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Crab Rangoon

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Makes 44-48 pieces

Makes 44-48 pieces
Makes 44-48 pieces


  • 8 ounces cream cheese
  • 8 ounces fresh crab meat or canned crab meat, drained and flaked
  • 1/2 teaspoon Lea & Perrins Worcestershire sauce
  • 1/2 teaspoon light soy sauce
  • fresh ground white pepper to taste
  • 1 1/2 green onions finely sliced
  • 1 large clove garlic finely minced
  • 1 teaspoon red onion chopped
  • 1 package won ton wrappers
  • 1 small bowl water for wetting won-tons
  • oil for deep frying
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  • 1

    Combine the crab and the cream cheese. Mix in the remaining filling ingredients one at a time. On a flat surface, lay out a won ton wrapper in front of you so that it forms a diamond shape. Wet the edges of the won ton. Add a heaping teaspoon of filling to the middle, and spread it out toward the left and right points of the diamond so that it forms a log or rectangular shape (otherwise the wrapper may break in the middle during deep-frying). Fold over the edges of the wrapper so that it forms a triangle shape. Seal the edges, adding more water as needed. Cover the completed Crab Rangoon with a damp towel to prevent them from drying out while preparing the rest. Heat wok and add oil for deep-frying. When oil is ready (the temperature should be between 360 - 375 degrees), carefully slide in the Crab Rangoon, taking care not to overcrowd the wok. Deep-fry until they are golden brown, about 3 minutes, turning once. Remove with a slotted spoon and drain on paper towels. Cool and serve.

  • 2

    To make ahead of time, prepare the filling and stuff the won tons and freeze without deep-frying. When ready to cook, thaw before deep-frying.

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