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Crab Rangoon is one of the simplest appetizers to whip up. There are many variations and everyone has their favorite style. I’m going to share a super simple recipe and method made especially easy for kitchen novices.
Start out by softening two 8oz blocks of cream cheese and thaw if need be about 8oz of cooked (or imitation) crab meat. Everyone likes their Rangoon spiced differently so play with it a little if you find something you might like or if you dislike something on my list. I suggest white pepper, ground celery seed, garlic powder, chili powder and salt. You don’t need much. Maybe a half a teaspoon or so of each depending on your tastes.


Just put it all in a bowl and mix it up with a fork. Simple.

Now the part that makes this super easy is the part that people often stress over… the folding of the wrapper. There are a billion ways to fold a wonton or egg roll wrapper. My family has a tendency to eat the innards and leave behind the crispy tails that stand alone with no filling. My answer to this is to fold the wrappers into envelop shapes around the filling eliminating the uneaten bits left about. I use egg roll wrappers. They’re larger and easier to handle. Simple steps for folding in the next pics…

Start out by laying your wrapper in a diamond shape so that the bottom is a corner facing you. Scoop up a blop of filling and place it near the center of the wrapper a little closer to you than the center. Like so…


Set a small dish of water nearby for sealing up the edges. Next, fold up the corners like so…

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Now you’ll use that water to seal up the edges. Simply dip your finger into the water and run it along the top corner of the wrap.


Then fold it over to seal. Viola!


Make 3 or 4 of these at a time and drop em in hot oil til they’re just about golden. I do them in batches, but if you have a large deep fryer or something that’ll handle more, go for it. They should come out looking like this…


Perfect little packages made especially for dippin’.


Use your favorite sweet n sour sauce. I might just have to do a blog post on sauces. Hmmmm

You could get crazy and make your own wrappers, but if you’re like me ya just can’t get them quite thin enough. Mine come out like this…

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extra pic

But that’s another post as well. I’ll leave you with a picture of these Easy Crab Rangoon… Believe me, if I could leave you with a taste or even a smell I would. 😉

Try the envelop method and tell me what you think.

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