Cream cheese, crab, and wonton wrappers make Crab Rangoon’s most extraordinary and most genuine recipe. These Crab Rangoon are fail-proof and much superior to Chinese takeouts!
What is Crab Rangoon?
Many Chinese restaurants serve it as an appetizer in the United States.
Crab Rangoon is a popular dish in Thailand, but many people worry if it’s authentic. Although they are commonly seen in Chinese restaurants, this dish is distinctly American.
Fried wontons packed with cream cheese and actual crab flesh form the basis of these delicate appetizers.
Serve with sweet-sour sauce; they’re golden brown on the outside.
I first encountered them in a Chinese buffet restaurant in the Midwest. Those chips have now become one of my all-time favorites!
Cream cheese, wonton wrapper, and crab meat are the three most essential elements in the dish.
Once the filling is ready, you can begin by sprinkling it with a little bit of caviar.
After that, use a wonton wrapper to enclose the filling. Make sure there is no leaking and that the seal is firm.
Last but not least, deep fry until golden brown. Simple as that!
Follow these cooking instructions for the best results:
- Wrap the cream cheese and crab filling in square wonton wrappers. Asian supermarkets and grocery stores carry wonton wrappers. Wonton wrappers are now available in many mainstream stores, including Whole Foods.
- The cream cheese filling should be made with actual crab meat. Use fresh, frozen, or canned crab flesh, depending on your preference. If you don’t have real crab, you can substitute imitation crab meat sticks. Before cooking, simply cut and shred the imitation crab meat.
- Wonton wrappers are perfect for encasing the cream cheese and crab mixture. Don’t cram too much filling into a container.
- Make sure the wonton wrappers are sealed so that they don’t leak. Deep-fry until golden brown, pinching it up like a purse.
- Yes! Whether you use fresh, canned, or even artificial crab, it’s up to you.
- A fried wonton is a Chinese appetizer made using a wonton wrapper stuffed with ground pork, chicken, or shrimp.
- The latter is a sort of wonton stuffed with crab and cream cheese.
- Yes, you may put them in the fridge once they’ve been put together and wrapped. Prepare the deep fryer by bringing the frozen food to room temperature before using it.
- It’s absolutely possible. Crab rangoons are better than Chinese takeout if you follow the instructions in the manual.
- Yes, an oven may be used to bake. Even though the wrappers will not turn a golden brown color, you can eat these treats.
What is the average number of calories in one serving?
- Each serving of this recipe contains only 26 calories.
With this recipe, what are its complementary dishes?
Crab Rangoon can be paired with other Chinese dishes. A Chinese restaurant-style supper can be recreated at home with these dishes.
- KUNG PAO CHICKEN
- CHOW MEIN
- MONGOLIAN BEEF
- HOT AND SOUR SOUP
- oil, for deep frying
- 1 tablespoon powdered sugar
- 2 oz. crab meat, finely diced
- 1 cube Kraft Philadelphia Regular Cream Cheese, room temperature
- 20 wonton wrappers
- 1 pinch salt
- In a bowl, mix the cream cheese, crabmeat, sugar, and salt until well combined. Mix thoroughly. Wonton wrappers can be filled with a small amount of cream cheese. Fold the two ends of the wonton wrapper together with a dab of water on the outer edges. To construct a little parcel, fold in the other two ends, as seen in the photo below. Make sure there is no leaking by pinching the seal tightly.
- Deep-fry the crab rangoon in hot oil until golden brown on both sides. Drain the excess fat from the crab rangoons using a sieve or slotted spoon and a dish lined with paper towels. Before serving with sweet-and-sour sauce, let the crab rangoons cool down slightly.
- If it’s possible, use real crab meat instead of imitation. Crab Rangoons should not be served immediately after deep-frying since the filling is scalding. Please check my recipe for the sweet and sour Crab Rangoon dipping sauce.