Crab Rangoons are a popular American Chinese appetizer. They’re made with a creamy filling containing Crab meat and Cream cheese, which is then stuffed into Wonton wrappers and deep-fried until crispy.

Crab Rangoons are definitely Chinese inspired however it was created somewhere in America, Typically you will never see cream cheese used in any Chinese recipe

In this video, I demonstrate 2 ways to folding these Wontons to make it quick and easy to whip up a batch. Although I use tinned crab in this recipe, I have also made this with fresh & imitation Crab. This recipe is so customizable, you can really have fun with it.

Crab Rangoons


  • 300 gms softened Cream Cheese
  • 1 tbsp Hot sauce
  • 1 tbsp Worcestershire sauce
  • Salt to taste
  • 1 tsp ground Pepper
  • 1 tsp Garlic powder
  • 1 tbsp sliced Spring Onion bulbs
  • 1 tbsp sliced Spring Onion leaves
  • 1 can Crab meat – 120-170 gms
  • 30 – 40 Wonton Skins


  • Mix together all of the filling ingredients
  • Take the Wonton skin and brush all the sides with egg wash
  • Using a mini scoop, add the filling in the centre
  • For the first folding method – take 2 opposite edges and bring them together and hold firmly
  • Bring the other edge together and press the seams together and repeat this with the other side
  • This will give you a neat little rectangular envelope shape
  • For the second folding method pull together the edges on the same side together and then, bring them together in the middle and then press down on all the edges firmly to give you a square shape
  • Once prepared, either freeze for later use or deep fry!