Crab Rangoons

John, I can’t believe you hadn’t shared this one, yet!

Crab Rangoons

4.34 from 6 votes
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Course: Appetizer, Dim Sum, Dumpling
Cuisine: American
Year: 2003


  • veggie stock
  • 32 ounces cream cheese (chopped up for melting)
  • 2.5 pounds crab meat (fake crab expected)
  • 2 cups wine


  • 10 Tablespoons fish sauce
  • 1 cup scallions (diced)
  • 8 forks garlic
  • 4 forks sambal
  • 16 pinches basil
  • 10 Tablespoons preserved vegetables
  • 3 packages round dumpling wrappers (~150)


  • Put a layer of veggie stock on the bottom of large sauce pan. Add wine. Add cream cheese.
  • As cheese is melting, add aromatics.
  • Once cream cheese is almost completely melted, add processed crab meat. Stir in well and mix thoroughly.
  • Use a square, four-pinch "roll" (see picture).

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