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.
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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.
STEP 2
Prepare 70g of boiling hot water and add 10g of vegetable oil to it.
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.
STEP 4
Knead the dough by hand until it becomes smooth and soft, which should take about 1-2 minutes.
STEP 5
Wrap the dough with plastic wrap and let it rest at room temperature for 15 minutes.
STEP 6
After the dough has rested, divide it into four equal portions. Take one portion and flatten it into an oval shape.
STEP 7
Using the thickest setting on a pasta machine, gradually roll out the dough into a 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.
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.
STEP 10
Clean the crab thoroughly and prepare 225g of crab meat for later use.
STEP 11
Beat the egg until it is scrambled, using a whisk or a mixer, and set it aside as egg mixture.
STEP 12
In another bowl, take 350g of cream cheese and blend it with a mixer until it becomes creamy.
STEP 13
Then add 12g of soy sauce into the cream cheese and mix thoroughly until well combined.
STEP 14
After chopping 10g each of scallions and garlic into minced pieces, add them to the mixture and stir until evenly combined.
STEP 15
Then add the prepared crab meat into the mixture and stir until evenly combined.
STEP 16
Take each prepared wonton wrapper and place 2-3 teaspoons of filling in the center of the wrapper.
STEP 17
Brush the edges of the wrapper with the beaten egg.
Tip:
Brushing the edges with egg helps the wonton wrappers seal easily.
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.
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.
STEP 20
After frying, place the crab rangoons on a wire rack or paper towels to drain excess oil.
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.
Recipe analyzer
- Recipes: Crab Rangoon Recipe
- Main Ingredients:6
- Servings per recipe:1
- Servings size:768 g
-
Energy (calories)：2263 kcal
-
Protein：129.53 g
-
Fat：112.29 g
Why gray?
-
Carbohydrates：195.94 g
-
Protein: 21%475 kcal
-
Fat: 44%1006 kcal
-
Carbohydrates: 35%800 kcal
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.
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