Crab Rangoons

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Crab rangoons is what you get when someone got a brilliant idea to mix together cream cheese with crab meat, put them in wonton wrappers, and fry them till they're a crispy golden brown.

Preparation time:
Cooking time:

Difficulty: Easy - for beginners

Dietary guidance: n 

Tags: appetizer · chinese · asian · crab · wonton · dumpling · rangoon ·


1 lb crab meat, shredded or finely chopped (may use imitation crab as substitute)
1 8oz package softened cream cheese
1 green onion, finely chopped
1 tsp soy sauce
1 package wonton wrappers
1 qt cooking oil


1. Pour the cooking oil into a large heavy saucepan until it reaches halfway up the pot. Using a candy thermometer, heat the oil until the temperature is 375 degrees F.

2. Mix the imitation crab, cream cheese, green onion, and soy sauce together thoroughly in a medium to large bowl.

3. Lay out one of the wonton wrappers on a flat surface. Place a teaspoon sized amount of filling in the center of the wrapper. Dip your fingertip in water and moisten the edges of the wrapper. Then fold wrapper in half and press the edges together to seal them tightly. Put the finished rangoon on a plate and cover it lightly with a moist (but not soaking wet) paper towel to keep them from drying out. Make the rest of the rangoons.

(( If you used square wonton wrappers, you should now have a triangle shaped rangoon. If you used a round wrapper, you should have a half-circle. ))

4. Cooking in batches of 2-3 at a time, place the rangoons into the oil and deep fry them for 3-5 minutes, until they are a crispy golden brown. Then remove them from the pan and place them on a paper towel lined plate to drain.

(( When you put the rangoons into the oil initially they will sink to the bottom. After a minute, they'll rise to the surface. Watch them carefully and flip them over midway through cooking so that they cook evenly on both sides.


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