Crab Rangoon

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Crab Rangoon


  • 1 package Cappello's Lasagna
  • 8 ounces cream cheese
  • 4 ounces lump crab meat
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons soy sauce
  • 1 teaspoon garlic powder
  • a few dashes fish sauce
  • 2 green onions, diced (reserve green tops for garnish)
  • 2 tablespoons honey
  • 1 egg, beaten


  • Preheat the oven to 400 F.
  • In a medium bowl, mix together the cream cheese, crab meat, worcestershire, soy sauce, garlic powder, fish sauce, green onions and honey until well combined; set aside.
  • Cut the lasagna into 3 inch squares.
  • Place a wonton wrapper on a flat surface and place 2 tablespoon of the crab mixture into the center. Brush the edges of the sheet with the egg.
  • Bring 2 opposite corners together in the middle of the sheet and pinch. Repeat with the other 2 corners and pinch to form a package shape.
  • Repeat with the remaining wontons and crab mixture until all are filled.
  • Bake for 7-8 minutes, remove from the oven and allow to cool slightly then serve with sweet and sour sauce.

Kids Can Do

  • Mix the cream cheese and crab
  • Brush the egg onto the lasagna
  • Fold the dumplings