Crab Rangoon

Crab Rangoon

Photo by rejadez

  • Prep Time


  • Total Time


  • Servings



  • 12

    ounces of cream cheese (at room temperature)

  • 50

    wan ton wrappers

  • 1

    cup crab meat (preferably fresh)

  • 2

    green onions (minced)

  • ¼

    teaspoon garlic powder

  • ½

    teaspoon soy sauce

  • 1

    egg (beaten)

  • oil (for frying)


Step 1: In a bowl cream the cream cheese, soy sauce, green onions and garlic powder. Stir in the crab meat (if using imitation crab it should be chopped into pieces). Step 2: In a separate bowl beat 1 egg. Lay out a wanton wrapper so it forms a diamond shape and place 1 teaspoon of filling just below the center of each wrapper. Step 3: Brush the opposite corners of the wanton wrapper with the egg mixture. Fold over the edges of the wrapper to form a triangle and seal tightly. Pineapple sweet and sour sauce Ingredients Juice from a 4 oz can of pineapple chunks or rings ¼ cup of tomato ketchup ¼ cup of distilled white vinegar ¼ cup of brown sugar 1½ tbsp of cornstarch 1 tbsp of Worcestershire sauce ½ tsp of garlic powder ¼ tsp of mustard powder ½ tsp of ground ginger Method Place all of the above ingredients together in a saucepan. Mix together and cook over a medium-high heat, stirring continuously, until the sauce comes together and thickens.


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