Crab Rangoon
Crab Rangoon is a delightful appetizer that combines crispy wonton wrappers with a creamy, flavorful crab and cream cheese filling. Perfect for Chinese New Year or any gathering, these little bites bring restaurant-quality dim sum straight to your kitchen.
It’s almost Chinese New Year, and what better way to celebrate than with cocktails, dim sum, and great company? This year is the year of the Snake, symbolizing creativity, transformation, renewal, and spiritual growth. Let’s bring these qualities into our celebrations by creating this irresistible Crab Rangoon recipe!
So, without further ado, let’s dive into the simple steps to create these delightful Crab Rangoon for your next gathering.
The Perfect Crab Rangoon Filling
The filling is the heart of Crab Rangoon, and it’s surprisingly simple to make. Here’s what you’ll need:
- Cream Cheese: Make sure it’s at room temperature for easy mixing.
- Crab Meat: Use a good-quality canned crab, drained well.
- Fresh Ingredients: Green onion, minced garlic, and red bell pepper add color and a burst of flavor.
- Seasonings: A blend of soy sauce, Worcestershire sauce, and a touch of powdered sugar creates the perfect balance of savory and sweet.
Mix everything together until smooth and creamy. This flavorful mixture is the star of the show!
Folding and Sealing the Wontons
Folding wontons can seem intimidating, but with a little practice, it’s a breeze.
- Prepare the Wontons: Work with 2-3 wrappers at a time to prevent them from drying out.
- Add the Filling: Place a heaping teaspoon of the crab mixture in the center of each wrapper.
- Seal the Edges: Use a beaten egg white to wet the edges, then fold the wrapper into a triangle. Bring the corners together, sealing with more egg white to create a neat pocket.
Frying to Crispy Perfection
To achieve golden, crispy Crab Rangoon, follow these tips:
- Use Peanut Oil: Its high smoke point ensures even cooking.
- Maintain Temperature: Keep the oil between 325-350°F using a candy thermometer.
- Cook in Batches: Fry 4-5 wontons at a time to prevent overcrowding and ensure even frying.
Drain the fried wontons on a paper towel and prepare for the final step—dipping sauce!
Sweet and Sour Sauce: The Perfect Pairing
A homemade sweet and sour sauce elevates the Crab Rangoon experience. Mix chili paste, sugar, rice wine vinegar, and Go-Chu-Jang sauce for a tangy, slightly spicy dip. This sauce is simple, bold, and addictive—just like the Crab Rangoon!
Celebrate with Crab Rangoon
Crab Rangoon is the perfect appetizer to kick off your Chinese New Year celebration or any special occasion.
With crispy wonton wrappers and creamy, savory filling, these bites are sure to impress. Pair them with a Mai Tai or your favorite cocktail for a festive touch.
Cheers to good food, good company, and a year full of transformation and renewal!
Crab Rangoon
Equipment
- 1 Wok or high sided sauce pan
- 1 Wire ladle or Tongs If using tongs handle won tons gently
- 1 Candy Thermometer To keep oil between 325-350 degrees
- Paper Towel To drain won tons after frying
Ingredients
- 1 24 oz Peanut Oil
- 20 Won Ton Wrappers
- 1 6 oz Can of Crab drained completely
- 6 oz Cream Cheese at room temp
- 1 Sliced Green Onion Slice up into the green stem as well
- 1 Minced Clove of Garlic
- 2 TB Minced Red Bell Pepper
- 1 Tsp Soy Sauce
- 1 Tsp Worcestershire Sauce
- 1 Heaping Tsp Powdered Sugar
- 1 Egg White Beaten with a fork
Sweet & Sour Sauce
- 2 TB Chili Crunch or Chili Paste
- 2 TB Sugar
- 2 TB Go-Chu-Jang Sauce
- 2 TB Rice Wine Vinegar
Instructions
- Mix all ingredients for Sweet and Sour Sauce and set aside
- Bring Peanut Oil to 325-350 degrees
- Mince Garlic, Green Onion and Red Bell Pepper and add to Cream Cheese, drained Crab, Soy Sauce, Worcestershire Sauce and Powdered Sugar – Mix well
- Work with 2-3 won tons at a time so they don't dry out – Add 2 Tsp Filling to the middle of the Won Ton
- Whip up an egg white and using your finger or a brush go around the edges of the won ton. Fold over into a triangle shape. Holding the won ton with the point up put a little bit of egg white on the left corner bringing it to the middle then sealing with the right corner to give a little hug to your crab pocket!
- Fry in batches of 4-5 at 350 degrees for about 3-4 minutes until golden brown
- Drain on paper towels and continue frying all won tons – Serve with Dipping Sauce and enjoy!
