Real Recipes From Real Home Cooks ®

crab rangoon

Recipe by
Francine Lizotte
Surrey South, BC

With a flavorful filling, this delicious appetizer is perfect to serve at your next dinner party.

yield 18 wontons
prep time 20 Min
cook time 3 Min
method Deep Fry

Ingredients For crab rangoon

  • 8 oz
    light cream cheese, softened
  • 2 can
    (10 oz.) crab meat, drained
  • 1/4 c
    green onions, finely chopped (about 3)
  • 1/2 tsp
    lemon zest
  • 1 tsp
    low-sodium soy sauce
  • 1/2 tsp
    worcestershire sauce
  • 1 lg
    clove garlic, pressed
  • 1/2 tsp
    ground himalayan sea salt, or to taste
  • 1/2 tsp
    freshly ground black pepper, or to taste (i always use mixed peppercorns)
  • 18
    square wonton wrappers
  • 6 c
    vegetable oil, for frying

How To Make crab rangoon

  • 1
    In a medium bowl, combine cream cheese, crab meat, green onion, lemon zest, soy sauce, Worcestershire sauce, garlic, salt and pepper. Stir the ingredients well; taste and adjust if needed.
  • 2
    Cover with plastic wrap and refrigerate for 2 to 3 hours.
  • 3
    Working with one at a time, moisten the edges of a wonton wrapper with water keeping the other ones covered with a damp clean dish towel. Add 1 ½ tbsp. filling in the center.
  • 4
    Gather the opposite corners and bring them together without pinching. Do the same with the other corners and bring them up to the center. Pinch the edges tightly so they’re sealed nicely; set aside while forming the others.
  • 5
    In a heavy bottom skillet, bring the oil temperature to 370ºF.
  • 6
    Working in batches, carefully put the filled wrappers in. Fry them until golden brown, about 3 minutes.
  • 7
    Transfer them to a wire rack and set aside while frying the others. Makes 18 rangoons.
  • 8
    To view this recipe on YouTube, click on this link >>>>