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Crab Rangoon III


"Crabmeat and cream cheese wontons make excellent appetizers. Leave out the water chestnuts, if desired. Serve with your favorite Asian-style dipping sauces."
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45 m servings 203 cals
Original recipe yields 15 servings


  • Calories:
  • 203 kcal
  • 10%
  • Fat:
  • 11.7 g
  • 18%
  • Carbs:
  • 15.8g
  • 5%
  • Protein:
  • 8.3 g
  • 17%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 268 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. In a large, heavy sauce pan heat oil to 375 degrees F (190 degrees C).
  2. In a medium bowl, mix cream cheese, crabmeat, garlic powder, paprika and water chestnuts.
  3. Place approximately 1 teaspoon of the cream cheese mixture in the center of wonton wrappers. Moisten wrapper edges with water, fold over the mixture and pinch to seal.
  4. In small batches, fry the wontons 3 to 5 minutes, or until golden brown.


  • 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.

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Read all reviews 332
  1. 427 Ratings

Most helpful positive review

This is a great recipe, but I baked the wontons instead of frying them for a healthier alternative. I brushed them with beaten egg and a little water and baked at them 375 for 15 minutes. Mak...

Most helpful critical review

I have been making crab rangoon for over 20 years with a recipe similar to this. It is ALWAYS requested. My husband usually is my helper, and we make enough(double) to serve several times over t...

Most helpful
Most positive
Least positive

This is a great recipe, but I baked the wontons instead of frying them for a healthier alternative. I brushed them with beaten egg and a little water and baked at them 375 for 15 minutes. Mak...

I was a little hesitant about trying out this recipe b/c of the mixed reviews, but with some tweeking, it turned out really good! I added some finely chopped green onions and used only half of ...

I used this recipe as a base for my crab rangoons. I thought there was a little too much crab and not enough cream cheese. I also added some green onions to off set the two. It turned out rea...

These are delicious. I rate them better than the restaurants, though in the restaurant version, the wrappers are a little thicker. I omitted the parika and water chestnuts. I also use the imitat...

This is definitely an awesome recipe -- with a little tweaking. I followed the previous suggestion for ignoring the water chestnuts and adding the green onion. To cut down on a >few< of the calo...

This one is THE BEST I've tried! Wow! The only change I made to it was no water chestnuts (hubby doesn't like them) and added about 1 Tbsp of chopped green onion. I also added only one can of cr...

Love this recipe, but for the inexperienced in this item...make them ahead of time and you may need to wet your wrapper if using dry wrappers. Have a bunch folded before you start frying...or h...

I really liked these. I did add some green onions for color and used the imitation crab meat instead of the canned. I also added just a splash of soy sauce. They turned out really well. I on...

I made this for the Superbowl. Everyone loved them! I left out the water chestnuts. They tasted even better than the restaurants!