READY IN 30 mins

Crab Rangoon I

Read Reviews (90)

"Everyone will love these bite-size, fried dumplings stuffed with crab. You can make these in advance of the festivities, and freeze on trays until party time." — Tanja

Directions

Heat oil in a large heavy skillet or deep fryer to 360 degrees F (180 degrees C).
In a small bowl, mix together cream cheese, soy sauce, ginger, garlic, parsley, cilantro and crabmeat.
Place 1/2 to 1 teaspoon of the cream cheese mixture into the center of each wonton wrapper. Fold the won ton wrapper over the stuffing to make a triangle or a half moon, depending on the shape of the won ton wrappers you have purchased. Moisten the edges with a little water, and seal. Place prepared won tons under a slightly moist paper towel until ready for frying.
Add 3 or 4 wontons to the hot oil, and cook until golden brown, turning once. Set aside on paper towels to drain. Repeat until all wontons have been fried. Serve hot.

Kitchen-Friendly View

PREP 20 mins
COOK 10 mins
READY IN 30 mins

Footnotes

Editor's Note
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Reviews More Reviews

Most Helpful Positive Review

Feb 05, 2005

Great recipe! The cilantro and ginger give it some nice flavor- and there's actually crab in it!!!! Nice! Most chinese restaraunts serve "cream cheese wontons" rather than actual "crab rangoons". If you're a fan of crab rangoons offered at these types of places (esp. buffets), cut the crab in 1/2, or even 3/4. Also- crab rangoons take a LONG time to make- the prep, the "stuffing", and the frying, that doesn't mean they suck, it just means they take time! I've sometimes used it as a conversation piece to a dinner party, while the guests are trickling in, I'm assembling them, and we all gather in the kitchen and talk while they're frying. They're gobbled off the platter as fast as i can make them. They're great with sweet and sour sauce. Also- as the recipe says- this recipe makes 10 servings! That's a lot of crab rangoon (which is NEVER a bad thing in my book!). 2 suggestions- if you want a smoother texture- use a food processor to finely chop the ingredients before mixing in the cream cheese. AND- for added flavor- green onion (or any finely chopped onion) and garlic also add good flavor. Thanks for a great recipe!

—Anna

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Most Helpful Critical Review

Dec 07, 2003

I ended up throwing close to 30 of these away. These were soy sauce rangoons,not crab. WAY too much soy sauce. I remade the recipe using NO soy sauce and adding sliced green onion. ABSOLUTELY PERFECT. (and a little garlic powder)

—kelly

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125 Ratings

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Dec 11, 2004

These were pretty good. I made the night before and reheated for 10 min at 200. Not as good fresh, but still tasty. Folded into envelopes so the mix didn't leak out. Served with duck sauce. Edit: I made them again today (12/04) and they turned out perfect! Here's what I did different: Used fresh parsley, added 1 tsp. chopped green onion, 1 1/2 T. La Choy soy sauce (cause I think it's less salty), sprinkle of salt, pepper & garlic salt, grated fresh ginger on microplane, 1 & 1/2 pkgs of cream cheese, 12 oz. of real crab meat, and 1 lb. package of egg roll wraps, cut in 1/4. My mixture came out perfect against the amount of wraps. I folded into envelope shape, dabbed w/ water and froze extra between sheets of wax paper. As a side note, the egg roll wraps are in the produce area of your grocer and I found fresh crab meat in a foil pouch by my seafood area (I live in the Midwest). My grocer said the crab is seasonal for the holidays... it it produced by Blue Star. I stocked up on the crab since it's good for over a year. Hope this helps everyone!

—Flower Fan

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Mar 29, 2005

This is a yummy recipe, and based on others' reviews, I skipped the ginger and cilantro, and added just a splash of soy sauce. I also added a drop or two of hot sauce to liven it up a bit. Then I BAKED them at 350 for 20 minutes...or until lightly brown and crisp. Addictive and less fattening since they're not fried. Thanks for the recipe!

—GUZ66

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Jan 25, 2004

Oh my, yummy, excelent, delish, AMAZING!! When the local grocery store stopped selling crab rangoon, everybody went nuts. Being the cook in the family i had to find a recipe and make it. Here it is, better than store bought. Thanks to this recipe i am an angel to my family. Since it is a lot of work, i double the recipe. Make it all up, then freeze it prepared. Then all you have to do is pop them into the fryer and viola!!

—A_SPRING

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Jan 25, 2004

I love crab rangoon, and was very happy to discover a recipe for them. After reading all the other reviews, I made some of the adjustments that others had suggested (added garlic, and replaced cilantro with green onions). I was kind of skeptical about if they would taste as good as the restaurants', but MAN OH MAN!!!! They are WONDERFUL. Even better than the local restaurants'. I love that I can freeze them, and cook them up whenever I want. Hint though, if you freeze them, spray your pan with cooking spray, or they tend to stick and end up with no bottoms!! Now if only I can find a really good recipe for the rest of the chinese dishes I like, I will never have to pay restaurant prices!!!!

—LISA_1968

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Dec 07, 2003

Excellent recipe! I make these every year for New Year's Eve. Freezes great.

—~Leah~

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Nov 10, 2003

My husband & I are big fans of restaurant-style crab rangoon. Sad to say, these are not them. Even though I cut the soy sauce in 1/2, was still way too salty. My husband didn't care for the ginger. Next time I will stick to garlic and green onions in the filling. I make my dough into little envelopes, easier to fry evenly that way.

—SQUEEK1969

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Nutrition

Calories
393 kcal
20%

Carbohydrates
23.9 g
8%

Cholesterol
93 mg
31%

Fat
25.6 g
39%

Fiber
0.7 g
3%

Protein
16.5 g
33%

Sodium
778 mg
31%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Crab Rangoon I

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 393
Calories from Fat: 230

% Daily Value *
Total Fat 25.6g 39 %
Saturated Fat 11.2g 56 %
Cholesterol 93mg 31 %
Sodium 778mg 31 %
** Potassium 257mg 7 %
Total Carbohydrates 23.9g 8 %
Dietary Fiber 0.7g 3 %
Protein 16.5g 33 %
** Sugars 0.1g
Vitamin A 12 %
Vitamin C 2 %
Calcium 13 %
Iron 23 %
** Thiamin 25 %
** Niacin 48 %
** Vitamin B6 6 %
** Magnesium 10 %
** Folate 33 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.