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Crab Rangoons

Ltkman's picture
A simple to make Crab Rangoon recipe.
  Wonton wrappers 25
  Eggs 1 , beaten
  Cooking oil 4 Cup (64 tbs)
For the mixture
  Imitation crab meat 3 Cup (48 tbs), shredded
  Philadelphia cream cheese 8 Ounce
  Black pepper 2 Teaspoon
  Green onion stalks 1 Medium, chop
  Salt 1 Teaspoon
  Thai spur chilies 2 Small, chop (Optional)
  Walnut 1⁄4 Cup (4 tbs), mince (Optional)

1. Finely chop the green onions and Thai spur chilly.
2. Shred the crab meat and set aside.
3. Beat the eggs in a small bowl.
4. Preheat a wok with oil, and set the oil temperature to 320-340 degrees.

5. In a large mixing bowl combine the crab meat, green onion, Thai chili, cream cheese and black pepper.
6. Take the wanton wrapper, place 1 tablespoon of the filling, and brush the four edges with egg.
7. Wrap them first in a triangular shape and then brush egg on the two longer edges and bring the closer and seal the ends together.
8. Once the crab rangoons is ready, fry them in the hot oil for 8-10 minutes, keep flipping them over until they are golden brown.
9. Once done remove and drain the excess oil.

10. Serve the Crab Rangoons along with sweet and sour sauce.

Things You Will Need
Mixing bowl
Chopping board

Recipe Summary

Difficulty Level: 
Deep Fried
Preparation Time: 
45 Minutes
Cook Time: 
10 Minutes
Ready In: 
55 Minutes
Crab Rangoon is very easy to make...Enjoy!

Rate It

Your rating: None
Average: 3.7 (10 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1123 Calories from Fat 986

% Daily Value*

Total Fat 112 g171.7%

Saturated Fat 19.2 g95.8%

Trans Fat 0 g

Cholesterol 52.3 mg17.4%

Sodium 808.4 mg33.7%

Total Carbohydrates 23 g7.8%

Dietary Fiber 1.7 g6.8%

Sugars 3.5 g

Protein 11 g21.1%

Vitamin A 6.7% Vitamin C 0.87%

Calcium 4.3% Iron 7.2%

*Based on a 2000 Calorie diet


moodyfoody's picture
Does anyone know what background music is? It sounds like Robert Plant's "solo career" stuffl, but I'm not sure. Good video, looks pretty easy to make Crab Rangoon.... (¨`·.·´¨) Alwayz`·.¸(¨`·.·´¨) Keep(¨`·.·´¨)¸.·´ Smiling!`·.¸.·´moodyfoody
Anonymous's picture
Robert Plant - Big Log
Anonymous's picture
I was wondering the same thing. I've deep fried crab rangoons with those exact same brand of wonton wrappers and not needed the egg + flour mixture to bind the wrapper. Just a little moisture and they stick. The only thing about this video that interested me was the music. Cool song. Glad someone else already got the answer.
Anonymous's picture
What is the white powder that he mixes with the egg to seal the wonton?
AnonymousRoxcie's picture
It is flour...flour acts as a paste!
amfss350's picture
Looking at it's texture , I'd say it's corn starch. Binds even better then flour. Just my 2 cents
Anonymous's picture
This person is not a cook. I would never make anything with FAKE crabmeat, powdered black pepper (use fresh ground for godsake). That's not the proper way to fold a rangoon either. Arf....
Anon's picture
I have never in my life tasted something and said, "wow, that is powdered black pepper". Please have an open mind. There is no reason to be so mean. Also, it my not be the best option, but I have a couple of recipes that tasted just fine with imitation crab (aka flavored fish) when I made them in my college days.
Crab Rangoons Recipe Video