How to make Crab Rangoon

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Yume Tran from Indochine Cuisine shows us how to make Crab Rangoon.


2 C oil for deep-fry


  • 24 – wonton wrappers 3x3
  • ½ lb cream cheese
  • 4 oz imitation crab meat
  • 1 T scallions – chopped
  • 1 tsp oyster sauce or soy sauce

Dipping sauce:

  • ½ can of crushed pineapple
  • 1 Tbsp sugar
  • 1 Tbsp vinegar
  • 1 tsp paprika
  • ½ C water
  • A pinch of salt
  • A pinch of chili flakes
  • 1 tsp corn starch (for thickening for sauce)


Mix the crab meat, scallions in a food processor.

Take out and mix in cream cheese and oyster sauce.

To make the crab Rangoon, place on tsp of filling in the center of the wonton wrapper.  Fold the wrapper from opposite corner into the center to make a flower-shape.  Fry in oil at High heat for about 1 minute.  Take out and place on paper towels to drain out excess oil.

To make the sauce: mix the pineapple, sugar, vinegar, water in a blender or food processor.  Take the mixture out and cook in a pan over Medium heat until it reaches a boiling point.  Sprinkle in the chili flakes, paprika and salt.  Stir in the corn starch to thicken the sauce.