Crab Rangoon Recipe

Name: Crab Rangoon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 1 lb crabmeat; 2 (8 ounce) packages cream cheese; 2 tablespoons soy sauce; 1 tablespoon Worcestershire sauce; 1 teaspoon grated fresh ginger; 1 teaspoon minced garlic; 1 tablespoon minced red onion; 1 tablespoon fresh minced cilantro; 1 teaspoon dried parsley flakes; 2 green onions, thin sliced; sesame oil; wonton skins (2-3 packages); 1 egg, beaten

Servings: persons

1 lb crabmeat
2 (8 ounce) packages cream cheese
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon grated fresh ginger
1 teaspoon minced garlic
1 tablespoon minced red onion
1 tablespoon fresh minced cilantro
1 teaspoon dried parsley flakes
2 green onions, thin sliced
sesame oil
wonton skins (2-3 packages)
1 egg, beaten

1
Heat the sesame oil and saute garlic and onion.
2
Mix the rest of the ingredients (minus the won to skins and egg) together in a bowl.
3
Add approximately 1 tsp to the center of each won ton skin, using a small paint brush (or your finger), put a spot of the beaten egg in the center of each side to stick the skin together.
4
Fold up the sides to form a flower shape and set aside.
5
While working on the won tons, place a damp towel over the ones you have already made to keep them moist until you cook them.
6
For the cooking, you need approximately a quart of oil heated to 360 degrees.
7
Cook in batches for 3-4 minutes until a golden brown.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lb crabmeat, 2 (8 ounce) packages cream cheese, 2 tablespoons soy sauce, 1 tablespoon Worcestershire sauce, and more.

Yes, Crab Rangoon falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crab Rangoon

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