Crab Rangoon - The Ultimate Appetizer!

One of my favorite restaurants used to offer this on their menu, but managed to stop selling it within the last 2 years. It's a shame because I can't see myself making it unless I'm having people over - and lately I've been a hermit since I had the baby. But with the holidays being upon us and all the celebrations people may still end up having (despite our economy), this is a fantastic recipe for a wonderful crowd pleaser!

People will be asking you for this recipe after your parties! Pace yourself! You can make the filling the day before and 1 hour before cooking remove from fridge. Very yummy stuff!


1/4 cup sour cream
2 (8 ounce) packages cream cheese, at room temp
3/4-1 cup crabmeat, picked (imitation is ok too)
2 green onions, sliced thin
1 small can of sliced water chestnuts, minced
1 teaspoon ginger, minced (or 1/2 teaspoon of ground ginger)
2 teaspoons soy sauce
1 teaspoon sugar
2 packages of wonton wrapper
oil (for frying)



Whip together the sour cream, cream cheese and soy sauce and sugar until smooth. Fold in remaining ingredients (except wrappers). Heat oil to med-high in a large skillet and you want it around 1 1/2-2 inches deep. Place a small bowl of water on your work surface and lay out 6 wrappers, and place around 1 1/2 teaspoons in the center of each wrapper. Moisten edges, bring up corners and pinch together, along with dont want filling to float away. Place all 6 in the hot oil and repeat process.

By the time you have the next set of 6 ready to crimp it should be time to turn the rangoons. You want them a nice golden color. When done remove with a slotted spoon and drain on paper towels. Repeat until done.

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