Crab Rangoon Recipe

Crab Rangoon - BEST and EASIEST crab rangoon recipe with cream cheese and wonton wrapper. These cream cheese wontons are fool-proof and MUCH better than Chinese takeouts.

Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 20
Calories 77 kcal

Ingredients

  • 1 brick 8 oz Kraft Philadelphia Regular Cream Cheese, at room temperature
  • 2 oz crab meat or 2 sticks imitation crab meat finely diced
  • 1 tablespoon powdered sugar
  • Pinch of salt
  • 20 wonton wrappers for deep frying

Instructions

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

Recipe Notes

Use real crab meat if possible. My crab rangoon is based on the version I had in Chinese buffet restaurants, with imitation crab meat. Don't serve the crab rangoon immediately after deep-frying as the filling will be too hot! To make the sweet and sour sauce, please refer to my sweet and sour pork recipe.

Nutrition Facts
Crab Rangoon Recipe
Amount Per Serving (20 g)
Calories 77 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 3g 15%
Cholesterol 17mg 6%
Sodium 98mg 4%
Total Carbohydrates 17g 6%
Sugars 1g
Protein 2g 4%
* Percent Daily Values are based on a 2000 calorie diet.