Trader Vic's Crab Rangoon

Who doesn't love a crispy, creamy crab puff? If you've never had one then you don't know what you are missing! Originally created at Trader Vic's in San Fransisco, this appetizer has become a standard in Chinese and Thai restaurant appetizer menus.

I was thinking that you could make these with a mixture of shrimp and crab. Doesn't that sound tasty? They would even be good with just cream cheese and some finely diced jalapeƱo. There are so many possibilities! I hope you enjoy these little bite size bits of deliciousness as much as my family does! Now on with the recipe...


1-1/2 tsp vegetable oil
2-8 oz cream cheese
8 oz imitation crab meat 
2 green onions finely minced
32 won ton wrappers
1/2 tsp sesame oil 
2 garlic cloves finely minced
1 tsp ginger finely minced
1-1/2 tsp soy sauce
Additional oil for frying


Saute garlic and ginger in oils for 2 to 3 minutes. Mix in soy sauce and set aside to cool.

Using an upright or hand mixer mixer, beat cream cheese, imitation crab, and green onions on medium speed until smooth.  Add oil mixture from pan and mix for 1 minute on medium speed.

Place the won ton wrappers on a clean, dry surface and place about 1-1 1/2 teaspoon of filling in the center of each square. Wet outer edges with a little water and pinch around the edges to seal. 

Continue until all wontons and filling are used. I like to place my finished wontons on a baking sheet until I am ready to fry them.  

Continue until all wontons and filling are used. Preheat oil to 350°F oil and cook for 1 to 1-1/2 minutes or until golden brown.

Cool on baking sheet lined with paper towels and serve with Thai sweet chili sauce or your favorite dipping sauce. Enjoy!