Crab Rangoon

One of the things I love most about Chinese Food is Crab Rangoon and the egg rolls. Now that I make more Chinese than go to Chinese restaurants, I find that a Asian meal is incomplete for me without these things.

Sadly, or perhaps happily (you decide), the frozen varieties of either leave a lot to be desired, and in many cases, are flatly uneatable in my humble opinion.

So, I learned to make my own, and if I do say so, they are pretty darn good.

The down side is that it is tedious work and time-consuming. The upside is that you make enough to last for several meals. They freeze perfectly.

So if you will take the time, you will get a nice reward.


  • 1 pkg of wonton wrappers
  • 8 oz cream cheese
  • 8 oz crab flaked
  • 3 scallions chopped
  • 2 cloves garlic
  • 1 tbsp soy sauce
  • salt and pepper (1/2 tsp each)


  1. Combine all the ingredients except the wrappers of course, in a food processor and pulse until well combined. It will look like a paste.
  2. Sit down at the table with the wonton wrappers, filling and a small bowl of water.
  3. Using a 1 tsp scoop, place a scoop of the filling in the middle of the wrapper. Take your finger and dip in water and wet the edges of two meeting sides.  Then fold from the back ( dry 1/2)  to front point, making a triangle. Press along the edges, getting the air out and sealing the edges.
  4. Place each one on a cookie sheet.
  5. When all are done (I got about 3 1/2 dozen), heat a small saucepan filled with about 1 c of canola or peanut oil to about 375°–enough that it is sizzling when a drop of water is released into it.  Drop one crab Rangoon carefully into the oil. Let fry about 30 seconds and turn over. You are looking to brown them lightly.
  6. Remove to a cooling rack inside of a cookie sheet lined with paper towelling.
  7. Continue until all are done. When completely cooled, extras can be placed in a freezer bag and stored in the freezer. When you want to use, take the number you wish, place them on a bare cookie sheet and place in a pre-heated 425° oven for about 15 minutes or until hot.

Serves: about 3 1/2 dozen




3 thoughts on “Crab Rangoon

  1. Pingback: Pork Egg Rolls | What's On the Stove?

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