Easy Crab Rangoon Sticks Recipe

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crab stick rangoon

What’s Up, Hungry People

Crab rangoon is one of my guilty pleasures. I always get a double order whenever I get Chinese takeout—I seriously cannot get enough. Tonight, I made crab rangoon in a whole new way. Instead of mixing the cheese and crab in a little pouch, these dippable crab sticks take the take-out classic to an entirely new level of amazingness.

I was inspired to try this new take on crab rangoon after a conversation with my boss, who told me about a Chinese restaurant somewhere in Michigan that serves its rangoon in this unique way. I was instantly intrigued and knew I had to try it immediately.

Classic crab rangoon is pouch-shaped and stuffed with a cream cheese and crab meat mixture. For my fried crab sticks, the crab meat is wrapped in a wonton wrapper by itself and then dipped into a ‘rangoon flavored’ cheese dip or sweet and sour sauce—or both! Turns out, there’s no wrong way to eat crab rangoon!

Here’s What You Need

  • Imitation crab sticks or fresh crab meat sticks: Adds seafood flavor to each bite.
  • Wonton wrappers: Encases the crab, crisping beautifully when fried.
  • Cream cheese: Creates a creamy base for the dip.
  • Thai ginger chili sauce: Introduces a spicy and tangy flavor to the cream cheese.
  • Soy sauce: Provides a salty, umami depth to the dip.
  • Onion powder: Offers a subtle onion flavor without the texture of fresh onions.
  • Vegetable oil: Used for frying, gives the wontons a crispy texture.
  • Water: Helps seal the wonton wrappers around the crab sticks.

Let’s Cook

Prep the Cream Cheese Dip

First up, let’s soften that cream cheese to make it nice and stirrable. Pop it in the microwave for about a minute. You want it hot enough to stir easily. If it’s not quite there after the first minute, give it another 30 seconds. Once it’s smooth, mix in the Thai ginger chili sauce, soy sauce, and onion powder. Stir it all together and set it aside while we get to the wrapping part.

Wrapping Time

Now, grab your wonton wrappers and let’s get rolling! Take a small bowl of water and use your fingers to wet the edges of each wonton wrapper. This is what’s going to make them stick. Place a crab stick on the wrapper, roll it up snugly, and make sure to press the edges together so nothing leaks out. If they’re a bit damp, just pat them dry with some paper towels.

Fry Them Up

Alright, it’s fry time! Heat up the vegetable oil in a large frying pan over medium heat. You want the oil hot but not smoking—just right to get that golden crispiness. Fry the crab sticks in batches of 3-4, just a minute or two on each side until they’re perfectly golden brown. Scoop them out and let them drain on a paper towel. Keep going until all your crab sticks are fried to golden brown perfection.

Final Touches

Before you serve, give the cream cheese dip another quick warm-up in the microwave for about 45 to 60 seconds. This makes sure it’s deliciously warm and dippable.

Tips for Perfect Crab Rangoon Sticks

  • Avoid overfilling wonton wrappers: Ensure that each wrapper is not overstuffed to prevent them from bursting open during frying. A little space allows for even cooking and crisping.
  • Control your oil temperature: Keep your frying oil at a consistent temperature, ideally between 350°F and 375°F. This ensures that your crab rangoon sticks are golden and crispy without absorbing too much oil.
  • Seal wrappers properly: Wet the edges of the wonton wrappers thoroughly with water to ensure they stick together and do not open up during frying. Press firmly to seal.
  • Serve immediately for best texture: These crab rangoon sticks are best enjoyed fresh from the fryer. Serving them hot ensures maximum crispness and flavor enjoyment.
  • Microwave cream cheese cautiously: Heat the cream cheese in short intervals in the microwave, stirring in between, to avoid overheating or ending up with an uneven texture.

Making crab rangoon sticks was a fun twist on the traditional takeout favorite. By experimenting with this recipe, not only did I discover a fun, new way to enjoy one of my favorite foods, but I also found it to be incredibly easy to share and enjoy with friends. Whether you opt for the savory depth of the cheese dip or the bright zing of a sweet and sour sauce, these sticks are sure to be a hit. So next time you’re craving something a bit different but utterly satisfying, whip up a batch of these. They’re perfect for parties, movie nights, or whenever you need a little treat. Remember, when it comes to crab rangoon, there’s no wrong way to enjoy it!

crab stick rangoon

Crab Rangoon Sticks

The Starving Chef
Easy-to-make crab rangoon sticks, wrapped in wonton and perfect for dipping in cheese or sweet and sour sauce.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Appetizer, Side Dish, Snack
Cuisine American, Chinese, Quick & Easy
Servings 24 sticks


  • 16 oz imitation crab sticks or fresh crab meat sticks
  • 1 package wonton wrappers
  • 8 oz cream cheese room temperature
  • 2 tablespoons Thai ginger chili sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon onion powder
  • 2 cups vegetable oil for frying
  • 1 cup water


  • In a large bowl, microwave the cream cheese until softened, about one minute. It should be hot and easy to stir. Continue microwaving in 30-second intervals until smooth.
  • Stir in the Thai ginger chili sauce, soy sauce, and onion powder. Set aside.
  • Heat the oil in a large frying pan over medium heat.
  • Use your fingers to wet the edges of a wonton wrapper with water. Wrap each crab stick individually in wonton wrappers. Pat dry with paper towels, as needed.
  • Place the wrapped crab sticks in the hot oil in batches of 3-4 sticks. Fry for 1-2 minutes per side, until golden brown. Remove from the oil and place on a paper towel to drain excess oil. Repeat with the remaining crab sticks.
  • Microwave the cream cheese dip for 45-60 seconds prior to serving to warm it back up, ensuring the crab sticks are easily dippable.
  • Serve the crab sticks hot and dip into the cream cheese sauce. Enjoy!


Keyword crab, cream cheese, wonton
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