Madame Wong's Crab Rangoon

READY IN: 45mins
Recipe by Hey Jude

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.

Top Review by Caroline Cooks

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!

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.

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