Crab Rangoon Are Crab And cheese Wontons Pinched Into Little Purses And Deep Fried, These Are the right Chinese Restaurant Copycat Recipe Served With Sweet And Sour Sauce Or Sweet condiment .

We love Chinese food recipes here and our absolute favorite Asian appetizer is these (slightly Americanized) Crab Rangoon bites dipped in Sweet and Sour Sauce.


Crab Rangoon is one among the foremost popular Chinese food appetizers on the menu in any of 1,000,000 local Chinese Food takeout spots, second perhaps to egg rolls. These wontons are a touch different than the Panda Express cheese Rangoon I made a year ago due to the addition of imitation crab meat.

The recipe is additionally incredibly easy to form and steel oneself against the longer term. Once the wontons are stuffed and closed you'll freeze them before frying. If you are doing freeze them before frying you’ll find they keep the right shape far more often as they fry and begin to crisp up before they need an opportunity to wilt into a deformed four corner star.



  • 8 ounces cream cheese
  • 1 large clove garlic minced
  • 1/4 teaspoon Worcestershire sauce
  • 8 ounces crab meat Imitation crab meat
  • 12 wonton skins
  • 1 beaten egg
  • deep frying oil


  1. Chop up the crabmeat in small pieces.
  2. Mix well with the cream cheese, garlic and Worcestershire sauce.
  3. Add 1 teaspoon of filling to the center of the wonton.
  4. Brush the edges with the egg and pinch the corners together (make sure there is NO trapped air) to form a four cornered star like in this tutorial.
  5. Fry in 350 degree oil until browned and crispy, roughly 1-2 minutes.

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