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Recipe: Crab Rangoon


Recipe: Crab Rangoon
Dave Scantland
Years ago, my oldest sister and I discovered Crab Rangoon at a local Chinese-American restaurant, and they became a Friday night ritual, along with martinis. When we realized how easy they are to make at home (and how much better they were), we never looked back. You can substitute cooked diced shrimp or even chicken for the crab if you like.

Yield: 2 servings


  • 2 ounces cooked lump crab meat
  • 2 ounces cream cheese, softened
  • 1 scallion, minced fine*
  • 1/2 teaspoon curry powder*
  • 1/4 teaspoon kosher salt
  • 8-12 wonton wrappers
  • Peanut, canola or vegetable oil for frying
  • Dipping Sauce

  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon Thai sweet chile sauce
  • 1 teaspoon chile-garlic sauce


1. For the dipping sauce, whisk together all ingredients.

2. Mix the crab, cream cheese, scallion, curry powder and salt, trying not to shred the crab too much.

3. Fill a small bowl with a few tablespoons of water. If your wonton wrappers are rectangular rather than square, trim them into squares.

4. Lay out the wonton wrappers on a clean, dry surface. Place a heaping teaspoon of the crab filling in one corner of each wrapper.

5. Working with two or three at a time, dip your finger into the water and moisten the edges of the wonton wrappers. Fold the corners together over the filling to form a triangle. Press the edges of the wrapper together so they adhere. (You can do this ahead of time, but cover the wontons with plastic wrap so they don't dry out.)

6. Meanwhile, heat about three inches of oil in a deep, heavy pot to 360F.

7. Carefully add the wontons to the oil and fry, turning once or twice, for 4-6 minutes or until deep golden brown on both sides. (Depending on the size of your pot and how many wontons you have, you may want to do two batches.)

8. Remove the wontons and place on a rack or paper towels to drain (if using paper towels, remove the wontons after a minute or two so they don't reabsorb the oil). Serve hot with dipping sauce.

*For a delicious variation, substitute 1 to 2 teaspoons ginger-scallion sauce for the minced scallion and curry powder.

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