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 Time 55 minutes
Cook Time 20 minutes
Total Time 1 hour 15 minutes
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

  1. Crack legs; remove crab meat and dice. Combine crab meat, cream cheese, green onions, lemon zest, ginger, soy sauce, garlic, salt and pepper.
  2. Preheat oven 400°F (200°C).
  3. 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.
  4. Place 1 tbsp of crab filling in center. Bring four corners of wrapper to center; pinch together to enclose filling and seal edges.
  5. Place on parchment paper–lined baking sheet. Repeat with remaining wrappers and filling.
  6. Brush with egg mixture.
  7. Bake for 20 minutes or until golden and crispy.

Soy Dipping Sauce

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


  1. 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.