Almost Authentic Crab Rangoons

After searching and searching for a crab rangoon recipe, I was able to make my version with great success. I hope you enjoy these tasty tidbits I made for my New Year celebration.


  • 1 tbsp powder sugar
  • 1 – 8 oz. pkg. cream cheese
  • 1/2 teaspoon soy sauce
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon garlic powder
  • 2 green onions, minced
  • 1 cup chopped crab meat
  • wonton wrappers
    oil for frying


After cream cheese softens at room temperature, combine powder sugar and cream cheese in a large bowl and mix well. Next add soy sauce, sesame oil, garlic powder, and minced green onions. Then add crab meat.
Place a teaspoon of filling in the middle of the wrapper, wet all four edges and fold one corner to opposite corner and seal. Repeat with other two corners to seal Rangoon.
Fry about 3-4 at a time at 350 degrees for 2-3 minutes or until golden brown.
Drain on paper towel.
The first time I made this recipe, it took me nearly 2 hours between cooking and prepping. Everyone in my family found them to be close to authenticity, if not better than the local restaurant.
Easy to make.


This entry was posted in Kibbles for Writing, recipe and tagged , , , by Linda Nelson. Bookmark the permalink.

About Linda Nelson

Linda Nelson is a writer, blogger, daytime worker and student at Franklin Pierce University. Her studies are taking up a significant portion of her time while she finishes up her bachelor degree of Integrated Studies with concentrates in Business and Social Services for the intent of acquiring her MBA for Leadership and a Graduate Certificate in HR. Linda is a member of the Romance Writers of America (RWA) and The Society for Human Resource Management (SHRM). She is the author of Along Came Neil, a Young Adult Sweet-romance which is the last book in her Wings from Ashes trilogy released in 2013. Linda is working on other romances, but their release dates are still undetermined. Linda lives in Southern New Hampshire. You can reach Linda at her website

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