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Crab Rangoons

Category: Appetizers

 Ingredients List

  • 8 oz cream cheese, softened
  • 1/4 tsp garlic salt
  • 1/4tsp Worcestershire sauce
  • several grinds of black pepper
  • 3 oz lump crabmeat, drained (or imitation crab)
  • Substitute 3-4oz chopped Southwestern seasoned cooked chicken breast strips for the Southwestern Chicken Rangoons instead of the crab.
  • 1 green onion, chopped sliced
  • about 14-18 wonton wrappers


Combine softened cream cheese with garlic salt, Worcestershire sauce, and black pepper.
Stir in sliced green onions.
Stir in crab meat.
Add 2 teaspoons of filling to the center of a wonton wrapper. Make sure you don't get any on the edges because that could prevent them from sealing properly.
Wet the edges of the wrapper with your finger dipped into a small bowl of water. This will create our seal.
Start with touching "corner 1" to the adjacent "corner 2." (not the one diagonally across from it)
Next bring "corner 3" up to meet "corner 2."
Finally bring "corner 4" up to meet "corner 3." Basically, you just start in one spot and keep going around.
Make sure you press all the edges together so that none of the filling will escape.
Fry them a few at a time in oil that is about 350 - 365 degrees F.
They only need to cook a minute or two to get gorgeous and golden brown! Allow them to drain on a paper towel lined plate.

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