Just Like the Restaurant.... Crab Rangoon

"These taste just like your favorite Chinese Restaurants....."
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by jaunna photo by jaunna
photo by morrigan90 photo by morrigan90
Ready In:
50 Appetizers




  • Cream the cheese, soy sauce, garlic powder, and green onions; stir in crab meat.
  • Place 1 teaspoon filling just below center of each won ton wrapper.
  • Roll up wrapper, leaving top half unrolled.
  • Moisten the right and left corners with water; bring them over filling and press firmly to seal.
  • Fry a few at a time in oil heated to 375 degrees 2-3 mins., or until golden brown.
  • Drain on paper towel.

Questions & Replies

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  1. Feisty
    Outstanding! I had to use canned crab since it's all that was available, so I used two cans and it came out very well with a nice meaty crabmeat proportion. I need to be a bit more careful in sealing them next time as a little of my filling leaked out on one or two, but they were still great. I froze half the batch to cook at a later date, and I'm already wanting to get to them. :-) Thanks for posting this, it's a keeper.
  2. mothersaguaro
    Crab Rangoons are one of my very favorite foods. When I discovered that I could make them at home I decided to try a couple of recipes and this is the one that has a permanent spot in my cookbook and my menu. These are so dang good I don't ever need to go to a chinese restaurant again. I do fry them in peanut oil to get that authentic chinese restaurant flavor. Also, I mix up a batch of the stuffing and make the rangoons as I want them. Don't pass this recipe up!
  3. Stephanie S.
    Oh so good. I made these to go with our Asian themed dinner one night. I had a few blow outs but that was my own fault for not making sure the air was all out when sealing them. I will make these again, who knew that they were so easy. Thank you for posting.
  4. Canadiana Girl
    I made these for my housewarming party, and by the time I got around to grabbing a few snacks, they were all gone! Definitely a great crowd pleaser-even my fussy DH enjoyed them! I recommend using peanut oil for frying-it adds a really nice taste. Thanks for posting, Capn'
  5. Jonathan Melendez
    These were really good! A bit tedious to assemble and make, but that's not the recipes fault, it's just a tedious thing to make in general, but the end result is well worth the effort!


  1. Joseph O.
    To get that sweet creamy texture like the restaurants use mascarpone cheese or a mixture of mascarpone and cream cheese. It will take it to the next level.


<p>I love to cook and bake! I work for a bank. I love to shop for FUN! I love old vintage cookbooks with simple, tasty recipes. My passion is SEE FOOD....see it and eat it!!! Pet peeves are incomplete recipes and recipes that call for fancy ingredients. If I had a bunch of free time with no responsibilities I would shop til I dropped and spend money like there is no tomorrow....:) My hubby is a tow truck driver and we have an 25 yr old son. We have 4 minature longhaired dachshunds.... I am a breeder as well (with a collection of rare color/pattern combinations).Also, another little fact about me is that I am related to Zaar Chef NursLinda.</p>
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