Crab Rangoon II Recipe -
Crab Rangoon II Recipe
  • READY IN 25 mins

Crab Rangoon II

Recipe by  

"These Chinese crab rangoons are better than the takeout kind! Bok choy is a Chinese cabbage that can be found in most grocery stores."

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Original recipe makes 10 servings Change Servings
  • PREP

    15 mins
  • COOK

    10 mins

    25 mins


  1. Heat oil for frying in deep-fryer or large, heavy saucepan to 375 degrees F (190 degrees C).
  2. Heat 1 tablespoon vegetable oil in a large skillet. Add garlic and onion, and saute for 2 minutes. Add bok choy and pea pods, and stir fry until the bok choy and pea pods are crisp-tender.
  3. In a large mixing bowl, combine crab, cream cheese, soy sauce and sauteed vegetable mixture. Drop mixture by 3/4 teaspoon into the center of a won ton wrapper. Fold the wrapper in half to make a triangle. Seal the wrapper around the mixture by wetting your finger with cold water and pressing the ends together.
  4. In batches, fry the dumplings in the prepared oil until golden brown. Drain on paper towels.
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  • 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
Jan 25, 2004

These were very good after we made a couple of substitutions! We left out the cabbage, pea pods, minced onions, and garlic cloves. Instead we used green onions and garlic salt. It made it a bit simpler and made the taste of cream cheese and crab stand out more. We will definitely make these again and again! Thanks!

Most Helpful Critical Review
Feb 01, 2010

I wouldn't use anything but the cream cheese, a bit of soy sauce, the crab, and the bok choy. Boil the bok choy first until its nice and soft. For me, having crunchy bok choy in the filling is really awkward for crab rangoon.


19 Ratings

Jan 25, 2004

these were delicious! but i think next time i'll make it without the bok choy and pea pods...they overpowered the taste of the crab.

Sep 10, 2008

I've made this a few times since I have found the recipe. I use pre-made won ton wrappers - they are pretty easy to find! Omitted the bok choy and snow peas. Add shrimp with the crab and put an extra splash of soy sauce in it as well as some garlic powder while also using the minced garlic. I love garlic! It turns out better every time! You just have to weed out what ingredients don't suit your taste and add the ones you like!

Jan 25, 2004

It was a great dish but it's hard putting those triangles together. Prep time was about 30-45 minutes for me.

Aug 19, 2010

this recipe is good/my first. i dont recommend using the whipped kind of cream cheese as i did, it makes the filling too sloppy. make sure the filling is FULLY refrigerated if not semi frozen otherwise it will leek easily in the oil or on the plate. also garlic powder/salt rather than fresh and less onion(green is optimal) other than those tweeks its delicious

Jul 05, 2008

Thanks for the tips - due to other reviews and not having bok choy or snow peas, I cut up some baby spinach, a little celery, and onion. Didn't want to overwhelm the crab and cream cheese. Used garlic salt too. Loved it.

Jun 04, 2011

I loved these. I dont know why people dont like them more. I had bok choy from my CSA box but didnt have the peas. The bok choy adds a very unique and wonderful taste. Only cut up the green leaves and not the white part - in case you have never used this before. You can sneak the bok choy past the kids because it cooks down so much. My family loved them.


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  • Calories
  • 312 kcal
  • 16%
  • Carbohydrates
  • 25.6 g
  • 8%
  • Cholesterol
  • 43 mg
  • 14%
  • Fat
  • 19 g
  • 29%
  • Fiber
  • 1.6 g
  • 7%
  • Protein
  • 10.4 g
  • 21%
  • Sodium
  • 491 mg
  • 20%

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

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