Everyone will love these bite-size, fried dumplings stuffed with crab. You can make these in advance of the festivities, and freeze on trays until party time.

Tanja
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large heavy skillet or deep fryer to 360 degrees F (180 degrees C).

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  • In a small bowl, mix together cream cheese, soy sauce, ginger, garlic, parsley, cilantro and crabmeat.

  • Place 1/2 to 1 teaspoon of the cream cheese mixture into the center of each wonton wrapper. Fold the won ton wrapper over the stuffing to make a triangle or a half moon, depending on the shape of the won ton wrappers you have purchased. Moisten the edges with a little water, and seal. Place prepared won tons under a slightly moist paper towel until ready for frying.

  • Add 3 or 4 wontons to the hot oil, and cook until golden brown, turning once. Set aside on paper towels to drain. Repeat until all wontons have been fried. Serve hot.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

393.4 calories; 16.5 g protein; 23.9 g carbohydrates; 93.2 mg cholesterol; 778.4 mg sodium. Full Nutrition

Reviews (103)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/05/2005
Great recipe! The cilantro and ginger give it some nice flavor- and there's actually crab in it!!!! Nice! Most chinese restaraunts serve "cream cheese wontons" rather than actual "crab rangoons". If you're a fan of crab rangoons offered at these types of places (esp. buffets) cut the crab in 1/2 or even 3/4. Also- crab rangoons take a LONG time to make- the prep the "stuffing" and the frying that doesn't mean they suck it just means they take time! I've sometimes used it as a conversation piece to a dinner party while the guests are trickling in I'm assembling them and we all gather in the kitchen and talk while they're frying. They're gobbled off the platter as fast as i can make them. They're great with sweet and sour sauce. Also- as the recipe says- this recipe makes 10 servings! That's a lot of crab rangoon (which is NEVER a bad thing in my book!). 2 suggestions- if you want a smoother texture- use a food processor to finely chop the ingredients before mixing in the cream cheese. AND- for added flavor- green onion (or any finely chopped onion) and garlic also add good flavor. Thanks for a great recipe! Read More
(83)

Most helpful critical review

Rating: 1 stars
12/08/2003
I ended up throwing close to 30 of these away. These were soy sauce rangoons not crab. WAY too much soy sauce. I remade the recipe using NO soy sauce and adding sliced green onion. ABSOLUTELY PERFECT. (and a little garlic powder) Read More
(134)
141 Ratings
  • 5 star values: 67
  • 4 star values: 43
  • 3 star values: 13
  • 2 star values: 9
  • 1 star values: 9
Rating: 5 stars
02/05/2005
Great recipe! The cilantro and ginger give it some nice flavor- and there's actually crab in it!!!! Nice! Most chinese restaraunts serve "cream cheese wontons" rather than actual "crab rangoons". If you're a fan of crab rangoons offered at these types of places (esp. buffets) cut the crab in 1/2 or even 3/4. Also- crab rangoons take a LONG time to make- the prep the "stuffing" and the frying that doesn't mean they suck it just means they take time! I've sometimes used it as a conversation piece to a dinner party while the guests are trickling in I'm assembling them and we all gather in the kitchen and talk while they're frying. They're gobbled off the platter as fast as i can make them. They're great with sweet and sour sauce. Also- as the recipe says- this recipe makes 10 servings! That's a lot of crab rangoon (which is NEVER a bad thing in my book!). 2 suggestions- if you want a smoother texture- use a food processor to finely chop the ingredients before mixing in the cream cheese. AND- for added flavor- green onion (or any finely chopped onion) and garlic also add good flavor. Thanks for a great recipe! Read More
(83)
Rating: 1 stars
12/07/2003
I ended up throwing close to 30 of these away. These were soy sauce rangoons not crab. WAY too much soy sauce. I remade the recipe using NO soy sauce and adding sliced green onion. ABSOLUTELY PERFECT. (and a little garlic powder) Read More
(134)
Rating: 5 stars
02/05/2005
Great recipe! The cilantro and ginger give it some nice flavor- and there's actually crab in it!!!! Nice! Most chinese restaraunts serve "cream cheese wontons" rather than actual "crab rangoons". If you're a fan of crab rangoons offered at these types of places (esp. buffets) cut the crab in 1/2 or even 3/4. Also- crab rangoons take a LONG time to make- the prep the "stuffing" and the frying that doesn't mean they suck it just means they take time! I've sometimes used it as a conversation piece to a dinner party while the guests are trickling in I'm assembling them and we all gather in the kitchen and talk while they're frying. They're gobbled off the platter as fast as i can make them. They're great with sweet and sour sauce. Also- as the recipe says- this recipe makes 10 servings! That's a lot of crab rangoon (which is NEVER a bad thing in my book!). 2 suggestions- if you want a smoother texture- use a food processor to finely chop the ingredients before mixing in the cream cheese. AND- for added flavor- green onion (or any finely chopped onion) and garlic also add good flavor. Thanks for a great recipe! Read More
(83)
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Rating: 5 stars
12/11/2004
These were pretty good. I made the night before and reheated for 10 min at 200. Not as good fresh but still tasty. Folded into envelopes so the mix didn't leak out. Served with duck sauce. Edit: I made them again today (12/04) and they turned out perfect! Here's what I did different: Used fresh parsley added 1 tsp. chopped green onion 1 1/2 T. La Choy soy sauce (cause I think it's less salty) sprinkle of salt pepper & garlic salt grated fresh ginger on microplane 1 & 1/2 pkgs of cream cheese 12 oz. of real crab meat and 1 lb. package of egg roll wraps cut in 1/4. My mixture came out perfect against the amount of wraps. I folded into envelope shape dabbed w/ water and froze extra between sheets of wax paper. As a side note the egg roll wraps are in the produce area of your grocer and I found fresh crab meat in a foil pouch by my seafood area (I live in the Midwest). My grocer said the crab is seasonal for the holidays... it it produced by Blue Star. I stocked up on the crab since it's good for over a year. Hope this helps everyone! Read More
(75)
Rating: 5 stars
03/29/2005
This is a yummy recipe and based on others' reviews I skipped the ginger and cilantro and added just a splash of soy sauce. I also added a drop or two of hot sauce to liven it up a bit. Then I BAKED them at 350 for 20 minutes...or until lightly brown and crisp. Addictive and less fattening since they're not fried. Thanks for the recipe! Read More
(53)
Rating: 5 stars
01/25/2004
Oh my yummy excelent delish AMAZING!! When the local grocery store stopped selling crab rangoon everybody went nuts. Being the cook in the family i had to find a recipe and make it. Here it is better than store bought. Thanks to this recipe i am an angel to my family. Since it is a lot of work i double the recipe. Make it all up then freeze it prepared. Then all you have to do is pop them into the fryer and viola!! Read More
(38)
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Rating: 5 stars
01/25/2004
I love crab rangoon and was very happy to discover a recipe for them. After reading all the other reviews I made some of the adjustments that others had suggested (added garlic and replaced cilantro with green onions). I was kind of skeptical about if they would taste as good as the restaurants' but MAN OH MAN!!!! They are WONDERFUL. Even better than the local restaurants'. I love that I can freeze them and cook them up whenever I want. Hint though if you freeze them spray your pan with cooking spray or they tend to stick and end up with no bottoms!! Now if only I can find a really good recipe for the rest of the chinese dishes I like I will never have to pay restaurant prices!!!! Read More
(36)
Rating: 5 stars
12/08/2003
Excellent recipe! I make these every year for New Year's Eve. Freezes great. Read More
(34)
Rating: 3 stars
11/10/2003
My husband & I are big fans of restaurant-style crab rangoon. Sad to say these are not them. Even though I cut the soy sauce in 1/2 was still way too salty. My husband didn't care for the ginger. Next time I will stick to garlic and green onions in the filling. I make my dough into little envelopes easier to fry evenly that way. Read More
(32)
Rating: 5 stars
07/11/2003
Delicious recipe! For those who need specifics won ton wrappers can easily be found in any asian market either the refrigerated/frozen section. And the best soy sauce brand to use is "Kikkoman " the most commonly used type in restaurants. Read More
(29)