Origin and Region:
Crab Rangoon is a popular appetizer that originated in the United States, specifically in Chinese-American cuisine. It is believed to have been invented in the mid-20th century in either San Francisco or New York City, where Chinese immigrants adapted traditional Chinese dumplings into a deep-fried, cream cheese-filled delight. Today, Crab Rangoon is enjoyed in Chinese restaurants across the United States and is a staple on many Chinese-American restaurant menus.
Introduction:
Crab Rangoon is a delicious appetizer featuring a crispy wonton wrapper filled with a creamy mixture of cream cheese, crab meat, and seasonings. These golden-fried parcels are crunchy on the outside and creamy on the inside, making them a popular choice for starters or party snacks.
Ingredients:
- 8 oz (225g) cream cheese, softened
- 1/2 cup (120g) canned crab meat, drained and flaked
- 2 green onions, finely chopped
- 1 clove garlic, minced
- 1 tsp soy sauce
- 1/2 tsp Worcestershire sauce
- 1/4 tsp ground ginger
- 24 wonton wrappers
- Vegetable oil, for frying
Optional Toppings:
- Sweet and sour sauce
- Sweet chili sauce
- Soy sauce
- Sriracha sauce
- Chopped green onions
- Sesame seeds
Tips:
- Make sure the cream cheese is softened to room temperature to ensure easy mixing.
- Drain the canned crab meat well to remove excess moisture before adding it to the filling.
- Seal the edges of the wonton wrappers tightly to prevent the filling from leaking during frying.
- Fry the Crab Rangoon in batches to maintain the oil temperature and ensure even cooking.
Instructions:
- In a mixing bowl, combine the softened cream cheese, crab meat, green onions, garlic, soy sauce, Worcestershire sauce, and ground ginger. Mix until well combined.
- Place a small spoonful of the cream cheese mixture in the center of each wonton wrapper.
- Moisten the edges of the wonton wrapper with water, then fold it diagonally to form a triangle, pressing the edges to seal.
- Heat vegetable oil in a deep fryer or large skillet to 350°F (175°C).
- Carefully place the filled wontons in the hot oil, a few at a time, and fry until golden brown and crispy, about 2-3 minutes per side.
- Remove the Crab Rangoon from the oil using a slotted spoon and drain on paper towels.
- Serve the Crab Rangoon hot with your choice of dipping sauce.
Description:
Crab Rangoon is a delightful appetizer that combines the crispiness of deep-fried wonton wrappers with a creamy and savory filling of cream cheese, crab meat, and seasonings. The result is a perfect harmony of textures and flavors, making it a favorite choice for those who enjoy Chinese-American cuisine.
Nutritional Information:
- Serving Size: 4 pieces (approx. 108g)
- Calories: 290
- Total Fat: 18g
- Saturated Fat: 8g
- Cholesterol: 50mg
- Sodium: 470mg
- Total Carbohydrates: 24g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 9g
(Nutritional information is approximate and may vary based on specific ingredients and serving size.)