Ron’s Crab Rangoon Recipe

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Ron's Herbs and Spice Crab Rangoons

Ron’s Crab Rangoon

A crispy, creamy, Wisconsin twist on a takeout favorite — featuring Ron’s Wisconsin Cheese Herb & Spice Spread.
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Prep Time 30 minutes
Cook Time 8 minutes
5 minutes
Total Time 43 minutes
Servings: 4 people
Course: Appetizer
Cuisine: Chinese
Ingredients Equipment Method Notes

Ingredients
  

  • Vegetable oil for frying
  • 1 Pack imitation crab
  • 1 Pack wonton wrappers
  • 1 Tbsp sesame oil
  • 1 Container 14 oz Ron’s Wisconsin Cheese Herb & Spice Spread
  • 2 tsp Worcestershire sauce
  • 1 tbsp Sweet & sour chili sauce optional, for serving

Equipment

  • 1 Deep Fryer

Method
 

  1. Thaw wonton wrappers.
  2. Heat oil in a deep pan or fryer to 375°F (enough to cover the finished rangoons).
  3. Cut crab into small pieces or finely shred.
  4. Combine Ron’s Herb & Spice Cheese Spread, sesame oil, garlic powder (optional), Worcestershire sauce, and crab in a bowl.
  5. Peel one wonton wrapper from the stack. Place about 1 Tbsp of filling in the center.
  6. Brush all four sides lightly with water.
  7. Fold two opposite corners together, then bring the remaining corners to the center and pinch all sides closed — sealing any gaps.
  8. Fry in hot oil until golden brown (work in batches to avoid overcrowding).
  9. Drain and cool on paper towels.

Notes

Tips

  • Make sure the edges are fully sealed to prevent filling leaks.
  • You can prepare and refrigerate uncooked rangoons a few hours ahead.
  • Air fryer option: Brush lightly with oil and cook at 375°F for 6–8 minutes, flipping halfway.

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