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Crab Rangoon

Yield: 22-24 pieces 1x
Prep: 30 minsCook: 5 minsTotal: 35 minutes


  • 5 ounces drained crab meat (fresh if you have access to it, but canned may be used as well)
  • 4 ounces softened cream cheese
  • 2 tablespoons minced scallion (one scallion)
  • 1 clove garlic minced
  • 1 teaspoon Worcestershire sauce
  • 1 1/2 teaspoons toasted sesame oil
  • 1/4 teaspoon Kosher salt
  • Few grinds black pepper
  • 24 two-inch won ton wrappers
  • Peanut or vegetable oil to fry won tons
  • Your choice of dipping sauce such as chili sauce, duck sauce or hot Chinese mustard.


  1. In a medium bowl, mix crab meat, cream cheese, scallion, garlic, Worcestershire sauce, sesame oil, salt and pepper until combined.
  2. Fill won tons by dropping 1 ½ teaspoon of filling in center of wrapper. With a dab of water, wet two adjoining sides and pull the dry corner to the wet corner and press all sides to seal. Basically you are making a triangle. Repeat until all filling is used. You should have between 22 and 24 triangles when you are done filling the wrappers.
  3. Heat 2 inches of oil in a 4 quart saucepan or wok to 325 degrees.
  4. Drop the triangles in hot oil in two batches and cook for about two to three minutes, turning half way so they brown on both sides. With a wire strainer, remove to a paper towel to drain.
  5. Serve hot with dipping sauce(s).

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© Author: A Family Feast
Cuisine: Asian Method: fried