about right.
Reply
Beth Pierce
Thanks so much Jonny! So glad that you liked them. I will have to try them with shrimp.
Reply
Heather
Where do you purchase fresh crab meat without having to pick it yourself? That takes the recipe from 15 mins to hours lol
Reply
Beth Pierce
There are several local stores around here that sell it. Also when I purchase it from Costco I just purchase a big leg and cut it open with with my kitchen scissors.
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