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crab rangoon

Don’t pay for an expensive appetizer at a restaurant when you can make these delicious Crab Rangoon delicacies in a snap. This simple but savory dish is usually served with soy sauce, plum sauce, duck sauce, sweet and sour sauce, or mustard for dipping.

Crab Rangoon

Course Appetizer
Cuisine Chinese
Servings 4


  • 1 pkg. Won Ton skins
  • 1 can crabmeat
  • 8-12 oz. cream cheese
  • Dash of MSG popular brand names for MSG are Ac’cent® and Ajinomoto®
  • Salt to taste
  • Cooking oil


  1. Soften cream cheese and mix with crabmeat and seasonings.
  2. Drop a teaspoon full of mixture into center of a Won Ton skin. Slightly moisten the edges of the skin with water, fold skin in half to form a triangle. Press edges to seal.
  3. Pull bottom corner of triangle down and overlap slightly.
  4. Hold Won Ton skin together with a toothpick.
  5. Deep fry in preheated cooking oil until golden brown on both sides.
  6. Drain on a paper towel. When slightly cooled, remove toothpick.
  7. Keep warm in the oven on a cookie sheet until ready to serve with the sauce of your choice.

Recipe Notes

Recipe courtesy of


Find more delicious, savory recipes in the MSGdish Savory Cuisine Corner.

The MSGdish Team's goal is to provide timely and important information about glutamate, monosodium glutamate (MSG) and the many culinary creations inspired by “umami" while connecting these topics to facts about food, taste, and health. The MSGdish Team is comprised of TGA staff professionals who are recognized as experts in science-based nutrition communications. Read more on the About page.

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