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Crab Rangoon

Legend has it that Crab Rangoon was created in San Francisco at Trader Vic’s in the 1950s. This classic appetizer is made from a rich mixture of crab, cream cheese, and secret seasonings, all wrapped in a wonton wrapper and fried to a crispy delight!

Pairs With

Yield: 20 Servings


  • 1/2 lbs or crab or imitation crab
  • 1 package (250-gram package) of cream cheese
  • 1/2 cup green onion thinly sliced in rounds
  • 3 tbsp cilantro chopped
  • 1 small jalapeno minced
  • 1 tbsp Worcestershire sauce
  • 2 cloves of garlic minced
  • 2 tbsp lemon juice freshly squeezed
  • 1 tsp salt and 1 tsp pepper
  • 1 package of wonton wrappers
  • 1/8 or 1/4 cup of flour for dusting
  • 2 eggs
  • 2 cups or 2 inches of cooking oil in a deep pan to fry Rangoon in.

For the sauce:

  • 1 cup white vinegar
  • 2 cups sugar
  • 2 tbsp chili flakes (sub for Chili flakes can be 1/2 small jar of Sambal chili Sauce or 2 oz of Sriracha sauce)

Combine all in a small pot and cook on med-high heat until sugar is fully dissolved. Bring to boil and cook for approximately 5 min. Take off heat and let cool.



  • Chop the crab into small almost minced pieces.
  • In a large mixing bowl add crab, cream cheese, green onion, Worcestershire sauce, lemon juice, cilantro, garlic, salt and pepper. Combine all ingredients until fully incorporated.
  • Crack eggs into a bowl and whip slightly.
  • Place wonton out on a table or counter that is lightly dusted with flour.
  • Using a pastry brush, brush egg along the edges of the wontons to help seal them.
  • Place approx 1 tbsp of mix into the center of the wonton.
  • Pinch 2 corners together and then bring them into the center.
  • Pinch all the seams together to make Rangoon.
  • Heat oil in a deep pan until hot.
  • Slowly place Rangoon's into the pan with seams up to start. Cook for 2 and turn. Cook for 1 to 2 min more or until golden brown.
  • Remove and place on paper towel to soak up extra oil.
Crab Rangoon

Pairs With

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