crab rangoon

Special thanks to Tanis for submitting this wonderful Crab Rangoon Recipe!

Crab Rangoon


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Knock knock taste-buds!

Prepare yourself because these little packages are filled with a wallop of flavor. So much flavor in fact, that you will be dazzling all those sitting around your dinner table without spending a fortune on the expensive crab meat. That's right, you can cheap out and go for the least expensive crab, aka snow crab, without sacrificing the deliciousness. Also, if you are feeling a little poor, ONLY if you are feeling poor, you have my permission to make these with the imitation stuff instead.

What WILL reduce the awesome factor of these crab rangoons? Baking instead of frying. Fried food always wins the flavor competition. But if you are strict about your diet then save yourself the added calories and bake them instead.

Delicious, affordable, quick, easy and can be prepared in advance this recipe has it all.

Don't be intimidated by the assembly process either. We've all wrapped presents...haven't we? There's not much difference, just leave out the part where you use scotch tape. Trust me fried tape tastes and smells disgusting!



  • 1 eight ounce package of light or non-fat cream cheese
  • 1 pound of fresh or imitation crab meat (chopped)
  • 2 large cloves of garlic minced
  • 1 Tablespoon of fresh chives minced
  • 1 teaspoon of ginger
  • 1 1/2 Tablespoons of soya sauce
  • 1 teaspoon of sesame oil
  • 1 package of wonton wrappers
  • vegetable oil for frying (I use avocado oil)



In a medium sized bowl mix the cream cheese until smooth, then add the crab meat.

In a small bowl thoroughly mix together the garlic, chives, ginger, soya sauce and sesame oil, then add and mix it to the crab/cream cheese.

Peel off one of the wonton wrappers and place one heaping teaspoon of the crab mixture in the center. Wet the edges with a little bit of water on your finger tips and fold.

Once all your filling has been folded into the wontons, heat (on medium/high) about 2 inches of oil in a heavy sauce pan. When your oil is hot, add your wontons, frying in batches. Fry for about 4-5 minutes or until the wontons are a nice golden brown color. Drain and serve with plum or Thai chili sauce.

How to Fold the Rangoons:

There are three common methods to choose:

  1. The triangle (easiest), fold the wonton wrapper in half from one corner to the other.
  2. The boat/hat, after forming a triangle pick the two longest points and bring them together.
  3. The star, bring all the corners up and seal the wrapper over-top of the filling.


About the author: Tanis Boganis is a fanatical crab fisherperson on a mission to teach you her knowledge. You can find more recipes and crab fishing tips at her website

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