Oct 13, 2014

Crab Rangoon

I don't know when or where I first had Crab Rangoon.  Maybe on a Chinese buffet somewhere.

Crab Rangoon | Ms. enPlace

All I know is that I instantly loved it.  Crab is my favorite seafood and anything with cream cheese grabs me.  Then there's that crispy on the outside, creamy on the inside thing going on.

Add some green onion (ok...a lot) and I'm set.

green onion chopping tip
A tip for chopping green onions:
much easier to cut with kitchen scissors
than to chop with a knife.
Most of the time I serve crab rangoon along with veggie fried rice for an Asian themed night.

Crab Rangoon | Ms. enPlace

In this case, it was a game day snack.

Crab Rangoon | Ms. enPlace

* These are often served with some kind of dipping sauce.  As much as I like sauces, dips, etc., I like to eat them plain and simple so the sweet crab and creamy texture really come through.

*The recipe makes more than we can eat at one time.  And fried foods aren't that great leftover.  Freeze what you don't need in one layer on a sheet pan (before frying).  Transfer to a freezer bag once frozen.  Take out what you need and fry--no need to thaw first.

*The crab mixture is also good on crackers and as finger sandwiches.

There are many ways to fold the wonton wrappers--some pretty fancy ways in fact.  I keep it simple and do one of two things:

A simple triangle
Crab Rangoon triangle fold

Or fold into a purse.  This is as complicated as I get.
Fold into a simple triangle like above.  Fold the left and right sides into the center.  Fold the top down.  Press to seal.
Crab Rangoon triangle fold

After frying

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Crab Rangoon

8 oz cream cheese, softened
3 green onions, chopped (green and white parts)
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
1/2 tsp red pepper flakes
2 tsp soy sauce
8 oz cooked crab
won ton wrappers
vegetable oil

Heat oil to 375F in deep fryer or large pot.
While the oil heats, mix the first 7 ingredients together.  Fold in the crab.
Place about 1/2 TBSP crab mixture off center on each won ton wrapper.  Brush along the edges of the won ton wrapper.  Fold over into a triangle and press to seal.  Fry until golden, drain on paper towels, and sprinkle with salt (if desired) before serving.
Makes about 34.  Can be frozen before frying--no need to thaw before frying.

In the past...
Picante Pot Roast | Ms. enPlace
Sweet Potato Bread w/ Praline Butter | Ms. enPlace
Coq au Vin | Ms. enPlace

Linking with:

My Pinterventures The YUCK Stops Here
Feeding Big The 21st Century Housewife Hearth and Soul Blog Hop
Lou Lou Girls I party and get pinned at Tasty Tuesdays on Anyonita Nibbles Full Time Mama
Two Little Cavaliers Miz Helen’s Country Cottage
My Turn for us
Weekend Bites


  1. Delicious recipe. Catherine

  2. Oh my gosh. I just realized how long it's been since I've had crab rangoon. Much too long. I don't like mine dipped in anything either!

  3. Yum. I've never heard of crab rangoon before, but crab and cream cheese in a crispy wonton parcel definitely works for me :-)

  4. I first ate them last year at the new casino in Baton Rouge and loved them! Thanks for the tip on freezing them!

  5. These look fabulous Michelle. Pinning to my recipes to try board now. Cheers from CArole's Chatter

  6. I loooooooove Crab Rangoon! We are totally going to have to hang out and eat - we have such similar tastes! Must be an Aggie thing. ;)

  7. I have tried so many recipes of crab rangoon because I love it so much. I had a perfect one and then, of course, I lost it. The one I use now is pretty similar to yours except I think I add paprika too. Visiting from Merry Monday.

  8. Love crab rangoon! I can't wait to try your recipe. You make everything look so easy (and tasty) Oh and snipping green onions with scissors is SO much easier than trying to chop them. I usually end up with a mushy mess when I chop with a knife. Thank you for sharing at Merry Monday!

  9. Michelle, this looks soooo good. I agree with Amanda Kolb, you make everything look so easy and tasty. I really like your idea of making them for a game day snack. Thank you for sharing this with us at Treasure Box Tuesday- pinned!

  10. Hello cute lady! This looks so good. Pinned. We couldn't think of anyone better to party with. We hope to see you tomorrow at 7 pm.
    Happy Sunday! Lou Lou Girls

  11. Hi Michelle,
    I just love your Crab Rangoon, these look like awesome appetizers. Hope you are having a great day and thanks so much for sharing your awesome post with Full Plate Thursday!
    Come Back Soon!
    Miz Helen

  12. My husband LOVES these when we go to Chinese buffets. I'd love them without the crab. So having this recipe will be awesome because we can both have what we want! :)
    Thank you for sharing with us at Delicious Dish Tuesday!

  13. Yum! Just saw these on your 2014 round up and had to get the recipe :)


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