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8 oz. Phillips Crab Meat (lump or special recommended)
4 oz. softened cream cheese
2 oz. crumbled feta cheese
1/4 cup finely diced thin skinned cucumber
1/4 tsp. grated or finely minced garlic
1/2 tsp lemon zest
24 (approximately) wonton wrappers
oil for frying
2/3 cup chicken broth
2 eggs (room temperature)
3 Tbsp. fresh lemon juice
2 Tbsp. chopped green onion

Cooking Instructions
  • Mix together the cream cheese, feta cheese, cucumber, garlic and lemon zest.
  • Gently mix in 2/3 of the crab.
  • Place a dollop on each wonton. Dip your finger in water and moisten the edges of the wontons before folding them over and pressing to seal completely.
  • Heat the cooking oil to 375 degrees F.
  • A good way to test the temperature if you don’t have a thermometer is to test the oil by frying a wonton skin to see how quickly it browns.
  • Fry the rangoons in batches, transferring them to a paper lined sheet pan or one with a rack and keep them warm in a very low oven.
  • To make the lemon sauce (Avgolemono sauce), in a small sauce pan heat the chicken broth until very warm, but not boiling.
  • Whisk the eggs until frothy and then, gradually whisk in the lemon juice.
  • While continuing to whisk, slowly drizzle in the warm chicken broth.
  • Pour the egg mixture through a sieve back into the sauce pan and while constantly stirring bring it to just below the boiling point. Do not boil.
  • Stir in the remaining crab.
  • Serve the warm rangoons topped with the warm lemon sauce and sprinkle with the chopped green onions.
Featured Product
Lump Crab Meat

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