Homemade Crab Rangoon Wontons

August 21, 2021

Everyone enjoys having some crispy, creamy, cheesy delight, served with sweet chili dipping sauce. This classic American-Chinese dumpling appetizer, stuffed with crab meat and cream cheese can effortlessly melt your heart with its fabulous texture, taste, and flavor.

Crab rangoon that is also worldwide famous with different names like crab puff, crab rangoon puff, or cheese wonton, is a classic stuffed dumpling appetizer.

This dish is popular for its crisp wonton wrap shell and cheesy, creamy filling that will always be a warm treat for your taste buds. And, if it's about the crab rangoon, then it's become a little difficult for the foodies to hold their craving. Today we are gonna talk about how to put together this Burmese-Americana delicacy at home and many more other essential facts regarding the crab rangoon recipe.

Crab RangoonPhoto By Canva
Taste Score: %80
Difficulty Medium
Servings 8 people
Preparation 45 mins
Cooking 15 mins
Total 60 mins

Tips

  • Always use water or egg to wet the edges and seal the wonton wrapper properly. Otherwise, the stuffing will leak out and it can consult in splattering.
  • To make the stuffing more delicious try to use equal quantities of cream cheese and crab meat.
  • You must use a square wonton wrapper for this dish.
  • While assembling the crab rangoon don't overstuff the wonton wrapper with too much filling.
  • Try to make sure that there is no air remaining inside the wonton. Otherwise, while frying the air inside the wonton will turn into steam and crack open and these will cause the oil to be filled in with the stuffing.

Ingredients

Directions

Frying

  1. In a medium-sized bowl, add the crab meat, softened cream cheese, chopped green onion, minced garlic, Worcestershire sauce, soy sauce, fish sauce, ground black pepper, cayenne, and salt. Then with the help of a fork mix all the ingredients gently. Now, keep the stuffing aside for 30 mins, so that all the flavors can blend.
  2. Preheat 1 inch of canola oil to 350°F over medium heat to deep fry the crab Rangoon.
  3. Take 2 wonton wrappers at a time to assemble the dish. Now take 1 and ½ teaspoons of the stuffing in the center of the wonton wrapper.
  4. Now take some water or egg white on your finger and coat the edges with it. Then, pleat the two opposite corners together to form a triangular shape. Now use water of egg white as binding glue and pinched the tips of the triangle and fold it inward.
  5. Now deep fry these crab rangoon for roughly 2 minutes until it turns golden brown and crispy.
  6. Take the hot crab rangoon out from the fryer and drain on kitchen tissue.

Baking

  1. Preheat the oven to 220°C.
  2. Take a baking pan and place parchment paper on it.
  3. Now spray some canola oil on the sheet.
  4. Place all the crab rangoon on the pan.
  5. Put the pan in the oven for roughly 12 mins and the crab rangoons are ready to serve.

Crab Rangoon Dip

  1. Add the ketchup, chili sauce, brown sugar, and rice vinegar into a small bowl and mix it well and your customized sweet and sour crab rangoon dip with the hotness of chili sauce is ready to serve with the crab rangoons.
  2. Serve the hot crab rangoons with the sauce and enjoy the delicious taste of the dish.
Nutrition Facts
Serving Size 1 Crab Rangoon
Serves 8
Amount Per Serving
Calories270
% Daily Value*
Protein 11.5 g23%
Total Fat 11 g14.1%
Cholesterol 54 mg18%
Sodium 461 mg20%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

What Is Crab Rangoon?

Crab rangoon, which is also known as cheesy Wontons, is a Burmese cuisine-inspired deep-fried crispy appetizer. It comprises cream cheese, a small amount of imitation crab meat along with some other ingredients stuffed into little purses of a wonton wrapper. Crab rangoon is served hot with a syrupy, sweet-and-sour dipping sauce. Sometimes this dish is a little like dessert but mostly this is served before the main course.

You could say that Crab Rangoon is the closest version of Rangoon that is one of the most popular items in the Central Asian food chain. This dish is handily available on the menu of all Chinese American restaurants. But, even though crab Rangoon is typically found in Chinese or Thai diners, this is an American invention. The dish is an amazing creation of Victor Bergeron, founder of Trader Vic's. And since 1956 this dish has been on the menu of Trader Vic's and the concept of this dish was derived from an authentic Burmese recipe.

However, This delicious Crab dish can be prepared in a few easy steps and with a little bit of your time and effort. This crab Rangoon recipe contains a simple mixture of crab meat or surimi, cream cheese, scallion, garlic, onion, and a few other seasonings stuffed into a wonton wrapper. Both the deep-fried and the backed version of the dish are equally tasty. The taste of Crab Rangoon is great on its own but this is commonly served with traditional sweet chili sources or customized sweet and sour sources to give your taste buds an extra kick.

Is There Crab In Crab Rangoon?

Yes, there is crab in crab rangoon. But according to Chowhound in the preparation of crab rangoon, using real crab meat is not a good choice, as the other strong-flavored ingredients could overpower the light and sweet flavor of real crab meat. That is why, While preparing crab rangoon, the reasonable option is to use imitation crab, which is also known as surimi.

How To Make Crab Rangoon?

You can make tasty crab rangoons just by following an easy three-step method. Firstly stirred together the cream cheese and crab meat mixture along with another flavourful seasoning. Secondly, stuff this crab mixture into a wonton wrapper and try to give it a flower-like shape by pinching. And, finally, deep fry these cheesy crab rangoon and serve them hot.

What to Serve with Crab Rangoon?

Crab rangoon is commonly served with sweet and sour syrupy dipping sauce or a simple traditional sweet chili sauce. Some Foodies also prefer to dip it into gyoza sauce. Despite the dipping sauces, as per your preferences, you can also pair Crab rangoon with different types of Chinese dishes like Lo Mein, Mongolian Beef, hot and sour soup, Orange Chicken, and steamed rice or vegetables.

Here are some of our delicious recipes that you can serve with Crab Rangoon:

Variation Of Crab Rangoon Recipe:

Depending on the preparation method crab rangoon can be prepared in the following three ways:

  • Deep-Fried Crab Wonton:

In this method, after stuffing the wonton wrapper with the cheesy crab meat filling, chefs deep fry the crab rangoon in vegetable oil. These golden-brown fried crab delights are the most common version of crab rangoon.

  • Baked Crab Wonton:

Most of the initial steps of the preparation of baked crab rangoon are the same as the fried ones, but instead of frying, we will bake the crab rangoon in the final step. This version of the crab puff is non-greasy and the healthier ones.

  • Cream Cheese Wontons:

The specialty of this type of crab rangoon is its filling. This method includes eliminating the crab meat and using only flavorful cream cheese, thus the dish is suitable for those with shellfish allergies.

How To Store Crab Rangoon?

You can store Crab Rangoon in the refrigerator for about 2-3 days, but make sure to store them in an airtight container. If you plan on storing the Crab Rangoon for a little longer time, then freezing them is a better option, tak a zip-lock wrap and carefully pack the crabs in it and freeze it. The crab rangoons should be consumed within 5-6 days.

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