Crab Rangoon

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Crab RangoonCrab Rangoon: Crab rangoon are deep-fried dumpling appetizers served in American Chinese and more recently, Thai restaurants, stuffed with a combination of cream cheese, lightly flaked crab meat, with scallions, and/or garlic. These fillings are then wrapped in Chinese wonton wrappers in a triangular or flower shape, then deep fried in vegetable oil.

Ingredients for Crab Rangoon

(serves 4):

  • Vegetable oil, for deep frying
  • 150 gms drained tinned crab meat
  • 120 gms cream cheese, at room temperature
  • 1 clove garlic, minced
  • 1 green onion, thinly sliced
  • 1 1/2 tsp sesame oil
  • 1 tsp Worcestershire sauce
  • Kosher salt, to taste
  • Black pepper powder, to taste
  • 24 wonton wrappers

Method for Crab Rangoon:

  • In a large bowl, combine crab meat, cream cheese, garlic, green onion, sesame oil, Worcestershire sauce, salt and pepper
  • Combine well.
  • The filling for crab rangoon is ready.
  • Place the wonton wrappers on a work surface.
  • Spoon 1 1/2 teaspoons of the mixture into the centre of each wrapper.
  • Using your finger, rub the edges of the wrappers with water.
  • Join the centre of each edge/side of the wonton wrapper to create a flower shape.
  • Pinch the edges to seal.
  • Heat the vegetable oil in a large skillet on medium heat.
  • Working in batches, deep fry the flower shaped wonton wrappers until evenly golden brown and crispy, takes about 1-2 minutes.
  • Drain and transfer to a paper towel-lined plate.
  • Crab Rangoon is ready to be served.
  • Serve immediately with dipping sauce.

If you have any queries regarding the Crab Rangoon recipe, please leave a comment.

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Crab Rangoon
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