Crab Rangoon

Name: Crab Rangoon
Prep time: 45 min
Cook time: 40 min
Total time: 1 h 25 min
Yield: 8 servings
Cuisine: American
Ingredients: 8 oz cream cheese, softened; 6 oz cooked lump crabmeat, well drained and picked over for shells; 2 green onions, thinly sliced; 1 garlic clove, finely grated or minced; 1 tsp soy sauce; 1 tsp Worcestershire sauce; 1/2 tsp granulated sugar; 1/4 tsp ground white pepper; 48 square wonton wrappers, about 3 1/2 inches each (about one 12 oz package); 1/4 cup water, for sealing; 6 cups vegetable oil, for frying; 1/2 cup sweet-and-sour dipping sauce

Crisp Chinese American crab rangoons filled with lump crab, cream cheese, green onion, garlic, and savory seasonings, served with sweet-and-sour sauce.

NewPublished Jul 26, 2026

Prep Time45 min

Cook Time40 min

Total1 hr 25 min

Servings8

DifficultyEasy

Ingredients

Servings8

Yields 8 servings

8 ozcream cheese, softened
6 ozcooked lump crabmeat, well drained and picked over for shells
2green onions, thinly sliced
1garlic clove, finely grated or minced
1 tspsoy sauce
1 tspWorcestershire sauce
1/2 tspgranulated sugar
1/2 tspground white pepper
48square wonton wrappers, about 3 1/2 inches each (about one 12 oz package)
1/4 cupwater, for sealing
6 cupsvegetable oil, for frying
1/2 cupsweet-and-sour dipping sauce

Instructions

1
Beat 8 oz softened cream cheese with 1 finely grated or minced garlic clove, 1 tsp soy sauce, 1 tsp Worcestershire sauce, 1/2 tsp granulated sugar, and 1/4 tsp ground white pepper until smooth. Gently fold in 6 oz well-drained cooked lump crabmeat and 2 thinly sliced green onions until evenly distributed.
2
Working in batches, arrange the 48 wonton wrappers on a work surface, keeping unused wrappers covered so they do not dry out. Divide the filling among the wrappers, using about 2 1/2 teaspoons per wrapper. Brush the edges with the 1/4 cup water as needed. Bring two opposite corners together above the filling and pinch the tips. Bring the remaining corners to the center, then firmly pinch all four tips and the top 1/2 inch of each adjoining seam together. Leave the lower portions of the seams open so some filling remains visible, creating partially open four-corner parcels.
3
Pour 6 cups vegetable oil into a 4-quart heavy-bottomed pot, leaving several inches of clearance above the oil. Heat the oil to 350°F.
4
Fry the 48 crab rangoons in batches of 4 to 6 for 2 to 3 minutes per batch. Turn them gently onto their sides as needed, without tipping the exposed filling into the oil, until the wrappers are crisp and evenly golden. Transfer them to a wire rack set over a rimmed sheet pan, and allow the oil to return to 350°F before adding each new batch.
5
Serve all 48 crab rangoons warm with 1/2 cup sweet-and-sour dipping sauce.

Chef Tip

Limit each wrapper to 2 1/2 teaspoons of filling and pinch the upper seams firmly; overfilling these partially open parcels can cause the cream cheese mixture to spill into the hot oil.