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Crab Rangoon

Nearly every Chinese takeout menu includes Crab Rangoon. A lot of people have never tried it, in part because they’re not really sure what it is or what it tastes like. But we are getting ahead here.
It’s said that the first Crab Rangoon appeared on Trader Vic’s Polynesian-style Restaurant’s menu in 1956. It was the brainchild of Joe Young, working under Victor Bergeron. The odd part about Crab Rangoon is the inclusion of cream cheese, neither of which is found in Chinese or Burmese cuisine.
Factoid
You may see Crab Rangoon on menus referred to as crab pillows, crab puffs, or cheese wonton.
What do they Taste Like?
Crab Rangoon is briny and salty but less pronounced when you use imitation crab. The triangular shape of each puff-up in the fryer gives it a signature crunch. You can use round wraps from the Asian store, which are a little thicker. You just have to either press them, like dim sum or twist them tightly at the top. Pressing works a little better for keeping the filling from spilling out.

Ingredients

  • 5 oz crab (imitation, canned, or fresh)
  • 4 oz cream cheese **
  • 1 bundle Scallions
  • 1 tsp soy sauce
  • 1 tsp Worcestershire sauce
  • ¼ tsp garlic powder
  • 18 wonton wraps
  • Peanut frying oil
  • Sweet and Sour Sauce

Instructions 

  • Set your fryer to 325F and let it warm while you wrap the wontons.
  • Drain the crabmeat (or pat it dry). The dryer, the better.
  • Mix the meat with the cheese, scallions, garlic powder, and Worcestershire sauce.
  • Layout a wonton.
  • Fill it in the middle with about 2 tsp filling.
  • Use your finger to dab the edges of the wanton with water.
  • Fold the opposite corners together (this forms a triangle)
  • Dab the tips of the triangle with water and fold them inward.
  • Repeat with the next 17 wonton wraps.
  • Gently drop the wontons in the frying oil for 2-3 minutes. You want them lightly browned and crispy.
  • Drain off the oil on paper towels
  • Serve with dipping sauce like sweet and sour.

Notes

While traditionally made with plain cream cheese, you could try jalapeno or chive and onion flavors instead.