Crab Rangoon I

Crab Rangoon I


"Everyone will love these bite-size, fried dumplings stuffed with crab. You can make these in advance of the festivities, and freeze on trays until party time."


30 m servings 393 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 393 kcal
  • 20%
  • Fat:
  • 25.6 g
  • 39%
  • Carbs:
  • 23.9g
  • 8%
  • Protein:
  • 16.5 g
  • 33%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 778 mg
  • 31%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Heat oil in a large heavy skillet or deep fryer to 360 degrees F (180 degrees C).
  2. In a small bowl, mix together cream cheese, soy sauce, ginger, garlic, parsley, cilantro and crabmeat.
  3. Place 1/2 to 1 teaspoon of the cream cheese mixture into the center of each wonton wrapper. Fold the won ton wrapper over the stuffing to make a triangle or a half moon, depending on the shape of the won ton wrappers you have purchased. Moisten the edges with a little water, and seal. Place prepared won tons under a slightly moist paper towel until ready for frying.
  4. Add 3 or 4 wontons to the hot oil, and cook until golden brown, turning once. Set aside on paper towels to drain. Repeat until all wontons have been fried. Serve hot.


  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Your rating



  1. 134 Ratings


I ended up throwing close to 30 of these away. These were soy sauce rangoons,not crab. WAY too much soy sauce. I remade the recipe using NO soy sauce and adding sliced green onion. ABSOLUTE...

Great recipe! The cilantro and ginger give it some nice flavor- and there's actually crab in it!!!! Nice! Most chinese restaraunts serve "cream cheese wontons" rather than actual "crab rangoo...

These were pretty good. I made the night before and reheated for 10 min at 200. Not as good fresh, but still tasty. Folded into envelopes so the mix didn't leak out. Served with duck sauce. ...

This is a yummy recipe, and based on others' reviews, I skipped the ginger and cilantro, and added just a splash of soy sauce. I also added a drop or two of hot sauce to liven it up a bit. Then...

Oh my, yummy, excelent, delish, AMAZING!! When the local grocery store stopped selling crab rangoon, everybody went nuts. Being the cook in the family i had to find a recipe and make it. Here it...

I love crab rangoon, and was very happy to discover a recipe for them. After reading all the other reviews, I made some of the adjustments that others had suggested (added garlic, and replaced ...

Excellent recipe! I make these every year for New Year's Eve. Freezes great.

My husband & I are big fans of restaurant-style crab rangoon. Sad to say, these are not them. Even though I cut the soy sauce in 1/2, was still way too salty. My husband didn't care for the ging...

Delicious recipe! For those who need specifics, won ton wrappers can easily be found in any asian market either the refrigerated/frozen section. And the best soy sauce brand to use is "Kikkoman,...