Crab Rangoons

Crab Rangoons are a very popular Chinese-American appetizer. Sweet lump crab
meat mixed with cream cheese fill these thin and crispy wonton wrappers.

Servings: 15 rangoons

Author:

Prep Time
25 minutes

Cook Time
5 minutes

Total Time
30 minutes

Appetizer

American-Chinese

Seafood Fried Wonton crab Shellfish Rangoons

🧂 Ingredients

15 sheets Wonton Wrappers

depending on how you fill you might need up to 20 but that is okay – just means more delicious crab rangoons!
190 grams Crab Meat

about 6.5 ounces – I suggest buying jarred or tinned lump crab meat as it is way more convenient than boiling and breaking open fresh crab every time you want to make some rangoons.
85 grams Cream Cheese

about 3 ounces – Philadelphia highly recommended
10 cm Leek

about 4 inches – very thinly sliced.
1 tbsp Soy Sauce
1/2 tsp Salt
1/2 tsp Black Pepper

freshly cracked
Oil

for frying

1 In a bowl mix together all of the ingredients except the wonton wrappers and the
oil. Make sure your lump crab meat is as drained as possible so the filling is
not too wet.
2 Fill each wonton wrapper with about a heaping teaspoon of filling. Fold the
wrappers up in traditional rangoon style (see pics) and place on a floured
surface while you work on the rest.
3 Get a pot of oil ready to deep fry.
4 Fry the rangoons one at a time by dunking them in the oil for just a few
seconds. Then place on a paper towel lined plate to absorb excess oil. Serve
with a variety of dipping sauces.