Monday, June 21, 2010

Crab Rangoon: Crab and Cream Cheese in Wonton Wrapper

Cream Cheese Dungeness Crab Rangoon
Crab Rangoon/Puffs are always the first hors d'Ĺ“uvres to disappear at a gathering. The dish is so easy to make and to impress when unexpected guest show up at the door.

The chef at Trader Vic's in San Francisco is credited for inventing Crab Rangoon and his original recipe can be found here. Everyone has a slightly different version adjusted to fit one's taste. The following is my preference...

The tiny bit of condensed milk is to pick up the saltiness of the crab meat and add a little "hmmmm, what is that?" flavor. The condensed milk adds a little wink to the recipe.

I like to use fresh hand-picked Dunguness crab when available (but seriously, who has the time nowadays.) The freshly packed version at Costco for about $20 is magnificent to add to any recipe with crab as an ingredient.

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Crab Rangoon


Makes about 60 pieces

10 ounces of non-fat cream cheese, room temperature
8 ounces of crab meat
3 green onions, finely sliced
1/2 teaspoon Worcestershire sauce
1 teaspoon condensed milk
sprinkle of white pepper

1 egg
1 teaspoon of cold water

2 packages of wonton wrappers (30 pieces each)

-Mix the cream cheese to form a paste and then add the rest of the ingredients and mix thoroughly.

-I like to make an assembly line to expedite the cooking process. Use a teaspoon to spoon the filling onto the middle of each wonton wrapper. Beat the egg with the cold water.

-Wet all sides of the wonton wrapper with egg mixture, fold in half and firmly seal the edges.

-Heat a pot filled 3/4 with vegetable oil to 360 degrees. Fry the crab rangoon in batches of 8-10 to keep the temperature stable, turn the wontons when one side is golden brown. Drain over a cookie sheet lined with aluminum foil.

Cream Cheese Dungeness Crab Rangoon

  • I like to serve the crab rangoon with Mae Ploy's Sweet Chili Sauce

  • I tried baking the crab rangoon and they turned out just as good. Bake at 350 degrees for about 15-17 mins until golden brown.

  • Add a little sriracha if you like it spicy

  • I find non-fat cream cheese holds better when frying then regular cream cheese.

  • Some like to fold the wonton in a tulip shape but I find the triangle is the best way to keep the cream cheese from leaking during the frying process.


  • Cream Cheese Dungeness Crab Rangoon

    5 comments:

    The Duo Dishes said...

    Definitely love adding the spice to it. Sounds like a great pair for the condensed milk. Either way, they look irresistible.

    Lolia S said...

    Thanks for the baking tip!

    Forager said...

    I'm addicted to crab and I am definitely making these! The crab and cream cheese combo sounds delicious! Don't think I can share them around though!

    foodhoe said...

    bonibella, these sound fantastic

    Lauren said...

    How simple and delish. I will have to try these for sure!

    Lauren @ www.delicateflavors.com

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