Crab Rangoons
Appetizers,  Asian,  Seafood

Crab Rangoon {with Sweet and Sour Sauce}

Crab Rangoons

Back in the days of apartment living when Chinese food takeout seemed to be a weekly occurrence….we’d always say yes to “do you want to add an order of Crab Rangoon with that?” 

They’re so good and as we later discovered, remarkably easy to make.

Crab Rangoons

Wonton wrappers, cream cheese, imitation crab meat (because it’s good), scallions, crushed garlic, a little Worcestershire Sauce, and peanut oil for deep frying.  I’ve read recipes that invite you to bake these vs. frying them….but that’s just wrong.  Baked wonton wrappers are extremely crunchy (not in a good way).  Every Chinese Restaurant Crab Rangoon we’ve ever eaten was fried to crisply golden brown perfection :)

Here’s a quick little “How To” on making Crab Rangoon.  First mix all ingredients together, combining well.

Crab Rangoons

Place a teaspoonful of mixture in center of wonton wrapper.  Dip your finger in water and wet all four edges of wrapper.

Crab Rangoons

Fold wrapper in half to make a triangle.  Pinch all around the edges to seal tightly.

Crab Rangoons

Bring the two outside corners together, like they were raising their arms above their head.  Pinch to seal together.

Crab Rangoons

Repeat until all wrappers have been filled.  Chill in freezer for 30 minutes before frying.

Crab Rangoons

Heat peanut oil to 375 degrees.  Oil is ready when a piece of wonton wrapper or bread dropped in sizzles and browns without burning.

Crab Rangoons

Fry two wontons at a time and drain to paper towels.  Serve warm with a nice dipping sauce.  We’ll serve these with a Sweet and Sour Sauce and perhaps a little Sweet and Spicy Sauce as well.

Crab Rangoons

We’re making these for our monthly Family Birthday Celebration Dinner…which has become a festive meal with an amazing spread of hors d’oeuvres and appetizers and the best birthday cakes ever!!  Finger Food & Family Rules!!

All my best,
xo Libby

Crab Rangoons

Crab Rangoon {with Sweet and Sour Sauce}

Libby with Lemony Thyme
5 from 1 vote
Course Appetizer
Cuisine Chinese


For crab rangoon…

  • 1 8 oz. block cream cheese softened
  • 6 oz. imitation crab meat chopped fine
  • 3-4 scallions thin sliced
  • 1/2 tsp. Worcestershire sauce
  • 1 pkg. square wonton wrappers
  • Peanut oil for deep frying

For sweet & sour dipping sauce…

  • 1 tsp corn starch
  • 1/3 cup rice vinegar
  • 2 tsp. canola oil
  • 2/3 cup pineapple juice unsweetened
  • 2 Tbl. ketchup
  • 3 Tbl. brown sugar
  • salt to taste


For the sweet & sour dipping sauce…

  • In a small sauce pan, whisk together corn starch and vinegar.
  • Then add in remaining ingredients and bring to a boil, reduce heat to low and simmer for 2-3 minutes. Remove from heat and allow to cool before serving.

For the crab rangoon…

  • Combine all ingredients until well blended.
  • Put 1 teaspoonful of mixture in the center of a wonton wrapper. With finger wet all four edges with water. Fold over wrapper, making a triangle. Pinch edges to seal well.
  • Bring to outside corners together, as if raising their arms over their head. Pinch at top to seal.
  • Repeat until all wrappers have been filled. Chill wontons in freezer for 30 minutes before frying.
  • Heat peanut oil in wok or dutch oven to 375 degrees.
  • Deep fry wontons, two at a time, turning over once during cooking, until golden brown. Drain on paper towels.
  • Serve warm with dipping sauce.


This recipe will make about 40 crab rangoons.


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