Crab Rangoon
Quick answer
- Total time
- 70 min
- Level
- Medium
- Servings
- 8 servings
- Ingredients
- 8
About this dish
Thin wonton skins fried until they shatter at the edges hold a hot, molten filling of cream cheese and crab, the way American Chinese restaurants serve them as an appetizer.
Read more
This version uses drained canned crabmeat rather than imitation crab sticks, and block cream cheese instead of a soft spread, since a looser filling tends to leak into the oil.
Ingredients
Instructions
- 1
Soften cream cheese at room temperature for 20 minutes.
Press crabmeat in a sieve, check for shell fragments and finely chop scallions.
- 2
Combine cheese, crab, scallions, garlic powder and Worcestershire sauce.
Keep unused wrappers covered to prevent drying.
- 3
Place about 11 g filling in each center.
Lightly wet the edges, fold diagonally into a triangle and press out air around the filling while sealing.
- 4
Heat oil 4 to 5 cm deep in a tall pot to 180°C, keeping below half the pot height.
Fry 6 wontons at a time for 2 to 3 minutes, turning once, until golden and crisp all over.
- 5
Check the first wonton reaches 74°C in the center.
If not, lower oil to 170°C and cook longer, applying the adjustment to later batches. Drain on a rack and rest 3 minutes before serving.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- Crab Rangoon
Philadelphia Kitchen · Checked: 2026-09-26
- Safe minimum internal temperatures
FoodSafety.gov · Checked: 2026-09-26
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