Crab Rangoon Wontons

Crab Rangoon

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Cream cheese and crab combine with garlic, green onions and soy sauce to make the filling for these crispy wontons. Crab Rangoon wontons make a fabulous appetizer and eating one leads to eating more!


  • 8 oz (225g) cream cheese
  • 1 cup (250g) flaked crabmeat (canned or fresh)
  • 1 finely minced garlic clove
  • 1 ½ finely chopped green (spring) onions
  • ½ teaspoon soy sauce
  • 1 package 4 inch (10 cm) wonton wrappers
  • 2 cups vegetable oil, for deep frying
  • Salt and black pepper, to taste
  • Fresh dill weed, to garnish


  1. Let the cream cheese come to room temperature, then beat it with the soy sauce, onions, garlic and a pinch each of salt and black pepper. Mix in the crabmeat.
  2. Put a teaspoon of crab rangoon mixture in the center of each wonton wrapper, then spread it out a bit but keeping it away from the edges.
  3. Wet the 4 points of the wonton wrapper with water and bring them all towards the center (like in the photo) to seal them.
  4. Heat the oil in a pot to 350 degrees F (180 degrees C) and fry the wontons in batches for 3 minutes or until they are light golden brown. Drain them on paper towels and serve hot, garnished with fresh dill.