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Crab Rangoon II
Crisp wontons filled with creamy crab, onion, and cheese.

Submitted By: Debbee Morgan
Serves: 6-8
Prep. Time: 2:00

1 tsp. butter OR margarine
1/4 med. onion - minced
(2) 8 oz. packages cream cheese - softened
6 oz. can crab meat - drained
1 cup shredded cheddar cheese
1/2 tsp. garlic salt
salt and pepper - to taste
12 oz. package won-ton wrappers
1 egg - beaten

Use this spread as the filling!
Make it fast! Make it easy!
New England Crab Dip Mix

Sauté onion in butter until soft; remove from heat. Stir in cream cheese, crab, cheese, garlic salt, salt, and pepper; mix well.
-Place a scant Tablespoonful of filling onto the center of each wonton wrapper.
-Brush egg on the edges of the wrappers, fold over in a triangle shape, and seal edges.
-Place filled rangoons in a single layer on a baking sheet lined with waxed paper.
-Freeze rangoons completely (takes approx. 1 hour).
-Deep-fry rangoons in 375 degree oil, turning once, until golden brown.
-Drain on cooling racks.

Notes: Dip this Asian finger food in duck sauce or sweet and sour sauce for extra flavor.

Make It A Meal: Serve with Sweet'N'Sour Chicken and Fried Rice. Finish the meal with Fortune Cookies.

Other Crab Rangoon recipes on this site:
Crab Rangoon I.

5 Visitor Comments About This Recipe
  • I made the crab rangoon for an appetizer at a party. Everyone loved them. They were the first to go. Everyone loved them served with a Oriental sweet & sour sauce, with a (use sparingly) side of Chinese hot mustard.

  • I left out the cheddar cheese, added 1/4 tsp Worcestershire sauce and only used 1-8oz package of cream cheese. They were wonderful!

  • Try and use peanut oil just like they do in Chinese places here. It works wonders and the crab rangoon is so much better.

  • Try this recipe using phyllo pastry sheets instead of wonton wrappers!! To die for (even without any dipping sauce!!)

  • I made these in phyllo pastry too (because I couldn't find wonton skins), and they were just as good (albeit VERY rich). I found wonton skins today though, and found that another little trick to ensure that the filling doesn't seep out is to fold the corners of the triangle into the center, so the rangoon resembles an envelope. Excellent recipe Robbie, I love it and so does my boyfriend. We plan to present these the next time we entertain.

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