Go Back
+ servings

Homemade Crab Rangoon

Crab rangoon made at home - and a clone to what you'll get in the restaurant. These are absolutely delicious.
Print Pin
Course: Appetizer
Cuisine: Chinese
Prep Time: 20 minutes
Cook Time: 2 minutes
Total Time: 22 minutes
Servings: 20 pieces
Calories: 14kcal


  • 8 oz. imitation lump crab meat chopped into small pieces
  • 1 8 oz. pkgs. cream cheese, softened at room temperature
  • 3 stalk scallions finely chopped
  • 1/2 tsp Worcestershire sauce
  • 1 tsp soy sauce or ½ tsp salt
  • 1 tsp. sugar
  • 1 pkg. wonton wrapper
  • water


  • Mix together the first 6 ingredients
  • Heat oil to 350 ingredients
  • Lay out the wonton wrappers on a flat surface
  • Put a little less than a tablespoon size dollop in the center of each wonton wrapper
  • Using your finger or a kitchen brush wet all four edges of each wonton
  • Quickly pinch points and wides of wonton wrappers together to form a point in the middle
  • Drop 5-6 crab rangoon at a time into the oil, constantly watching as to not burn them
  • When they reach desired crispiness, remove from oil with tongs or a slotted spoon and lay on a plate with a paper towel.


Calories: 14kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 85mg | Potassium: 5mg | Fiber: 1g | Sugar: 1g | Vitamin A: 18IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg