The season to be merry is almost here which means “party foods” like Crab Rangoon – an oldie but a goodie!!!
An incredibly easy appetizer, Crab Rangoon is one of the many recipes that caught my eye from Katie Chin’s newest book “Katie Chin’s Everyday Chinese Cookbook”. Creamy, crunchy and crabb… what’s not to like?
In a word, “nothing”. Which, btw, also applies to Katie’s newest book which is filled with family recipes from her mother, Leeann Chin’s famous restaurants. Recently, I attended a book signing hosted by the fabulous folks at Melissa’s Produce! Like Katie’s previous book – Everyday Thai Cooking that I reviewed a couple of years ago, this book is beautifully laid out, with clear directions and great tips for simplifying preparation. With the holidays coming up, this book should definitely be on your list for anyone who likes to cook whether they are beginners or advanced cooks!
As Katie states, no one really knows the origins of these addictive little morsels – Crab Wontons, aka Crab Rangoon, were a fixture on Polynesian restaurant menus in the 1950’s.
And it’s no wonder – they are incredibly delicious and also incredibly easy to make with a short ingredient list – which is always a plus in my book!
The best part though? I mean aside from eating them? Is that you can make the filling and even fill the wonton skins ahead of time – Woo Hoo!!
What you will Need:
- wonton skins (I like the ones from Melissa’s Produce)
- cream cheese
- crab (I used canned crab but fresh would be fabulous!)
- garlic powder
- 1 egg
- vegetable oil for frying
- dipping sauce
So, ready to make some Crab Rangoon? Here’s the recipe!
Crab Rangoon is a classic recipe and much easier to make than you would think!
- 6 oz. crabmeat picked through for shells
- two 8 oz. packages cream cheese softened
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 20 wonton wrappers
- 1 egg slightly beaten
- Oil for frying
- Sweet and Sour Sauce
- Sweet and Sour Sauce
- 1 20 oz. can crushed pineapple in heavy syrup
- 1 cup sugar
- 1 cup water
- 1 cup vinegar
- 1 Tablespoon dark soy sauce
- 2 Tablespoons cornstarch
- 2 Tablespoons cold water
- 1 cup plum sauce
For the Crab Rangoon:
In a medium bowl, mix together the crabmeat, cream cheese, salt and garlic powder until well combined.
Lay one wonton wrapper on a clean work surface with one corner facing up (so wonton wrapper looks like a diamond). Cover the remaining wonton wrappers with plastic wrap to keep them from drying out.
Brush the edges of the wonton with the beaten egg.
Place a heaping teaspoon of the crab/cream cheese mixture on the center of wonton.
Fold the bottom up to to seal the wonton in a triangle shape.
Pinch the two corners of the wonton together.
Repeat with the remaining wontons until you used all the filling.
Fill a deep skillet with 2 to 3 inches of vegetable oil and heat to 350 degrees.
Fry 8 - 10 wontons at a time, turning 2 or 3 times until the wontons are golden brown, about 2 minutes.
Drain on paper towels.
Serve with sweet and sour sauce
For Sweet and Sour Sauce:
Heat the pineapple with syrup, sugar, 1 cup water, vinegar and soy sauce to boiling.
Mix the cornstarch with the two tablespoons cold water, stirring until thoroughly combined.
Add the the pineapple mixture and bring back to a boil.
Remove from heat and cool to room temperature.
Add the plum sauce. Cool.
If not using immediately, cover and store in the refrigerator for up to two weeks.