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Crab Rangoon


20 pieces


20 minutes



– 1 cube (8 oz./226 g) Kraft Philadelphia Regular Cream Cheese, room temperature – 2 oz. (56 g) crab meat or 2 sticks imitation crab meat, finely diced – 1 tablespoon powdered sugar – 1 pinch salt – 20 wonton wrappers – oil, for deep frying

Step 1

Mix all the cream cheese, crab meat, sugar, and salt in a bowl. Stir to blend well. Place about 1 tablespoon of the cream cheese filling in the middle of a wonton wrapper.

Step 2

Dab some water on the outer edges of the wonton wrapper and fold the two ends of the wrapper together. Fold the other two ends to make a tiny parcel pictured below. Pinch to seal tight and make sure that there is no leakage.

Step 3

Heat up a pot of oil for deep-frying and fry the crab rangoon until golden brown. Dish out with a strainer or slotted spoon, draining the excess oil by laying the crab rangoon on a dish lined with paper towels.

Step 4

Let the crab rangoon cools down a bit before serving them with sweet and sour sauce.

Best and authentic Crab Rangoon recipe with cream cheese, crab and wonton wrapper. These Crab Rangoon are fail proof and much better than Chinese takeouts!

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