Crab Rangoon

By Whisper of Yum
  • Total Time:
    1 hour
  • Servings:
    25 crab rangoon


  • 8 ounces cream cheese, softened
  • ¾ cup dungeness crab, shredded
  • 1 ½ tablespoons chives, finely chopped
  • 2 garlic cloves, grated,
  • ¼ teaspoon kosher salt
  • ½ teaspoon worcestershire sauce
  • 1 teaspoon soy sauce, reduced sodium
  • 1 egg, beaten and placed in a small bowl
  • 25 wonton wrappers


  1. Add cream cheese, dungeness crab, chives, garlic, kosher salt, worcestershire sauce, and soy sauce in a mixing bowl. Use a fork to mix the ingredients well.
  2. Remove wontons from packaging and place under a kitchen towel to keep from drying out.
  3. Place one wonton wrapper on a clean surface. Place ½ tablespoon of filling on wrapper. Dip one finger in egg and trace the edges of wrapper with egg dipped finger.
  4. Bring all corners of the wrapper to the middle and smooth out the edges until you get a four-sided pyramid.
  5. In a dutch oven, add 1 inch of avocado oil and heat to 375°F carefully add wontons. I typically cook three at a time.
  6. Cook the bottoms first, then, as they begin to turn golden brown, flip them so that the tops cook through.
  7. Carefully remove from oil and place on paper towel-lined plate.
  8. Serve with preferred dipping sauce. Enjoy!