Crab Rangoon

Crab Rangoon Recipe - Delicious Appetizer from USA

Region / culture: USA | Preparation time: 30 minutes | Cooking time: 15 minutes | Servings: 4

Introduction

Crab Rangoon is a popular appetizer in American Chinese cuisine, consisting of a creamy crab filling wrapped in a crispy wonton wrapper. This dish is a favorite among many for its delicious flavor and crunchy texture.

History

Crab Rangoon is believed to have originated in the United States in the mid-20th century. It is said to have been created by a chef at a Chinese restaurant in San Francisco, who wanted to cater to American tastes by incorporating cream cheese into the traditional crab filling.

Ingredients

8 oz (227 g) cream cheese
8 oz (227 g) fresh crab meat or canned crab meat, drained and flaked
1 tsp red onion, chopped
0.5 tsp Lea and Perrins worcestershire sauce
0.5 tsp light soy sauce
Freshly ground black pepper, to taste
1 green onion, finely sliced
1 large clove garlic, smashed, peeled, and finely minced
1 package wonton wrappers
1 small bowl water
oil for deep-frying, as needed

How to prepare

Combine the cream cheese and crab meat.
Mix in the remaining six filling ingredients (up to the wonton wrappers) one at a time.
On a flat surface, place a wonton wrapper in front of you to form 2 triangles.
Moisten the edges of the wonton.
Add 1 tsp of filling to the center and spread it towards the left and right points of the wrapper to form a rectangular shape.
Fold over the edges of the wrapper to create a triangle.
Moisten the edges with water and press together to seal.
Cover the completed crab rangoon with a damp towel or paper towel to prevent drying while preparing the rest.
Heat a wok and add oil for deep-frying.
When the oil reaches a temperature of 360°F (182°C) - 375°F, carefully slide in the crab rangoon, ensuring not to overcrowd the wok.
Deep-fry until golden brown, approximately 3 minutes, turning once.
Remove with a slotted spoon and drain.
Serve hot with sweet and sour sauce or Chinese hot mustard.

Variations

Substitute the crab meat with shrimp or imitation crab for a different flavor.
Add chopped water chestnuts or bell peppers for added crunch and flavor.
Use different seasonings such as garlic powder, ginger, or chili flakes for a spicy kick.

Cooking Tips & Tricks

Make sure to properly drain the crab meat to avoid excess moisture in the filling.

- Seal the edges of the wonton wrappers tightly to prevent the filling from leaking out during frying.

- Fry the crab rangoon in batches to ensure even cooking and crispy texture.

- Serve the crab rangoon hot and fresh for the best taste and texture.

Serving Suggestions

Serve Crab Rangoon hot with sweet and sour sauce or Chinese hot mustard for dipping.

Cooking Techniques

Deep-fry the Crab Rangoon in hot oil for a crispy texture and golden brown color.

Ingredient Substitutions

Use light cream cheese or Greek yogurt for a lower-fat option.

- Substitute the wonton wrappers with egg roll wrappers for a larger size.

Make Ahead Tips

Prepare the filling and assemble the Crab Rangoon ahead of time, then fry them just before serving for the best texture.

Presentation Ideas

Arrange the Crab Rangoon on a platter with a garnish of sliced green onions or sesame seeds for a beautiful presentation.

Pairing Recommendations

Serve Crab Rangoon as an appetizer with other Chinese dishes such as egg rolls, fried rice, or stir-fried vegetables.

Storage and Reheating Instructions

Store any leftover Crab Rangoon in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or air fryer until crispy and heated through.

Nutrition Information

Calories per serving

Each serving of Crab Rangoon contains approximately 150 calories.

Carbohydrates

Each serving of Crab Rangoon contains approximately 10 grams of carbohydrates.

Fats

Each serving of Crab Rangoon contains approximately 8 grams of fats.

Proteins

Each serving of Crab Rangoon contains approximately 5 grams of proteins.

Vitamins and minerals

Crab Rangoon is a good source of vitamin A, calcium, and iron.

Alergens

Crab Rangoon contains shellfish, dairy, and gluten allergens.

Summary

Crab Rangoon is a delicious appetizer that is moderate in carbohydrates and fats, and provides a good amount of protein and essential vitamins and minerals.

Summary

Crab Rangoon is a delicious and crispy appetizer that is easy to make at home. With a creamy crab filling wrapped in a crispy wonton wrapper, this dish is sure to be a hit at your next gathering. Serve hot with your favorite dipping sauce for a tasty treat.

How did I get this recipe?

The first time I saw this recipe, I was immediately hooked. It was a hot summer day, and I was visiting my friend Mary at her beach house. She had invited me over for a relaxing day of sun, sand, and of course, delicious food.

As soon as I walked into her kitchen, I could smell the enticing aroma of something frying. Curious, I peeked over Mary's shoulder to see what she was cooking. She was carefully folding wonton wrappers filled with a creamy mixture and then dropping them into a sizzling pot of oil. I asked her what she was making, and she replied with a smile, "Crab Rangoon, my dear. A family recipe passed down from generations."

I watched in awe as Mary expertly prepared the Crab Rangoon, her hands moving with precision and grace. She explained to me that the recipe originated from her great-grandmother, who learned it from a Chinese friend many years ago. The dish had since become a cherished tradition in her family, and she was more than happy to share it with me.

After the Crab Rangoon was cooked to perfection, Mary plated them up and we sat down to enjoy our meal. The first bite was pure bliss - the crispy outer shell gave way to a creamy filling bursting with the flavors of crab and cream cheese. I knew right then and there that I had to learn how to make this dish myself.

Mary graciously shared the recipe with me, along with some tips and tricks she had picked up over the years. She showed me how to properly fold the wonton wrappers, how to mix the filling just right, and most importantly, how to fry them to a golden perfection.

I practiced making Crab Rangoon every chance I got, perfecting my technique with each batch. I experimented with different variations, adding in a touch of garlic here, a sprinkle of green onions there. Each time I made the dish, I felt a sense of pride and accomplishment.

Over the years, I continued to refine my Crab Rangoon recipe, adding my own personal touch to the dish. I shared it with friends and family, who all raved about how delicious it was. It became a staple at gatherings and parties, always disappearing within minutes of being served.

As I grew older, I realized that cooking was not just about following a recipe - it was about creating memories and traditions that would be passed down through generations. The Crab Rangoon recipe had become a symbol of that for me, a reminder of the special bond I shared with Mary and the joy of cooking for loved ones.

To this day, whenever I make Crab Rangoon, I can't help but think back to that hot summer day at Mary's beach house. The scent of frying wontons fills my kitchen, bringing back memories of laughter, friendship, and the love that goes into every dish I create.

And so, I continue to make Crab Rangoon with the same passion and dedication that Mary showed me all those years ago. It is a recipe that has stood the test of time, bringing joy and comfort to all who taste it. And for that, I am forever grateful.