China Blossom’s Crab Rangoons

North Andover’s China Blossom Restaurant & Lounge shares its 52-year-old recipe for its famous creamy, crispy crab rangoons.


  • 7 egg roll wrappers
  • 8 oz. cream cheese
  • 8 oz. crab, lightly flaked
  • 1 red onion, chopped
  • 1 clove garlic, minced
  • 2 tbs. vinegar
  • 1 egg
  • 1 cup water
  • 8-10 cups canola oil for frying


In a large mixing bowl, combine the cream cheese, crab, onion, and garlic. Toss well and coat with vinegar.

Egg Wash

Add water to beaten egg in a small bowl.


  1. Lay one egg roll wrapper on a flat work surface like a diamond in front of you.
  2. Wet edge on all four sides of the egg roll wrapper with egg wash using a small brush or fingers.
  3. Add 1 tbs. of crab filling to the middle of the egg roll wrapper.
  4. Fold the egg roll wrapper in half by marrying the bottom corner with the top corner. Apply pressure around the edge to seal the crab rangoon.
  5. Repeat 1-4 for remaining wrappers and filling.

Cooking Instructions

  1. Heat soybean oil in wok or deep-fryer.
  2. Drop rangoons into oil for four minutes or until golden brown.
  3. Remove to a paper towl-lined plate to absorb excess oil.


Serve with sweet duck sauce or Chinese hot mustard on the side for dipping.

About China Blossom Restaurant & Lounge

Located in North Andover, China Blossom is a family owned and managed restaurant celebrating over 50 years in operation. Since 1960, the restaurant has offered freshly-prepared, diverse Asian cuisine allowing guests to select from a noodle and rice menu, traditional Cantonese dishes, or hand rolled sushi.

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