Crab Rangoon - Kraft Recipes Top
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Crab Rangoon

Prep Time
20
min.
Total Time
30
min.
Servings

15 servings

Make Crab Rangoon at home with cream cheese spread and a can of crabmeat! Crab Rangoon isn't too complicated, and you can skip the takeout with this recipe!

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What You Need

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Make It

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  • Mix cream cheese spread and crabmeat; spoon onto won ton wrappers, adding about 1 tsp. crabmeat mixture to each.
  • Moisten edges of wrappers with water; fold diagonally in half. Press edges together to seal.
  • Heat oil in medium skillet or wok to 360°F. Add won tons, in batches; cook 1 to 2 min. or until golden brown on both sides, turning once. Remove from skillet with slotted spoon; drain on paper towels. Serve with sauce.

How to Prevent Won Tons From Drying Out

Keep won ton wrappers covered with plastic wrap until ready to use. Wrap any remaining won ton wrappers tightly in plastic wrap and store in freezer.

Servings

  • 15 servings

Nutritional Information

Serving Size 15 servings
AMOUNT PER SERVING
Calories 140
Total fat 8g
Saturated fat 3g
Cholesterol 25mg
Sodium 220mg
Carbohydrate 13g
Dietary fiber 0g
Sugars 3g
Protein 4g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from I made mine with whipped cream cheese... I made mine with whipped cream cheese... BIG MISTAKE! The air inside made the wontons bubble! I also did mine in a fry daddy deep frying machine... 10 times better than pan fried! Does anyone have any tips about what to do to prevent the wontons from bubbling and releasing all of the filling? <<< Response from Kraft Kitchens Expert, Wendy ~ You should be sure to moisten the edges of the dough well and press them together well. This should seal the filling inside. If there is moisture on the dough when finished, it would be best to wait until it is completely dry prior to deep frying. Letting the wontons sit in the refrigerator would hasten the drying process. >>>
Date published: 2007-03-08
Rated 5 out of 5 by from I never knew that crab rangoon was soooo easy! I never knew that crab rangoon was soooo easy!! I love crab rangoon and I will definately be making these a lot! Instead of using the flavored cream cheese, I used fat free cream cheese, green onions and minced garlic. I also used flake style imitation crab, it's better than the canned kind. My boyfriend said that these were the heartiest crab rangoons he'd ever had with all of the crab meat (restaurants' are mostly cream cheese and grease). These are awesome!!
Date published: 2006-07-03
Rated 5 out of 5 by from Hey, i did freeze some leftover cooked wontons, both the ones i baked and the ones i fried, and they... Hey, i did freeze some leftover cooked wontons, both the ones i baked and the ones i fried, and they reheated nicely after thawed. I reheated some in a microwave and some in a 300 oven. they were just as good reheated. so that's nice,you can make them ahead and freeze them for parties, cuz they take a while to put together, if people are coming over...PS WONTON WRAPPERS ARE FOUND IN YOUR PRODUCE DEPT!
Date published: 2007-02-16
Rated 4 out of 5 by from Very good. Very good. I'm going to try folding these a little differently the next time because there's too much empty fried Won Ton if they're folded this way. Also, if you're actually frying them in 360 degree oil, there's no way you can cook them for a minute or two. They'd be black. It's more like 15 seconds a side. Other than that, I wouldn't change a thing.
Date published: 2008-01-01
Rated 5 out of 5 by from I made this for New Years, and shared it with both my family and my boyfriend’s family (of course I... I made this for New Years, and shared it with both my family and my boyfriend’s family (of course I made more than 30). It was sooo good. My family couldn't stop eating them (I had to hide them) and for my boyfriend’s family, lets just say that that his mother had no complains to make this time. At the end of the day everyone was asking me for more.
Date published: 2007-05-02
Rated 5 out of 5 by from I make this recipe almost at every gathering i go to, and it is a crowd pleaser! I make this recipe almost at every gathering i go to, and it is a crowd pleaser!!!! even my mother in law, who doesn't like crab, eat this and loved it, she even asked me for the recipe. It is sooooo easy to make, i usually make all the ragoons, and place them on a aluminum foil, and then fry them, because they only take a few minutes.
Date published: 2008-10-02
Rated 4 out of 5 by from I was surprised at how good this actually was. I was surprised at how good this actually was. I would recommend adding fresh green onions and some worchestershire sauce like other people have commented. I made the original recipe and fried a few of them up, they needed just a little something extra and those two things made it just right! Will definately make this recipe again.
Date published: 2010-09-25
Rated 3 out of 5 by from The wontons were ok! The wontons were ok! I was expecting a good flavor from the cream cheese filling, but it was kind of blend to me. Another thing is: if you moisten edges of wrappers with a beaten egg instead of water; it seals much better, plus when you deep fry the wontons, the oil won't get splattered everywhere.
Date published: 2006-09-05
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