Crab Rangoon is a popular appetizer and a prominent fixture in any big party menu. Although spotted on the menu of Asian Thai restaurants, the recipe has an American connection thanks to the cream cheese.
It is simple; the deep-fried dumplings are filled with a creamy crab mixture making them super delicious. The filling combines cream cheese, crab meat, scallions, onions, garlic, among other spices.
The making involves wrapping a small amount of the filling in a Chinese wonton wrapper. The shape comes from the way wrapper s folded into a triangle as a four-pointed star, flower, or purse shape by twisting into the traditional wonton shape.
In America, Crab Rangoon is often served with a sauce for dipping. They can be soy sauce, plum sauce, duck sauce, or sweet and sour sauce.
In the United States, the snack was invented by Victor Bergeron, founder of Trader Vic’s hotel in San Francisco. It soared in popularity as a snack in the Mid-West in the 1980s similar to the Mexican delight Shrimp and Crab nachos having toppings like lettuce and tomatoes. Joe’s crab shack also attracts thousands of admirers.
Now let us see how to make Crab Rangoon at home using the standard Crab Rangoon recipe. Gather a few wonton wrappers, crab meat, and cream cheese, onion, garlic, and seasonings and in no-time, these savory snacks will be on your table.
• 8 ounces fresh or canned crab meat (drained and flaked)
• 1 (8-ounce) block cream cheese
• 1/2 teaspoon Worcestershire sauce
• 1 teaspoon red onion (chopped)
• 1/2 teaspoon light soy sauce
• 1 green onion finely sliced
• Black pepper (to taste)
• 1 large clove garlic (smashed, peeled, and finely minced)
• 1 package wonton wrappers
• 1 small bowl water
• Oil for frying
How to make it
Put together the ingredients. Now combine the cream cheese and crab meat in a medium-sized mixing bowl. Mix in the red onion, soy sauce, black pepper, Worcestershire, green onion, and garlic. Blend it thoroughly and set aside.
On a flat surface, lay out a wonton wrapper at an angle that forms a diamond shape. Wet the wrapper’s edges with a watery touch by wiping it with a wet finger. Add 1 teaspoon full of filling to the middle of the wonton.
Carefully stretch the four points of the wrapper to meet in the middle without touching each other. Press the sides gently against the filling and push all the edges together to form a point on top.
Ultimately, the dough dumpling should appear as a four-sided triangle with a bottom without allowing any air bubbles inside by carefully pushing sides toward each other. Keep the completed Crab Rangoon covered with a damp paper towel not to allow them to dry out while other dumplings are readied.
Heat a wok and add oil to start deep frying to a temperature between 360 to 375 degrees F. Place the Crab Rangoon prices without overcrowding the wok.
Deep-fry them until golden brown flipping once. Remove the fried stuff to a paper towel-lined plate to drain. Cook all the remaining Crab Rangoon. Serve them hot with sweet and sour sauce or a sauce of your choice.