Crab Rangoon

Q: Chef, I love Crab Rangoon and would love to make some, but I’m afraid they won’t turn out as good as the ones at the restaurant. I am not even sure what type of dough I need to use. Can you give me an easy recipe I can try it at home?

A: Wonton skins, made from flour, egg, water and salt, are used for many things like dumplings, pot stickers and Rangoon. Just as with Italian pasta, the shape and cooking method determines what you are making. The Crab Rangoon has a difficult history to nail down: Some say it originated in San Francisco in the early ‘50s, while there are a few who claim that it originated here in Missouri. Wherever the birthplace of this delicious creation is, it is one of the most common appetizers in Chinese-American cuisine.

I love the fact that wonton skins are great for creating your own signature dishes. Try filling them with Italian sausage, meatballs, or even go vegetarian with a thick vegetable stew. If you want a quick and easy dessert, try pie filling or cookie dough inside with a dusting of powdered sugar.



2 jalapeno peppers

1 lb. Philadelphia Cream Cheese

1 can crab meat, large lump

½ cup sugar

1 t ginger, minced

1 t garlic, minced

2 t Worcestershire sauce

1 package wonton skins

1 egg, beaten

Vegetable oil


Pick crab to remove any small pieces of shell that might be mixed in. Roast peppers until skin begins to blister and blacken. Peel skin and remove seeds, then mince. Blend all items together and reserve.

Beat the egg separately. This will be used to hold the wonton together after filling.

Place 1 teaspoon of the mixture into each wonton skin and brush the egg mixture around the four edges of the skin. Fold the four corners up the center and seal the edges together. At this time, you can cook them in a 350-degree fryer or freeze them for later use.

Chef John Johnson is executive chef at River City Casino. For questions or recipe requests, email him at

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