Crab Rangoon is a classic Chinese-American dish. It consists of a creamy, cheesy filling of crab meat, cream cheese, scallions, garlic, and Worcestershire sauce, all wrapped in a wonton wrapper and deep-fried. This dish is a popular appetizer at many Chinese restaurants and is sure to be a hit at any gathering.
Ease of preparation
Crab Rangoon is a relatively simple dish to prepare. All you have to do is mix the ingredients, wrap them in wonton wrappers, and fry them until golden brown. The process can be completed in under 30 minutes and requires minimal effort.
One serving of Crab Rangoon contains approximately 160 calories, 8g of fat, 9g of carbohydrates, and 5g of protein. It also includes many vitamins, A, C, and calcium.
– 8 ounces of cream cheese
– 1/2 cup canned crab meat
– 2 tablespoons minced scallions
– 1/4 teaspoon garlic powder
– 1 teaspoon Worcestershire sauce
– 24 wonton wrappers
– Oil for frying
- Mix the cream cheese, crab meat, scallions, garlic powder, and Worcestershire sauce in a large bowl.
- Place a wonton wrapper on a flat surface. Place a spoonful of the mixture in the centre of the wrapper.
- Wet the edges of the wrapper with water and fold the wrapper in half, pressing the edges together to form a triangle.
- Heat a few inches of oil in a deep pot or wok to 375 degrees.
- Carefully drop the Crab Rangoon into the hot oil and fry for 2-3 minutes until golden brown.
- Remove the Crab Rangoon from the oil and drain on a paper towel-lined plate.
- Serve immediately with your favourite dipping sauce.
– Make sure to use canned crab meat for this recipe, as it is already cooked and will give the Crab Rangoon a more authentic flavour.
– If you want to make the filling spicier, you can add some hot sauce or chilli flakes to the mixture.
– Ensure to fry the Crab Rangoon in batches, so the oil temperature does not drop too much.
– If you want to make the Crab Rangoon ahead of time, you can freeze them once they have been fried. When ready to serve, reheat in the oven or fry again.
Crab Rangoon is a delicious combination of creamy, cheesy, and slightly sweet flavours. The cream cheese and crab meat create a rich, savoury filling, while the scallions and garlic powder add a subtle hint of onion and garlic. The Worcestershire sauce adds a touch of sweetness that balances out the flavours.
Best dishes paired with
Crab Rangoon is a great appetizer to serve with a variety of dishes. It goes particularly well with fried rice, chow mein, or lo mein. It also accompanies a Chinese feast, such as Peking duck or General Tso’s chicken.
Origin of dish and history
Crab Rangoon was invented in the 1950s by a San Francisco-based Chinese restaurant. The dish quickly became popular and is now a staple at many Chinese restaurants worldwide. It is also a popular appetizer to serve at parties and gatherings.
If you don’t have access to crab meat, you can also make Crab Rangoon with imitation crab meat. You can add other ingredients to the filling, such as diced bell peppers or shredded carrots. You can also try using different wrappers, such as egg roll or spring roll wrappers.