Crab Rangoon and Duck Sauce

Monica Keleher


When my sons and I get Chinese take out I have to get a large side of Crab Rangoons and seriously could eat the entire container alone! Well I decided to make my own Chinese food the other day so of course I had to try to replicate my favorite dish....and I did a great job! They came out amazing! I can't have crab rangoons with out duck sauce and I have not found one in the stores that I like so I made my own and it was great as well! Hope you like them as much as I did!

★★★★★ 1 vote


1 pkg
wonton wrappers (probably will use about 25)
brick of cream cheese, at room temperature
4 oz
imitation crabmeat, diced very finely
scallions, greens only finely chopped
1 Tbsp
powdered sugar
pinch salt
drop or two of worcestershire sauce
pinch granulated garlic (optional)
canola oil for deep frying


1Get the oil hot. While it is heating up place the cream cheese, diced crab, scallions, powdered sugar, salt, Worcestershire, and garlic in a bowl and combine
2You want a large surface to have enough room to set up an assembly line to make the wontons
3get a small ramekin with warm water. Lay out a few rows of the wontons.
4Spoon some in the middle of the wontons, be careful not to over full or they will explode in the oil.
5With your fingertips wet 1/2 of the wonton and fold the other half over and pinch to seal. Place on a cookie sheet and finish the assembly line.
6Put them in the fryer until golden brown. Drain them on a wire rack with a paper towel underneath.
7Duck sauce recipe
Duck Sauce

About this Recipe

Course/Dish: Dips, Seafood Appetizers
Hashtags: #food, #crab, #chinese