Crab Rangoon

Crab Rangoon (Photo credit: Wikipedia)

Who needs take out when you can make this easy dish at home and it tastes even better! No crab, no problem. You can still use the same recipe without the crab and just call it Creamy Cheesey Rangoons. Or mix in some sautéed spinach for a Spinach Rangoon.. Well – you get the idea. Good crab (not imitation, although, you can use if you wish) can be expensive, but this appetizer doesn’t have to be and with the other ingredients no one will miss it if you decide not to add it.

Wrapping them is not hard either. Go to the produce section where they have the tofu. You can find the square wonton wrappers, pre made and easy to use. There is a diagram on the back of the package that will instruct you how to fold them. I will explain it the best way I can, but nothing beats a visual. I did not take pictures when I made these, so my apologies. But it is really easy.


1 large shallots, minced

2 TBS red onion, minced

8 oz Crab (1 cup), pulled apart of diced

1 pkg of cream cheese, softened

1/2 tsp worcestershire sauce

1 TBS soy sauce

1 TBS garlic, diced

1/2 cup diced bell pepper (red, orange, yellow, green – your choice)

fresh ground black pepper (you can use a pinch or two of white pepper if you do not want the black flakes)

1 qt vegetable oil (or enough for frying)

1 package Square Won Ton Wrappers

water and pastry brush

  1. Mix all ingredients in a large mixing bowl until well combined. Taste and adjust seasoning if needed.
  2. Have two baking sheet on hand. One with parchment paper, and one covered with paper towels.
  3. On a cutting board, get out the wrappers, a small spoon, water in a small bowl, pastry brush and crab mixture.
  4. To assemble the rangoon:
    • Lay one wrapper in front of you, so you have one of the points facing you.
    • Place one tsp of the mixture in the middle of the wrapper
    • Wet the pastry brush and lightly wet the edges of two sides of the wrapper.
    • Fold the wrapper so you end up with a triangle, press the edges together so they stick and hold firm
    • Next, lightly brush one of the points to your right or left with a water.
    • Fold the two opposite points together so it looks like it is hugging. Press together the two points so they stay together.
    • Place on the baking sheet with parchment paper
    • repeat until either the filling is gone or the wrappers are gone. One package of wrappers makes about 40 – 50.
  5. In a large deep sauté pan, fryer or wok, add the oil and heat to about 350 degrees (use a candy thermometer to watch the temp).
  6. Once it is ready, in small batches, fry the Rangoons, Depending on what vessel you are using, you may have to flip them. Once one side starts to turn light brown, flip it over.
  7. It only takes a minute or two to cook. so watch them closely.
  8. Remove from the oil and put on the baking sheet with the paper towels to drain.
  9. Serve right away OR keep warm in a 200 degree oven OR Let cool completely and freeze in batches.

Reheat at 350 for about 20 – 30 minutes.

As mentioned in the opening – you can use alternate ingredients in place of the crab:

Sauteed Spinach

– Blanched Peas

– Blanched Asaparagus

– Blanched Broccoli

– Sauteed mushrooms

– Marinated Artichokes diced

Minced olives

– Another type of cheese: feta, goat cheese, sharp cheddar

Diced Ham

– Diced Sausage

Pulled pork

– Flaked fish

– Diced Shrimp

– Anchovies – why not?

– Fresh herbs minced

– Scallions sliced

They are all good. If it can be mixed with cream cheese, it will work.

About culinaryease

I am a single mother who loves cooking and providing tips, techniques, to get everyone out of the takeout lane and into the kitchen.

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