These super crispy crab Rangoon tostadas are going to become one of your favorite little bites. They are great for an appetizer or a meal, and come together so quickly. Crab Rangoons are a favorite when we order Chinese, and this might be my new favorite way to enjoy them! I think you will love this recipe too. When you make it, be sure to tell me what you think!
Why you’ll love this pan fried gyoza
- If you love crab Rangoon but hate the wrapping process like I do, this recipe is for you. Full of crunch and all the goodness of crab Rangoon without the all the wrapping!
- They get extra crispy when fried this way!
- Like anything you make at home, you are able to control what goes into your food. You can add as much or as little crab as you would like, and less or more cream cheese!
Here’s what you’ll need to make it
- Bowl – Just large enough to get all your ingredients in there to stir.
- Frying Pan and your favorite spatula – Just a shallow pan to shallow fry these guys. As always, I recommend my favorite pan from Hexclad.
- Measuring cups and spoons
- Knife – To chop the crab into small bites and also your onions.
- Cutting board – Let’s not wreck our counters, people.
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Ingredients & substitutions
- Imitation crab shredded – You will need to shred this. There are all kinds of different techniques to easily break apart the imitation legs, but I prefer to just move them between my fingers like you would open a plastic bag at the grocery store. Just keep working it until they shred. You can also look on YouTube. I believe people use hand mixers to shred easily as well.
- Green onion – I use the white for the filling and the green part for topping. Just to give it a little color.
- Corn – Don’t skip the corn. The sweet bite gives this recipe a freshness that regular crab Rangoon doesn’t provide.
- Cream cheese – Mix it in at room temperature. It just comes together more easily. Don’t warm it though, as if it’s too warm, the cheese will run when you are frying them.
- Mayo – You can use whatever you have on hand. Kewpie is the best for this recipe, but regular mayo is totally fine. I happened to have Hellman’s Olive oil mayo, so I used that.
- Sesame seeds – Sesame seeds give this recipe a nuttiness that lends itself nicely to the other flavors. I buy a spice jar of toasted sesame seeds and have them on hand for various recipes.
- Honey – I use a touch of honey to provide a hint of sweet. Crab Rangoon typically has some white sugar in them, but I prefer to cook without refined sugar as much as possible.
- Low sodium soy sauce
- Gyoza wrappers – You can also use wonton wrappers if you want. I chose to use gyzoa because they are round.
- olive oil for cooking
How to make this crispy gyoza tostada
Step 1. To a bowl, add your shredded crab, cream cheese, mayonnaise, corn, green onions, soy sauce, sesame seeds and honey and mix together well. For the green onions, I like to use the whites in the mixture and top with the greens.
Step 2. Lay gyoza wrappers out and fill with crab mixture.
Step 3. Warm enough olive oil over medium heat to cover the bottom of the pain in a light layer. When it’s hot, lay the tostadas down in the pan, and let fry until the bottom is crispy. Set aside and repeat until all are fried.
Step 4. Serve with spring roll sauce, and top with more chopped green onions.
FAQs about fried gyoza
Their origin stems from China with the invention of Jiaozi. In fact, gyoza is the Japanese pronunciation of jiaozi! There are a few theories of where the name “jiaozi” originated. One of the most popular theories is that jiaozi was named because of its unique horn shape since the Chinese word for “horn” is jiao. This recipe is unique, as it’s really a cross between crab Rangoon, a tostada and gyoza.
Because they are so cheap and quickly eaten on a short lunch break, gyoza one of the most consumed foods in Japan, along with sushi, ramen, and curry rice.
Gyoza can be prepared using both frying and steaming methods. The most common method is to pan-fry the gyoza first to create a crispy bottom, and then steam them to ensure the filling is fully cooked. This combination of cooking techniques results in a deliciously crispy and tender texture.
Recipes that go well with crab Rangoon:
Crab Rangoon Tostada
- 1 Bowl
- 1 Frying Pan
- Measuring Cups and Spoons
- 1 cup imitation crab shredded
- 1/4 cup green onion more for topping
- 1/4 cup corn
- 3 tbsp cream cheese room temperature
- 1 tbsp mayo
- 1 tsp sesame seeds
- 1/2 tbsp honey
- 1 tbsp low sodium soy sauce
- gyoza wrappers
- olive oil for cooking
- To a bowl, add your shredded crab, cream cheese, mayonnaise, corn, green onions, soy sauce, sesame seeds and honey and mix together well.
- Lay gyoza wrappers out and fill with crab mixture.
- Warm enough olive oil over medium heat to cover the bottom of the pain in a light layer. When it’s hot, lay the tostadas down in the pan, and let fry until the bottom is crispy. Set aside and repeat until all are fried.
- Serve with spring roll sauce.