Crab Rangoon

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Crab Rangoon

crab rangoon As I said in my last post – I have yet to find a good crab rangoon place in DC – and so I’ve resorted to making them at home. These definitely aren’t as good as the ones at the Kong in Cambridge – but D and I both agree they’re better than any of the ones we’ve ordered here. So try this recipe out and let me know what you think – if you have a better one please send it my way! And yes I know these are deep fried and awful for you, but hey, sometimes you have to treat yourself.

Crab Rangoon
Prep time
Cook time
Total time
Deep fried snacks
Serves: 24
  • 25 mini wonton wrappers
  • 8 oz cream cheese, softened
  • 6 oz can lump crab meat, drained
  • ½ teaspoon soy sauce
  • 2 green onions, finely diced
  • 1 clove garlic, minced
  • dash of ground ginger
  • 2 tablespoons water
  • 1 tablespoon cornstarch
  1. Combine cream cheese, crab meat, green onions, garlic, soy sauce and ginger. In separate bowl combine water and cornstarch.
  2. Place stack of wonton wrappers under damp paper towel, so they don’t dry out. Using 1 wrapper at a time place 1 tablespoon of filling in the center. Brush the edges of the wrapper with the cornstarch water mix. Seal the wrapper by bringing all 4 corners together and pressing tightly with your fingers, making sure there are no holes. Repeat with remaining wrappers.
  3. Heat enough oil (I used vegetable oil) to come 2 inches up the sides of your pot, to 300 degrees F. Fry 3-4 crab rangoon at a time, using a slotted spoon to push them down, for 2-3 minutes. Drain on paper towels.

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    • Vicky says

      Would love to see your skinny version take on this! Let me know if you end up making it and I’ll add a link to your post in mine!

    • Vicky says

      Oooh so flattered you included my crab rangoon recipe!! Thanks! I couldn’t find a good crab rangoon place in DC so had to resort to making it myself!

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