Crab Rangoon

Origin and Region:
Crab Rangoon is a popular appetizer that originated in the United States, specifically in Chinese-American cuisine. It is believed to have been invented in the mid-20th century in either San Francisco or New York City, where Chinese immigrants adapted traditional Chinese dumplings into a deep-fried, cream cheese-filled delight. Today, Crab Rangoon is enjoyed in Chinese restaurants across the United States and is a staple on many Chinese-American restaurant menus.

Crab Rangoon is a delicious appetizer featuring a crispy wonton wrapper filled with a creamy mixture of cream cheese, crab meat, and seasonings. These golden-fried parcels are crunchy on the outside and creamy on the inside, making them a popular choice for starters or party snacks.


  • 8 oz (225g) cream cheese, softened
  • 1/2 cup (120g) canned crab meat, drained and flaked
  • 2 green onions, finely chopped
  • 1 clove garlic, minced
  • 1 tsp soy sauce
  • 1/2 tsp Worcestershire sauce
  • 1/4 tsp ground ginger
  • 24 wonton wrappers
  • Vegetable oil, for frying

Optional Toppings:

  • Sweet and sour sauce
  • Sweet chili sauce
  • Soy sauce
  • Sriracha sauce
  • Chopped green onions
  • Sesame seeds


  • Make sure the cream cheese is softened to room temperature to ensure easy mixing.
  • Drain the canned crab meat well to remove excess moisture before adding it to the filling.
  • Seal the edges of the wonton wrappers tightly to prevent the filling from leaking during frying.
  • Fry the Crab Rangoon in batches to maintain the oil temperature and ensure even cooking.


  1. In a mixing bowl, combine the softened cream cheese, crab meat, green onions, garlic, soy sauce, Worcestershire sauce, and ground ginger. Mix until well combined.
  2. Place a small spoonful of the cream cheese mixture in the center of each wonton wrapper.
  3. Moisten the edges of the wonton wrapper with water, then fold it diagonally to form a triangle, pressing the edges to seal.
  4. Heat vegetable oil in a deep fryer or large skillet to 350°F (175°C).
  5. Carefully place the filled wontons in the hot oil, a few at a time, and fry until golden brown and crispy, about 2-3 minutes per side.
  6. Remove the Crab Rangoon from the oil using a slotted spoon and drain on paper towels.
  7. Serve the Crab Rangoon hot with your choice of dipping sauce.

Crab Rangoon is a delightful appetizer that combines the crispiness of deep-fried wonton wrappers with a creamy and savory filling of cream cheese, crab meat, and seasonings. The result is a perfect harmony of textures and flavors, making it a favorite choice for those who enjoy Chinese-American cuisine.

Nutritional Information:

  • Serving Size: 4 pieces (approx. 108g)
  • Calories: 290
  • Total Fat: 18g
  • Saturated Fat: 8g
  • Cholesterol: 50mg
  • Sodium: 470mg
  • Total Carbohydrates: 24g
  • Dietary Fiber: 1g
  • Sugars: 1g
  • Protein: 9g

(Nutritional information is approximate and may vary based on specific ingredients and serving size.)

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