Wednesday, September 30, 2009

What's to Eat? Wednesday: Crab Rangoon

I LOVE Crab Rangoons! I can never resist them when I order Chinese. I finally found a recipe that semi replicates what I get at local restaurants. I found a recipe on and I have to admit that it took a little tweaking to get it right.

The only down side to this recipe is that you have to fry them and that literally scares me to death. If you have ever been burned by hot oil, you know what I mean. I always make Michael fry things for me. I am curious to know if anyone owns one of those Fry Daddies? Do they work? Do you like it? Does the oil still pop up at you? I'd like to know!

Crab Rangoons


1 quart oil for deep frying
1 (8 ounce) package cream cheese, softened
1 (6 ounce) cans crabmeat, drained and flaked
½ teaspoon garlic powder
¼ teaspoon paprika
2 tablespoons water chestnuts, drained and chopped
2 tablespoons green onions, finely chopped
1 (14 ounce) package wonton wrappers


In a large, heavy sauce pan heat oil to 375 degrees F (190 degrees C). In a medium bowl, mix cream cheese, crabmeat, garlic powder, paprika and water chestnuts. Place approximately 1 teaspoon of the cream cheese mixture in the center of wonton wrappers. Moisten wrapper edges with water, fold over the mixture and pinch to seal. In small batches, fry the wontons 3 to 5 minutes, or until golden brown.



  1. Ooooo, I love those! It's usually the only thing I eat when we go out for Chinese. ha ha

    We don't have a fryer-thing, so I don't know if I'll be able to make these. :(

    Take some pics of yours when (and if) you do these. Yummy!!!

  2. I have only fried once and it turned out to be a disaster! I need one of those for sure!

  3. i love crab rangoons! yummy! i don't have a fryer and too would be deathly afraid of being splattered. :)

  4. Hi Laura! Thanks for follwing my blog. Now I can say that you can consider ME a new follower :)

    Never made crab rangoons before but I'm a sucker for them. I'll have to try out your recipe! No Fry Daddy for me...I do the old school oil-in-a-pot method.


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