Crab rangoon is a very famous Chinese snack made with a cream cheese and crab meat filling filled inside wonton wrappers and then deep fried. Here is how to make these.
Crab Rangoon
Don’t we all sometimes crave to relish something crunchy yet tender? Well, Crab Rangoon is one such snack which will quench that craving. Crispy crust filled with crab meat and flavored with some soy sauce, cream cheese, spring onion greens they add up to a sizzling snack!
Why is it called Crab Rangoon?
“Crab Rangoon has been on the menu of the “Polynesian-style” restaurant Trader Vic’s in San Francisco since at least 1956.[5][6] Although the appetizer is allegedly derived from an authentic Burmese recipe,[7] the dish was probably invented in the United States.[8] A “Rangoon crab a la Jack” was mentioned as a dish at a Hawaiian-style party in 1952, but without further detail, and so may or may not be the same thing.[9]” – Source _ Wikipedia
How long do you bake Crab Rangoon?
Although these are traditionally deep fried, you can bake them in an oven. Just line them on a baking tray and spray with some oil. Bake for 12-15 minutes until they turn brown from outside.
Can you freeze cooked crab rangoon?
You can assemble the crab rangoon and then freeze them. Just before you want to serve these, thaw on counter for 30 minutes and then deep fry or bake.
How many calories are there in a crab Rangoon?
One serving of crab rangoon, that is 2-3 pieces have 206 calories.
Though the history of Crab Rangoon is unclear, cream cheese, like other cheese, is essentially nonexistent in Southeast Asian and Chinese cuisine, so it is unlikely that the dish is actually of east or southeast Asian origin.
During my visit to the US, while exploring various places of the country, I found that Crab Rangoon was bought by many individuals from the Chinese food joints. Some of the kind people there also told me that it is their favourite appetizer and savouring it cheers them up after a demanding day!
Crab Rangoon is deep fried, hence, its crust becomes crunchy yet the filling remains succulent. You can make a vegetarian variation of Rangoon by preparing Vegetable Spring Roll.
To make this delicious snack, crab meat is mixed with cream cheese and other flavors, all stuffed inside a wonton wrapper. Traditionally, this recipe is made by deep frying the wontons in oil until the crab wontons are cooked on all sides, but some prefer to have it baked rather than fried.
It can be eaten with your favorite sauces for added flavour. Kids and adults alike are going to fall in love with this crunchy snack. Most times, this crab wonton or crab rangoon is served with a variety of sauces at most restaurants.
In order to store these for a few more days, you could toss them in some cornflour, store them in a freezer and fry them as per your convenience. I have often used the same food hack and sorted the starters of various parties, festivities.
Serve these crunchy, toothsome snack to your friends, loved ones and see them relishing this snack with cheer. Make sure to prepare them at home pretty soon, read its recipe here:
Crab Rangoon
Crab Rangoon
Crab rangoon is a very famous Chinese snack made with a cream cheese and crab meat filling filled inside wonton wrappers and then deep fried.
Ingredients
- 20-25 Wonton Wrappers
- 250 g Crab Meat
- 150 g Cream Cheese
- 3 tbsp Spring Onion Greens Chopped
- 2 tsp Dark Soy Sauce
- 3-4 cloves Garlic Grated
- 1/2 tsp White Pepper Powder
- Salt to taste
- Oil for frying
- 2 tbsp All Purpose Flour
- 4 tbsp Water
Instructions
Mix all purpose flour and water in a bowl and keep aside.
Mix crab meat, cream cheese, spring onion greens, soy and white pepper powder in another bowl.
Lay a wonton wrapper on the work surface.
Apply the flour and water mixture on all the sides.
Keep small portion of crab filling in the center and bring the ends together to make a rectangle.
Again apply some flour and water mixture on the closed end and bring the ends together to fold the wonton.
Make all the rangoons in the same manner.
Heat oil in a pan.
Deep fry the rangoons till golden brown.
Drain on a plate lined with kitchen tissue.
Serve immediately with some sweet and spicy sauce.
swapna
Awesome work neha….I had tried the veg baked version of this..it taste yummy.so can we bake this too?
msnehamathur
Thnx Swapna. I am sure you can but I have not tried it myself.