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Crab Rangoon Onion Rings

Crab Rangoon Onion Rings are the ultimate crispy, cheesy fusion snack! Thick-cut onion rings are stuffed with a creamy, savory crab rangoon filling, then frozen to hold their shape. Each ring is coated in a flavorful batter, rolled in crunchy panko, and fried to golden perfection. Finished with a drizzle of sweet chili sauce, scallions, and sesame seeds, these indulgent bites are crunchy on the outside, creamy on the inside, and packed with bold, umami-rich flavors. Perfect for parties, or anytime you want an epic twist on classic onion rings! Check out Brandon on Instagram @brandongouveia for more recipes! Inspo from @FoodWithBearHands

Brandon Gouveia
Tasty Team
Total Time

1 hr 40 min

1 hr 40 min

Prep Time

1 hr 20 min

1 hr 20 min

Cook Time

20 minutes

20 min

Crab Rangoon Onion Rings
Total Time

1 hr 40 min

1 hr 40 min

Prep Time

1 hr 20 min

1 hr 20 min

Cook Time

20 minutes

20 min

Ingredients

for 15 servings

Crab Rangoon Filling

  • 16 oz imitation crab, finely chopped
  • 3 (8-ounce) blocks cream cheeses, softened
  • 1.5 cups shredded mozzarella cheese
  • 1 cup chopped scallions
  • 2 tablespoons worcestershire sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • 1 tablespoon garlic powder

Onion Rings

  • 6 large onions, cut into thick rings
  • vegetable oil, for frying
  • 3 cups panko bread crumbs
  • 1 cup all-purpose flour
  • 1 teaspoon kosher salt

Batter

  • 1 cup all-purpose flour
  • 1 tablespoon ground ginger
  • 2 teaspoons kosher salt
  • 1 teaspoon baking powder
  • 3 cups buttermilk
  • 2 tablespoons sriracha

Garnishes

  • sweet chili sauce, to taste
  • chopped scallion, to taste
  • sesame seed, to taste

Nutrition Info

  • Calories 322
  • Fat 10g
  • Carbs 44g
  • Fiber 2g
  • Sugar 8g
  • Protein 13g

Estimated values based on one serving size.

Preparation

  1. Make the crab rangoon filling: In a large bowl, stir together the crab, cream cheese, mozzarella, scallions, Worcestershire sauce, sesame oil, soy sauce, and garlic powder until well combined and smooth.
  2. Make the onion rings: Pair a larger onion ring with a smaller ring inside, creating a space to fill. Spoon some of the crab rangoon filling into the gap between the 2 rings, pressing gently to ensure it's packed in. Repeat the process with the remaining onion rings. Place the filled onion rings on a baking sheet lined with parchment paper. Freeze until firm, at least 1 hour or up to overnight.
  3. Make the batter: Whisk together the flour, ginger, salt, and baking powder in a large bowl. Add the buttermilk and Sriracha, whisking until smooth. Set aside.
  4. Return to the onion rings: Pour vegetable oil to a depth of 3 inches in a deep fryer or large pot. Heat oil to 370°F (188°C). Set up a dredging station: 1 bowl with the panko, with the flour, and 1 with the batter. Remove the onion rings from the freezer. Coat each ring in the flour, then dip it into the batter, letting any excess drip off. Roll the coated ring in the panko, pressing gently to coat evenly.
  5. Working in batches, carefully lower the coated onion rings into the hot oil. Fry for about 3 minutes per batch, or until golden brown and crispy. Remove from the oil, and place on a wire rack to drain excess oil. Sprinkle fried onion rings with the salt.
  6. Drizzle onion rings with sweet chili sauce, then sprinkle with scallions and sesame seeds. Serve hot.
  7. Enjoy!
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Crab Rangoon Onion Rings