Crab Rangoon II

Crab Rangoon II

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"These Chinese crab rangoons are better than the takeout kind! Bok choy is a Chinese cabbage that can be found in most grocery stores."


25 m servings 312 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 312 kcal
  • 16%
  • Fat:
  • 19 g
  • 29%
  • Carbs:
  • 25.6g
  • 8%
  • Protein:
  • 10.4 g
  • 21%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 491 mg
  • 20%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Heat oil for frying in deep-fryer or large, heavy saucepan to 375 degrees F (190 degrees C).
  2. Heat 1 tablespoon vegetable oil in a large skillet. Add garlic and onion, and saute for 2 minutes. Add bok choy and pea pods, and stir fry until the bok choy and pea pods are crisp-tender.
  3. In a large mixing bowl, combine crab, cream cheese, soy sauce and sauteed vegetable mixture. Drop mixture by 3/4 teaspoon into the center of a won ton wrapper. Fold the wrapper in half to make a triangle. Seal the wrapper around the mixture by wetting your finger with cold water and pressing the ends together.
  4. In batches, fry the dumplings in the prepared oil until golden brown. Drain on paper towels.


  • 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.
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Your rating



  1. 19 Ratings


These were very good after we made a couple of substitutions! We left out the cabbage, pea pods, minced onions, and garlic cloves. Instead we used green onions and garlic salt. It made it a b...

these were delicious! but i think next time i'll make it without the bok choy and pea pods...they overpowered the taste of the crab.

I've made this a few times since I have found the recipe. I use pre-made won ton wrappers - they are pretty easy to find! Omitted the bok choy and snow peas. Add shrimp with the crab and put an ...