Crab Rangoon is a popular Chinese takeout appetizer, and this recipe recreates the authentic flavor right in your own kitchen!
Prep 25 minutes
Cook 20 minutes
Total 45 minutes
Servings 24 crab rangoon
Calories 68 kcal
at room temperature
drained and picked over for shell fragments
green parts only, thinly sliced
2 to 3
peanut or canola oil
In a medium bowl, combine the cream cheese and crabmeat. Stir in the scallions, sesame oil, soy sauce, Worcestershire sauce and salt.
Heat 1 inch of oil in a large heavy-bottomed pot over medium-high heat until it registers 350 degrees F.
While the oil heats, assemble the rangoons. On a flat surface, lay out a wonton wrapper with one corner pointed toward you. Place 1 tablespoon of the filling into the center of the wonton wrapper. Dip a finger into a glass of water and wet the edges of the wonton wrapper. Fold the top corner down to meet the bottom corner to form a triangle. Press out all of the air and seal the edges by pressing them together. Place finished crab rangoons on a platter underneath a damp kitchen towel to keep them from drying out.
When ready to fry, line a baking sheet with a double layer of paper towels. Carefully lower crab rangoons into the oil, about 6 at a time, and fry, until they are golden brown on both sides, about 3 minutes, turning them over once halfway through the cooking time. Remove with a slotted spoon and drain on the prepared baking sheet. Allow the crab rangoons to cool for at least 5 minutes before serving.
- You can substitute 3 sticks imitation crab meat, finely diced for the canned crabmeat
- You will need approximately half of a package of wonton wrappers for this recipe.
Nutritional values are based on one serving
Amount Per Serving
Calories from Fat 36
% Daily Value*
Saturated Fat 1g6%
Vitamin A 75IU2%
Vitamin C 0.3mg0%
* Percent Daily Values are based on a 2000 calorie diet.