What if you could make crab rangoons BETTER than your favorite takeout place?

Ponder that thought for a moment and then put our recipe to the test to make these easy, delicious crab rangoons in the comfort of your own kitchen.

For those of you that have been living under a rock and missed the crab rangoon craze, it is an appetizer found in many Americanized Chinese restaurants. A classic American creation, crab rangoon is basically cream cheese wontons with crab meat, deep-fried to golden perfection.

Prep time: 15 minutes

Servings: 20


1 brick (8 oz) Regular Cream Cheese (non-refrigerated)

2 oz crab meat or 2 sticks crab meat (finely diced) (can substitute imitation crab meat, if necessary)

1 tablespoon powdered sugar

Pinch of salt

20 wonton wrappers

Oil, for deep frying


Mix all the cream cheese, crab meat, sugar, and salt in a bowl. Stir to blend well. Place about 1 tablespoon of the cream cheese filling in the middle of a wonton wrapper. Dab some water on the outer edges of the wonton wrapper and fold the two ends of the wrapper together. Fold the other two ends to make a tiny parcel pictured below. Pinch to seal tight and make sure that there is no leakage.

Heat up a pot of oil for deep-frying and fry the crab rangoon until golden brown. Dish out with a strainer or slotted spoon, draining the excess oil by laying the crab rangoon on a dish lined with paper towels. Let the crab rangoon cools down a bit before serving them with sweet and sour sauce.

Notes: Use real crab meat if possible. Don’t serve the crab rangoon immediately after deep-frying as the filling will be too hot!

If you live in the Oklahoma City area, you can find ingredients to prepare this dish atSuper Cao Ngyuen.


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