Restaurant Style Crab Rangoons

I like more restaurant style crab rangoons. Less rich, more filling, and you can taste the cream cheese. This recipe is for that style of crab rangoon. Tiny Potato hopes you enjoy!!

Hope you enjoy Lovies!!


I am a Tiny Potato and I believe in you. You can do the thing


  • 2 blocks softened cream cheese
  • 8oz crab meat cut very fine (i use imitation)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • pinch of parsley
  • wonton wrappers or rice paper
  • corn oil


  1. Using a blender beat the cream cheese until smooth.
  2. Using a spatula mix in crab.
  3. Add spices. If you want to change it up a bit no worries.
  4. Wrap 1 spoonful of mixture in 1/2 sheet of rice paper. (makes for easier re-heating) or use wonton wrappers for immediate use.
  5. Wait for about 15 minutes before cooking to allow the rice paper to become “Sticky” to itself so it doesn’t fall apart. if using wonton wrappers make sure you press the edges.
  6. Put corn oil in a skillet (about 1/4 to a 1/2 inch) and fry the crab rangoons turning over once. when they are a light brown they are done.

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