Crab Rangoon

Thea Pappalardo


I made this last night and it came out really good. We thought the filling was as close as you could get to our local Chinese restaurant's without stealing their recipe. You can increase the amount of the crabmeat, if you like. The corners of the wontons came too dark so I'm lowering the cooking temperature for you.

I prefer a savory dipping sauce. If you like a sweet sauce you can use a plum sauce or a sweet and sour sauce.


★★★★★ 2 votes

Makes 48 wontons
Deep Fry


  • 1 pkg
    wonton skins
  • 2
    8 oz. packages of cream cheese, softened
  • 1/2 c
    finely chopped surimi or crab meat
  • 2
    scallions, finely chopped
  • 2 tsp
  • 1/4 tsp
    onion powder
  • 1
    egg white, lightly beaten or 1/4 cup water

  • 1/3 c
    soy sauce
  • 1/4 tsp
    sesame oil
  • ·
    finely chopped scallion for garnish

How to Make Crab Rangoon


  1. Heat oil in deep fryer or deep pot to 350.
  2. Combine cream cheese, surimi or crab, scallions, sugar and onion powder until well mixed.
  3. Working with 2 wonton skins at a time and leave the rest covered in the package. You must keep the wontons covered with a damp paper towel until you are ready to fry them to keep them from drying out. Place a heaping teaspoonful of cream cheese mixture in the middle of a wonton skin. Brush edges with egg white or water. (I found using a Q-tip was perfect for this.) Fold diagonally to form a triangle and make certain edges are well sealed.
  4. Drop one at a time into hot oil. Do not overcrowd the fryer. Fry until golden brown, remove with basket or slotted spoon and drain on paper towels.
  5. DIPPING SAUCE-Combine soy sauce and sesame oil. Sprinkle with scallions.

Printable Recipe Card

About Crab Rangoon

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

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