Potato Crab Rangoon

Idaho Potato Crab Rangoons

This recipe is sponsored by the Idaho® Potatoes

I love getting crab rangoons from the takeout place, but there is usually a small amount of filling and it is 90 percent cream cheese. I decided to re-make them but make sure they were really filled! I used Idaho® potatoes to upgrade these from a pre-meal bite to more of a hearty snack or part of a tailgating spread. I mixed in plenty of cream cheese because what’s a rangoon without cream cheese? I also mixed in pickled jalapenos to add a tangy kick, and some scallions, soy sauce, and sour cream.

I like to use imitation crab for this because it is more available, more affordable, and more traditional to a rangoon than actual crab, but feel free to upgrade to real crab if you want!

Roast the potatoes first.

Then run them through the potato ricer

Add in the fake crab, cream cheese, sour cream, scallion, jalapeno, and soy sauce.

Then just wrap them up!

Fry them in a shallow layer of oil.

Serve them with the dipping sauce! So good!

The filling is so creamy and the roasted potato taste really comes through!

Idaho Potato Crab Rangoons

A twist on a traditional crab rangoon that uses mashed potatoes in the filling.
Prep Time20 mins
Cook Time1 hr 15 mins
Total Time1 hr 35 mins
Course: Appetizer
Cuisine: American, Chinese
Servings: 20 rangoons


  • 3 large Idaho® russet potatoes
  • olive oil
  • salt
  • 1 cup imitation crab chopped
  • 2 ounces cream cheese room temp
  • 1/4 cup sour cream
  • 3 scallions
  • 1/4 cup pickled jalapenos diced
  • 2 tablespoons golden light soy sauce
  • 1 egg
  • 20 wonton wrappers
  • 1/2 cup vegetable oil about
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon sriracha
  • 1 tablespoon honey
  • 1 teaspoon minced red chili peppers
  • 1 teaspoon minced scallions
  • 1 teaspoon toasted sesame seeds


  • Preheat oven to 350°F.
  • Using a fork, poke a few holes into each potato. Rub the potato with olive oil and salt and place on a baking sheet. Bake the potatoes for about an hour until tender.
  • Peel the potatoes and run them through a potato ricer into a large bowl.
  • Add the crab, cream cheese, sour cream, scallions, jalapenos, and soy sauce. Mix to combine, breaking up the cream cheese and making sure everything is well incorporated. Taste and add salt or more soy sauce if needed.
  • Add a splash of water to the egg in a small bowl and whisk to form an egg wash.
  • Place a wonton wrapper on a working surface. brush the egg wash onto 2 touching sides of the wonton wrapper. Add a heaping tablespoon of the potato mixture to the center of the wonton wrapper. Fold the dry edges across to the egg-washed edge and press to seal in a triangle shape.
  • Repeat with the remaining wonton wrappers.
  • Pour the oil into a frying pan and preheat over medium-high heat.
  • Add half the rangoons to the oil and cook on each side for about 3 minutes to brown. Remove from heat and allow to cool on a rack or paper towel. Repeat with the remaining rangoons, adding a little more oil to the pan if needed
  • Meanwhile, mix the soy sauce, sesame oil, sriracha, honey, chili peppers, scallions, and sesame seeds in a bowl.
  • Serve the rangoons with the sauce on the side.

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