Spicy Crab Rangoons

These make me so happy.

I love making these – I know it’s kinda tedious but I love this kind of a long, drawn out project. Keep a glass of wine beside you and relish the moment.

These are not your typical Chinese restaurant greasy ass crab rangoons.
IMGP5791My husband told me the night that I made these that they were the best he had ever had.

Well, actually he said “These are the best fucking things…can you make some more?” That’s huge coming from him – this man loves chinese takeout. I hate it.

I only like Chinese food when I make it at home. I like to be in control of the lard/grease/oil/other types of shit in my Chinese food.
IMGP5757Little did my husband know the secret behind these being a little more fabulous this time. Rock stars.

I’m smiling right now because he would NEVER even try them if I let him know what’s in them beforehand.


Silly little man. He will eventually succumb to the fact that he will eat some damn hot sauce one way or the other.
IMGP5791Here’s your printable –

Spicy Crab Rangoons


  • 8 oz cream cheese, at room temperature
  • 4 oz. crab, chopped
  • 1 tbsp Sriracha (or more if you want to really heat it up)
  • 1 package wonton wrappers
  • 1 cup canola oil, for frying
  • 2 tbsp soy sauce
  • 1 tbsp Worcestershire
  • 1 tsp powdered ginger
  • 1 tbsp sesame oil
  • 1 tbsp scallions
  • Sweet and sour sauce (optional)


  • Combine cream cheese, crab and Sriracha.
  • Outline a wonton wrapper with water around the edges using your finger. Place about a teaspoon of cream cheese mixture in the center and fold up all four edges, pressing to form a good seal.
  • Heat canola oil to 350 degrees and add wontons, a few at a time, tossing to evenly brown.
  • Whisk the soy sauce, Worcestershire, ginger, sesame oil and scallions together.
  • For a different sauce (and variety), add some bottled sweet and sour sauce to some of the dip.
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  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

This Post Has One Comment

  1. Adam J. Holland

    What? No jalapenos? You’re such a control freak over your man. Still, he’s right about these. I’m impressed.

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