Imitation Crabmeat Rangoon

"These are great appetizers! They look so pretty. and are very easy to prepare. I use my Fry Daddy for these."
photo by LB in Middle Georgia photo by LB in Middle Georgia
photo by LB in Middle Georgia
photo by Stephanie Y. photo by Stephanie Y.
Ready In:




  • Mix first 5 ingredients well.
  • Spoon 1-Tbl.
  • of mixture onto wrapper.
  • Bring all corners up (at top of mixture) forming a purse, and pinch to secure.
  • Deep fry in hot oil 1-minute or until golden brown.
  • Drain on paper towels.
  • Makes 50-60.
  • Recipe can be halved.
  • Dig in and enjoy!

Questions & Replies

  1. Can they be baked in the oven instead of frying? Or in an air fryer?
  2. How long will crab dip keep
  3. Anyone tried just throwing everything in a food processor?


  1. This is so simple it is a cinch to make in a hurry, but putting a dab of water on the edges of the wrappers make the wonton wrappers seal better!
  2. This has been put into my recipe book…WOW!!! Are these good.. I made them exactly to the recipe the first time and the second time I put in a table spoon of soy sauce and wouldn’t do it again it made the cream cheese too soft. The third time I thought that one of the reviews was correct in saying there was not enough crab, not having more crab I kept the ingredients the same and only used two 8oz cream cheeses. That made it just the way we liked! The entire family was gaga over them and I plan to make them Christmas Eve again… a double batch so I can eat some too. these are the best been making them for two years now final i am adding a picture.
  3. We eat rangoons out of a box almost every week. Decided to give this a whirl and was rather amazed how easy they are to make. Only made 1/4 of the recipe which yielded 15 of them, which was perfect for 2 people. I do agree with a comment about using a beaten egg to seal the edges...... makes it much easier. Will make a full batch and see how well they freeze. Great recipe!!
  4. These were great and the kids loved, loved, loved them. I looked like a rock star!! Thanks!
  5. I made these last night, and I have to say they tasted WONDERFUL. HOWEVER, unlike most of the posters here, the recipe made 110 rangoon at my house. But, the wonton wrappers I had weren't very big. I had enough to feed the 5 people that were at my house, took some to two of my aunts, and then took some to a few old co-workers as well. Everyone raved about them and asked for the recipe!!


  1. I have been chasing a unicorn and thanks to this recipe, I have found it. I have been trying to copy a local take out place that has a great rangoon. This recipe is the closest I have found and it's super easy in a food processor. Only things I changed were, I used half the cream cheese and doubled the crab. I also added 2 tsp Kikkoman Ponzu soy sauce and 1 tsp rice vinegar. For a bit of crunch I added 1/4 cup chopped celery. Threw veggies and garlic in processor, pulsed twice, added crab, pulsed a few times, added cream cheese, sugar, soy sauce and vinegar, pulsed until mixed. Perfect filling. Made 80 pieces and the filling didn't pop the wraps.
  2. Love these!! Tastes a lot like my favorite local spot!! I use egg roll/spring roll wrappers instead of wonton wrapper though. It saves all the folding!!


I am happily married to my best friend and we just bought our first house! No kids but we have 2 little dogs that we think the world of. I was born in California and although I have been on the East Coast for most of my life I am still displaced! I love the beach and hate the cold! In our free time we love to go to the beach or the mountains and hike or intertube down the lazy Shenendoah River. It is so beautiful there! I have loved to cook all of my life and will read cookbooks like they are novels! Participation & Awards: These are some of the fun games and clubs here at Zaar. <img src="" alt="Image hosted by"> <img src=""> <img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket">
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