Crab Ragoon

Alicia .


This is my favorite oriental treat, especially with a side of sweet and sour dipping sauce!

This recipe came highly recommended from a friend and I can't wait to try it!


★★★★★ 2 votes



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8 oz
cream cheese
8 oz
crab meat (canned is fine, just drain)
1 tsp
finely diced red onion
1/2 tsp
tonkatsu (or worcestershire sauce)
1/2 tsp
soy sauce
1 large
clove of garlic, peeled, smashed and minced fine
scallion (green and white parts) diced very fine
salt and pepper to taste
wonton skins


2/3 c
white rice vinegar
8 Tbsp
light brown sugar
2 Tbsp
2 tsp
soy sauce
4 tsp
cornstarch mixed with 8 teaspoons of water

How to Make Crab Ragoon



    In a medium mixing bowl add cream cheese, crab meat, onion, sauces, scallion, and garlic using a fork until well combined. Check taste before adding salt. If you are using canned crab meat it may not be necessary.

    Cover with plastic wrap and set aside for 30 minutes before using.

    Set a baking sheet covered with wax or parchment paper and a saucer of water to the side.

    Spoon about a teaspoon of filling into the center of each of a wonton wrapper. Even though it can seem tedious, it is not recommended to do these "assembly style."

    Carefully brush the edges of the wonton wrapper with water and bring them together to form a triangle. Press gently to close and set aside on the baking sheet.

    Set a wire cooling rack next to the stove on a baking sheet, the baking sheet will act as a catch for excess oil to drip off, so make sure it is larger than the wire rack.

    Preheat oil (1 1/2 to 2 inches deep) in a wok, deep skillet or dutch oven over medium-high heat to 325 degrees.

    Carefully add the wontons in batches of 3-5 in the hot oil. Fry 1-2 minutes on each side, until golden brown. Skim out of oil and transfer to the wire cooling rack to drain.

    Serve hot with dipping sauce.
  • 4SAUCE:

    Mix vinegar, brown sugar, ketchup and soy sauce together in a small saucepan.

    Bring to a boil, and reduce heat. Mix cornstarch and water together and stir into the hot ingredients. Stir to thicken. If you like a thicker sauce, double the amount of cornstarch added. Makes about 1 cup.
  • 5***Note***

    For a healthier option, these can be baked instead of fried. Just place them on a baking sheet lined with parchment paper.

    Bake in a 325 degree oven until the edges are golden brown.

Printable Recipe Card

About Crab Ragoon

Course/Dish: Seafood Appetizers

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