Crab Rangoons

After I was diagnosed with fructose intolerance, my family started focusing more on using fresh and local ingredients. This meant that when summertime rolled around we would make a weekly event of going to the local farmer’s market. In my opinion, the best part of this excursion was that my mom and I would always end our shopping with a light lunch. One of the stands that came to the market every week sold homemade egg rolls and crab rangoons. This was my first time trying seafood, but I quickly fell in love with the crab rangoons and would eat an order of six of them on each trip to the market. 

After Cole and I started dating I brought him along to the market with me, and he also fell in love with the rangoons, even though he won’t eat any other kind of seafood. Although we both loved this dish, it was one that was always a little intimidating to me. I had never worked with wonton wrappers before, and for some reason I assumed they would be incredibly difficult to handle, but I was wrong. This New Year’s Eve I decided to tackle crab rangoons for the first time ever, and they were SOOOO easy to create! They whipped together super quickly, and made for a delicious addition to our platter of various appetizer foods! I know that I will be making these quite often in the future. Get your deep fryers out and ready to use because this is definitely a dish you are going to want to try. 


8 oz Cream Cheese 

1 tbsp chopped Green Onion

¼ tsp Garlic Powder

¼ tsp Hot Sauce (I use Crystal’s Hot)

¼ tsp White Pepper

2 oz Lump Crab Meat (Imitation Crab can be substituted)

20-24 Wonton Wraps


Canola Oil


1. Stir the cream cheese until it is a consistency that other ingredients can be mixed into. 

Kitchen Tip 1: I prefer to use cream cheese spread instead of the cream cheese bricks since it comes in a consistency that is easier to work with for this recipe. The bricks are a little cheaper, and would still work, but they would be a little more difficult to break down into a stir-able consistency.

2. Chop up green onions into as tiny of pieces as possible. Roughly 2 green onions will be needed to create a tablespoon of chopped onion. 

3. Shred the lump crab into tiny pieces and pick out any shell pieces that may have been missed in the meat processing. This is rare to find, but it can happen, and it is not appetizing when it does. It is always best to check. Spread crab meat across a plate and pat it with a paper towel to remove any excess moisture. 

Kitchen Tip 2: If you are not a huge fan of seafood, imitation crab can create a less authentic flavor, but also less fishy flavor. If using imitation crab, chop the meat into tiny pieces, but still use two ounces.

4. Mix the cream cheese, green onion, garlic powder, hot sauce, white pepper, and crab together.

5. Construct each rangoon by laying a wonton wrap on a plate, put about a tablespoon of filling in the middle of the wrap, then lightly wet the entire perimeter of the wrap by either using a small basting brush or your finger. Do NOT drench the wrap, or it will become difficult to work with. Simply spread a light layer of water on it so that it becomes sticky.

6. Fold the wrap into a triangular shape and press the edges down lightly to seal the sides together. Repeat this process until out of filling. Do NOT stack the rangoons on top of each other while waiting to put them in the fryer. This can cause the wonton wraps to stick to each other and rip apart when trying to separate them.

Kitchen Tip 3: It doesn’t seem like a tablespoon of filling would be enough, but using more than that makes it impossible for the wrap to seal tightly closed. 

Do NOT stack the rangoons like this before frying them! This can cause them to rip apart if they stick together.

7. Pour canola oil into the deep fryer so that it is filled to either the minimum or maximum fill line, and heat the oil to 375 degrees.

8. Set 3 wontons into the basket at a time. Drop into the oil, and cook for 1 ½ minutes, then flip the wontons and cook for another 1 ½ minutes. Remove the rangoons from the fryer and set on a paper towel lined plate. Repeat this process until all of the rangoons are cooked. 

These rangoons are seriously addictive! Cole and I ate all 20 of them just between the two of us on New Year’s Eve. Be cautious though, make sure to let them sit for a couple of minutes before biting into them. The inside filling will be HOT and will burn your mouth if you aren’t patient enough to let them cool, but once they cool, you won’t be able to stop yourself from eating one after another! If you are a fan of appetizers, these crab rangoons are a must-try snack. Enjoy! 

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: