Crab Rangoons

On the rare occasion that we visit a Chinese buffet, these little guys are probably my favorite item on the menu. They’re savory, while being slightly sweet – and dunked in a sweet chili sauce? Definitely an appetizer worth throwing the calorie count out the window for!

Then Karole, a friend in our book club, bought these to our monthly meeting. She assembled the wontons in advance, then fried them at the meeting. It was so much fun for all of us girls to be chatting, laughing, and munching in the kitchen together! The book for that month had been “The Joy Luck Club“, and we always have a great time planning our menus around the theme of the book. This one was no exception.

Now, let me broach the subject of the imitation crab (or “krab” as I like to call it). You guys know me…I’m fortunate enough to have some form of fresh, locally-caught seafood available to me at all times. Under normal circumstances, I wouldn’t touch krab with a 10-foot pole. However, I’ve tried this recipe with hand-picked blue crab before…as I’d assumed it would be better. But sadly, it wasn’t. The fresh crab was just too delicate – absorbed too much grease and fell apart. The krab holds together much better, and it’s what the Chinese restaurants  use – so I’ll go with it. I would like to try it with Opelios (snow crab) or Dungies, though. I think they’d be a happy medium between the two.


  1. Posted May 15, 2013 at 9:12 AM | Permalink

    Oh these look so good!! Holy YUM!

  2. Posted May 15, 2013 at 10:35 AM | Permalink

    I burst out laughing at “krab”. It’s true, though! I made crab cakes a few years ago with crab, and I totally boffed it up because they fell apart. The krab worked nicely, though.

    I cannot wait to try these. They look amazing.

  3. Posted May 15, 2013 at 10:38 AM | Permalink

    Love this! I’m sure I could eat this nonstop until they’re ALL gone!

  4. Posted May 15, 2013 at 10:55 AM | Permalink

    you’re killing me lately! I love crab rangoon so much and yours look better than my Chinese place!

  5. Posted May 15, 2013 at 11:01 AM | Permalink

    I have some left over wonton wrappers in my fridge and they are calling my name on this recipe.

  6. Posted May 15, 2013 at 1:36 PM | Permalink

    A Maryland girl after my own heart! These look so delicious, crispy and perfect for summer snacking, Laura. Lovely recipe and photos!

  7. Posted May 15, 2013 at 3:03 PM | Permalink

    These look delicious! I would seriously eat a ton of these.

  8. Posted May 15, 2013 at 6:09 PM | Permalink

    Those things are one of my favorite things about takeout. Right above fortune cookies 🙂 And the first thing I thought was “Ooooh, real crab!” …but now I can see that wouldn’t work.

  9. Posted May 15, 2013 at 11:51 PM | Permalink

    This and char sui bao are my favorite things at Chinese restaurants. Also, I loved Joy Luck Club. What a fantastic book. I also loved The Bonesetter’s Daughter. Amy Tan is wonderful. I can’t wait to try this recipe.

  10. Posted May 16, 2013 at 12:25 PM | Permalink

    Love how gorgeous these are…and can’t help but agree about “krab”. Sad but true…save the real crab for the dishes where it really is worthwhile 🙂 you can hardly taste the “krab” in these anyway haha.

  11. Grossvater
    Posted May 27, 2013 at 12:49 PM | Permalink

    Imitation crab (your ‘krab’) is properly called surimi. It is one heck of a lot cheaper than lump blue crab meat, or even Asian crab meat, and it doesn’t have to be picked through for bits of shell or cartilage
    Surimi is just fine in many recipes

    • Posted May 29, 2013 at 12:10 AM | Permalink

      We are just spoiled here, fresh crabs are easy to come by when they are in season. I agree that surimi is fine for many things, including these rangoons!

  12. Posted August 19, 2013 at 4:40 PM | Permalink

    Pinned. Good to know about the Krab, but it makes sense. I hate Krab too – and it’s my biggest pet peeve when I see it in restaurants! BUT, I will use it for this. I can’t wait to try them, cuz my hubs is going to be soooo happy! Julia

  13. Lariah
    Posted April 21, 2014 at 11:35 AM | Permalink

    These were perfection- exactly like my favorite restaurant’s crab rangoons. So easy to do! I made your egg rolls (also great!) and used the leftover egg roll wrappers (cut into quarters) to make these and they worked just fine.

  14. Posted March 27, 2019 at 12:53 PM | Permalink

    That crab rangoons looks absolutely fantastic. Beautiful photos, too. I look forward to trying this.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.