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Citrus Crab Rangoon


Crab rangoon hit that hard-to-find sweet spot and is a popular go-to at Chinese restaurants that you can make in your kitchen. Citrus crab rangoon is full of succulent crab meat, cream cheese, ginger, and lemon. Follow our recipe for a gourmet upgrade to your average crab rangoon.

Why You’ll Love this Recipe

It all starts with Omaha Steaks King Crab Legs. Each crab leg is fully cooked, pre-split, and filled with tender white meat. Serve with our homemade dipping sauce for a delicious (and better-than-takeout) crab rangoon.

How to Make Citrus Crab Rangoon

Homemade crab rangoon are as easy as they are delicious. Follow the simple steps below and get cooking!

1. Prepare Crab Meat Mixture

Start by cracking open each crab leg, remove the crab meat and then dice. Combine crab meat, cream cheese, green onions, lemon zest, ginger, soy sauce, garlic, and salt and pepper.

2. Preheat Oven and Prepare Dough

Preheat your oven to 400°F and flour your work surface for the pastry dough. Roll dough to 1/8-inch thickness and cut into 12 squares.

3. Assemble Crab Rangoon

Place 1 tablespoon of crab filling in the center of dough and bring the four corners to the center, pinching together to enclose the filling. Place on a parchment paper-lined baking sheet and repeat with remaining number of squares.

4. Bake Crab Rangoon

Brush the tops of the crab rangoon with egg mixture and bake until golden and crispy, about 20 minutes.

5. Prepare Dipping Sauce

While your crab rangoon is baking, let’s put together your homemade dipping sauce. Whisk together sweet chili, soy sauce and rice wine vinegar. Stir in the ginger and green onion.

Serve your homemade crab rangoon with the dipping sauce and enjoy!

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
Course: Appetizer
Cuisine: Chinese
Keyword: crab
Servings: 30 Crab Rangoons


  • 2 lbs. 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.

More Seafood Recipes

Editor’s Note: This post was updated in February 2022 for freshness and comprehensiveness.

Citrus Crab Rangoon


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