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5 from 2 votes

Crab Rangoons Recipe

These crab rangoons are a Chinese American speciality that are filled with cream cheese, crab meat, and scallions.
Course Appetizer
Cuisine Chinese
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 35
Calories 53kcal


  • Medium Bowl
  • Rubber Spatula or Spoon
  • Medium Frying Pan
  • Tongs


  • 16 oz cream cheese softened
  • 8 oz crab meat
  • 4 scallions chopped
  • teaspoon salt
  • teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 1 egg
  • 1 package of wonton wrappers thawed
  • Vegetable Oil for frying


  • In a large bowl, use an electric mixer to mix your 16 oz cream cheese until it can be easily stirred. Then pour in the 8 oz crab meat, 4 scallions, ⅔ teaspoon salt, ⅓ teaspoon garlic powder, and ¼ teaspoon onion powder. Use a spoon to mix until combined.
  • Crack an egg in a small bowl, and use a fork to whisk it.
  • Place a wonton wrapper in front of you, with one corner pointed away from you and one pointed towards you. Fill the middle of the wonton wrapped with about 1 tsp cream cheese filling.
  • Dip your finger in the whisked egg and brush the edges of the wonton with an egg wash.
  • Fold the bottom corner of the wonton up to meet the top corner, folding your wonton into the triangle. Then fold in the two bottom corners of the triangle to attach at the back of the wonton. Use egg wash to hold each folded corner in place.
  • Heat the oil in a wok or frying pan, deep enough where the wontons will not touch the bottom. Once the oil has heated up to 325 degrees Fahrenheit, fry the rangoons for about 3 minutes on each side or until they are browned on both sides.
  • Remove the rangoons from the oil and place on a paper towel-lined plate to remove any excess oil. Enjoy!


Recipe copyright The Foreign Fork. For educational or personal use only. 
  • Cream Cheese: Full fat, softened to room temperature
  • Crab Meat: I use a package of claw crabmeat. You can use imitation crab meat if you prefer. 
  • Wonton Wrappers: These are different than egg roll or spring roll wrappers.
  • Oil: For frying. I like using vegetable oil. 
  • Crab Rangoons are delicious when served with Sweet and Sour Sauce. Make sure to have some on hand! 
  • Make sure that the wonton wrappers are sealed well. Any cream cheese leaking into the oil can cause dangerous splattering. 
  • Look for wonton wrappers in the fridge or freezer section of your grocery store. I normally go to my local Asian grocery store to buy them. 
  • Some wonton wrapper brands fry/brown a lot faster than other brands. Make sure to keep an eye on your wrappers to make sure they brown but do not burn. 


Serving: 1serving | Calories: 53kcal | Carbohydrates: 1g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 143mg | Potassium: 37mg | Fiber: 1g | Sugar: 1g | Vitamin A: 196IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg