Crab Rangoon

Crab Rangoon

Author: Holly N.
Serves: 18 wontons


  • 1 5oz can of crab meat, drained (can be substituted with fresh or packaged crab)
  • 4 oz cream cheese, softened
  • 1 green onion, finely sliced
  • ¼ teaspoon garlic powder
  • 1 teaspoon Worcestershire sauce
  • 18 won ton wrappers
  • oil for frying


  1. Preheat 1 inch of oil to 325 degrees over medium heat.
  2. In a small bowl, gently combine crab meat, cream cheese, green onion, garlic powder and Worcestershire sauce.
  3. Lay out 3 wonton wrappers at a time. Place 2 teaspoons of the filling in the center of each. Dab the edges with water and fold the two opposite corners together to form a triangle. Wet the tips of the triangle and fold inward. Continue until all of your filling is used up.

To Fry

  1. Drop the wontons into the hot oil for 2-3 minutes or until brown and crispy.
  2. Drain on paper towels.

To Bake

  1. Preheat oven to 425 degrees. Line a baking pan with parchment paper.
  2. Assemble wontons as above and spray each with cooking spray. Bake 12-14 minutes.