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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!

Crab Rangoons with Sauce


  • 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.

serves 15-20


  1. Chop the crab into small almost minced pieces
  2. 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.
  3. Crack eggs into a bowl and whip slightly.
  4. Place wonton out on a table or counter that is lightly dusted with flour
  5. Using a pastry brush, brush egg along the edges of the wontons to help seal them.
  6. Place approx 1 tbsp of mix into the center of the wonton.
  7.  Pinch 2 corners together and then bring them into the center.
  8. Pinch all the seams together to make Rangoon.
  9. Heat oil in a deep pan until hot.
  10. 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.
  11. remove and place on paper towel to soak up extra oil.

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.

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