Crab Rangoon

28th April 2010

I don’t know about you, but finding crab rangoon on a chinese menu makes me pretty ecstatic! If your local restaurant doesn’t serve them, my mother’s recipe is below. They’re actually VERY easy to make at home.


½ pound crabmeat
8 ounces of cream cheese, softened
¼ teaspoon garlic powder
1 package won-ton or rice paper wrappers
1 ½ cups peanut oil


Mix crab, cream cheese and garlic powder with a fork, until well mixed. Put 1 teaspoon of mixture on each won-ton or rice paper square. Fold over one corner and moisten the other corners (with water), folding to the center, one by one. Press edges and seal. Refrigerate for at least 30 minutes or up to 24 hours, covered with plastic wrap. Fry in hot peanut oil for 2 or 3 minutes, until lightly brown.

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