Crab Rangoon Recipe

Crab Rangoon is a simple and quick American-Chinese dish. Its main ingredients are cream cheese and crab meat, which are mixed together, wrapped in wonton wrappers, and deep-fried. Crab Rangoon has a sweet flavor profile and is popular for its unique preparation method and texture, making it a widely enjoyed snack.

7 Reviews
7 Comments
POSTED:29/07/2024
Level:Medium
Yield:2-3 servings
Total:2 hr 0 min
(includes chilling time)
Active:5 min

Crab Rangoon is a deep-fried delicacy that appeals to those who enjoy fried foods. Its crispy outer shell and flavorful filling make it irresistible, even for those on a diet who are aware of its fried nature. In fact, this dish is quite simple to make. Let me share the recipe with you below.

1.Why introduce this dish?

Crab Rangoon, also known as cheese wontons, can be considered a quintessential American-Chinese dish. In reality, it's more of an American snack with a Chinese appearance. Legend has it that Crab Rangoon appeared in a Polynesian restaurant in San Francisco in 1956. Typically made with wonton wrappers, it consists of a mixture of cream cheese, crab meat, and green onions, shaped into flower-like wontons and deep-fried until golden. After frying, these crab rangoons are drained to remove excess oil and can be enjoyed either plain or dipped in sweet and sour sauce. The crispy shell gives way to a rich, creamy interior with a slight savory hint, making it a beloved accompaniment on American dinner tables. This dish combines two of America's favorite food elements: deep-frying and creamy cheese, making it a truly authentic American-Chinese cuisine.

2.What are the key ingredients?

Crab Meat: When selecting crabs, you should choose fresh crabs to ensure that you can make this recipe tastier.

Medium gluten flour: Medium gluten flour is the main ingredient used to make wonton wrappers. Of course, if you prefer not to make them from scratch, you can also buy pre-made wrappers to save time.

Cream cheese: Cream cheese is a soft cheese made by blending fresh unripened cheese with a suitable amount of cream, resulting in a fat content of approximately 35%. It has a clean white color, a smooth texture, and a slightly tangy taste.

To make crab rangoon, you'll also need other supplementary ingredients, which are generally available online.

3.How to make wonton wrappers?

Here, I mainly mix 125g of all-purpose flour, 20g of sweet potato starch, and 4g of sea salt together evenly. Then, while gradually adding water and vegetable oil, I stir the mixture until it's well combined. After that, I let it rest for 15 minutes covered with plastic wrap.

Here, a pasta machine is used to roll out the wrappers, which is quicker and more convenient. If you don't have a pasta machine at home, you can use a rolling pin to roll out the wrappers, but it might take some time because you'll need to roll them quite thin.

4.How do you save crab rangoon?

To store crab rangoon, which is a deep-fried food, it's recommended to place them in an airtight container. For longer preservation, you can store crab rangoon in the refrigerator. Before consuming, consider reheating them briefly to restore their crispy texture.

5.How do you enjoy crab rangoon?

Crab rangoon is typically enjoyed with sweet and sour sauce, which complements its crispy and savory flavors.

I believe many of you will be interested in trying crab rangoon after seeing some of the tips I've shared. Next, I'll walk you through the specific steps. Let's get started and make it togethe!

INGREDIENTS

MAIN INGREDIENTS

  • 125g medium gluten flour
  • 225g crab meat

ACCESSORIES

  • 4g sea salt
  • 20g sweet potato starch
  • 350g cream cheese
  • 1 egg

SEASONINGS

  • 70g hot water
  • 10g vegetable oil
  • 12g soy sauce
  • 10g scallions
  • 10g garlic
  • 100g sweet and spicy sauce

DIRECTIONS

STEP 1

Take a medium-sized bowl and add 125g medium gluten flour, 20g sweet potato starch, and 4g sea salt. Mix well until evenly combined.

Mix 125g gluten flour, 20g sweet potato starch, and 4g sea salt in a bowl.

STEP 2

Prepare 70g of boiling hot water and add 10g of vegetable oil to it.

Combine 70g boiling water with 10g vegetable oil.

STEP 3

Use a fork to stir the flour and pour in the hot water and vegetable oil mixture. Stir well until the dough roughly forms a ball.

Stir flour with hot water and oil using a fork to form a dough ball.

STEP 4

Knead the dough by hand until it becomes smooth and soft, which should take about 1-2 minutes.

Knead dough by hand until smooth and soft, takes 1-2 minutes.

STEP 5

Wrap the dough with plastic wrap and let it rest at room temperature for 15 minutes.

Rest dough wrapped in plastic at room temp for 15 min to relax before shaping.

STEP 6

After the dough has rested, divide it into four equal portions. Take one portion and flatten it into an oval shape.

Divide rested dough into four parts, flatten one into oval shape.

STEP 7

Using the thickest setting on a pasta machine, gradually roll out the dough into a thin sheet.

Roll out pasta dough on thickest setting of machine to create thin sheet.

STEP 8

After rolling it out thinly, cut the dough into shorter lengths, and then use a knife to evenly cut the dough into squares.

Roll out dough, cut into lengths, then use knife to make even squares.

STEP 9

Sprinkle the cut wonton wrappers with sweet potato starch and separate them. Repeat the above steps with the remaining dough.

Tip:

You can sprinkle a bit more sweet potato starch to prevent the wonton wrappers from sticking together and making them difficult to separate. Alternatively, you can place them apart like I did.

Tip for making wonton wrappers: Sprinkle sweet potato starch to prevent sticking.

STEP 10

Clean the crab thoroughly and prepare 225g of crab meat for later use.

Clean and prepare 225g of crab meat for use.

STEP 11

Beat the egg until it is scrambled, using a whisk or a mixer, and set it aside as egg mixture.

Scramble the egg using a whisk or mixer to create egg mixture.

STEP 12

In another bowl, take 350g of cream cheese and blend it with a mixer until it becomes creamy.

Blend 350g cream cheese in a bowl until creamy.

STEP 13

Then add 12g of soy sauce into the cream cheese and mix thoroughly until well combined.

Combine cream cheese and soy sauce, mix well.

STEP 14

After chopping 10g each of scallions and garlic into minced pieces, add them to the mixture and stir until evenly combined.

Chop scallions and garlic into minced pieces, then add to mixture and stir.

STEP 15

Then add the prepared crab meat into the mixture and stir until evenly combined.

Combine prepared crab meat with mixture, stirring evenly.

STEP 16

Take each prepared wonton wrapper and place 2-3 teaspoons of filling in the center of the wrapper.

Fill each wonton wrapper with 2-3 teaspoons of filling.

STEP 17

Brush the edges of the wrapper with the beaten egg.

Tip:

Brushing the edges with egg helps the wonton wrappers seal easily.

Tip: Brushing wonton wrapper edges with egg aids in sealing.

STEP 18

Next, take one end of the wonton wrapper and pinch together two corners. Do the same with the opposite end, then bring both pinched ends towards the center and pinch them together to seal the wonton. Repeat this process until all the wontons are sealed and filled.

Pinch and seal wonton wrappers to create filled wontons.

STEP 19

Pour 1000ml of oil into a pot and heat it to 175 degrees Celsius. Fry the crab rangoons in batches, frying each batch for about three minutes until they are golden brown and crispy.

Fry crab rangoons in 1000ml oil at 175°C in batches until golden brown.

STEP 20

After frying, place the crab rangoons on a wire rack or paper towels to drain excess oil.

Drain excess oil from fried crab rangoons on rack or towels.

STEP 21

Pour 100g of sweet and spicy sauce into a small dish. Arrange the crab rangoons on a serving plate and serve them together with the sauce.

Serve crab rangoons with sweet and spicy sauce.

Recipe analyzer

  • Recipes: Crab Rangoon Recipe
  • Main Ingredients:6
  • Servings per recipe:1
  • Servings size:768 g
Nutritional Summary of Recipe
Amount per 768 g= 1 serving(s)
  • Energy (calories):2263 kcal
    104%
  • Protein:129.53 g
    237%
  • Fat:112.29 g Why gray?
    231%
  • Carbohydrates:195.94 g
    80%
Calorie breakdown
  • Protein: 21%
    475 kcal
  • Fat: 44%
    1006 kcal
  • Carbohydrates: 35%
    800 kcal
The chart shows the percentage of calories intake (energy) coming from the respective macronutrients (fats, protein and carbohydrates).
Omega 6 : Omega 3
1:1
20:1
2:1
Both fatty acids are essential, but nowadays the majority of western diets include excessive amounts of Omega 6 acid.

The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.

7 REVIEWS

Review
Your rating:
SavorySliceNovember 13, 2024

Tried this recipe for the first time and was very pleased. Everyone loved it.
GourmetGatheringsOctober 31, 2024

How can I prevent the crab rangoon from exploding while frying?
reply:
November 03, 2024
Make sure the oil temperature is just right—too high or too low can cause uneven frying. The oil should be around 350°F (175°C).
EpicureanEatsHubOctober 18, 2024

Making this recipe is very simple, but the result is so delicious—perfect for a family gathering.
TasteTwistOctober 08, 2024

This is the best crab rangoon I’ve ever made. The filling is rich and it’s fried to perfection.
FlavorFusionFablesSeptember 25, 2024

The crab rangoon tastes amazing! Crispy on the outside and tender on the inside—so delicious.
SpiceSavorFestSeptember 15, 2024

I don’t have crab meat. Can I use other types of meat?
reply:
September 17, 2024
You can use shrimp or chicken instead, but the flavor will be different.
AnnaAugust 12, 2024

This Crab Rangoon Recipe is great, I followed the recipe and it came out great.
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