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Crab Rangoon by Nanny


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  • 8oz cream cheese
  • 8oz fresh crab meat or canned crab meat drained and flaked
  • 1 tsp red onion chopped fine
  • 1/2 Lea & Perrins Worcestershire sauce
  • 1/2 tsp soy sauce
  • 1 green onion finely sliced
  • 1 large clove of garlic minced
  • 1 package of won ton wrappers
  • Oil for frying


Servings 12
Level of difficulty Average
Preparation time 20mins
Cooking time 20mins
Cost Average budget


Step 1

Combine crab and cream cheese. Mix in remaining ingredients one at a time

Step 2

On a flat surface, lay out won ton wrapper so it looks like a diamond in front of you. Wet the edges with water.

Step 3

Add about 1 tsp of filling to the middle. Spread it out towards left and right points so it froms a log.

Step 4

Fold over edges of wrapper to make a triangle. Wet edges again with water and press together to seal.

Step 5

Keep complete rangoon covered with damo paper towel to stop them from deying out while doing the others.

Step 6

Heat wok or pot and add oil enough to deep fry. When oil is ready (between 360-375°), carefully slide in the rangoon. Do not overcrowd.

Step 7

Deep fry until they are golden brown about 3 minutes, turning 1 time. Remove with slotted spoon and drain 9n paper towels.

To make ahead of time, prepare filling and stuff won tons. Then freeze. Make sure completely thawed before cooking

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