Crabmeat and cream cheese wontons make excellent appetizers. Leave out the water chestnuts, if desired. Serve with your favorite Asian-style dipping sauces.

Recipe Summary

prep:
25 mins
cook:
20 mins
total:
45 mins
Servings:
15
Yield:
15 servings
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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large, heavy sauce pan heat oil to 375 degrees F (190 degrees C).

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  • In a medium bowl, mix cream cheese, crabmeat, garlic powder, paprika and water chestnuts.

  • Place approximately 1 teaspoon of the cream cheese mixture in the center of wonton wrappers. Moisten wrapper edges with water, fold over the mixture and pinch to seal.

  • In small batches, fry the wontons 3 to 5 minutes, or until golden brown.

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.

Nutrition Facts

203 calories; protein 8.3g 17% DV; carbohydrates 15.8g 5% DV; fat 11.7g 18% DV; cholesterol 38.7mg 13% DV; sodium 268.4mg 11% DV. Full Nutrition

Reviews (347)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/01/2006
This is a great recipe, but I baked the wontons instead of frying them for a healthier alternative. I brushed them with beaten egg and a little water and baked at them 375 for 15 minutes. Make sure to seal them really tightly or they might ooze a little... Read More
(348)

Most helpful critical review

Rating: 3 stars
12/16/2009
I have been making crab rangoon for over 20 years with a recipe similar to this. It is ALWAYS requested. My husband usually is my helper, and we make enough(double) to serve several times over the holidays. I freeze on trays after oil frying (only until light golden), and then transfer to freezer bags. Reheat when needed in oven on cookie sheets until golden. Read More
(30)
451 Ratings
  • 5 star values: 241
  • 4 star values: 137
  • 3 star values: 50
  • 2 star values: 16
  • 1 star values: 7
Rating: 4 stars
12/01/2006
This is a great recipe, but I baked the wontons instead of frying them for a healthier alternative. I brushed them with beaten egg and a little water and baked at them 375 for 15 minutes. Make sure to seal them really tightly or they might ooze a little... Read More
(348)
Rating: 5 stars
01/03/2005
I was a little hesitant about trying out this recipe b/c of the mixed reviews, but with some tweeking, it turned out really good! I added some finely chopped green onions and used only half of ONE can crab meat for a stronger cream-cheese taste. Some people also commented that the filling was too mushy and fell apart in the oil. You can avoid this by squeezing out all the water in the crabmeat before adding to the cream cheese mixture (also results in less crabby taste). And when you moisten the wonton wrapper edges with water, you get a tight seal. None of mine fell apart in the oil... I tried various different folds and liked the triangular fold the best. This is pretty darn close to restaurant-quality! Read More
(276)
Rating: 4 stars
01/18/2004
I used this recipe as a base for my crab rangoons. I thought there was a little too much crab and not enough cream cheese. I also added some green onions to off set the two. It turned out really well with those minor alterations. The added cream cheese (2 1/2 pkgs) made the inner mix a little creamier and not so crumbly. This was an excellent overall recipe..... it just needed a little tweeking for my taste. I hope this was helpful. Read More
(163)
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Rating: 5 stars
01/04/2004
These are delicious. I rate them better than the restaurants, though in the restaurant version, the wrappers are a little thicker. I omitted the parika and water chestnuts. I also use the imitation crabmeat and like that better than canned. I add a tablespoon of soy sauce to the mix as well. I made these as an appetizer on Christmas Eve and they were gone in seconds! I have made them at least 3 times since and my family always requests them. Read More
(86)
Rating: 5 stars
10/08/2005
This is definitely an awesome recipe -- with a little tweaking. I followed the previous suggestion for ignoring the water chestnuts and adding the green onion. To cut down on a few of the calories I used Neufchatel instead of cream cheese (basically cream cheese but with a third of the fat). I also used spring roll wrappers instead of wontons - mostly because they were easier to roll up than to pinch all those wontons. I used imitation crab and onlt used about 6 to 8 ounces. I recommend chopping up the green onions garlic and whatever else you add finely. Makes it a creamier texture. Read More
(60)
Rating: 5 stars
02/22/2008
This one is THE BEST I've tried! Wow! The only change I made to it was no water chestnuts (hubby doesn't like them) and added about 1 Tbsp of chopped green onion. I also added only one can of crab meat instead of 2 and it was PERFECT! I asked my hubby what he thought and I quote "They're good, no they're awesome!" Thanks for sharing, this one will definitely be used in this house for a while! Read More
(53)
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Rating: 5 stars
10/12/2006
Love this recipe but for the inexperienced in this item...make them ahead of time and you may need to wet your wrapper if using dry wrappers. Have a bunch folded before you start frying...or have a helper. Great great great recipe - tasted just like the chinese restaurant's! Read More
(40)
Rating: 5 stars
12/13/2007
Good recipe. I didn't fry them - I lined a mini muffin pan with the wontons and added the crab/cream cheese and then twisted the wonton closed. I baked on 350ish for about 10 minutes. We loved them. Also used green onions instead of water chestnuts. Read More
(35)
Rating: 5 stars
10/23/2003
I made this for the Superbowl. Everyone loved them! I left out the water chestnuts. They tasted even better than the restaurants! Read More
(33)
Rating: 3 stars
12/16/2009
I have been making crab rangoon for over 20 years with a recipe similar to this. It is ALWAYS requested. My husband usually is my helper, and we make enough(double) to serve several times over the holidays. I freeze on trays after oil frying (only until light golden), and then transfer to freezer bags. Reheat when needed in oven on cookie sheets until golden. Read More
(30)