Jumbo Lump Crab Rangoon

  • Prep Time: 30m
  • Cook Time: 10m
  • Total Time: 40m


  • Frozen Jumbo Lump Crab (8 oz), thawed and drained
  • 2 teaspoons Soy Sauce
  • 2 tablespoons Water chestnuts, finely chopped
  • 1/8 teaspoon White pepper
  • 1/2 teaspoon Salt
  • 1 teaspoon Sugar
  • 1 Garlic clove, finely minced
  • 1 teaspoon Ginger, grated
  • 2 Scallions, thinly sliced
  • 1 package Cream Cheese (8 oz)
  • 1 package Wonton Wrappers (48 pieces)
  • Oil for Frying


  1. Add the cream cheese to a large bowl and mix until soft. Add all of the remaining ingredients and stir well to combine.
  2. Lay out 12 wonton wrappers and place about three pieces of crab (about a teaspoon) in the center of each wrapper.
  3. Place a teaspoon of the filling on top of the crab on each wrapper.
  4. Moisten the outer edge (about ¼”) of the wrapper with water.
  5. There are two folding options; 1. Pick up the wrapper and pinch in all four sides (not corners) as close to the filling as possible towards the center and press together to seal in the filling. It will form an “X” shape and should be open on the ends. 2. Fold the wrapper in half diagonally to form a triangle and press out any air from the center towards the edges. Press the edges to seal. Continue forming the Rangoon in batches until all of the filling is used.
  6. Heat about 2” of oil in a heavy bottom pan over medium-high to 350⁰. Add the Rangoon in small batches and fry until golden brown and crisp. Drain on paper towels.
  7. Serve with you favorite dipping sauce like Sweet & Sour, Duck sauce or Sweet Thai Chili.

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