Crab Rangoon

Posted by on June 20, 2015

Crab Rangoon is a must have appetizer whenever I eat out at a Chinese restaurant. It is usually not cheap in a restaurant, and some places make it far too sweet or without the full flavor profile. I like it a little sweet, but I know it as a savory snack.

This treat comes together quickly and is fun for littler helpers and/or significant helpers (date food). This recipe will turn out almost 50 treats for under $10.

1 can crabmeat (6 oz)
1 box cream cheese (8 oz)
3 stalks of green onion
2 tsp Worcestershire sauce
1 tsp soy sauce
1 tsp pineapple juice (any sweetener)
1 package of 48 wonton wraps

First off, I always double the crab, but 1 can will suffice. I like pineapple juice because it fits the sweet and savory blend of flavors. Pear or plum juice also fit the profile nicely, but I’d rather drink leftover pineapple than plum or pear juice.

Thinly slice the green onion and possibly chop your pile with a few cuts to further reduce the size of the onion. A good bite of green onion is nice, but a full bite on a thick green onion can be a bit much.

Add the room temp cream cheese, green onion, crab, sauces and sweetener to a large bowl for mixing. I dig in with my hand to get the ingredients well mixed. That is it for the hard stuff. Done, really.

I gather my helpers for a wonton party! Each wrapper gets a small dab of the mix. I use about 2 tsp per wrap, give or take. I only have about 4 wraps in motion at a time to prevent the thin wraps from drying out and getting hard.

Dip your fingertip in a bowl of water and slide your finger across two edges of the wrap. Fold the dry edges over the wet edges and press them together in a triangle. Wet one of the corners and fold it over to the other corner to make a crown. Give the corners a pinch and place the piece on a cookie sheet lined with parchment paper. Repeat about 48 times.

These will freeze well once they sit in open air a bit. That will dry out the outer shell and prevent ‘wet dough’ from sticking together in a freezer bag.

But you do want to sample a few right now, right? Baked or fried? Baked is healthier and works out to something like 425F for about 10 minutes until golden and all that. Fried is tastier and consists of oil at 375 for 2-3 minutes tops. If you can hear your oil getting angry, the cheese is leaking out and they are very done.

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