Crab Rangoon, or crab wontons, are a staple at many American Chinese restaurants, as it is not a traditional Asian recipe. In fact, the dish is believed to have originated in the United States. Making the individual pieces is a bit of work, but it is totally worth it at the end. We like having this for dinner with a big salad. The wontons reheat great in the toaster oven the next day. This recipe makes about 50 pieces.
- 8 ounces cream cheese
- 1 can crab meat (6 ounces)
- 1 tablespoon soy sauce
- 2 teaspoons garlic powder
- 2 tablespoons grated Parmesan cheese
- 1 packet wonton skins
- vegetable oil for frying
Mix all ingredients in a bowl until well blended (this will be a tad easier if your cream cheese has had a chance to soften). Make the individual wontons using any technique you want, but be sure to not over-stuff the wonton. You can use about 3/4 teaspoon of mix per wonton skin.
Included below is a video that explains a few different techniques, but we’ve found that making these little envelopes helps keep the cream cheese mixture from escaping into the hot oil. When you are done folding all the wontons, place them in the freezer while you heat up enough vegetable oil to deep fry the wontons. We like to heat up our oil to about 375 degrees F, or just below its smoking point. Fry the wontons, a few at a time, for just under one minute. Make sure you have a splatter guard handy. As soon as the wontons turn golden, take them out and place them over paper towels to drain some of the oil. Serve with soy sauce.
We love to showcase our latest personal projects on our blog. Keep an eye out for more recipes that highlight our food photography skills.