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Crab Rangoons - A Personal Favorite

I don't know about you, but I absolutely love crab rangoons and will order them pretty much anytime they are on a restaurant menu. Honestly though, they're actually surprising not that hard to make, just a little time consuming.

Now they are a little unconventional when it comes to what they are made of. The mixture of seafood and cream cheese can sound strange but it's actually good. I actually read an article for a class this past semester about how inauthentic crab rangoons are. We, in America, associate these fried wontons with Chinese restaurants and Chinese food; however, the krab meat is Japanese and the cream cheese is American, so naturally overall it's not Chinese in the slightest.

So here's the recipe, which like I said is pretty easy since everything just gets mixed up and folded into wontons.


2-5 green onions

1 package krab meat

8 ounces cream cheese

1-2 tablespoons sriracha (depends on how much spice you like)

1 egg

Salt and pepper to taste

1 package wonton wrapper

water for sealing wrappers

neutral oil for frying, around 1 bottle


  1. Roughly chop green onions and krab meat.

  2. Place green onions, krab, cream cheese, sriracha, egg, salt and pepper in a blender or food processor and blend until combine. All the ingredients should be thoroughly mixed together and some green onions and krab should still be visible, not a completely smooth paste.

  3. Take a wonton wrapper and place about 1-2 teaspoons of the cream cheese mixture in the center. Brush water around the edge of the wonton wrapper and bring the middle of each side together to create the classic crab rangoon shape. Place the filled wontons on a pan or plate covered in a damp paper towel to keep the wontons from drying out. (Photos below to help)

  4. Place oil in a pot or fryer whatever you are using. There should be enough oil for the wontons to float around. Heat oil to around 350 degrees.

  5. Add wontons to oil in batches and cook until golden brown. Take out of oil and place on a paper towel or wire rack over a pan to catch excess oil.

  6. Enjoy your fresh crab rangoons!

Happy Baking - or in this case cooking!

- Ellie Elise

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