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deb's crab rangoon

(1 rating)
DebGurl avatar
Recipe by
Debbie Gurley
@DebGurl
Herrin, IL

This deep-fried appetizer is a perennial party favorite. Also great with any Asian Dish.

(1 rating)
yield 24 serving(s)
prep time 10 Min
cook time 45 Min

Ingredients For deb's crab rangoon

  • 8 oz
    cream cheese, softened at room temp
  • 8 oz
    fresh crab meat or canned crab meat, drained and flaked
  • 1/2 tsp
    lea & perrins worcestershire sauce
  • 1/2 tsp
    soy sauce
  • 6 Tbsp
    crushed pineapple
  • 1 pkg
    won ton wrappers
  • 1
    small bowl water to be used for sealing the wrapper
  • oil for deep-frying, as needed

How To Make deb's crab rangoon

  • 1
    Combine the cream cheese, pineapple and crab meat. Mix in the remaining filling ingredients (up to the wonton wrappers) one at a time.
  • 2
    On a flat surface, lay out a won ton wrapper in front of you so that it forms 2 triangles (not a square). Wet the edges of the won ton.
  • 3
    Add 1 teaspoon of filling to the middle, and spread it out toward the left and right points of the wrapper so that it forms a log or rectangular shape (otherwise the wrapper may break in the middle during deep-frying).
  • 4
    Fold over the edges of the wrapper to make a triangle. Wet the edges with water and press together with fork to seal.
  • 5
    Keep the completed Crab Rangoon covered with a damp towel or paper towel to keep them from drying out while preparing the remainder.
  • 6
    Heat wok and add oil for deep-frying. When oil is ready (the temperature should be between 360 - 375 degrees), carefully slide in the Crab Rangoon, taking care not to overcrowd the wok. Deep-fry until they are golden brown, about 3 minutes, turning once. Remove with a slotted spoon and drain. Serve hot with Sweet and Sour Sauce or Chinese Hot Mustard.
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