Crab rangoon hits that hard-to-find sweet spot between comfort food and easy food… it’s not hard to make, but it’s sooooooo satisfying. This favorite crab rangoon recipe of ours offers an upgrade – real World Port Seafood King Crab Legs instead of that cheap-tasting fake stuff. The filling’s fun, too – the cream cheese is spiked with green onions, fresh ginger, and plenty of lemon for a refreshing and gourmet version of the Chinese restaurant fave. Learn how to make crab rangoon at home and you’ll never wonder what to make for a party again.

Crab Rangoon with Citrus Flavors

Filled with king crab meat, cream cheese and lemon zest, these Asian-inspired stuffed wontons are fun for the family to make together.
Prep Time55 mins
Cook Time20 mins
Total Time1 hr 15 mins
Servings: 30 Crab Rangoons


  • 2 lbs. World Port Seafood King Crab Legs
  • 8 oz. cream cheese
  • 2 green onions thinly sliced
  • 4 tsp. lemon zest
  • 1 Tbsp. minced fresh ginger
  • 1 Tbsp. soy sauce
  • 2 cloves garlic minced
  • 1/4 tsp. each salt and pepper
  • 3 sheets 10x10 puff pastry
  • 2 whole eggs beaten

Dipping Sauce:

  • 1/3 cup sweet chilli sauce
  • 1 Tbsp. soy sauce
  • 3 tsp. rice wine vinegar
  • 1 tsp. pickled ginger chopped
  • 1 green onion chopped


Crab Rangoon

  • Crack legs; remove crab meat and dice. Combine crab meat, cream cheese, green onions, lemon zest, ginger, soy sauce, garlic, salt and pepper.
  • Preheat oven 400°F (200°C).
  • On floured work surface, working with 1 sheet at a time, roll dough to a 1/8-inch thickness. Dock pastry. Cut into 12 squares.
  • Place 1 tbsp of crab filling in center. Bring four corners of wrapper to center; pinch together to enclose filling and seal edges.
  • Place on parchment paper–lined baking sheet. Repeat with remaining wrappers and filling.
  • Brush with egg mixture.
  • Bake for 20 minutes or until golden and crispy.

Soy Dipping Sauce

  • Whisk together sweet chilli, soy sauce and rice wine vinegar
  • Stir in ginger and green onion. Serve rangoons with dipping sauce.


  • Alternatively, Use Phyllo dough, with melted butter or coconut oil between 3 layers. Adding panko and seasoning between each layer to increase crunch, flavor and visual.

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