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The best and authentic Crab Rangoon recipe with cream cheese, crab and wonton wrapper. These Crab Rangoon are fail proof and much better than Chinese takeouts!
Table of Contents
Crab Rangoon Recipe
What is Crab Rangoon?
It’s an appetizer found in many Chinese restaurants in the United States.
Many people wonder if crab Rangoon is authentic and the answer is no. It is a classic American creation even though they are mostly served in Chinese restaurants.
These dainty appetizers are basically fried wontons filled with cream cheese, with real crab meat in the filling.
They are deep-fried to golden brown and usually served with a pink-color sweet and sour dipping sauce.
I first encountered them at a Chinese buffet restaurant in the Midwest. They have since become one of my favorite appetizers!
Other Recipes You Might Like
Fried Wonton Recipe
Chicken Wontons
Shrimp Gyoza
How to Make Crab Rangoon?
There are three few key ingredients in the recipe: cream cheese, wonton wrapper and crab meat.
First, you make the filling by mixing cream cheese and crab meat together.
Next, wrap the filling in the middle of a wonton wrapper. Make sure you seal it tight and there is no leakage.
Finally, deep fry until golden brown. It’s that easy!
Tips for the Best Homemade Crab Rangoon
For the best results, please follow the cooking techniques below:
Use square wonton wrappers to wrap the cream cheese and crab filling. You can get wonton wrappers at Asian supermarkets or food stores. You can also find wonton wrappers in many regular supermarkets now, for example: Whole Foods.
Use real crab meat for the cream cheese filling. You can use fresh crab meat, frozen crab meat or canned crab meat. If crab is not an option, you can use imitation crab meat sticks. Just cut and shred up the imitation crab meat before using.
Wrap the cream cheese and crab mixture using wonton wrappers. Do not overfill with too much filling.
Seal each wonton wrapper tight so there is no leakage. Pinch it up like a little purse and deep fry to golden brown.
Frequently Asked Questions:
Is There Crab in Crab Rangoon?
Yes! You can use either fresh crab, canned crab or artificial crab.
What’s the Difference between Fried Wontons and Crab Rangoon?
Fried wonton is a Chinese appetizer wrapped with wonton wrapper and filled with meat such as ground pork, chicken and/or shrimp.
The latter is a type of wontons with cream cheese and crab as the filling.
Can You Freeze Crab Rangoon?
Yes, once they are assembled and wrapped, you can freeze them in the refrigerator. Thaw to room temperature before deep-frying.
Best and authentic Crab Rangoon recipe with cream cheese, crab and wonton wrapper. These Crab Rangoon are fail proof and much better than Chinese takeouts!
4.52 from 260 votes
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By Bee Yinn Low
Yield 20pieces
Prep 15 minutesmins
Cook 5 minutesmins
Total 20 minutesmins
Ingredients
1cubeKraft Philadelphia Regular Cream Cheese(room temperature)
Mix all the cream cheese, crab meat, sugar, and salt in a bowl. Stir to blend well. Place about 1 tablespoon of the cream cheese filling in the middle of a wonton wrapper.
Dab some water on the outer edges of the wonton wrapper and fold the two ends of the wrapper together. Fold the other two ends to make a tiny parcel pictured below. Pinch to seal tight and make sure that there is no leakage.
Heat up a pot of oil for deep-frying and fry the crab rangoon until golden brown. Dish out with a strainer or slotted spoon, draining the excess oil by laying the crab rangoon on a dish lined with paper towels.
Let the crab rangoon cools down a bit before serving them with sweet and sour sauce.
Notes
Use real crab meat if possible. Don't serve the crab Rangoon immediately after deep-frying as the filling will be too hot! To make the sweet and sour Crab Rangoon dipping sauce, please refer to mysweet and sour pork recipe.
Course: Chinese Recipes
Cuisine: Appetizer
Keywords: Crab Rangoon
Nutrition
Nutrition Facts
Crab Rangoon
Amount Per Serving (20 pieces)
Calories 26Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Cholesterol 2mg1%
Sodium 69mg3%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
* Percent Daily Values are based on a 2000 calorie diet.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
The filling is made with a combination of cream cheese, crab meat or imitation crab meat, scallions or onion, garlic, and other flavorings. A small amount of the filling is wrapped in each wonton wrapper.
Wontons filled with cream cheese and imitation crab are named after the city – crab rangoons, whereas wontons just filled with cream cheese are often referred to as wontons – but they are used interchangeably. Wontons when not referred to as “cream cheese wontons” refer to dumplings like in my Wonton Soup.
Combine cream cheese, crabmeat, green onions, garlic, Worcestershire sauce, and soy sauce together in a bowl. To prevent wonton wrappers from drying, prepare only one or two Rangoon at a time, keeping the other wrappers under a damp towel. Place 1 teaspoon crab filling onto the center of each wonton wrapper.
While actual crab is not the primary focus of crab rangoon, either imitation crab or the real stuff adds necessary flavor. The best shape for crab rangoon is a four-pointed star: It concentrates the filling and maximizes surface area for more crunch.
I love Panda Express' Crab Rangoons and they're so easy to make! Oddly enough, they don't use crab or imitation crab in their original recipe. Feel free to add some though, it's delicious! My local Panda Express offers 3 for $2.35.
Chinese Crab Rangoons are stuffed with cream cheese, crab meat, and scallions! These Wonton pockets go best with duck sauce or sweet and sour dipping sauce and the secret to those buffet Rangoons is to make a sweet crab Rangoon recipe using powdered sugar! This fried appetizer is addicting!
THE SECRET: At first glance, you might think Money Bags are the same as Chinese crab rangoon. It is only after a taste that you realize they are uniquely Thai.
Crab puffs, aka crab rangoons, are a staple at most casual Chinese restaurants. They are made of crispy wonton wrappers stuffed with juicy crab meat and cream cheese. Although they aren't super authentic, they have become a popular appetizer to tack on alongside chow mein, broccoli beef, and other take-out favorites.
Crab serves up lean protein. But this appetizer has only a little meat. It's mostly cream cheese, wrapped in dough and deep-fried to create bite-sized calorie bombs.
Before it appeared on Chinese restaurant menus, crab rangoon was conceived for Trader Vic's in the 1940s, Atlas Obscura reports. Victor Bergeron's tiki bar chain sold a kitschy, westernized version of Polynesian culture to American customers.
Imitation Crab Meat or Real Crab Meat: This is entirely up to you! I prefer imitation crab meat since it's more accessible and less fishy tasting than real crab meat and it's also budget-friendly.
It is, essentially, deep-fried cheesecake with fake crab in it—as sweet as any dessert, but served as an appetizer. It has a Burmese name, is served in a theoretically Chinese restaurant, and its main component was invented in New York in the late 19th century.
The best side dishes to serve with Crab Rangoon are lo mein, spring rolls, beef and broccoli, Popeyes Sweet Heat Sauce, mango Kani salad, fried rice, steamed dumplings, hoisin dipping sauce, wonton soup, Szechuan green beans, shrimp tempura, sesame noodles, Chinese chicken salad, and Peking duck pancakes.
What is the difference between crab wonton and crab rangoon? 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).
Does crab rangoon contain real crab? It depends on where you get it. Crab rangoon is typically won ton wrappers, cream cheese, garlic powder, Worcestershire sauce, onions/onion powder, and either crab meat or imitation crab, which is a type of cured surimi called kamaboko.
In fact, the majority of the most famous Chinese food dishes in the west don't exist in China, including the famous Chinese takeout box, mainly because of the kind of ingredients available, for example, the cream cheese, an ingredient so uncommon in China that makes the crab rangoon almost impossible to find.
The answer is not clear, as some restaurants will utilize canned crab for their crab dishes. Both are “authentic,” but one kind is superior in taste and quality. It depends on your expectations. If you are ordering from a restaurant, you should verify if they are using canned meat.
Just like the name implies, imitation crab contains no crabmeat. Fish is, however, one of the main ingredients. It is made using surimi, which is a paste made of fish and a few other ingredients. Surimi is often made with pollock, which is also used to make fish sticks and breaded fish products.
Introduction: My name is Kerri Lueilwitz, I am a courageous, gentle, quaint, thankful, outstanding, brave, vast person who loves writing and wants to share my knowledge and understanding with you.
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