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Crab Rangoon Recipe

Crab Rangoon
I eat Crab Rangoons nearly every time I go to the buffet – they are definitely one of my favorite things to eat there. One problem I have is the crab Rangoons at some buffets don’t even have crab in them, just cream cheese. In my honest opinion they still taste good with just cream cheese and green onions though but the buffets shouldn’t have them labeled as “Crab Rangoon” if there is no crab in them. So if you don’t eat seafood or you don’t like crab meat then just leave it out. Crab Rangoons are fairly easy to make if you’re making a large batch taking time to stuff and fold them all might take awhile.  These are typically cooked in a deep fryer but if you don’t have one apparently you can bake these as well although I have never tried it. Most crab rangoons are just cream cheese, crab, and green onions. I add a little soy sauce and garlic powder for more flavor. Serving with Sweet and Sour Sauce for dipping is a must. If you need a great recipe for the sweet and sour sauce it can be found within my
sweet and sour chicken article or you can buy a jar of it from the store. Enjoy.
Crab RangoonCrab Rangoon

Crab RangoonCrab Rangoon

crab_rangoon_6.jpgCrab Rangoon
Crab RangoonCrab Rangoon

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Crab Rangoon Recipe

  • Author: Bobby


  • 12 ounces of cream cheese (at room temperature)
  • 50 wonton wrappers
  • 1 cup imitation crab meat (or canned)
  • 2 green onions (minced)
  • ¼ teaspoon garlic powder
  • ½ teaspoon soy sauce
  • 1 egg (beaten)
  • oil (for frying)


  1. In a bowl cream the cream cheese, soy sauce, green onions, and garlic powder. Stir in the crab meat (if using imitation crab it should be chopped into pieces).
  2. In a separate bowl beat 1 egg. Layout a wonton wrapper so it forms a diamond shape and place 1 teaspoon of filling just below the center of each wrapper.
  3. Brush the opposite corners of the wonton wrapper with the egg mixture. Fold over the edges of the wrapper to form a triangle and seal tightly.
  4. Deep fry in batches at 375 degrees for 2-3 minutes or until golden brown.

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  1. nikki says:

    My fiance and I have a Christmas party for his work to go to on Thursday… I am looking foward to making Crab Rangoon; he said everyone at his work loves my cooking and so I am going to try these. Thanks for the recipe; they look and sound delicous!!!! Merry Christmas everyone and Happy New Year!

  2. Jennie says:

    I’m a nursing student and in college and love crab rangoon. My boyfriend of one year, today actually, 🙂 introduced them to me a few months back. I am trying to get to and maintain a trim waistline and was wondering if there was any advisable alterations to this recipe except low fat cream cheese. Thank you!!

  3. Debra Martin says:

    Your directions were easy to follow. The crab Ragoons were great. I recomend this ite for everyone.

  4. Anna says:

    If your ragoons are breaking while frying, poke 3 small holes in them before putting in oil (with a toothpick) and fry “holy” side down 1st

  5. jess says:

    hi Bobby i love this site so much, im on here every day hoping for a new recipe 🙂 and i would love so much to try these but won ton wrappers are so expensive where i live, nearly £2 for a pack of 7, you wouldn’t happen to know a recipe for making my own would you.
    thankyou so much and keep up the amazing work

  6. Great recipe Bobby! I love these things, but you’re right, it’s “potluck” in any restaurant the first time you try them. And they’re pricey as an appetizer in most restaurants. Can’t wait to try making these! Thanks!

  7. jeanne nastali says:

    I was always under the impression that the “crab” in the Rangoon referred to the shape that is supposed to be simiar to a crab. Maybe, I am wrong.

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