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Crab Rangoon

User Rating 4 Star Rating (19 Reviews)


Crab Rangoon
Nick Tzolov/E+/Getty Images
My version of the popular appetizer. Yields 48 Crab Rangoon.


  • 8 ounces cream cheese
  • 8 ounces fresh crab meat or canned crab meat, drained and flaked
  • 1 teaspoon red onion, chopped
  • 1/2 teaspoon Lea & Perrins Worcestershire sauce
  • 1/2 teaspoon light soy sauce
  • freshly ground black pepper, to taste
  • 1 green onion, finely sliced
  • 1 large clove garlic, smashed, peeled, and finely minced
  • 1 package won ton wrappers
  • 1 small bowl water
  • Oil for deep-frying, as needed


Combine the cream cheese and crab meat.  Mix in the remaining six filling ingredients (up to the wonton wrappers) one at a time.

On a flat surface, lay out a won ton wrapper in front of you so that it forms 2 triangles (not a square). Wet the edges of the won ton.

Add 1 teaspoon of filling to the middle, and spread it out toward the left and right points of the wrapper so that it forms a log or rectangular shape (otherwise the wrapper may break in the middle during deep-frying).

Fold over the edges of the wrapper to make a triangle. Wet the edges with water and press together to seal.

Keep the completed Crab Rangoon covered with a damp towel or paper towel to keep them from drying out while preparing the remainder.

Heat wok and add oil for deep-frying. When oil is ready (the temperature should be between 360 - 375 degrees), carefully slide in the Crab Rangoon, taking care not to overcrowd the wok. Deep-fry until they are golden brown, about 3 minutes, turning once. Remove with a slotted spoon and drain. Serve hot with Sweet and Sour Sauce or Chinese Hot Mustard.
User Reviews

Reviews for this section have been closed.

 5 out of 5
Awesome stuff, Member Adam.Casio

I made this with phyllo dough and without the crab meat and baked it, and it was still great! I know, it sounds ridiculous, 'cause I removed the three major ingredients that make it a crab rangoon, but that's not the point. My point is, even though I messed up the most aesthetically important items to suit what I had on hand, the filling was still delicious! My test of a recipe: if it can survive my butchering, it's worth it. 5 stars and if you're looking for a great rangoon recipe: make it and I doubt you'll regret it.

22 out of 29 people found this helpful.

See all 19 reviews

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