How to Make Pao’s King Crab Rangoon

Try this copycat recipe for the King Crab Rangoon served at Detroit’s Pao.
Photograph by Rebecca Simonov

Pao Detroit calls itself “the city’s premier destination for upscale dining, live entertainment and craft cocktails. Their menu features lobster sushi, chilean seabags, charred octopus, and much more. Make a copycat version of their King Crab Rangoon with this easy at-home recipe.


For rangoons

  • 1 pound Alaskan king crab meat
  • 1⁄4 cup thinly sliced scallions
  • 1 teaspoon cracked black pepper
  • 2 tablespoons light soy sauce
  • 1 pound cream cheese
  • 20 3-by-3-inch wonton wrappers
  • 1 egg
  • 1⁄4 cup cornstarch
  • 4 quarts vegetable oil

For spicy aioli

  • 1 cup heavy-duty mayonnaise (Hellman’s is a common brand)
  • 1⁄4 cup sriracha
  • 1 cup sweet chili sauce
  • 1 lime


  1. In a large mixing bowl, mix cream cheese, scallions, king crab meat, black pepper, and soy sauce vigorously until ingredients are well incorporated.
  2. Lightly cover a small sheet tray with cornstarch and lay wonton wrappers down.
  3. In a small bowl, whisk the egg. Use a pastry brush to egg-wash from corner to corner on each wonton wrapper.
  4.  Place 2 tablespoons of the crab and cream cheese mixture in the center of each wonton. Fold each wonton corner to corner and fold until creating a small pyramid-shaped rangoon.
  5. In a medium-sized pot or deep fryer, heat vegetable oil to 350 degrees Fahrenheit. Fry rangoons in batches until golden brown.
  6. For the aioli, mix mayo with sriracha, squeeze lime juice, and mix well.
  7. Serve the crab rangoons with sweet chili and the spicy aioli for dipping.

Pao Detroit is located at 114 W. Adams Ave., Detroit. Call 313-816-0000 or visit for more information.

This story is from the June 2023 issue of Hour Detroit magazine. Read more in our digital edition, and be sure to visit for even more recipes including Yum Village’s Afro Jamaican Oxtails and The Morrie’s French Onion Dumplings