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Here's how to make delicious and crispy crab rangoon, those delightful cream cheese and crab-filled wonton wrappers:

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Here's how to make delicious and crispy crab rangoon, those delightful cream cheese and crab-filled wonton wrappers:


  • Filling:
    • 8 ounces cream cheese, softened to room temperature
    • 5 ounces canned crab meat, drained (or an equal amount of fresh or imitation crab)
    • 2 green onions, thinly sliced
    • 1 teaspoon Worcestershire sauce
    • ½ teaspoon soy sauce (optional)
    • ¼ teaspoon garlic powder (or 1 clove garlic, minced)
  • Wontons:
    • 1 package (around 48 wrappers) wonton wrappers
  • Frying:
    • Vegetable oil for frying


  1. Prepare the filling: In a medium bowl, combine the softened cream cheese, drained crab meat, sliced green onions, Worcestershire sauce, soy sauce (if using), and garlic powder. Use a fork to mix everything together until well incorporated and creamy.

  2. Assemble the rangoon: Lay out a wonton wrapper on a flat surface. Place about 1-2 teaspoons of the filling in the center of the wrapper.

  3. Folding the rangoon: There are a couple of ways to fold your crab rangoon. Here's a common method:

    • Brush the edges of the wonton wrapper with a little water to moisten them. This will help seal the wrapper.
    • Fold the wrapper over the filling to form a triangle. Press the edges together gently to seal.
    • You can then fold the two corners at the base of the triangle up towards the point, pinching them together to create a little pouch shape. (This is optional but adds a nice touch).
  4. Repeat: Continue filling and folding the wonton wrappers until all the filling is used.

  5. Heat the oil: In a large skillet or pot, heat enough vegetable oil for frying to around 325°F (163°C). You can use a thermometer to check the temperature or test it with a small piece of wonton wrapper. If the wrapper sizzles and floats to the surface, the oil is hot enough.

  6. Fry the rangoon: Carefully place a few rangoon at a time into the hot oil. Don't overcrowd the pan, as this can affect the temperature of the oil. Fry for 1-2 minutes per side, or until golden brown and crispy.

  7. Drain and enjoy: Remove the fried rangoon with a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil.

  8. Serve hot: These are best enjoyed hot and crispy! You can serve them with your favorite dipping sauce, such as soy sauce, sweet and sour sauce, or a simple chili sauce.

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