Crab Rangoon is an American Chinese restaurant classic that has been enjoyed by food lovers for decades. It is believed to have been invented in the 1950s by a chef at the Polynesian-themed restaurant Trader Vic’s in San Francisco. The dish consists of a creamy crab filling that is wrapped in a wonton wrapper and deep-fried. The exact origin of the dish remains a mystery, but it is believed to be a variation of a classic Chinese dish.
Crab Rangoon is a popular appetizer in the United States and is served in many Chinese restaurants. It is also a popular snack food and can be found in many convenience stores.
Recipe for Amazing Crab Rangoon
• 8 ounces of crab meat (you can use real or imitation crab)
• 8 ounces of cream cheese, softened
• 2 tablespoons of chives, finely chopped
• 1 teaspoon of garlic powder
• 1 teaspoon of onion powder
• 1 teaspoon of Worcestershire sauce
• 1/2 teaspoon of hot sauce (optional for added spice)
• 32 wonton wrappers
• Oil for deep-frying
• Sweet and sour sauce
• Sriracha sauce
• Chopped green onions
• Large bowl
• Small bowl
- In a large bowl, mix together the crab meat, cream cheese, chives, garlic powder, onion powder and Worcestershire sauce.
- Take a wonton wrapper and place about 1 tablespoon of the crab mixture in the center.
- Wet the edges of the wonton wrapper with water and fold it in half. Press the edges together to seal.
- Heat the oil in a deep-fryer to 375 degrees Fahrenheit.
- Place the Crab Rangoon in the hot oil and fry for 3 to 4 minutes, or until golden brown.
- Remove the Crab Rangoon from the oil and place on a paper towel-lined plate.
- Serve with sweet and sour sauce, Sriracha sauce and chopped green onions as garnishes.
Enjoy your delicious homemade Crab Rangoon!
Need other great apps to serve at the party? Consider making this tart and spicy Cranberry and Jalapeño dip.