Recipe: Crab Rangoon

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Springfield, MO is the birthplace of Cashew Chicken. No where else can you buy cashew chicken like it is there. Naturally, growing up there I was completely spoiled with Americanized Chinese food. While some people enjoy egg or spring rolls, one of my favorite sides with Chinese is Crab Rangoon.

As you know, I also love a good bargain. So I thought I’d try my hand at making some Crab Rangoon. The recipe for the inside of the Crab Rangoon I found at Dinners, Dishes, and Desserts.  It’s actually surprisingly easy and very delicious!


  • 8 oz cream cheese (1/3 less fat)
  • ½ cup light sour cream
  • 1 (6oz) can lump crab meat, drained
  • 1 tsp honey
  • 1 tsp soy sauce
  • 1 tsp Worcestershire sauce
  • ½ tsp garlic powder
  • ½ tsp sugar
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 package of wonton wrappers
  • Canola Oil for frying
  • In a bowl mix all of the ingredients together for the dip.
  • Heat in a 400 degree oven for 10 minutes, or put in a small crock pot over low heat for 2 hours.
  • In a large pot, pour in 2 inches of canola oil. Heat up on medium.

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  • Pit 2 teaspoons of the crab mixture in the middle of the wonton. Take warm water and trace the outside corners with your finger. Fold wonton in half and pinch corners together.

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  • Place one to two wontons in the bowl at once. Cook for about 45 seconds on each side, or until lightly golden brown.

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  • Remove from oil and place on a paper towel to drain. Wait 1 minute before eating.

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