Madame Wong's Crab Rangoon

Total Time
Prep 15 mins
Cook 30 mins

This is one of my favorite appetizers from my favorite cookbook, "Madame Wong's Long-Life Chinese Cookbook. These may be frozen after cooking them and then reheated for a few minutes in a hot oven.

Ingredients Nutrition


  1. Put the first six ingredients in a food processor; mix well.
  2. If not using a food processor, mix well with a spoon.
  3. Wet the edge of each won ton wrapper with egg white; put 1/2 tablespoon of the mixture in the center, bring edges together to form a triangle and press well to seal.
  4. Heat oil in a wok or frying pan to 375°F.
  5. Deep-fry triangles for 2 minutes.
  6. Serve with mustard sauce.
  7. Mustard Sauce: Stir mustard into water slowly until it becomes a smooth paste.
  8. Set aside for 15 minutes before using to allow flavor to mellow.
Most Helpful

Hey Jude: Made this last night and baked them instead of frying. They were sooo good. Madame Wong is a genius! Thanks for posting this yummy munchie!

Caroline Cooks April 03, 2007

Very easy and tasty. I liked the tobasco and worchestershire sauce in it. Served it with fried rice and Spiced Shrimp. Definatly a keeper. Thanks, Jude

L. Duch January 25, 2006

These were so good! I loved the difference the tabasco and worsestershire added. I also added a little spring onion to it for color (and just because I like them) Great recipe Jude

startnover October 01, 2005