My boy’s favorite from Panda Express, Crab Rangoon! These budget-friendly bites are easy to make. Deep-fried or baked, I am sure they will be a crowd pleaser!
Just as easy as buying from your local Chinese restaurant, you can make these at home. The plus is you get more for your bank. More for less is always great! Crab Rangoon is crab meat and cream cheese seasoned and folded into little wonton pouches, then deep-fried or baked served with sweet and sour sauce or sweet chili sauce.
Rangoon originates from South Asian countries, crab and cream cheese Rangoon originated in San Francisco. Yes, they are Americanized. Catching wind at cocktail parties, they are now popular amongst Chinese restaurants. I can honestly say it’s one of our favorites! Easy to prepare and can be made in advance. Throw them in the freezer, and you’ll be ready to go with appetizers at your next party!
For this recipe, I used canned crab meat, softened cream cheese, fresh green onion. Worcestershire sauce and garlic powder to taste. Wonton wrappers and oil for frying. Mix all ingredients to form a creamy filling. Place one teaspoon of filling in the middle of the wonton wrapper. Wet the edges with a little water or egg wash using the tip of your finger. Seal well to avoid the filling from leaking out when cooking. Fold into a simple triangle or fold the sides to create a pouch. I recommend doing this in small batches as wontons tend to dry out quickly. A quick tip: cover extra wontons with a moist or damp paper towel to keep from drying. Deep fry, bake or freeze them. Enjoy with a side of sweet and sour sauce or sweet chili sauce.
6 ounces of can crab meat drained (substitute with fresh or packaged crab).
8 ounces of cream cheese softened.
1–2 green onions finely chopped.
One medium to large garlic clove minced or ¼ teaspoon of garlic powder (more or less to your liking).
½ teaspoon curry powder.
One teaspoon Worcestershire Sauce.
One egg whisked with a splash of water or just water to seal the edges.
Oil for Frying
Preheat 1 to 2 inches of oil to 325 degrees over medium heat.
Combine drained crab meat, softened cream cheese, green onion, garlic, curry powder, and Worcestershire Sauce until well mixed.
Place 1-2 teaspoons of filling in the center of each wonton.
Using egg wash (egg/water) mixture or just water, moisten the wonton’s edges. Egg wash is used as glue when assembling your Rangoon. Water works just as well, but in my opinion, egg wash holds it together better.
Fold into a triangle press to seal, removing air from inside. You can leave it in a triangle shape (easiest) or make it into tortellini by folding the triangle in half again. Feeling fancy, make a four-cornered star by pinching opposite corners in half, then bringing them together in the center.
Test your oil. Use an extra wonton wrapper to test the temperature. Place wrapper in oil to see how hot it is. It cooks quickly or burns it’s too hot. Adjust heat accordingly if needed.
Fry batches of 4-5 wontons for about a minute or until golden brown. Remove and drain on a paper towel.
To bake, preheat the oven to 375 degrees. Place wontons on a baking sheet coat them with a light layer of non-stick cooking spray. Wontons will take about 10 minutes to cook, and it’s best to check on them after baking for at least 5 minutes. Bake until golden brown.