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crab rangoon

Crab Rangoon

Homemade crab rangoon is the perfect, fool-proof appetizer and a guaranteed crowd-pleaser. They’re crisp and light on the outside, soft and creamy on the inside.
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Course: Appetizer
Cuisine: Asian
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 25 rangoon
Author: Jeri Mobley-Arias


  • 8 ounces cream cheese, softened
  • 1 ½ tablespoons chives, finely chopped
  • 2 garlic cloves, grated,
  • kosher salt, optional,  I use Diamond Crystal brand
  • ¼ teaspoon kosher salt
  • ½ teaspoon worcestershire sauce
  • 1 teaspoon soy sauce, reduced sodium
  • 1 egg, beaten and placed in a small bowl
  • 25 wonton wrappers


  • Add cream cheese, dungeness crab, chives, garlic, kosher salt, worcestershire sauce, and soy sauce in a mixing bowl. Use a fork to mix the ingredients well.
  • Remove wontons from packaging and place under a kitchen towel to keep from drying out.
  • Place one wonton wrapper on a clean surface. Place ½ tablespoon of filling on wrapper. Dip one finger in egg and trace the edges of wrapper with egg dipped finger.
  • Bring all corners of the wrapper to the middle and smooth out the edges until you get a four-sided pyramid.
  • In a dutch oven, add 1 inch of avocado oil and heat to 375°F carefully add wontons. I typically cook three at a time.
  •  Cook the bottoms first, then, as they begin to turn golden brown, flip them so that the tops cook through.
  • Carefully remove from oil and place on paper towel-lined plate.
  • Serve with preferred dipping sauce.