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Get your hands on Marion’s NEW cookbook, Just As Delicious. Order Now

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Crab Rangoon

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This appetiser is hugely popular in American-Chinese restaurants and takeouts, and so many of you guys have requested I do a recipe! So your wish is my command: get set for creamy, crispy, crabby wontons with a sweet and sour sauce.

WATCH THIS RECIPE

CRAB RANGOON

PREP TIME

10 minutes
COOK TIME

25 minutes
SERVES

15
Ingredients

225g (8 oz) cream cheese, softened

100g (3.5 oz) cooked crab meat

¼ tsp sea salt

15 wonton wrappers

vegetable oil, for deep frying

 

Dipping sauce

3 tbsp apricot jam

1 pickled onion, very finely chopped, plus 1 tsp pickling liquid

1 cup sugar

½ cup white vinegar

¼ cup water

¼ tsp soy sauce

Steps
Step 1

For the dipping sauce, place ingredients in a small saucepan over medium-high heat. Bring to a simmer and cook for 3-4 minutes or until the sugar has dissolved. Pour into a small bowl and allow to cool (it will thicken as it cools).

Step 2

For the crab rangoon filling, place the cream cheese (it’s much easier to mix if it’s at room temperature), crab and salt in a bowl. Mix until well combined.

Step 3

Take one wonton wrapper and place it in the palm of your hand. Place a tablespoon of filling in the centre. Lightly moisten the edges of the wrapper with water. Fold the sides of the wrapper into the centre over the filling to form a ‘star’ shape. Press the edges together to seal.

Step 4

Fill a wok or saucepan to about one-third capacity with the vegetable oil and place over high heat. The oil is hot enough for frying at 180C/350F, or when a wooden spoon dipped into the oil forms small bubbles. Add the crab rangoon, in batches if necessary, and cook for 2-3 minutes or until golden. Drain on paper towel. Serve with the dipping sauce.

Crab rangoons are a type of wonton that are super popular on Chinese-American takeaway menus. They are deep-fried and filled with a delicious creamy, cheesy, crab filling. And, as the name suggests, crab rangoons are filled with cooked crab meat! Traditionally, crab rangoons are made out of cooked crab meat, which is what we use in our recipe, however some takeaway places do use imitation crab for the crab rangoon filling. 

While crab rangoons are inspired by Chinese cuisine, they are actually said to have been invented in the United States. Crab rangoons use cream cheese in their filling, and since cream cheese isn’t widely used in China it’s safe to say it’s highly likely they weren’t invented there. Crab rangoons are super popular throughout America and are a staple when it comes to Chinese takeout orders. 

Crab rangoon is a type of fried wonton, so they are really very similar. The difference is all in the filling. Traditional wontons are not ever filled with cream cheese (which is one of the main components in crab rangoon recipes). If you’re looking for more traditional style wontons, our Crispy Pork & Prawn Wontons are a good fried option, or if you want something steamed you can go for our Spicy Prawn Wontons or our Thai Green Curry Pork Wontons

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