Crab Rangoon III

Crab Rangoon III

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"Crabmeat and cream cheese wontons make excellent appetizers. Leave out the water chestnuts, if desired. Serve with your favorite Asian-style dipping sauces."

Ingredients 45 m {{adjustedServings}} servings 203 cals

Serving size has been adjusted!

Original recipe yields 15 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 203 kcal
  • 10%
  • Fat:
  • 11.7 g
  • 18%
  • Carbs:
  • 15.8g
  • 5%
  • Protein:
  • 8.3 g
  • 17%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 268 mg
  • 11%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. In a large, heavy sauce pan heat oil to 375 degrees F (190 degrees C).
  2. In a medium bowl, mix cream cheese, crabmeat, garlic powder, paprika and water chestnuts.
  3. Place approximately 1 teaspoon of the cream cheese mixture in the center of wonton wrappers. Moisten wrapper edges with water, fold over the mixture and pinch to seal.
  4. In small batches, fry the wontons 3 to 5 minutes, or until golden brown.
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  • 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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Reviews 321

  1. 410 Ratings


This is a great recipe, but I baked the wontons instead of frying them for a healthier alternative. I brushed them with beaten egg and a little water and baked at them 375 for 15 minutes. Make sure to seal them really tightly or they might ooze a little...


I was a little hesitant about trying out this recipe b/c of the mixed reviews, but with some tweeking, it turned out really good! I added some finely chopped green onions and used only half of ONE can crab meat for a stronger cream-cheese taste. Some people also commented that the filling was too mushy and fell apart in the oil. You can avoid this by squeezing out all the water in the crabmeat before adding to the cream cheese mixture (also results in less crabby taste). And when you moisten the wonton wrapper edges with water, you get a tight seal. None of mine fell apart in the oil... I tried various different folds and liked the triangular fold the best. This is pretty darn close to restaurant-quality!

Kelly Lunsford

I used this recipe as a base for my crab rangoons. I thought there was a little too much crab and not enough cream cheese. I also added some green onions to off set the two. It turned out really well with those minor alterations. The added cream cheese (2 1/2 pkgs) made the inner mix a little creamier and not so crumbly. This was an excellent overall recipe..... it just needed a little tweeking for my taste. I hope this was helpful.