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Perfect Crab Rangoon

by: Cristen    www.foodandswine.com
Author: Cristen


  • 1 block of cream cheese
  • 1 8 oz. package imitation crab meat or regular crab meat
  • 1 large clove of garlic finely minced
  • 2 scallions finely chopped
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 1/2-1 tsp hot sauce if desired
  • 48 wonton wrappers
  • 2 QT peanut oil


  • Dipping Sauce: Sweet and Sour Sauce, Thai Sweet Chili Sauce or Soy Sauce
  • In a food processor bowl fitted with blade attachment, combine cream cheese, crab meat, garlic, scallions, salt, pepper and hot sauce.  Pulse until combined, don't overmix. Heat 2 QT peanut oil to 360 degrees F, in a deep sided frying pan or stock pot. Place 2 tsp of the crab mixture onto a wonton wrapper.  Brush a small amount of water over the edges of the wonton wrapper.  Fold in half, like a triangle to seal, pressing air out.  Fry in batches of 8 or so, in 360 degree oil for 2 minutes or until golden brown and crisp.  Remove and let cool (trust me, I've got blisters to prove it!) and serve with dipping sauce of choice. (Sweet and Sour, or Thai Sweet Chili Sauce or soy sauce.)