What Is Crab Rangoon
Crab Rangoon is a Chinese appetizer that is made of crispy wonton wrappers filled with cream cheese, crab meat, green onions, and other seasonings. Crab Rangoon is a very popular appetizer in many Chinese restaurants and catered events. It is not an authentic Chinese dish, as many people believe. Although they are generally served in Chinese restaurants, it is considered a classic Americanized Chinese dish.
This recipe is easily modified to accommodate your tastes, preferences, and dietary restrictions. It's an all-time favorite appetizer that pairs well with any Asian dish. Today, I am going to introduce you to an easy homemade Crab Rangoon recipe, read on:
Crab meat: you can use canned crab meat, that’s the one I use. Or you can use fresh or packaged crab meat. The imitation crab meat sticks work too! You will need to cut and shred the imitation crab meat before use.
Cream cheese: Leave your cream cheese out for 30 minutes at room temperature, so it can get soft for an easy mix later. You can put the unwrapped cream cheese in the microwave for 15 seconds for a quicker soft-up.
Soy sauce: you may find some of the recipes don’t add soy sauce. You can leave it out if you don’t want soy sauce. I found that it tastes better with adding it. It is totally up to you.
Wonton wrappers: You can find them in most grocery stores. They are normally in a refrigerated area of the produce section.
How To Fold Crab Rangoon
Crab Rangoon is bursting with flavor, and it is fun to make at home. There are two common methods to make it. Here are easy step-by-step pictures and directions to show you how to make this great treat yourself:
Method 1: Please see the wontons on the left for reference. Lift one corner of the wrapper and pinch it together with the opposite corner. Repeat with the other 2 corners, so it forms an “X” shape.
Method 2: Please see the wontons on the right for reference. Place the wonton on a flat cutting board, so the shape looks like a diamond. Place the filling in the middle of the wrapper. Pinch each corner of the wonton together so that you have 4 pinched corners in a square shape. Squeeze together the side toward the center until it forms an “X” shape.
Most recipes call for deep frying the wontons to get a nice golden-brown color and crisp texture on the outside, but it's not necessary. If you prefer to avoid deep frying at home, you can also bake it if you are looking for a healthier option, but the result won’t be as golden brown as the deep fried.
Basically, egg wash is a mixture of beaten egg and milk or water. It's used to seal the surface of bread, pastries, and other baked goods to give them a more professional finish. We use egg wash here to seal the wonton wrappers, so they don’t dry out too fast.
The most common recipe for an egg wash mixture should be about 1 egg, with a few drops of water (or milk) added if it is not runny enough. When left at room temperature for too long, egg wash can spoil - so make it in small batches. However, egg wash will keep for several days in the refrigerator.
How To Make Crab Rangoon
First, mix the crabmeat, cream cheese, green onions, and other seasonings in a bowl. Put it aside for later use. Scoop about 1 round teaspoon of mixture into each wonton wrapper, then fold it over to form a square shape pinched at four ends. Finish by frying them in hot oil until golden brown on both sides.
If you have not baked or fried the wontons before storing them in the fridge, they will dry out quickly.
Freezing: Before Cooking
Fill and fold the wontons, place them on a plate or tray, and flash-freeze them for about 15 minutes to prevent them from sticking together. Afterward, pack them in an airtight freezer bag or container. Frozen wonton can be fried without being thawed first. However, for baking, they should be left at room temperature first for about 10 minutes, then baked for 10-12 minutes at 375 degrees.
Freezing: After Cooking
Put them in a freezer bag or an airtight container to store them. To reheat, bake them at 350 degrees for about 8 minutes or less (Watch for the color change).
This Crab Rangoon Chinese appetizer recipe is the best I’ve ever tried. The filling is sweet with a creamy texture. It is a perfect finger food that even kids will love. Once you've made this crab Rangoon Chinese appetizer recipe, you'll know why it's a must-try for your next family gathering! I am always happy to hear from you! Please feel free to leave a comment below.
- 1 can 6 ounces lump crabmeat, well-drained
- 1 package 8 ounces of cream cheese, softened
- ⅓ cup minced green onions very thin sliced
- 1 package of wonton wrappers
- 1 egg wash one egg beaten and whisked with a dash of water
- ½ teaspoon soy sauce
- ½ teaspoon garlic powder
- 1 tablespoon powdered sugar
- vegetable oil for frying
- store-bought sweet-sour sauce
- Unwrap the cream cheese from the package, and set it on a microwave-safe plate, for 15 seconds on high. In a medium bowl, beat cream cheese until light and fluffy.
- Stir in crab meat, green onions, soy sauce, powdered sugar, and garlic powder.
- Place the wrapper on a flat surface. Place 1 rounded teaspoon of crab mixture in the center. Put egg wash on the wrapper's edges. Lift one corner of the wrapper and pinch it together with the opposite corner. Repeat with the other 2 corners, so it forms an “X” shape (More detailed instructions are in the article above). Repeat with remaining wrappers and filling.
- Heat 2 inches of oil in a wok to 350-degree F. Don't crowd wontons, just add a few at a time. Fry on one side for 2 min or until golden, turn and fry for 2 min or until the second side is golden. Then drain them on paper towels with a slotted spoon.
- Serve immediately with dipping sauce.
- Crab wontons can be baked instead of fried, but the result will not be as crisp or as golden in color.
- Be sure to seal each wonton wrapper tightly to prevent leaks.