Crab Rangoon

Crab Rangoon

32 reviews, 4.1 star(s). 78% would make again

Ready in 45 minutes

these are made with wonton wrappers and will save you the trip to a specialty store if you do not have one nearby


1 package wonton wrappers
1 16-oz package cream cheese
1 Can crab meat
1 Can water chestnuts
1 bunch Green onions

Original recipe makes 2



Let creame cheese sit to room temerature, then mix with drained crab meat. Chop up drained water chestnuts and green onions, add to mixture. Beat until smooth. Using a small spoon, put enough of the crab mixture into a wonton wrapper that you may still be able to fold the wonton in two making a triangle, and sealing the edges with water. Bring the points of the wrapper together. You may bake or deep fry these. If deep frying, fry in a deep fryer until a golden brown. If baking, also cook at 400F until you see a golden color. Serve with duck sauce.

Alert editor   

Crab Rangoon of differnt shap and sizes


Calories Per Serving: 1314 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Link in another recipe. What would you serve with this?

Comment on Crab Rangoon All 32 reviews

Rating (optional):

sign in to add your comment

Get seasonal ideas by email


Comment or review

I made this twice. The first time I used the "pink" crab meat which is basically mush but the flavor was promising. I wouldn't recommend that one though. The second time, I used the lump crabmeat. The cost was well worth it. Since I LOVE crab, I doubled the meat. Awesomeness!
dmanderson1 1y ago

Easy recipe and love making them. Always a hit when we take it to a party. If you don't want to go through the wonton wrapper part, the filling is also a hit by itself. We usually bring along a sweet and spicy dip for the side that we find in the grocery store.
katkris 1y ago

Good not great. Needs a little garlic and soy sauce to make it complete
muel0297 2y ago

I've made this recipe twice now and the second time I tried it with Lobster instead of crab and it was Amazing! Also the sweet hot Chilli sauce is a great addition to dip rangoons in
Elimene 2y ago

Great! Won't be buying these from the china restaurant anymore! Didnt use water chestnuts and I fried them they were tasty!
Ashlee12 2y ago

I love it
sweetcake5 2y ago

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free