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  • Pine River

Crab Rangoon


  • Vegetable Oil

  • 1 Package Imitation Crab

  • 1 Package Wonton Wrappers

  • 1 Tbsp Sesame Oil

  • Green Onion (optional)

  • 1 16oz Cup Pine River Garden Vegetable Cheese Spread

  • 2 Tsp Worcestershire Sauce

  • 2 Tsp Garlic Powder

  • Small dish of water


  • Bring Pine River Cheese Spread to room temperature.

  • Thaw wonton wrappers.

  • Heat a deep pan/pot of oil or use a deep fryer to 375°F (fill with enough oil to just cover finished product).

  • Cut crab into small pieces or finely shred (you may not use entire package depending on how much crab you'd like in your filling).

  • In another bowl, combine Garden Vegetable Cheese Spread, sesame oil, garlic powder, worcestershire sauce, crab, and green onion (if using) by hand.

  • Once all ingredients are well mixed, peel a wonton wrapper off of stack.

  • Put a dollop (roughly 1 Tbsp) of mixture into middle of the wrap.

  • Brush all 4 sides with water.

  • Bring 2 opposite corners together. Holding those with one hand, bring another corner into the middle and pinch it. Then bring in the 4th corner in and pinch it.

  • Pinch any openings or gaps closed, so no mixture leaks out.

  • Once you have a few of these finished you can set them into hot oil to fry (until golden brown) or you can prepare them all before frying.

  • Let stand to dry and cool before enjoying! Serve with sweet & sour or sweet chili sauce.

Recipe courtesy of Pine River Team Member, Laura Schultz. Image credit:

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