I cannot resist the appetizers at my local Chinese restaurant. I always order sweet and sour pork, vegetable lo mein, homemade egg rolls, chicken lettuce wraps and these delicious crab rangoon. My homemade version of rangoon is just as good, if not better than, the restaurant recipe.
Crab Rangoon Ingredients
To make crab rangoon you will need crab, cream cheese, Worcestershire sauce, garlic powder, green onions, wonton wrappers, egg and oil. These rangoon are perfect to serve with other Asian inspired recipes like kung pao shrimp, beef and broccoli, chicken and green beans and shrimp lo mein.
How Do You Make Crab Rangoon?
Make crab rangoon by mixing together the crab, cream cheese, Worcestershire sauce, garlic powder and green onions in a large bowl. Place two teaspoons of the creamy crab mixture into the center of a wonton wrapper. Brush the edge of the wrapper with egg. Fold up each corner of the wrapper to make a packet shape around the filling and pinch the wrapper at the top to seal the packet. Repeat to form the rest of you rangoon. Heat oil to 350 degrees F, then fry the wontons in batches until they are deep golden brown. Transfer the wontons to paper towels on a baking sheet to absorb any excess oil, then serve and enjoy.
Tips For The Perfect Crab Rangoon
I prefer using real crab meat for this dish. In this case I used frozen lump crab meat, but you can also purchase fresh crab meat at your local grocery store’s seafood counter. You can also use finely chopped imitation crab meat if you prefer. You can fold your wontons any way you like. I typically just pinch them together to make these little squares because it’s easy, looks nice, and you can fit a lot of filling into this shape. Cover any wrappers you are not using with a damp paper towel so they don’t dry out. Use a spider strainer or a slotted spoon to place the wontons in the oil and to remove them from the oil. Be sure to use a thermometer to bring your oil to the correct temperature for frying. The oil should be in the 350-375 degrees F range. If the oil is too hot, the wontons may burn. If the oil is too cold, the wontons can absorb too much oil and be overly greasy. These wontons are best eaten freshly made. If you need to reheat leftovers, use the toaster oven to re-crisp them up.
Baked Crab Rangoon
While traditionally people deep fry crab rangoon, you can also bake your rangoon. Simply place them on a baking sheet sprayed with cooking spray in a 400 degrees F oven for 12-15 minutes. They won’t get that same crunchy exterior, but it’s a good option if you’re looking to save on a few calories.
Flavor Variations
Dips: I like to serve these wontons with a side of sweet and sour sauce. Sweet Thai chili sauce is another great dip. You can also try soy sauce, plum sauce or oyster sauce. Garnish: I like to sprinkle thinly sliced green onions over the top of the this dish. You could also drizzle a little toasted sesame oil over the top. Vegetarian: For a vegetarian version, try replacing the crab with a quarter cup of finely grated carrot and a quarter cup of thinly sliced green onions. Brush the edges of your wrappers with water instead of egg before folding them if you prefer.
Crab rangoon are a fun party snack. They pair perfectly with other Asian favorites like Hunan beef and veggie fried rice. Once you see how easy they are to make at home, you’ll never be tempted to order the take out version again!
