Crab Rangoon Egg Rolls are filled with fresh crab meat, cream cheese, and a perfect blend of spices. They are fried to golden perfection and are the ultimate party appetizer.


  • 2 (8 ounce) boxes cream cheese softened
  • 1 –2 tablespoons Worcestershire sauce (see notes)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 3 green onions chopped
  • 1/2 lb fresh white cooked crabmeat flaked or diced
  • 810 egg roll wrappers
  • Vegetable oil for frying

How To Make Crab Rangoon Egg Rolls

  1. In a food processor, pulse cream cheese, Worcestershire sauce, garlic powder, onion powder, and green onions several times until mixed. Stir in crab meat.
  2. Lay one egg roll wrapper out with a corner pointing towards you. Place about three rounded tablespoons in the center of each wrapper, making a short horizontal lump. Bring the corner that is closest to you up and over and gently tuck it in. Fold in the sides and roll the wrapper tightly. Use a small amount of water to secure the tip of the wrapper. (If you don’t know how to roll an egg roll, it usually shows on the package with pictures).
  3. Heat oil in a heavy stockpot or saucepan to 375 degrees. Fry them 2-3 at a time (depending on the size of your pan) for 1-2 minutes or until lightly browned. Allow the heat to charge back up in between batches. Place on paper towels to drain. Serve warm.


  • If at all possible, use fresh crab. I used King Crab, which I find to be the best for these. You can also use Snow Crab, Dungeness Crab, Blue Crab, and Stone Crab.
  • In a pinch, substitute canned or imitation crab meat. If using imitation, be sure to chop it up fine.
  • Egg roll wrappers can be found in most grocery stores in the refrigerator cases next to the fresh produce.
  • Soften the cream cheese to room temperature.
  • Like your crab rangoon a little sweet? Add 1/2 tablespoon of sugar or 1/2 tablespoon of mirin.
  • Use oil with a high smoking point like vegetable, canola, or peanut.
  • A candy thermometer attached to the side of the Dutch oven will help you keep your oil at a consistent 375 degrees. When you add the egg rolls, the temperature will drop, so turn it up slightly. When you remove the egg rolls from the oil, the temperature will rise, so turn it down a bit.

Related Posts

Loaded Deviled Eggs

Deviled eggs are a classic recipe and perfect for the holidays, Easter, potlucks, parties and other gatherings. My best deviled eggs recipe is a combination of a…


Our hair is a reflection of our beauty and because of that most of us spend tons of money on its maintenance, buying expensive shampoos and various…

A Teacher…

A teacher noticed that a little boy at the back of the class, was squirming around, scratching his crotch and not paying attention. She went back to…

My Mil Started Crying Uncontrollably & Shouted That I Ruined Christmas for Her after She Opened My Gift

Hey, Nancy here, seeking some virtual wisdom to navigate a Christmas catastrophe that still has me scratching my head. It all went down last year during the…

Her brother wants to be her father but his wife says no

Life is unpredictable. The truth is that we never know what awaits us at the corner and what challenges we would face in the future. What we…

How to Clean Your Oven in Minutes and Make It Look Brand New

Many people neglect proper oven cleaning, often resorting to chemical products that can have harmful side effects, especially on our health. Cleaning the oven is one of…

Leave a Reply

Your email address will not be published. Required fields are marked *