"A passion for cooking is what I have...Sharing that passion is what I love to do." -Sarah Vasques, The Home Chef


Crab Rangoons

Published by: Sarah

  • Dec
  • 9

I made these with my students when I was teaching several years ago. They loved them. You can freeze the filling in a tightly sealed container.

 8 oz. Chive & Onion Cream Cheese 
6 oz. Snow Crab Meat**
2 T Sweet Onion, grated
1 T Sugar
1/8 tsp. Salt
1/4 tsp. Pepper
Wonton Skins
Oil for frying

Heat oil to 375 degrees.

Combine cream cheese, crab meat, sugar salt & pepper. 
Let stand 30 minutes. 
Place 1 T crab mixture on wonton skin. 
Using your finger, rub edge of wonton skin with water.
Place another wonton on top & seal edges completely. ***
Repeat until all crab mixture is used. 
Deep fry for 3 – 5 minutes or until crisp. 
Serve  immediately.

** Snow crab is very sweet (sweeter than lobster in fact) which is why I use it. You can substitute regular (less expensive) crab meat if you prefer.

*** As a rule, only ONE wonton skin is usually used to make these. However, I find the store bought wonton skins tend to be smaller than what you would get in a Chinese restaurant. That’s why I use TWO!!


Leave a comment: