Crab Rangoon Egg Rolls

Crab Rangoon Egg Rolls

5 from 17 reviews

These easy to whip up delicacies are the ultimate appetizer.  Perfect for holiday parties, game day and shindigs with a extra large helping of the best part of the crab rangoon!


  • 2 (8 ounce) boxes cream cheese softened
  • 12 tablespoons Worcestershire sauce (see notes)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 3 green onions chopped
  • 1/2 lb fresh white cooked crabmeat flaked or diced
  • 810 egg roll wrappers
  • Vegetable oil for frying


  1. In food processor pulse cream cheese Worcestershire sauce, garlic powder, onion powder and green onions several times until mixed. Stir in crab meat.
  2. Lay one egg roll wrapper out with a corner pointing towards you. Place about three rounded tablespoons in the center of each wrapper making a short horizontal lump . Bring the corner that is closest to you up and over and gently tuck it in. Fold in the sides and roll the wrapper tightly. Use a small amount of water to secure the tip of the wrapper. (If you don’t know how to roll an egg roll it usually shows on the package with pictures).
  3. Heat oil in heavy stockpot or saucepan to 375 degrees. Fry them 2-3 at a time (depending on the size of your pan) for 1-2 minutes or until lightly browned. Allow the heat to charge back up in between batches. Place on paper towels to drain. Serve warm.


  • If at all possible use fresh crab. I used King crab which I find to be the best for these.  You can also use Snow Crab, Dungeness Crab, Blue Crab and Stone Crab.
  • In a pinch substitute canned or imitation crab meat.  If using imitation be sure to chop it up fine.
  • Egg roll wrappers can be found in most grocery stores in the refrigerator cases next to the fresh produce.
  • Soften the cream cheese to room temperature.
  • Like your crab rangoon a little sweet?  Add 1/2 tablespoon of sugar or 1/2 tablespoon of mirin.
  • Use oil with a high smoking point like vegetable, canola or peanut.
  • A candy thermometer attached to the side of the dutch oven will help you keep your oil at a consistent 375 degrees. When you add the egg rolls the temperature will drop so turn it up a little bit. When you remove the egg rolls from the oil the temperature will rise so turn it down a bit.
  • Add the worcestershire sauce to taste.

Keywords: crab rangoon recipes, egg roll recipes, crab ragoon, fried appetizer, appetizer, recipes using crab, party food, game day food

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