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Crab Rangoon


Like crab rangoon wontons? You'll love this and so will your guests. Made with Louis Kemp Crab Delights® and fried until golden brown. They go perfectly with sweet and sour sauce!

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Rate this recipe 4.2/5 (29 Votes)


  • 1 (8-ounce) bag Louis Kemp crab meat
  • 6 ounces cream cheese, softened
  • 1 green onion, finely sliced
  • 1/2 teaspoon garlic powder
  • 1 teaspoon Worcestershire sauce
  • 12 wonton wrappers


Servings 12
Preparation time 10mins
Cooking time 15mins


Step 1

Start by preheating 1 inch of oil to 325°F over medium heat.

In a small bowl, gently combine crab meat, cream cheese, green onion, garlic powder and Worcestershire sauce.

Lay out 3 wonton wrappers at a time, placing 2 teaspoons of filling in the center of each. Dab the edges with water and fold the two opposite corners together to form a triangle. Wet the tips of the triangle and fold inward. Continue until all of your filling is used up.

Drop the wontons into the hot oil for 2 to 3 minutes or until brown and crispy. Remove and drain on paper towels.

If you prefer to bake, preheat the oven to 425°F. Line a baking pan with parchment paper and assemble wontons as described above and spray each with cooking spray. Bake 12-14 minutes.

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