Crab Rangoon Recipe - Chef Fun Kitchen

Crab Rangoon Recipe

Learn how to form one among the foremost in style Chinese-American appetizers reception with this Crab Yangon instruction. tender wonton skins Associate in Nursingd a creamy crab filling create an irresistible bite for your takeout fakeout menu, or game day party. Classic deep cooked, airfryer, and kitchen appliance directions enclosed.

The other day, we tend to talked concerning General Tso’s Chicken having hierarchic because the most well-liked Chinese dish in America. Guess what ranks second? Crab Rangoon!

Crab Rangoon Recipe
Crab Rangoon Recipe

Crab Yangon may be a cooked wonton, stuffed with a cheese and crab mixture. you may conjointly see them referred to as “crab puffs” or “cream cheese wontons” (though, the latter can even sit down with crammed wontons while not crabmeat).

Much like General’s Chicken, Crab Yangon isn't authentic to Chinese preparation. The recipe’s origins square measure debated, with several tracing it to the first merchandiser Vic’s tiki eating place within the 1950’s. Others attribute Crab Yangon to the St. gladiator World’s truthful in 1904, whereas some credit the inspiration for the dish to British-controlled Myanmar within the early twentieth century.

Crab Rangoon Recipe


  • 8 ounces block-style cream cheese , softened
  • 6 ounces crabmeat (1 cup), picked over for cartilage and drained well
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon light soy sauce
  • 2 teaspoons Worcestershire sauce
  • 1 clove garlic , minced
  • 1/4 cup thinly-sliced scallions
  • pinch ground white pepper
  • 36 wonton wrappers
  • vegetable oil or peanut oil , for frying
  • sweet and sour sauce, duck sauce, plum sauce, or Chinese hot mustard , for dipping


  1. In a bowl, stir together cream cheese, sesame oil, soy sauce, Worcestershire sauce, and ground white pepper. Fold in garlic, scallions, and crabmeat. 
  2. Place 1-1/2 teaspoons filling in the center of a wonton wrapper. Do not overfill. Lightly dampen the perimeter of the wrapper with water or egg wash (1 egg beaten with 1 tsp water).
  3. Fold the bottom left corner up over the filling to meet the top right corner. Fold the two remaining corners toward the center to make a little wonton purse. Be sure to press out any air surrounding the filling and press all of the edges together firmly to seal.*
  4. Keep the stack of wonton wrappers and the folded wontons covered with a lightly-dampened towel while working.
  5. Heat vegetable oil to 350-360 degrees F in a large, deep pot. Fry wontons in small batches (4-6 at a time), being sure not to crowd the pan. Move them around with a slotted spoon or a spider strainer and fry until golden brown, 3-4 minutes. 
  6. Remove to a paper-towel lined plate to drain. Serve with your favorite dipping sauce, like sweet and sour sauce (recipe linked above), duck sauce, plum sauce, or hot mustard.

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