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Crab Cream Cheese Wontons superb crispy wontons full of a juicy and flavorful crab filling. cheaper and faster than takeout!  non-obligatory sweet & bitter dipping sauce recipe protected.


Cream Cheese Wontons are considered one of our favourite chinese takeout favorites.  additionally referred to as Crab Rangoon or Crab puffs, they're addicting! those Crab Cream Cheese Wontons couldn't be less complicated to make at home. You handiest need some common components and a pot to fry them in.

I additionally encompass an elective however advocated dipping sauce.   in case you’re brief on time you can use a shop sold candy and bitter sauce rather.



  •  For the Cream Cheese Wontons with Crab
  • ½ Pound Fresh Crab Meat, Shell Removed
  • 8 Ounces of Cream Cheese, Softened
  • ½ Teaspoon Worcestershire Sauce
  • ½ Teaspoon Low Sodium Soy Sauce
  • ½ Teaspoon Grated Ginger
  • ½ Teaspoon Lemon Juice Freshly Squeezed
  • 2 Green Onions,Sliced Thin
  • Salt and Pepper, To Taste
  • 24 Wonton Skins
  • 1 Tablespoon Cornstarch
  • 2 Tablespoons Water
  • 1 Egg Yolk
  • Oil,For Frying
  •  For the Sweet an Sour Crab Rangoon Dipping Sauce
  • 5 Tablespoons White Sugar
  • 1 Tablespoon Honey
  • ½ Teaspoon Salt
  • 4 Tablespoon Vinegar
  • 3 Tablespoons Low Sodium Soy Sauce
  • 2 Tablespoons White Wine Vinegar
  • 3 Tablespoons Ketchup
  • 2 Tablespoons Vegetable Oil
  • 1 Clove Garlic, Minced
  • 1 Tablespoon Cornstarch Dissolved in 3 Tablespoons of Water
  • 1 Tablespoon Sesame Oil
  • ½ Cup Water


  1. For the Crab Cream Cheese Wontons
  2. In a large bowl, integrate crab and cream cheese.
  3. Stir in Worcestershire sauce, soy sauce, ginger, lemon juice, and green onion. Season with salt and pepper to flavor.
  4. In a small bowl integrate cornstarch and water. upload the egg yolk. Set aside, we'll use this to seal up our wontons in a piece.
  5. Fill each wonton wrapped with ~1 teaspoon of filling. Coat the edges of the wonton with the sealing mixture. Then fold over to create a triangle.
  6. Press to seal, after which crimp the rims the use of a fork.
  7. In a massive pot heat oil to 350 tiers F. Fry in batches for three-4 mins or till crispy.
  8. Drain on paper towels.
  9. For the Cream Cheese Rangoon Dipping Sauce
  10. Im a huge bowl, integrate sugar, salt, vinegars, soy sauce, and ketchup. Stir till sugar is dissolved.
  11. In a small bowl, integrate the cornstarch/water mixture with the sesame oil. Set apart.
  12. In a medium skillet warmth vegetable oil. cook dinner garlic for 1-2 minutes.
  13. Slowly pour to your organized sauce. Stir often until it comes to a boil. reduce to low and add in cornstarch aggregate until thickened.
  14. Pour in water. remove from warmth.

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