The Best Crab Rangoon Recipe


When I see Crab Rangoons on the buffet table I am straight there as they are one of my very favorite appetizers. Of course there are Rangoons and there are rangoons that are not as they don’t have crab in them.

It is of course not Asian and is a purely American invention, the Chinese or Burmese of course don’t use cream cheese. It is said that the Rangoon was invented around 1904 at the St Louis World Fair and named after the Burmese Capital Rangoon (now Yangon is capital of Myanmar). Others say it is an invention by the Trader Vics restaurant in the 1950’s.

Crab Rangoons are quite easy to make at home and while it takes some time its worth the effort and your guests will worship you forever

The Rangoon is a deep fried dumpling and traditionally consist of a wonton wrapper filled with a mixture of cream cheese, lightly flaked crab meat and green onions (scallions).

There are often other ingredients that can be added and that includes light soy sauce, garlic, I also sometimes add a taste of fresh ginger and some chopped cilantro as well.

Depending on how much crab meat you have even some minced shrimp in the mixture will enhance the flavor. Once these deep fried packages come out serve with a good dipping sauce and Thai Sweet Chili is my preference.

In fact they are so popular that on February 13th each year in the United States there is National Crab Rangoon Day where Rangoon lovers gather and enjoy them at their local restaurants and they gorge on the Rangs as they are sometimes known, and there is even a Rang King or Queen crowned and they are the person who eats the most Rangs.



1/2 pound cooked crab meat lightly flaked the meat

1 teaspoon green onion mince it finely

1/4 pound cream cheese should be at room temperature

1/2 teaspoon steak sauce use your favorite

2 cloves garlic minced finely

1 pack wonton wrappers

1 egg lightly beaten

vegetable oil


Step 1 Combine the crab meat, green onion, cream cheese, steak sauce and garlic together and distribute ingredients well.

Step 2 Place 1/2 teaspoon of the Rangoon mixture into the center of the won ton wrapper. Fold the square over to form a triangle. Lightly brush the center with the beaten egg to help seal it.

Step 3 Bring opposite corners together and press gently, so filling will be secure.

Step 1 Place the vegetable oil in the wok and heat to around 375 degrees.

Step 1 Gently slide in each Rangoon and deep fry them until they are golden brown, which takes around 2-3 minutes. Then remove and drain.

Click on this link to find out more about eating crabs. Eating and Cooking Crabs and all you need to know about the Best Crab Rangoon Recipe.

The Best Crab Rangoon Recipe