Crab Rangoon

I love the appetizers at The Stinky Tofu Lounge, our neighborhood Chinese restaurant. We always order the Pu-Pu Platter. Not only is Pu-Pu fun to say, but it’s crazy delicious!

Picture this, a large greasy wooden platter with a dangerously high 6-inch flame Spewing uncontrollably out of the center of the tray.

The heat that comes off that mutha is hot enough to melt the cheap, gaudy plastic table cloth that covers the tables of the restaurant. The smells of burnt plastic and soy sauce fill the air. It’s sheer heaven!

Surrounding the freakishly hot flame are two of every appetizer on the menu. All the familiar items are there, egg rolls dripping with old grease, chicken on a stick, and my all-time favorite, you guessed it, Crab Rangoon.

Let’s pause there for a second, and unpack how amazing Crab Rangoons are.
I mean, Who could resist crispy wontons filled with cream cheese and crab? I love everything about these guys, and The Stinky Tofu Lounge does them right, well they used to, but lately, I’ve become suspicious of the crab they use for their Rangoon’s when I noticed on their menu, they spell crab with a K, yikes!

I’ve now learned to make these guys at home, not only are they a breeze to make, but I can skip the artificial crab meat and create a fantastic appetizer that I do not share with anyone; I mean, don’t even try!

Crab Rangoon consists of wontons stuffed with a mixture of crab, cream cheese, garlic powder, green onions, and Worcestershire sauce. The wontons are fried until golden brown and crispy. Here is my PSA; do not eat the Rangoon until they sit for ten minutes after coming out of the fryer. If you do not heed my warning, it could result in burning off the roof of your mouth.

I hope you try my Crab Rangoon recipe soon. They delicious even if there isn’t a crazy 6-inch flame leaving scorch marks on your ceiling. They are soooo good!

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Crab Rangoon

Wontons stuffed with a mixture of crab, cream cheese, garlic powder, green onions, and Worcestershire sauce. The wontons are fried until golden brown and crispy.

Course Appetizer

Cuisine Chinese

Keyword chineese takeout, Crab Rangoon, dougbakes.com

Prep Time 25 minutes

Cook Time 10 minutes

Servings 12 Rangoon

Author Doug Bakes Staff

Ingredients

• 8 ounces crab meat
• 8 ounces cream cheese, softened
• 1 teaspoon worcestershire sauce
• 1 teaspoon fresh chopped dill
• 1/2 teaspoon garlic powder
• 3 tablespoons sliced green onions plus more for garnish
• 20 20 wonton wrappers
• 1 egg beaten
• oil for frying
• dipping sauce for serving

Instructions

1. Place the crab meat, cream cheese, Worcestershire sauce, garlic powder and green onions in a bowl. Stir to combine.

2. Place a wonton wrapper on a flat surface and drop 2 teaspoons of the crab mixture into the center. Brush the edges of the wonton with the egg.

3. Bring 2 opposite corners together in the middle of the wonton and pinch.

4. Repeat with the remaining wontons and crab mixture until all are filled.

5. Heat 4 inches of oil in a deep pan to 350 degrees F

6. Fry 5-6 wontons at a time, turning them as needed to make sure they brown evenly. This process should take about 3-5 minutes. 

7. Drain the cooked wontons on paper towels and repeat the frying process with remaining wontons.

8. Serve immediately with a dipping sauce of choice and garnish with more sliced green onions.