Crab Rangoons


Y’all. As we have discovered already, I am an Asian cuisine fanatic! But nothing goes better with your rice, curry, or Thai basil than some crab rangoons! Super simple and easy to make – it will be a favorite for everyone around the table – even if they aren’t crab fans!

crab rangoons

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Recipe by chelseaann5611 Course: asian, Fish, Side Dish, thai


Prep time


Cooking time




  • 1 package of wonton wrappers (usually found in the produce section near the vegan items)

  • 6 can can of Bumble Bee Fancy Lump Crab Meat

  • 8 oz cream cheese, softened

  • 2 green onions, minced

  • 2 tsp Worcestershire sauce

  • 2 tsp garlic powder

  • splash of soy sauce

  • 24 oz canola oil

  • 1 egg, beaten with a splash of water


  • Pour canola oil into a sauce pan and turn the heat on medium high.
    While the oil is heating up, mix together the crab, cream cheese, green onions, worcestershire sauce, garlic powder, and soy sauce to form your filling. In a separate bowl, beat the egg and add in a splash of water.

    *** Monitoring the oil temperature is VERY IMPORTANT in this recipe as the oil will continue to heat up as you are frying rangoons. At some point, the oil will get too hot and start charring your wontons as soon as you drop them in. You will need to keep an eye on it and may need to turn it down little by little as you progress! ***
  • Lay out 5 wonton wrappers at a time on the counter.
  • Spoon a tablespoon of crab mix into the center of the wonton.
  • Using the egg wash and a pastry brush, paint the four sides of the wonton wrapper around the crab. Bring each corner together and seal. While sealing the edges, however you desire to design them, make sure and push any air out of the middle as well. This will prevent the wonton from popping open in the oil.
  • Once your oil is warm enough, carefully drop 4 – 5 rangoons in at a time. After a few moments, they will begin to bubble and fry up! Use a slotted spoon to push and flip them around in the oil until all sides become golden brown.
  • Using the slotted spoon again, remove the finished rangoons from the oil and lay each on a paper towel lined plate to cool. Continue frying rangoons until crab mixture is used up.


  • I was able to make about 25! ENJOY!

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