Crab Rangoon

  • 25 mins
  • 9 ingredients


  • 1/2 lb backfin crab meat
  • 1/4 lb cream cheese, room temperature
  • 2 cloves garlic, minced
  • 2 scallions, white and green parts minced
  • 1 tsp sesame oil
  • 1 tsp soy sauce
  • kosher salt and black pepper to taste
  • 30 (2 inch) wonton skins
  • oil for deep frying
Crab Rangoon is a crispy fried wonton  filled with cream cheese, crab and Asian spices.

  • In a large bowl add the crab meat, cream cheese, garlic, scallions, sesame oil, soy sauce, salt and pepper to taste. Gently combine well.
  • To make the wontons add about 2 tsp of the mixture in the center of each wrapper. Using a pastry brush lightly wet the edges of each wrapper and close into a triangle, seal well making sure all air is removed.
  • Fill a large saucepan or deep fryer 1/3 full with oil and heat to 350 degrees.
  • When oil is hot fry the wontons in batches for about 1-2 minutes or until golden and crispy.
  • Serve with your choice of dipping sauces.

Print Recipe

No Comments

Leave a reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.