This Crab Rangoon recipe lets you have all the flavors of this popular Chinese-American takeout appetizer – at home. This recipe is fried parcels, filled with cream cheese, crab meat, garlic powder, Worcestershire sauce, topped with green onion (scallions), and served with a sweet, duck sauce for dipping.
Estimated reading time: 5 minutes
Table of contents
Crab Rangoon
Hi Everyone, do you love Crab Rangoon when you order Chinese American takeout?
Well, so do I!
That is why I had to develop a Homemade Crab recipe to share with you for those times when you are craving this delicious appetizer.
Crab Rangoon is basically, fried won tons filled with a crab and cream cheese mixture.
I love how crispy on the outside these parcels are with that soft, warm, crabby, and cheesy center.
Ingredients
- 1 6 ounces can crab meat – you can substitute the same amount of fresh crab meat
- 4 ounces cream cheese, softened
- 1/4 cup shredded mozzarella cheese (packaged)
- 1/4 cup green onion (scallions) about 1 bunch, washed, chopped, roots and tough ends removed, reserve some for garnishing, if you wish
- 1/8 teaspoon minced garlic or substitute 1/4 garlic powder
- 1 teaspoon Worcestershire sauce
- 1 teaspoon low sodium soy sauce
- 32 won ton wrappers – can usually be found in the refrigerated area near the produce section
- a small bowl of water, for sealing the won ton wrappers
- peanut oil for frying can substitute Canola or other high heat oil
- duck sauce for serving can be found in the ethnic/Asian section of the grocery store
Kitchen Tools
- large, deep-pan – for frying
- large mixing bowl
- measuring spoons and cups
- wooden spoon for mixing
- slotted spoon or small fry basket
- paper towels
- plates
- sauce dish for duck sauce
Web Story
Crab Rangoon is a blend of savory and sweet – if you serve it with duck sauce.
You can also serve it with some low sodium soy sauce.
I like to garish it with more chopped green onion.
If you like this Crab Rangoon recipe, you might also like these recipes on LLS:
Recipe Attribution
This recipe is inspired by Crab Rangoon from Spend With Pennies
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I know you will love this homemade Crab Rangoon appetizer recipe!
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This recipe post was originally published on 5/17/2018 and updated and republished 9/10/2019, 3/1/2021
Crab Rangoon
This Crab Rangoon recipe lets you have all the flavors of this popular Chinese-American takeout appetizer – at home. This recipe is fried parcels, filled with cream cheese, crab meat, garlic powder, Worcestershire sauce, topped with green onion (scallions), and served with a sweet, duck sauce for dipping. (serving size 1 won ton, makes 18 servings)
Ingredients
- 1 6 ounce can crab meat, you can substitute the same amount fresh crab meat
- 4 ounces cream cheese, softened
- 1/4 cup shredded mozzerella cheese, packaged
- 1/4 cup green onion (scallions), about 1 bunch, washed, chopped, roots and tough ends removed, reserve some for garnishing, if you wish
- 1/8 teaspoon minced garlic, or substitute 1/4 garlic powder
- 1 teaspoon Worcestershire sauce
- 1 teaspoon low sodium soy sauce
- 32 won ton wrappers, can usually be found in the refrigerated area near the produce section
- small bowl of water, for sealing the won ton wrappers
- peanut oil for frying can substitute Canola or other high heat oil
- duck sauce for serving can be found in the ethnic/Asian section of the grocery store
Instructions
To Assemble the Won-Tons
- In a large mixing bowl, combine the crab meat, cream cheese, shredded Mozzarella cheese, chopped green onion, minced garlic, Worcestershire sauce, and soy sauce.
- On a cutting board/clean surface, lay out the won ton wrappers, using a small spoon, equally spoon the crab meat mixture in the center of the wrappers.
- Fold the parcels, making sure that the wrappers are totally sealed and keeping air out of the parcels.
To Fry
- Lay paper towels, lay paper towels, set aside.
- Preheat about 1 inch of oil in a frying pan on the stovetop to 325 degrees (medium heat).
- Using a slotted spoon or fry basket, drop the won tons into the oil, fry for 2-3 minutes or until golden.
- When they are done, lay the won tons on the paper towels to dry and cool.
- Serve with duck sauce and garnish with more scallions, if you wish! Enjoy!
Notes
This recipe is inspired by Crab Rangoon from Spend With Pennies
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Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 102Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 24mgSodium: 199mgCarbohydrates: 10gFiber: 0gSugar: 1gProtein: 5g
Please note that the Calculated Nutrition is an estimate at best.
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We used a can of white crab meat, 3 full stalks of scallion, the rest of the recipe exactly as recipe describes. We found it needed a little sweetness to cut some of the fishy flavor. Added 1 Tablespoon of powder sugar (unsifted) and it had the exact effect I was hoping for! Highly recommend!
Thank you Laura for your great suggestions! I love this idea to bring it to a more sweet flavor profile!