Deb's Crab Rangoon

Debbie Gurley


This deep-fried appetizer is a perennial party favorite. Also great with any Asian Dish.

pinch tips: How to Grate Cheese for Easy Clean Up





10 Min


45 Min


8 oz
cream cheese, softened at room temp
8 oz
fresh crab meat or canned crab meat, drained and flaked
1/2 tsp
lea & perrins worcestershire sauce
1/2 tsp
soy sauce
6 Tbsp
crushed pineapple
1 pkg
won ton wrappers
small bowl water to be used for sealing the wrapper
oil for deep-frying, as needed

Directions Step-By-Step

Combine the cream cheese, pineapple and crab meat. Mix in the remaining 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 with fork 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.

About this Recipe