Crab Rangoons

I love to eat Chinese food, but the MSG and other additives do not sit well with my lack of gallbladder! Additionally, I could eat Crab Rangoons any day, beef & broccoli, chicken teriyaki, rice, pork & mushrooms, and anything else that I can get my hands on. One day Samuel asked me if I could make Crab Rangoons, so I did! Deep frying is not my favorite way to make food but for my first time making these Rangoons, I decided to try it out. Hopefully the next time I can try to bake them in the oven instead of being deep fried. 

Crab Rangoons

Disclosure
Published July 16, 2016
Updated February 25, 2022
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Cost Breakdown for 20 Crab Rangoons

Rangoon wrappers (45 pack is $1.79) $0.80
8oz package of crab $1.98
8oz package of cream cheese $1.89
Seasonings that I had in the house $0.25

Grand Total = $4.92!!!
That is a price of $0.24 for each Rangoon

If I were to buy 20 Rangoons, which come in a group of 6 usually at $5.95, it would cost between $17.85-$23.80! Let’s save some serious money folks!!!
Now, these are more time consuming than ordering them, but as you can see from the cost…. SO worth it! Samuel and I are lactose intolerant, and I did use dairy free cream cheese once. It was about $4 for the 8oz I needed, so there is an added cost but ways to help make them still with food alternatives. The non-dairy batch did not fool Tyler, and I do plan to do half of each one time to see if he can tell a difference. I sure couldn’t! But then again, he knew they were non-dairy to begin with…

Crab Rangoons Recipe

Ingredients for Crab Rangoons

1 1/2 tsp sesame oil
8oz package cream cheese
1 1/2 tsp minced onion (I substitute this for raw red onion)
2 tsp Worcestershire sauce
1 tsp chives
2-4 cups oil in a stovetop pan, bring to a boil
1 garlic clove minced
20 wonton wrappers (I get 2 meals from 1 package)
1/4 tsp white pepper

Directions

1. In the bowl of a Cuisinart Food Processor, mix together crab, softened cream cheese, onion, chives, sesame oil, Worcestershire sauce, garlic and pepper with the blade attachment until smooth.

2. These are the won Ton wrappers I use. I buy a 40-pack at a local Asian food store for $1.79 and then refreeze the unused wrappers. They sell them in this smaller size and a larger size that is great for making egg rolls. These freeze perfectly then thaw in the fridge overnight and feel like puff pastry. 

Won Ton Wrappers for Crab Rangoons

3. Place a teaspoon of the mixture in the middle of each wrap. I have a small ice cream scoop which measures out the perfect amount of crab mixture. Using the scoop works great so you do not get your fingers covered in cream cheese crab mixture.

teaspoon of Crab Rangoon filling on the Won Ton Wrapper

4. Using a finger or basting brush, dip into a small bowl of water and then draw along the 4 edges. This will help to seal the wrappers. You could also mix 1 teaspoon of corn starch with the water to help seal the edges better; I found this tip out after I made this recipe. Learning curve for sure! Below, I am making a Sweet & Sour sauce for dipping our Crab Rangoons into. Click the link below for that recipe.

Monica making Sweet & Sour Sauce at a stove

5. Pinch to opposite corners together and then smash the crab mixture into the middle. 

Crab Rangoon wrapper folded and pinched at corners to seal

6. Pinch the two edges together firmly to seal it up. When you order Crab Rangoons from a restaurant, they typically look all cute and professional. This fold was easiest to try as it was my first time making this recipe. Then, set the folded and filled Crab Rangoons on a baking sheet to be deep fried later.

all edges of Won Ton Wrappers closed to seal Crab Rangoon

Ta-da!!

Crab Rangoons filled and folded and laying on a baking sheet ready to be deep fried

7. CAREFULLY place a few Rangoons into the hot oil and then CAREFULLY flip halfway through with a Skimmer, as to avoid splashes and to fully cook. The edges should be light brown. I have my heat on medium-high. I used this Dutch oven pot, but a 6-Quart pot could work really well to keep the splatters down. Then, use a good Skimmer strainer spoon to remove the fully cooked Crab Rangoons from the oil.

Crab Rangoons frying in hot oil on a stove

8. Place cooked Crab Rangoons inside a foil-lined pan to keep them warm. Then, cover them with the edges of the foil. Additionally, placing a metal cooling rack on top of the aluminum foil will help the Rangoons stay out of any oil that drips out of them. 

Fully deep fried Crab Rangoons cooling off on a baking sheet

Placing the deep-fried Crab Rangoons in the foil, with it folded over, then helps to keep them warm and toasty!

aluminum foil folded over cooling and cooked Crab Rangoons

Use a Skimmer Strainer to then remove the fully cooked Crab Rangoons from the hot oil. In the pat I have had an awesome Skimmer, but it was destroyed somehow. I feel a child in our house who then thought it was a toy. My eyes have been on this beauty for some time! As it is fully stainless, it is dishwasher save and may not get as disgusting as my last one with a wooden handle.

Do small batches of Rangoons until they are all done. This pan lets me do 4 at a time nicely. 20 today took me under 5 minutes to fully cook!!!

Enjoy♡

~Monica

Crab Rangoon Recipe

Ingredients for Crab Rangoons

1 garlic clove minced
8oz package cream cheese
1 1/2 tsp minced onion (I substitute this for raw red onion)
2 tsp Worcestershire sauce
1 tsp chives
2-4 cups oil, warmed on a stovetop
1 1/2 tsp sesame oil
20 wonton wrappers (I get 2 meals from 1 package)
1/4 tsp white pepper

Crab Rangoon Directions

1. In the bowl of a Cuisinart Food Processor, mix together crab, softened cream cheese, onion, chives, sesame oil, Worcestershire sauce, garlic and pepper. Meanwhile, heat 2-4 cups of oil in a pan on the stove.
2. These are the won Ton wrappers I use; one package comes with forty and then we freeze the leftovers.
3. Place a teaspoon of the mixture in the middle of each wrap using a small ice cream scoop or a spoon.
4. Using a finger, dip into a small bowl of water and then draw along the 4 edges, it will help to seal the wrappers.
5. Pinch the opposite corners together and then smash the Crab Rangoon mixture into the middle. 
6. Pinch the two edges together firmly to seal the Crab Rangoon edges up.
7. CAREFULLY place a few Crab Rangoons into the hot oil and CAREFULLY flip halfway through with a Skimmer spoon as to avoid splashes, additionally, flipping helps the Crab Rangoons to fully cook. The edges should be light brown.
8. Place cooked Crab Rangoons inside a foil-lined pan to keep them warm. Then, cover them with the edges of the foil. A metal cooling rack can also be placed in the baking pan to keep the Rangoons off of the dripping oil.
9. Do small batches of Crab Rangoons until they are all done. This pan lets me do 4 at a time nicely.

20 today took me under 5 minutes for yummy deliciousness!!!  
Enjoy♡
~Monica

Published by Monica's Scratch Kitchen

I have not always had the skills to cook and bake from scratch. As a young wife, I bought every meal frozen or boxed and presented it to my husband with a flourish, believing myself a decadent cook. As our budget shrunk, and our family grew, I looked for ways to stretch our money to nourish our kids with the best for their hungry appetites. Hoping to find recipes and meals that they would love to eat. Through the last 5 years, I have learned so many cooking and baking lessons, and experienced many wins and failures. Come along with me on this journey as I share my recipes that work, how to make them on the cheap, and my tips and tricks to get my kids to eat homemade deliciousness! I will also share updates to our house that we have done in the last year since our move. With one income, we do most of the work ourselves and with amazing family and friends to help out, cutting costs but keeping style and money in the bank! I am a wife and mother of 3 boys and 1 princess. When I was a kid, I remember being asked what I wanted to be or do when I grew up. My response was, "a mom", and I am proud to grow up and be a mom to 4 amazing kids! Samuel is 11, Matthew is 8, Levi is 4, and Elliana is almost 2. We have been blessed to have kids who love to explore foods, to try new recipes, and enjoy helping us around the house. With 4 kids, you better believe they help clean! My husband Tyler and I have been married almost 13 years. We love our kids, we love outdoors, camping, canoeing, grilling, watching movies, and just hanging out making memories. A few years ago I gifted Tyler with his own "menu" book, where we write meals and foods we have loved to eat. Weekly our family decides what our meals will be and I make up a grocery list with what we need. It literally is my favorite chore! I love to shop, so shopping for food on a budget is my biggest win! Thank you for taking the time and visiting my site, Subscribe so you do not miss a post! Keep coming back to hear about new recipes, updates on our home, fun times with our kids, and how to make homemade deliciousness! ~Monica

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