Crab Rangoon

Initially, I was very skeptical about mixing cheese and crab with a wanton wrapper. Ultimately, I gave in to my curiosity. This is the 2nd American Chinese dish which I had learnt from my friend. You can almost find this in every Chinese eateries in the USA, especially San Francisco according to my friend.

As far as I know, the fillings for wantons is mostly a mixture of marinated pork and shrimp, traditionally. So, to use cream cheese and crab is kinda unorthodox and new to me. As soon as I took that 1st bite, I am hooked; the fillings just oozed out in my mouth. Metaphorically, like eating those Xiao Long Bao aka Soup Dumplings. It is creamy, cheesy, crabby and with an onion backdrop plus that crispy crunchy eggy wrapper = party in my mouth.

I know that the shot shows a hallow interior, that is because all the fillings just "popped" as soon as you bite into it. To compliment the crab rangoon, I like to dip them into Lao Gan Ma Spicy Chili Crisp. If you haven't heard about Lao Gan Ma, you need to try asap. It is life-changing. You can of cos dip your crab rangoon in your favorite dipping sauce. Anyway, I hope you will give this recipe a try. Ask your kids to join in the fun and help you shape these crab rangoon. It will be a blast!


(Serve 8)

  • Fillings:

  • ​Yellow Onion Finely Grated, 1

  • Cream Cheese Room Temperature Preferably Philadelphia, 454g

  • High Quality Crab Meat Fresh or Frozen, 100g

  • Granulated Sugar, 1 TBSP

  • Sea Salt, Pinch

  • White Pepper, Pinch

  • Crab Rangoon:

  • Square Egg Wanton Skin, 30 Pieces or More

  • Egg Lightly Beaten, 1

  • Canola / Peanut / Vegetable Oil, For Frying

  • Lao Gan Ma Spicy Chili Crisp, For Dipping


  • Dutch Oven

  • Wire Cooling Rack

  • Hand / Stand Mixer


  1. Prepare the fillings.

  2. Once you had grated the onion, transfer onto a lint free kitchen towel.

  3. Squeeze out as much liquid as possible.

  4. Set aside.

  5. In a large mixing bowl, add in cream cheese.

  6. Using a hand or stand mixer, beat the cream cheese until light and fluffy.

  7. *Do not over beat the cream cheese or it will separate.*

  8. Add in the squeezed onion, crab and sugar.

  9. Fold to combine well with a spatula.

  10. Add in salt and pepper.

  11. Give it a final mix, cover with cling film and chill in the fridge for at least 30 mins.

  12. Prepare the crab rangoon.

  13. Lightly brush the 4 edges of wanton skin with beaten egg.

  14. Scoop 1/2 tsp of the filling and place onto the skin.

  15. Fold it in half into a rectangle.

  16. Pinch the middle and stretch out to form the shape of a crab rangoon.

  17. *You can check out my Instagram highlights for the shaping video.*

  18. Make sure to seal the edges properly or the fillings will leak.

  19. *Do not overfill.*

  20. Repeat the process for the remaining crab rangoon.

  21. Add canola oil into a dutch oven, about 2 inches in depth, over medium heat.

  22. *To check if the temperature of the oil is ready, place a wooden chopstick into the oil.

  23. If bubbles start to form, the temperature is ready for frying.*

  24. Gently drop the crab rangoon into the oil away from you.

  25. Deep fry until golden brown on all sides.

  26. Remove from heat.

  27. Drain off excess oil on a wire cooling rack or on a plate lined with kitchen paper.

  28. Repeat the process for the remaining crab rangoon.

  29. Serve immediately with Lao Gan Ma Spicy Chili Crisp or your favorite dipping sauce.

#crab #crabrangoon #wanton #chinese

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