Crab Rangoon

Lynn Clay


These are my daughters favorites. Recipe is from Rasa Malaysia ~ Easy Asian Recipes


★★★★★ 1 vote

5 Min
30 Min
Deep Fry


  • 1 pkg
    (8 oz) kraft philadelphia regular cream cheese, at room temperature
  • 2 oz
    crab meat or 2 sticks imitation crab meat (finely diced)
  • 1 Tbsp
    powdered sugar
  • ·
    pinch of salt
  • 20
    wonton wrappers
  • ·
    oil, for deep frying

How to Make Crab Rangoon


  1. Mix all the cream cheese, crab meat, sugar, and salt in a bowl. Stir to blend well. Place about 1 tablespoon of the cream cheese filling in the middle of a wonton wrapper.
  2. Fold the two ends of the wonton wrapper together. Fold the other two ends to make a tiny parcel. Pinch to seal tight and make sure that there is no leakage. Use a little water to help sealing if needed.
  3. Heat up a pot of oil for deep-frying and fry the crab rangoon until golden brown. Dish out with a strainer or slotted spoon, draining the excess oil by laying the crab rangoon on a dish lined with paper towels. Let the crab rangoon cools down a bit before serving them with sweet and sour sauce.
  4. Cook’s Notes:

    Use real crab meat if possible. My crab rangoon is based on the version I had in Chinese buffet restaurants, with imitation crab meat.
    Don’t serve the crab rangoon immediately after deep-frying as the filling will be too hot!

Printable Recipe Card

About Crab Rangoon

Course/Dish: Other Appetizers
Main Ingredient: Seafood
Regional Style: Chinese

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