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Crab Rangoon Cheese Spread

 Crab Rangoon Cheese Spread
Crisp, deep-fried wonton strips are a perfect accompaniment to a classic, creamy crab spread. Sweet-and-sour sauce adds fantastic flavor.—Gina Muller, Monroe, Iowa
24 ServingsPrep/Total Time: 25 min.


  • 1 package (12 ounces) wonton wrappers
  • Oil for deep-fat frying
  • 1 teaspoon salt
  • 2 packages (8 ounces each) cream cheese, softened
  • 1 tablespoon sugar
  • 1-1/2 cups lump crabmeat, drained
  • 6 green onions, finely chopped
  • 1 jar (10 ounces) sweet-and-sour sauce


  • Cut wonton wrappers into thirds. In an electric skillet or deep
  • fryer, heat oil to 375°. Fry wonton strips, a few at a time, for
  • 10-20 seconds on each side or until golden brown. Drain on paper
  • towels; sprinkle with salt.
  • In a large bowl, beat cream cheese and sugar until smooth. Stir in
  • crab and onions. Transfer to a serving plate; shape into a 6-in.
  • disk. Top with sweet-and-sour sauce. Serve with wonton chips. Yield:
  • 3 cups spread (180 chips).
Nutritional Facts: 2 tablespoons spread with 7 wonton chips equals 140 calories, 8 g fat (4 g saturated fat), 30 mg cholesterol, 365 mg sodium, 13 g carbohydrate, trace fiber, 4 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a

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Crab Rangoon Cheese Spread (continued)

Wine (continued)
medium-bodied white wine such as Riesling or Gewürtztraminer