Crab Rangoon Recipe

A crab rangoon recipe, so you can eat as many of these at home as you want. #endbuffetjudgement

Crab Rangoon

Nothing says comfort food like a sweet and savory crab rangoon with a little bit of sweet and sour. We eat these by the platter with zero guilt in our house, like we robbed the tray from a local Asian buffet and have to destroy the evidence before the cops show up. We’ve started going out for Asian food a lot less since I started making this recipe, and nothing accompanies an anime night better. Yes, anime… Don’t judge me.

Crab Rangoon
Crab Rangoon
Crab Rangoon
Crab Rangoon

I got this envelope method by modifying the technique from another food blog and it really saves space on the baking sheet. I know some people deep fry their crab rangoons and I suppose that could be an option if you wanted to go that route, but they’re quite good baked with a generous coat of oil. I can’t suggest this chopper enough for mincing the crab meat. I use it any time I’m working with imitation crab (as well as other ingredients) and it’ll save you TONS of time.

The sugar is really the flexible aspect of this recipe. Some people prefer a sweeter crab rangoon, some prefer more on the savory side, and the sugar is what’ll tip that scale. Taste your filling to get it just right. Experiment and make it your own! Good luck, and enjoy.  

Crab Rangoon

Crab Rangoon Recipe

Serves 2

Prep Time: 30 mins  |  Cook Time: 25 mins  |  Total Time: 55 mins

  • 16 oz Cream Cheese, Softened
  • 8 oz Imitation Crab, Minced
  • 48 Wanton Skins
  • 2 1/2 Tbsp Canola Oil
  • 2 Green Onions, Finely Sliced
  • 1/2 Tsp Sesame Oil
  • 1/2 Tbsp Worcestershire Sauce
  • 1/4 Tsp White Pepper
  • 1/2 Tsp Garlic Salt
  • 1 Tbsp Sugar

Step 1. Preheat oven to 425 degrees Fahrenheit. Combine cream cheese, crab, green onions, sesame oil, Worcestershire sauce, white pepper, garlic salt, and sugar in a large mixing bowl.

Step 2. Place a generous 1/2 Tbsp of the crab mixture in the center of your wanton skins. Wet two adjoining edges and fold over to form a triangle, sealing all along the edges. Wet the three tips of the triangle and the middle of the filling bulge and bring the tips inward pressing them to the body of the rangoon (displayed in the pictures above).

Step 3. Brush canola oil onto a baking sheet and arrange the crab rangoons on the baking sheet, then brush the tops of the crab rangoons with more canola oil. Bake for 25 minutes and serve with sweet and sour, or preferred dipping sauce.

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