Crab Rangoon is a classic and delicious appetizer that is often served in Chinese-American restaurants. This dish is made up of wonton wrappers that are filled with a mixture of cream cheese, crabmeat, and various seasonings. The wonton wrappers are then deep-fried to perfection, creating a crispy and flavorful appetizer that is perfect for any occasion. In this blog post, we will explore the history of crab rangoon and provide a recipe for making it at home.
The origins of crab rangoon are somewhat shrouded in mystery, but it is believed to have been created by Chinese-American chefs in the 1950s. The dish was created as a fusion of Chinese and American flavors, combining the traditional Chinese wonton wrapper with the American favorite, cream cheese. The addition of crabmeat added a touch of luxury and elevated the dish to a new level of flavor and texture.
To make crab rangoon at home, you will need the following ingredients:
- 8 oz. cream cheese, softened
- 8 oz. lump crabmeat, drained and flaked
- 2 tbsp green onions, finely chopped
- 1 tbsp soy sauce
- 1 tsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 24 wonton wrappers
- Oil for frying
- In a large mixing bowl, combine the cream cheese, crabmeat, green onions, soy sauce, Worcestershire sauce, garlic powder, and onion powder. Mix well until all ingredients are evenly distributed.
- Place a wonton wrapper on a clean surface and spoon about 1 tbsp of the crabmeat mixture into the center of the wrapper.
- Dip your finger in water and run it along the edges of the wrapper to moisten them.
- Fold the wrapper in half to form a triangle, then press the edges together to seal the wrapper.
- Repeat this process with the remaining wonton wrappers and crabmeat mixture.
- Heat the oil in a deep-fryer or a large pot to 350°F.
- Carefully add a few crab rangoon to the hot oil and fry for 2-3 minutes, or until they are golden brown and crispy.
- Remove the crab rangoon from the oil and place them on a paper towel-lined plate to drain any excess oil.
- Repeat this process with the remaining crab rangoon.
- Serve the crab rangoon hot with sweet and sour sauce or duck sauce for dipping.
It's important to note that when frying the crab rangoon, it's best to fry them in small batches so as not to overcrowd the pot or deep fryer. This will ensure that they cook evenly and become crispy on all sides.
Another tip to keep in mind when making crab rangoon is to not overstuff the wonton wrappers. A little bit of the filling goes a long way and too much filling can cause the wrappers to burst open during frying.
If you want to make a healthier version of crab rangoon, you can also bake them instead of deep-frying. To bake them, preheat the oven to 425°F and line a baking sheet with parchment paper. Place the crab rangoon on the baking sheet and brush them with a little bit of oil. Bake them for 12-15 minutes, or until they are golden brown and crispy.
Crab rangoon can also be frozen for later use. To freeze them, place them on a baking sheet and put them in the freezer for about an hour. Once they are frozen, transfer them to an airtight container or freezer bag. To reheat them, preheat the oven to 425°F and bake them for 12-15 minutes, or until they are hot and crispy.
Crab rangoon is a delicious and versatile dish that can be enjoyed as an appetizer or even as a main course. It's perfect for any occasion and can be made in advance for a party or event. The recipe provided is a classic version but feel free to experiment with different seasonings or add-ins to create your own unique flavor.
In conclusion, crab rangoon is a delicious and easy to make dish that you can enjoy at home. With this recipe, you can easily recreate the classic Chinese-American dish and enjoy it with friends and family. Whether you decide to deep fry or bake them, crab rangoon is a dish that is sure to be a hit among your guests.
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