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5 from 1 vote

Crab Rangoon

Crab Rangoon are stuffed with creamy seafood and wrapped in a crunchy wonton shell. Try this South East Asian snack in a sweet chili sauce!
Prep Time20 minutes
Cook Time6 minutes
Total Time26 minutes
Course: appetizers
Cuisine: Asian
Servings: 8
Author: Kevin



  • Line a baking sheet with paper towels, set aside.
  • Heat enough oil in deep skillet or dutch oven to cover crab rangoon (about 1 1/2 inches) to 350°F.
  • In a bowl whisk the cream cheese, soy sauce and powdered sugar until smooth. Gently fold in the crab meat.
  • Using your finger, wet the edges of each won ton wrapper with water. Add 3 teaspoons of filling, don't over fill. Lift 2 opposite corners of the won ton and pinch together over filling. Repeat with other two corners. Gently seal all edges together, squeezing air and pinching to form a packet. Repeat with remaining wrappers and filling.
  • Carefully fry in 2-3 minute batches until golden brown. Drain on lined baking tray and repeat with remaining. Let cool slightly before serving with Sweet Chili Sauce.

Baking Method

  • Heat oven to 425°F. After filling, place crab rangoon on parchment lined baking sheets.
  • Spray crab rangoon with cooking spray and bake for 10-12 minutes, or until golden brown.



Calories: 193kcal | Carbohydrates: 16g | Protein: 9g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 43mg | Sodium: 497mg | Potassium: 115mg | Fiber: 1g | Sugar: 2g | Vitamin A: 391IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 1mg