Crab Rangoon

    (138)
    40 min

    These delicious crunchy morsels are perfect for party nibbles. Wonton wrappers are filled with a crab cream cheese and fried to perfection.


    132 people made this

    Ingredients
    Serves: 10 

    • 400g small wonton wrappers
    • 450g cream cheese, softened
    • 1 teaspoon finely chopped fresh root ginger
    • 1/2 teaspoon chopped fresh coriander
    • 1/2 teaspoon dried parsley
    • 3 tablespoons dark soy sauce
    • 450g crab meat, flaked
    • 1 litre oil for frying

    Method
    Prep:30min  ›  Cook:10min  ›  Ready in:40min 

    1. Heat oil in a large heavy frying pan or deep-fat fryer to 180 degrees C.
    2. In a small bowl, mix together cream cheese, soy sauce, ginger, garlic, parsley, coriander and crab meat.
    3. Place 1/2 to 1 teaspoon of the filling into the centre of each wonton wrapper. Fold the wonton wrapper over the stuffing to make a triangle or a half moon, depending on the shape of the wonton wrappers you have purchased. Moisten the edges with a little water and seal. Place prepared wontons under a slightly moist kitchen towel until ready for frying.
    4. Add 3 or 4 wontons to the hot oil and cook until golden brown, turning once. Set aside on kitchen towels to drain. Repeat until all wontons have been fried. Serve hot.

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    Reviews & ratings
    Average global rating:
    (138)

    Reviews in English (100)

    by
    128

    I ended up throwing close to 30 of these away. These were soy sauce rangoons,not crab. WAY too much soy sauce. I remade the recipe using NO soy sauce and adding sliced green onion. ABSOLUTELY PERFECT. (and a little garlic powder)  -  03 Jan 2002  (Review from Allrecipes US | Canada)

    by
    80

    Great recipe! The cilantro and ginger give it some nice flavor- and there's actually crab in it!!!! Nice! Most chinese restaraunts serve "cream cheese wontons" rather than actual "crab rangoons". If you're a fan of crab rangoons offered at these types of places (esp. buffets), cut the crab in 1/2, or even 3/4. Also- crab rangoons take a LONG time to make- the prep, the "stuffing", and the frying, that doesn't mean they suck, it just means they take time! I've sometimes used it as a conversation piece to a dinner party, while the guests are trickling in, I'm assembling them, and we all gather in the kitchen and talk while they're frying. They're gobbled off the platter as fast as i can make them. They're great with sweet and sour sauce. Also- as the recipe says- this recipe makes 10 servings! That's a lot of crab rangoon (which is NEVER a bad thing in my book!). 2 suggestions- if you want a smoother texture- use a food processor to finely chop the ingredients before mixing in the cream cheese. AND- for added flavor- green onion (or any finely chopped onion) and garlic also add good flavor. Thanks for a great recipe!  -  05 Feb 2005  (Review from Allrecipes US | Canada)

    by
    72

    These were pretty good. I made the night before and reheated for 10 min at 200. Not as good fresh, but still tasty. Folded into envelopes so the mix didn't leak out. Served with duck sauce. Edit: I made them again today (12/04) and they turned out perfect! Here's what I did different: Used fresh parsley, added 1 tsp. chopped green onion, 1 1/2 T. La Choy soy sauce (cause I think it's less salty), sprinkle of salt, pepper & garlic salt, grated fresh ginger on microplane, 1 & 1/2 pkgs of cream cheese, 12 oz. of real crab meat, and 1 lb. package of egg roll wraps, cut in 1/4. My mixture came out perfect against the amount of wraps. I folded into envelope shape, dabbed w/ water and froze extra between sheets of wax paper. As a side note, the egg roll wraps are in the produce area of your grocer and I found fresh crab meat in a foil pouch by my seafood area (I live in the Midwest). My grocer said the crab is seasonal for the holidays... it it produced by Blue Star. I stocked up on the crab since it's good for over a year. Hope this helps everyone!  -  30 Dec 2002  (Review from Allrecipes US | Canada)

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