Always a favorite appetizer at our local chinese restaurant crab rangoon is a mixture of cream cheese crab meat and seasonings that is folded up in a wonton wrapper and deep fried.
Dan raven ellison. Crab rangoon is a bit of a sleeper hit in the world of chinese american appetizers. Fried wontons filled with creamy crab just might be the ultimate appetizer. Heat a wok and add enough oil for deep frying. Combine garlic cream cheese crab green onions worcestershire sauce and soy sauce in a bowl.
Preheat an oven to 425 degrees f 220 degrees c. Crab rangoon is an appetizer found in many chinese restaurants in the united states. Pick over the crab to remove pieces of shell. These delicious little parcels are often dipped into a sweet and sour sauce or sweet chili sauce.
Stir in crab and onion. Make sure you squeeze out all the air or theyll pop open during frying and make a real mess. To prevent wonton skins from drying prepare only 1 or 2 rangoon at a time. Theyre basically little pockets of cheesy crab dip wrapped up in a crispy wonton shell.
What is crab rangoon. Moisten edges with water. Place a small bowl of water on your work surface and lay out 6 wrappers and place around 1 1 12 ts in the center of each wrapper. Place 2 teaspoonfuls in the center of each wonton wrapper.
Fold in remaining ingredients except wrappers heat oil to med high and you want it around 1 12 2 inches deep. What sets his crab rangoon. In this class jet tila will teach us to make this old school chinese restaurant favorite. Many people wonder are crab rangoon authentic and the answer is no.
Is crab rangoon authentic chinese food. When the oil is ready the temperature should be between 360 to 375 f carefully slide in the crab rangoon taking care not to overcrowd the wok. Bring corners to center over filling and press edges together to seal. Whip together the sour cream cream cheese and soy sauce and sugar until smooth.
Crab rangoon was on the menu of the polynesian style restaurant trader vics in san francisco since at least 1956. In a small bowl combine the cream cheese garlic salt and worcestershire sauce until smooth. Although the appetizer is allegedly derived from an authentic burmese recipe the dish was probably invented in the united states by victor bergeron founder of trader vics. Deep fry at 350o until golden brown and crispy.
Lightly spray baking sheet with cooking spray. It is a classic american creation even though they are mostly served in chinese restaurants. Seal edges with beaten egg.