Crab Rangoon

Crab Rangoon

5 from 51 reviews

These Crab Rangoon are delectable crispy fried wontons stuffed with cream cheese and crab meat.  They are  always a favorite party appetizer and I love to serve them at holiday cocktail parties.


  • 2 (8 ounce) boxes cream cheese
  • 1 1/2 tablespoons Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 3 green onions chopped
  • 1/2 lb fresh white cooked crab meat flaked or diced
  • 1 package (12 ounces) wonton wraps
  • 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. Holding the wonton wrapper in one hand with a point towards you, dip your index finger on your free hand in cold water. Moisten the edge of 1/2 of the wrap that is furthest from you. Now place a rounded teaspoonful of the cream cheese mixture in the middle. Fold over and gently seal one end to the other.  Press the wrap together to close tightly shaping it into a triangle; working the air bubbles out.  Repeat until the cream cheese mixture is gone; placing them on a cutting board covered with parchment paper and covering with moistened paper towels.
  3. Heat about 1 1/2  inch oil in heavy stock pot (dutch oven) to 375 degrees. Working in small batches cook stuffed wontons for about 1 minute or until golden brown: turning halfway through. Drain on paper towels.


  • When folding you can also bring the the two farthest corners of the wontons together (after shaping the triangle) and using a dab of water moisten one corner to the other.
    When working with the wonton wrappers cover non-stuffed and stuffed ones with cold wet paper towels to keep them from drying out.
  • Use a high temperature thermometer to try to maintain the frying oil at 375 degrees or use a deep fryer if you have one.
  • Cover the extra wontons with a lightly water moistened paper towel while you work.
  • You can prepare the filling up to two days in advance.
  • Seal the edges of your Crab Rangoon as tightly as you can.
  • Work in small batches and do not crowd the fryer.
  • Remove to paper towels to drain and serve immediately.
  • These may be baked.  Lightly spray with cooking spray.  Place on cookie sheet and bake at 425 degrees for 12-14 minutes.

Keywords: how to make crab rangoon, rangoon, what is crab rangoon, cream cheese rangoon, crab wontons

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