Crab Rangoon

This is a staple when we go out to you can have these Asian dish at home! Sweet crab, a little cream cheese to add some creaminess all wrapped up in a crispy package perfect for dipping in a bit of soy sauce.

Crab Rangoon

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Total Time: 30 minutes
Servings: 6


  • 2  cups  vegetable oil
  • ounces  fresh crab meat
  • ounces  cream cheese, at room temperature
  • clove  garlic, minced
  • green onion, thinly sliced
  • 1 1/2  teaspoons  sesame oil
  • teaspoon  Worcestershire sauce
  • Kosher salt and freshly ground black pepper, to taste
  • 24 2-inch  won ton wrappers


  • Heat vegetable oil in a Dutch oven over medium high heat.
    In a large bowl, combine crab meat, cream cheese, garlic, green onion, sesame oil, Worcestershire, salt and pepper, to taste.


  • Separate the wrappers and lay on a work surface. I like to use a large cutting board, but a marble slab would work well, too. Spoon 1 1/2 teaspoons of the mixture into the center of each wrapper. Be sure not to overfill the wrappers, or you run the risk of the delicious crab escaping the wrapper and plunging into the oil. You want to make sure the crab filling stays inside the wrapper, so resist the urge to add a huge spoonful.
  • Fill a small cup with water, and dip your finger in the water. Run your finger along the edges of the wrappers, so the edges get a bit damp. You don’t want the edges to be soggy, just damp.
  • Fold the wrapper over the filling to create a triangle, pinching the edges tightly to seal.
  • Working in batches, add wontons to the Dutch oven and fry until evenly golden brown and crispy, about 1-2 minutes.
  • Line a plate with paper towels and transfer the cooked wontons to the plate.
  • Serve immediately with soy sauce to dip.
Have you made this recipe?I'd love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!

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