Crab rangoon

1 servings
15 min
10 min
Very Easy
Here is an aperitif receipt which you will devour several pieces quickly.


Number of serving: 1
1 8 ounces pkg. cream cheese (softened)

1/2 cup chopped water chestnuts

1 cup chopped crab meat (or chopped cooked shrimp meat)

1/8 cup chopped parsley

1/2 teaspoon salt

1 egg, beaten

won ton wrappers

oil for frying


  • Step 1 - Crab Rangoon
    Place cream cheese in a bowl and allow to soften for an hour. Then add remaining filling ingredients.
  • Step 2 - Crab Rangoon
    Combine filling ingredients thoroughly.
  • Step 3 - Crab Rangoon
    Place 1 tablespoon of filling in the center of wrapper.
  • Step 4 - Crab Rangoon
    Moisten the edges of the wrapper and fold in the shape of a triangle (or crescent of using round won ton wrappers), pressing to seal.
  • Step 5 - Crab Rangoon
    Alternatively, you can wrap them this way: Pick two opposite corners of the wrapper and seal like so
  • Step 6 - Crab Rangoon
    Then pick up the two other corners and seal them to look like this.
  • Step 7 - Crab Rangoon
    Deep fry won tons until golden brown. Drain on paper towels and serve with your favorite Sweet and Sour or Sweet Chili sauce.


One word of caution though, the won tons will balloon when you put them in the pan of hot oil, so press them down with your tongs for a few seconds before putting another piece in the pan. Do the same when you flip them over. Keep them down for a few seconds before proceeding to flip the other pieces.


Crab Rangoon, photo 1
Crab Rangoon, photo 2
Crab Rangoon, photo 3
Crab Rangoon, photo 4
Crab Rangoon, photo 5


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