Crab Rangoon with Wasabi Soy

Crab Rangoon with Wasabi Soy 4.67/5 (3 votes)

These little babies prep in minutes. I served them at a dinner party and started them 5 minutes before our guests were to arrive. They were on the plate minutes later and gone just as fast. Not too shabby!

Crab Rangoon



  • 4 oz cream cheese
  • 1/8 teaspoon garlic salt
  • 1/4 teaspoon Worcestershire sauce
  • 10 oz lump crabmeat, drained
  • 1/4 cup green onion, sliced
  • 1 package wonton or eggroll wrappers, or leftover egg roll wrappers cut into squares
  • 1 cup canola oil, approximately
  • Wasabi Soy
  • 1/2 cup low sodium soy sauce
  • 1-2 teaspoons wasabi powder


  1. In a medium bowl, combine first 5 ingredients.
  2. On a piece of parchment or waxed paper, arrange a single layer of wonton wrappers.
  3. Place a small amount of filling in the center of each wrapper. Moisten two adjoining sides of the wrapper with a little water and then fold over to create a triangle.
  4. Heat enough oil to coat the bottom of a heavy pan. Once the oil shimmers, add wontons in a single layer, not crowding them, and fry on each side until golden brown.
  5. Transfer to a paper towel lined plate.
  6. Mix soy sauce and wasabi powder in a small serving bowl.
  7. Serve warm rangoons with wasabi soy

Nutritional Information

Serving Size: 1 rangoon (78g) Calories 187 Fat 9.8 Carbs 20 Fiber .8 Protein 7.3.


KID NOTE:  The kids devoured the crab rangoon.

VEGETARIAN TIP: Replace the crab with a combination of chopped tofu and mushrooms.

GLUTEN MODIFICATIONS:  Try this recipe with rice papers. Make sure to use gluten free soy sauce.


  1. Dsull37449 says:


  2. Camila says:

    This is delicious and so easy to make!!!!

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