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Crab Rangoon

I've had this at several different Chinese restaurants and the taste has varied from place to place. At a couple of these restaurants, there was a somewhat sweeter version of these, and those are the ones that I prefer.

I've found that using the cream cheese with the pineapple in it does a good job of making them sweeter. Also, I've never tried baking them - always fried them at 350 degrees until golden. You can also substitute the artificial crab meat in these.


  • 1 or 2 (8 ounce) packages Neufchatel cheese, softened (or cream cheese). Amount based on how quot;cheesy" you prefer
  • 1 (6 ounce) can crab meat, drained and flaked
  • 2 green onions including tops, thinly sliced
  • 1 clove garlic, minced
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon lite soy sauce
  • 1 (48 count) package won ton skins
  • Vegetable spray coating


  1. Filling: In medium bowl, combine all ingredients except won ton skins and spray coating; mix until well blended. To prevent won ton skins from drying out, prepare one or two rangoon at a time. Place 1 teaspoon filling in center of each won ton skin. Moisten edges with water; fold in half to form triangle, pressing edges to seal. Pull bottom corners down and overlap slightly; moisten one corner and press to seal. Lightly spray baking sheet with vegetable coating.
  2. Arrange rangoon on sheet and lightly spray to coat.
  3. Bake in 425 degrees F oven for 12 to 15 minutes, or until golden brown.
  4. Serve hot with sweet-sour sauce or mustard sauce.

Yield: 48 appetizers.

Rangoon can also be fried in oil.

Posted by WingsFan91 at Recipe Goldmine May 22, 2001.