October 24, 2021

Crab Rangoon

Are you hosting the next game day, weekend party, family get together or holiday party? If so, this Pretty Plate Crab Rangoon recipe will be a great addition to your menu! Serve them with your favorite dipping sauce and you will be set. These are crispy and golden on the outside and creamy with a little crunch on the inside. The best thing about this is that you can make them ahead of time and then cook them later when you’re ready! Oh, and these are freezer friendly as well!

Chinese appetizers are one of my favorite things, they also happen to be my husband's favorite as well. He is a huge sucker for crab rangoons. We have to order them anytime we order Chinese take out. So, with that being said, I knew that I had to come up with a recipe that we can have on hand for when that craving kicks in. I love making these at home for a few reasons. One, I know exactly what is in them and two, the ingredients and filling on the inside just taste fresher. Once you try this recipe, I can guarantee that you will find yourself skipping the takeout and resorting to these.

If you are wondering where the little crunch from the filling comes from, it comes from water chestnuts. I just had to incorporate water chestnuts into my crab rangoon recipe. Why? Well because in all honesty I love them. They are so simple, pretty bland and colorless. However, I love the crunch it gives to Chinese dishes! Anytime we order a Chinese dish that has water chestnuts, I find myself searching for them in between the other proteins and vegetables it’s mixed in. When these little guys get mixed in with sauces, proteins, herbs and spices, they just come to life and are so fun to eat.

Making these could not be easier, however I will say filling them is a bit time consuming. Filling them could take about 20-30 minutes depending on your pace and if you have extra hands helping. But, if you don’t mind this, then the reward at the end will be well worth it.

When it comes to mixing the filling together, I have a few tips:

  • Let the cream cheese come to room temperature. You will want softer cream cheese because it will make it easier to mix.
  • Mixing with a fork or even a whisk can make your hand cramp up. So, if you have an electrical hand mixer, bust that baby out! It will make mixing the filling so much easier and faster.
  • When filling the wontons, use a ½ TBSP scooper to scoop out the mixture. Now, it doesn’t have to be the perfect scoop every time, you can have it overflowing from the top a little bit, it is upon your discretion.

Did you make this? If so, make sure to tag and follow @prettyplatebymichelle on instagram or leave a comment below and let me know what you thought! I  love to see your Pretty Plate and hear from you!

Crab Rangoon

These mouthwatering party favorites are wonton wrappers that get formed into adorable little pockets and filled with a mixture of crab, cream cheese, green onion, waterchestuts, soy sauce, sesame oil and garlic. Can you say yum!



  • 1 Package wonton wrappers 
  • 8 oz. cream cheese
  • 1 Cup imitation crab meat, shredded
  • 1/2 Cup water chestnuts, finely diced
  • 1 TBSP Low sodium sauce
  • 1 TSP sesame oil
  • 1-2 Green onion stalk, sliced 
  • 3 Fresh garlic cloves, minced
  • 1/4 TSP Black pepper
  • 1/4 TSP Salt 
  • Vegetable oil, for frying 
  1. Shred your imitation crab into fine pieces. Set aside.
  2. Open your can of water chestnuts and drain. Finely dice them/mince them.  Set aside.
  3. Slice your green onion. Set aside. 
  4. In a bowl, mix: cream cheese, crab, water chestnuts, worcestershire sauce, garlic powder, onion powder, salt and green onions. Using a hand mixer or a fork, mix everything well.
  5. Pour water in a bowl and set aside. 
  6. Open your package of wonton wrappers, take one wrapper and place it down. Using a 1/2 TBSP measuring spoon, scoop out some of the mixture and place it in the middle of the wonton wrapper.
  7. Dip your finger into the water and spread out across all 4 corners of your wonton. Take two opposite corners and fold up and pinch together, take the other two opposite corners and fold up and pinch together with the other two, so all 4 corners are pinched together at the top. Continue this process until all crab Rangoons are assembled. 
  8. Heat a pot filled with safflower oil over high heat, when hot lower to medium and add your crab rangoons. Fry for 3-5 minutes or until golden brown. Remove from oil and place on a lined paper towel. Serve with your choice of sauce.
  9. ENJOY! 
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October 19, 2021
So delicious!