Crab Rangoon
Crab Rangoon, also known as crab puffs, crab rangoon puffs, or cheese wontons, is a beloved appetizer that has become a staple in Chinese-American cuisine.
Despite its popularity in Chinese restaurants across the United States, this crispy, creamy delight is not a traditional Chinese dish.
In fact, its origins can be traced back to mid-20th century America, where it was likely created to cater to Western palates.
The dish consists of a crispy wonton wrapper filled with a mixture of crab meat (or imitation crab), cream cheese, and various seasonings, then deep-fried to golden perfection.
The contrast between the crunchy exterior and the smooth, savory filling creates an irresistible combination that has won over food lovers for decades.
The name “Rangoon” refers to the former name of Yangon, the largest city in Myanmar (formerly Burma). However, the connection to Burmese cuisine is tenuous at best. It’s more likely that the name was chosen to evoke a sense of exoticism that was popular in American Chinese restaurants of the 1950s and 1960s.
Crab Rangoon gained widespread popularity when it was featured on the menu of Trader Vic’s, a Polynesian-themed restaurant chain that was at the forefront of the tiki culture craze in mid-century America. From there, it spread to Chinese restaurants across the country, becoming a beloved staple of Chinese-American cuisine.
While traditional recipes call for real crab meat, many modern versions use imitation crab (surimi) due to its lower cost and longer shelf life. The filling can also be varied to include additional ingredients like scallions, garlic, or Worcestershire sauce, allowing for a range of flavor profiles.
This recipe will guide you through creating your own Crab Rangoon at home. Whether you’re serving them as an appetizer for a dinner party or enjoying them as a snack, these crispy, creamy bites are sure to be a hit.
Ingredients:
- (Makes about 24 Crab Rangoons)
For the filling:
- 8 oz (225g) cream cheese, softened
- 4 oz (115g) crab meat (or imitation crab), finely chopped
- 2 green onions, finely chopped
- 1 clove garlic, minced
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon soy sauce
- 1/4 teaspoon white pepper
For assembly and frying:
- 24 wonton wrappers
- 1 egg, beaten (for sealing the wontons)
- Vegetable oil for deep frying
For the dipping sauce:
- 1/4 cup sweet chili sauce
- 2 tablespoons rice vinegar
- 1 teaspoon soy sauce
How to Make:
Prepare the filling:
In a medium bowl, combine the softened cream cheese, chopped crab meat, green onions, minced garlic, Worcestershire sauce, soy sauce, and white pepper.
Mix well until all ingredients are evenly distributed.
Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Assemble the Crab Rangoon:
Lay out a wonton wrapper on a clean, dry surface.
Place about 1 tablespoon of the filling in the center of the wrapper.
Brush the edges of the wrapper with beaten egg.
Fold the wrapper diagonally to form a triangle, pressing the edges to seal.
Bring the two opposite corners together, overlapping slightly, and press to seal.
Repeat with the remaining wrappers and filling.
Prepare for frying:
In a deep, heavy-bottomed pot or deep fryer, heat about 2 inches of vegetable oil to 350°F (175°C).
Line a plate with paper towels for draining the fried Rangoons.
Fry the Crab Rangoon:
Carefully lower 3-4 Rangoons into the hot oil.
Fry for about 2-3 minutes, or until golden brown, turning once.
Remove with a slotted spoon and drain on the prepared paper towels.
Repeat with the remaining Rangoons.
Prepare the dipping sauce:
In a small bowl, whisk together the sweet chili sauce, rice vinegar, and soy sauce.
Serve:
Arrange the Crab Rangoon on a serving platter.
Serve hot with the prepared dipping sauce.
Chef’s Notes:
Crab selection: While fresh crab meat will give the best flavor, imitation crab (surimi) is widely used and provides a similar texture. If using fresh crab, make sure to drain it well to avoid excess moisture in the filling.
Cream cheese consistency: Allow the cream cheese to soften at room temperature for easier mixing. This will help create a smoother filling.
Filling variations: Feel free to experiment with additional flavors in the filling. Some popular additions include a dash of hot sauce for heat, chopped water chestnuts for crunch, or a sprinkle of Old Bay seasoning for a seafood-forward flavor.
Sealing technique: When sealing the wontons, make sure to press out any air bubbles. This will prevent them from bursting during frying.
Make-ahead option: You can assemble the Crab Rangoon ahead of time and freeze them uncooked. Freeze them in a single layer on a baking sheet, then transfer to a freezer bag once solid. Fry them directly from frozen, adding an extra minute to the cooking time.
Oil temperature: Maintaining the correct oil temperature is crucial for crispy Rangoons. If the oil is too hot, they’ll brown too quickly on the outside while remaining raw inside. If it’s too cool, they’ll absorb too much oil and become greasy.
Baking alternative: For a healthier option, you can bake the Crab Rangoon instead of frying. Preheat the oven to 425°F (220°C), place the Rangoons on a baking sheet lined with parchment paper, brush with a little oil, and bake for 12-15 minutes until golden brown.
Serving suggestions: While these are delicious on their own, you can also serve them with additional dipping sauces like duck sauce, plum sauce, or hot mustard.
Leftover ideas: If you have any leftover filling, it makes a great spread for crackers or bagels.
Nutritional Value: (Per piece, based on 24 Crab Rangoons)
Please note that these values are approximate and can vary based on specific ingredients and portion sizes:
- Calories: 70-80 kcal
- Total Fat: 4-5g
- Saturated Fat: 1-2g
- Monounsaturated Fat: 1-2g
- Polyunsaturated Fat: 1g
- Cholesterol: 15-20mg
- Sodium: 100-120mg
- Total Carbohydrates: 6-7g
- Dietary Fiber: 0-1g
- Sugars: 0-1g
- Protein: 2-3g
Crab Rangoon, while delicious, is generally considered an indulgence rather than a health food.
Here are some nutritional considerations:
Protein: The crab meat provides a source of protein, though the amount per Rangoon is relatively small.
Calcium: The cream cheese contributes calcium, which is important for bone health.
Carbohydrates: The wonton wrappers are the main source of carbohydrates in this dish.
Fat: The deep-frying process adds significant fat content. The type of oil used can impact the nutritional profile, with some oils providing healthier fats than others.
Sodium: The soy sauce and Worcestershire sauce contribute to the sodium content, which may be a concern for those watching their salt intake.
It’s worth noting that the nutritional profile can be improved by baking instead of frying, which significantly reduces the fat content. Using reduced-fat cream cheese can also lower the calorie and fat content.
For those with dietary restrictions:
Gluten: Traditional wonton wrappers contain wheat flour, making this dish not suitable for those with celiac disease or gluten sensitivity. Gluten-free wrappers can be used as an alternative.
Lactose: The cream cheese contains lactose, which may be an issue for those with lactose intolerance. Lactose-free cream cheese or dairy-free alternatives can be substituted.
Shellfish: If using real crab meat, this dish is not suitable for those with shellfish allergies. Imitation crab (surimi) is typically made from white fish and may be an option, but always check the ingredients.
While Crab Rangoon is not typically considered a health food, it can be enjoyed in moderation as part of a balanced diet. Its small size makes portion control easier, allowing it to be incorporated into meals without significantly impacting overall nutritional intake.
As with many appetizers and snack foods, the key to including Crab Rangoon in a healthy diet is moderation. Pairing it with a variety of other foods, particularly those rich in fiber and nutrients like vegetables or whole grains, can help create a more balanced meal. CopyR
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