Bacon Crab Rangoon

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  • Level: Easy
  • Total: 1 hr 20 min (includes freezing)
  • Active: 20 min
  • Yield: 40 bacon crab rangoons


  1. Stir 8 ounces softened cream cheese, 4 chopped cooked thick-cut bacon slices, two 6-ounce cans crabmeat (picked over), 3 sliced scallions, 4 teaspoons soy sauce, a few dashes Worcestershire sauce and 1/2 teaspoon red pepper flakes in a large bowl.
  2. Place a teaspoonful of filling on a wonton wrapper, brush the edges with beaten egg, then fold in the corners of the wrapper to make a pyramid-like shape, pinching to seal; repeat to make more. Put on a baking sheet and freeze 1 hour. 
  3. Working in batches, fry in 2 inches 350˚ F vegetable oil until golden brown, about 3 minutes; drain on paper towels. Serve with duck sauce.