I love crab rangoon and, before the pandemic, I would talk mom into stopping at the Chinese buffet in town just so I could get a little bag of them to eat on the ride home. So good.

Now that I've learned to make them myself, I can teach you how to make them.

If you've also been crab rangoon deprived due to the pandemic, be sure to check out my recipe. Even though this one is shrimp, you can easily swap out crab.

For the rangoon above, I tried both deep frying and air frying. Deep frying gave more of the traditional texture, but I think I may like the air fryer method better. It gave the wonton wrappers more of a flaky texture. Try it and see which one you like!

Shrimp Rangoon Recipe

You can learn to turn your love of crab rangoon into a dinner roll!

This is flaky puff pastry wrapped around cream cheese and imitation crab. You could use real crab, if you like as well.

These rolls taste great and would be an excellent side to any seafood chowder or lobster bisque. 

Crab Rangoon Crescent Rolls Recipe