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  • Writer's pictureEmily Tillmann

Crab Ragoons

Made, written & photographed by the creators of the Point

Crab Ragoons are always a good comfort food when you're craving a crispy snack!

These are delicious deep fried, but also work nicely in the air-fryer. You can freeze your made (not yet fried) ragoons up to 3 weeks and cook frozen.


Crab Ragoons

Makes 30 Ragoons | Total Time: 50 minutes


  • 6 oz lump crab

  • 8oz cream cheese

  • Green onions, diced

  • Wonton wraps

  • 1 egg white, whipped with a splash of water

  • Canola Oil, for frying

  • Sweet Chili Sauce, for dipping


Heat a large pot of oil until it reaches 375F.

In a bowl, combine 6oz lump crab, 8oz cream cheese, and green onions. Season with some salt and pepper to taste.

With your egg white wash near, lay out several wonton wraps and place a teaspoon of filling into the middle. Dip your finger or a small brush into the egg mixture and brush it along the edges of each wonton wrap.

The egg wash acts as a glue to prevent the wontons from completely breaking open.

Once the oil is heated, drop in a few ragoons at a time, but don't over crowd the pot. Use a spider strainer to flip the ragoons halfway through cooking. You'll know they're done once they're golden brown---a few minutes on each side.

Remove from the pan and let them sit on a cooling rack on top of a paper towel lined pan.

Once the oil is off of the ragoons and you have enough to eat, serve with sweet chili sauce!

You can also freeze the uncooked, filled ragoons in an airtight bag or container.


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Hi, thanks for stopping by!

I'm Emily, a home cook based in Wisconsin. For me, the best part about cooking is trying new dishes with new flavors and ingredients.

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