Crispy, crunchy and slightly sweet, homemade Crab Rangoon will rock your taste buds! Better yet, it’s super simple to make at home when that take out craving hits.
Last week I posted a recipe for General Tso’s Chicken as well as an adapted version which turned the popular dish into a Vegan friendly, and gluten-free dish. What better way to continue my “fake-out take-out” love affair by giving you a an easy crab rangoon recipe. Crab Rangoon is one of my favorite things to order from the Chinese Restaurant and when I sat down to recreate it at home, I had a difficult decision to make. Did I use real crab meat? Or do I pick up the imitation, red-painted crab ‘sticks?’
I stood staring at my options for a while. The price difference wasn’t all that much and I also reached for the real stuff. What stopped me though is the simple fact that I wanted this crab rangoon recipe to taste just like what you get from your favorite take out place. That meant going with the imitation stuff. Honestly, I’m not sad that I went this way either. You only need three ‘sticks’ of the imitation crab meat, and the rest is easily stored in the freezer, whereas if I went with real crab, I’d have to figure out what to do with the rest.
So with that decision made, next came practicing my knife skills. One lonely scallion gets finely minced along with three ‘sticks’ of the imitation crab. Both get mixed into some room temperature cream cheese along with a bit of powered sugar and some salt. That’s it! That’s all she wrote on ingredients folks.
Then all you need is to get an assembly line going. First, lay out six (6) wonton wrappers and place a scant teaspoon into the center of each. Next, using your fingers, spread a bit of water along the edges of the wrappers. Now comes the folding. You can fold these several ways, from simple to complicated. Start by folding them corner to corner to make a triangle. Now you can stop here and call it good, but I kept going by dabbing a bit of water onto one of the corners and wrapping it around my thumb before pressing the other corner into it. Now you have this cute little package of crab rangoon goodness that when fried, provides the perfect vehicle for dipping sauce collection.
Continue on with your assembly line about 7 more times. I made a total of 48 wontons with this recipe which makes eight (8) servings of six (6) wonton each. If you don’t plan on frying all of these babies up at once, just place them on a baking sheet in a single layer and pop into the freezer for a couple of hours. Once they’re frozen, place them in a zip-top freezer bag and you can store them for a few months.
When you’re ready to enjoy these savory little mouthfuls, heat up a few cups of peanut oil on your stove. When the temp hits 350-375, drop in 6 and fry them for about 5 minutes or until these are slightly golden. If you’re working with the frozen ones, there is no need to thaw before hand, just made sure your oil is up to temp before you start to fry them and you’ll be good to go.
Serve them along side your favorite dipping sauce. The Chinese take out in my town uses a sweet and sour sauce and while that is perfectly acceptable, I prefer a sweet garlic chile sauce. You can also use duck or plum sauce. Or really, just eat them as they are!
As always I would love to know your thoughts. Leave a comment below or if you make Homemade Crab Rangoon take a picture and post it to Instagram! Make sure to tag me @MosesFamilyTable
- 8 oz cream cheese, room temp
- 1 tbs powered sugar
- 1 tsp salt
- 3 "sticks" imitation crab, finely diced (about 1/2 cup)
- 1 green onion, minced
- 48 wonton wrappers
- oil for frying
- In a large bowl, combine the cream cheese, powered sugar, salt, green onion and imitation crab, making sure everything is fully incorporated.
- Line out six wonton wrappers and place a scant tsp of filling into the center of each.
- Dip your fingers into a bit of water and moisten two sides of the wrapper.
- Fold the wrapper corner to corner to make a triangle.
- Moisten one corner and wrap it around your thumb to create a little package.
- Continue until all the wontons are made.
- Fry, 6 at a time until just barely golden, remove to paper toweling to remove excess oil.
- Serve with your favorite sweet and sour sauce or sweet chili sauce.
- Not going to need all 48? Place the unfried wontons onto a baking sheet in a single layer and place into the freezer. Freeze for an hour or two and transfer to a zip top freezer bag. No need to thaw before frying, just make sure your oil is 350-375 degrees before frying.