Crab Rangoon

If you love Chinese food, you probably have tried crab Rangoon at some point. These crispy and creamy appetizers are a crowd-pleaser and very easy to make at home. In this blog post, I will show you how to make crab Rangoon from scratch with simple ingredients and a few tips and tricks.

Crab Rangoon is a dish that originated in the United States, not China, but it is inspired by the flavors of the Chinese cuisine. It consists of a filling made with real or imitation crab meat, cream cheese, green onion, shallot, garlic powder, and some seasonings. The filling is then wrapped in a thin wonton wrapper and deep-fried until golden and crunchy. You can serve them with a sweet and tangy dipping sauce that complements the richness of the filling. And that's it! For simple ingredients and you have just made delicious homemade crab Rangoon that will impress your family and friends. Enjoy them while they are hot and crispy with the dipping sauce on the side. They are perfect for parties, snacks, or as a side dish for your favorite Chinese meal.

 

Ingredients:

- 10 oz. crab meat or imitation meat

- 8 oz. cream cheese at room temperature

- 36 pieces of wonton wrappers

- 1 shallot, minced

- 1 green onion, sliced

- 1 tsp garlic powder

- Seasonings:

  - 1 tsp Worcestershire sauce

  - 1 tsp. soy sauce

  - 1/2 tsp. sugar

  - 1/4 tsp. salt

  - 1/8 tsp. white pepper

Directions:

To make the filling, simply combine all the ingredients in a mixing bowl and mix well. You can adjust the seasonings to your liking, but don't make the filling too salty or sweet as the dipping sauce will balance it out.

To wrap the crab Rangoon, you will need to work in small batches of 2 or 3 at a time as the wonton wrappers can dry out quickly. Place about 1 teaspoon of filling in the center of each wrapper and wet the edges with a little bit of egg. You can fold them in different ways, but I like to fold them into triangles or packets as they are easier to seal and fry.

To fry the crab Rangoon, heat some oil in a deep-fryer or a large skillet over medium-high heat. Fry them in batches for about 2 to 3 minutes per side or until golden and crisp. Drain them on paper towels and keep them warm in the oven until ready to serve.

To make the dipping sauce, you will need the following ingredients:

- 1 cup water

- 1 table minced garlic

- 3 tbsp ketchup

- 3 tbsp sugar

- 1 tbsp vinegar

- 1 tsp hot sauce sriracha or your choice

- Thickening with 1 tbsp cornstarch mixed with 3 tbsp water

To make the sauce, simply combine all the ingredients in a small saucepan and bring to a boil. Cook until slightly thickened, stirring occasionally. You can adjust the sweetness, sourness, and spiciness of the sauce to your preference.

If you use imitation crab meat, adjust the amount because the imitation meat has more volume than the can crab meat.