Crab Rangoon

Crab rangoon is a delicious party appetizer stuffed with a cream cheese and crab meat filling that are sure to be a hit at your next party or get together. Serve these with sweet and sour chicken and egg rolls for a delicious Chinese meal. These Chinese dumplings freeze very well. Prepare to the deep frying stage and place the unfried crab rangoon on a baking sheet and place into the freezer until firm. After firm, transfer to a freezer bag. When ready to fry, just place the frozen crab rangoon directly into the oil. If you are not a fan of frying, you can heat the mixture in the oven and serve as a dip. If you plan on hosting a Superbowl party this year be sure to add this delicious appetizer to the menu! 🙂

Crab Rangoon

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  • 1 (14 ounce) package small wonton wrappers
  • 2 (8 ounce) packages cream cheese, softened
  • 1 teaspoon minced fresh ginger
  • 1/2 teaspoon chopped green onions
  • 1/2 teaspoon dried parsley
  • 2 teaspoons sugar
  • 2 tablespoons soy sauce
  • 1 garlic clove, minced
  • 1/2 teaspoon Worcestershire sauce
  • 1 pound crab meat, shredded
  • 1 quart peanut oil for frying


Heat oil to 350 degrees F in a large skillet or deep-fryer.

In a small bowl, mix together cream cheese, ginger, green onion, parsley, sugar, soy sauce, garlic, Worcestershire sauce and crabmeat.

Place 1 teaspoon of the mixture into the center of each wonton wrapper.

Fold the wonton wrapper over the stuffing to make a triangle. Moisten the edges with a little water, and seal.

Fold the two points of the triangle up.

Seal with water.

Place prepared wontons under a slightly moist paper towel until ready for frying.

Add 3 or 4 wontons to the hot oil, and cook until golden brown, turning once. Set aside on paper towels to drain. Repeat until all wontons have been fried.  Serve warm with your favorite dipping sauce.

Source: adapted from

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19 Responses to Crab Rangoon

  1. Pingback: Sweet and Sour Chicken | Sweet Pea's Kitchen

  2. Mary says:

    This looks like such a wonderful version of crab rangoon. It is a perfect appetizer and I should serve it more often. I hope you’ve had a wonderful weekend. Blessings…Mary

  3. Loren says:

    These look fantastic. we just started playing around with Asian dumplings a few weeks ago and have made a couple batches of Char Siu Bao and some Goyza potstickers. I’ve saved your recipe for our next attempts.

  4. lisamichele says:

    Saw this on FG and just about drooled all over my keyboard. Love crab rangoon, and yours looks incredible.

  5. kristisn says:

    Omg… this looks so good! Can you send me some please? 🙂

  6. The Booze Hound LOVE LOVE LOVES crab rangoon! I never thought to make it at home- thanks for sharing!!

  7. Kacey says:

    I love your blog! I’ve been finding so many good things I need to try, including these crab rangoon! Did you make your own dipping sauce?

  8. Food Lover says:

    mmmm looks so yummy, it reminds me of an Arabian dish called “Sambosak” or “Samosa”, thanks for the yummy recipe 🙂

  9. These look amazing! We always order these, but I’ve never thought to make my own. Thanks for sharing!

  10. Linda Hill says:

    These look delicious, I will have to make them. These are my family’s favorite appetizer when we get take-out. I think I’ll make a batch and keep them in the freezer.

  11. Sara says:

    I love the idea of using the filling by itself as a dip. Thanks for the tip!

  12. melissa says:

    this looks terrific!

  13. Erika says:

    My mom and I have made these twice already, they’re just so tastey! They’re super easy to make and just so darn yummy! Thanks for the delicious recipe!

  14. Kara says:

    I made these tonight and my husband loved your recipe (they’re his favorite at Chinese restaurants)!! What sauce do you usually serve yours with?

  15. Patty H. says:

    I love Crab Rangoons – I order them whenever I can, but not all Chinese restaurants offer them. Now I can make my own, and have them whenever I want!

  16. Pingback: Maple-Nut Granola | Sweet Pea's Kitchen

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