Killer Crab Rangoon

Have you ever ordered Crab Rangoon only to find that it was mostly (or entirely) cream cheese? This Crab Rangoon is a crispy shell stuffed full of crab and cheese. We make it at least once a month. Sometimes we just make a pot of steamed rice and call it a meal. Make some tonight!

Killer Crab Rangoon

Making Crab Rangoon at our house is a family affair using my wonderful mother-in-law’s recipe. You can make this in advance and freeze it, easily.

The filling is so good you can skip cooking it and just eat it on a cracker!

Serve this Killer Crab Rangoon with a sweet chili sauce. It’s great as an appetizer, side dish, or main dish.

Print

Killer Crab Rangoon

Ingredients

• 1 Pkg Cream Cheese
• 2 cups Shredded Mozzarella cheese
• 2 cans or fresh lump or white meat crab, drained.
• 1 cup Imitation crab flaked
• 5 Green onions chopped
• Salt to taste
• Small wonton or spring roll wrappers
• Vegetable Oil

Instructions

1. In a bowl, mix all ingredients (except the wrappers and oil). Cover the bowl with lid and let sit in fridge for half an hour or until you are ready to use.
2. Places a spoonful of the mixture in the middle of a wonton wrapper, fold and seal the edges with a dab of water.
3. Prepare all pouches before heating oil. Keep prepared pouches from drying out by covering with a damp paper towel.
4. You can freeze them at this point. If freezing, dust them with flour and place in a freezer bag. They will keep for about 3 months. Thaw in the fridge before frying.
5. In a frying pan with oil up to the midpoint, bring oil to 350 F. Fry the pouches until the wrappers are golden and crispy.
6. Place cooked Crab Rangoon on a paper towel to drain oil.

Recipe Notes

Serve with a sweet chili sauce or any sauce you like.
Leftover filling? It goes great on a cracker!