Crab Rangoon is a classic Chinese-American dish that is served in many restaurants and is a popular appetizer. It is made with cream cheese, crab meat, green onions, garlic powder and Worcestershire sauce, all wrapped in a wonton wrapper and deep-fried. This dish is easy to make and can be served as a main meal or as a side dish. It is also a great way to use up leftover crab meat.
Ease of preparation
Crab Rangoon is an easy dish to prepare. All you need to do is combine the ingredients, wrap them in wonton wrappers and deep-fry them. The whole process takes less than 30 minutes and can be done with minimal effort.
One serving of Crab Rangoon contains approximately 250 calories, 16 grams of fat, 8 grams of carbohydrates, and 16 grams of protein. It is also high in sodium, so it is best to consume in moderation.
– 8 ounces cream cheese, softened
– 1/2 cup cooked crab meat
– 2 tablespoons chopped green onions
– 1/4 teaspoon garlic powder
– 1 teaspoon Worcestershire sauce
– 20 wonton wrappers
– Oil for deep-frying
- In a medium bowl, mix together the cream cheese, crab meat, green onions, garlic powder, and Worcestershire sauce.
- Place a wonton wrapper on a flat surface and spoon 1 tablespoon of the mixture into the center of the wrapper.
- Moisten the edges of the wrapper with water and fold the wrapper in half to form a triangle. Press the edges to seal.
- Heat oil in a deep-fryer or large saucepan to 375°F.
- Carefully drop the Crab Rangoon into the hot oil and fry for 2 to 3 minutes or until golden brown.
- Remove from the oil with a slotted spoon and drain on paper towels.
- Serve hot with your favorite dipping sauce.
– Make sure the oil is hot enough before adding the Crab Rangoon. If the oil is not hot enough, the wonton wrappers will absorb too much oil and become greasy.
– To keep the Crab Rangoon from sticking to the bottom of the pot, add a few tablespoons of cornstarch to the oil before frying.
– If you are not planning to serve the Crab Rangoon immediately, you can keep them warm in a 200°F oven for up to 30 minutes.
Crab Rangoon has a creamy, savory flavor that is complemented by the garlic and Worcestershire sauce. The wonton wrapper adds a nice crunch to the dish.
Best dishes paired with
Crab Rangoon pairs well with a variety of dishes. It can be served with fried rice, egg rolls, or other Chinese dishes. It is also delicious served with a simple side salad.
Origin of dish and history
Crab Rangoon is believed to have originated in San Francisco in the 1950s. It is a classic Chinese-American dish that has become a popular appetizer in many restaurants.
If you don’t have crab meat on hand, you can substitute cooked shrimp or imitation crab meat. You can also add other ingredients such as diced bell peppers, mushrooms, or diced water chestnuts.