Homemade Crab Rangoon

I whipped these up last night for dinner – easy and delicious.


1/2 to 3/4 cup crab meat (picked)
20ish wonton wrappers
1 package cream cheese (8 ounces) – room temperature, soft enough to mix
1/2 cup sour cream
2 green onion, finely chopped
1 large garlic clove, finely chopped
2 Tbls soy sauce
1/2 tsp sugar
Oil (for frying) – note – don’t use olive oil, it leaves too much flavor in the wontons. I used sunflower oil.


Deep (2 inches) frying pan
Slotted spoon
Mixing bowl
Measuring tools
Mixing spoon
Bowl of water (to wet hands and press together the wontons)
Plate with paper towels (to transfer the fried wontons to)

Makes about 20 or so wontons

Makes about 20 or so wontons

Mix together the cream cheese, sour cream, sugar, green onion, garlic and soy sauce. When the mixture is well blended, add enough oil to your skillet that it comes up about 1/4 inch, turn the heat on medium. Lay out 4 wonton wrappers at a time. Add about 1-1/2 tsp of the mixture in the center of each wonton.

Don't overstuff!

Don’t overstuff!

Wet your fingers and run along the side of the wonton and fold over, pressing sides together carefully. Fold in the 3 corners you’ve just created (if you like – I left some of them as just triangles!)

Drop them in carefully!

Drop them in carefully!

When the oil is hot, gently add the wontons. Begin on your next set. After about 1 minute or so, check to see whether the wontons have browned, turn them over when they do. Remove with slotted spoon onto your plate, then add next batch.

Serve them right away with soy sauce or a sweet and sour sauce (see recipe for sweet and sour sauce here)

To warm them up again, put in a 200 degree oven for about 15 minutes!


One thought on “Homemade Crab Rangoon

  1. Pingback: Crab and Cheddar Biscuit Bites | The Third Toast

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