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Crab Rangoon is an appetizer found in many Chinese restaurants in the United States. A classic American creation, crab rangoon is basically fried wonton filled with cream cheese with tiny bits of crab meat.
I first encountered Crab Rangoon at a Chinese restaurant in the Midwest, when I was pursuing my Master’s Degree. The restaurant serves typical American-Chinese fare; the daily all-you-can-eat buffet is a huge hit with the lunch crowd. Crab rangoon is one of the items on the buffet menu, other than the regular sweet and sour pork, fried rice, chow mein, etc. As a poor international student starved of Chinese food, having Chinese all-you-can-eat-buffet was the most anticipated event during the weekends…
Most recently, I came across crab rangoon in a Thai restaurant here in Orange County and it immediately transported me back to my college days in the Midwest. Here is my crab rangoon recipe, based on the taste memory from many years ago. Enjoy!
(Click Page 2 for the Crab Rangoon Recipe)
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Cute wontons! I must say that is a most bizarre but unique combination of flavours. I’m trying to imagine what they taste like, sweet or savoury…hmm….:p
Hi Fern – Crab Rangoon is actually quite tasty. I remember I was very skeptical when I first tasted it but I acquired the liking soon after that. ;)
I really love the shape of these pretty little parcels! Definitely great as!appetizer
Wow. Crab rangoon is a cherished memory of mine too, but from my childhood. My dad would make them only on very special occasions. He used real crab meat mixed with a bit of salt and hot pepper sauce. Still one of my favorite foods ever!
Actually, crab rangoon isn’t Chinese American — it’s American-American. It was invented at Trader Vic’s restaurant in San Francisco. It was so popular back in the late 50s that many Chinese-American restaurants added it to their menus.
Hi Janet – ah, that’s very interesting fact. I didn’t know that. I have always thought that it’s Chinese American food since I have only seen them in Chinese restaurants in the US.
Yup, definitely not a chinese recipe. AFAIK, chinese folks don’t use cream cheese, or any type of cheese for that matter, in their cooking.
Very interesting dish to be appearing at Chinese restaurants! Would love to try someday!
great recipe ive never tried putting powdered sugar but i’ll def try next time! also, i brush egg whites on the ends to seal the wrappers…it works really well!
Hmmm, I think the mix of sweet and savoury is quite special. This recipe looks easy and great for little parties.
I’ve never tried this but I can see how good it is. This is an easy party finger food. I usually put cheese when I have leftover wontons, but I’m going to make this when we have leftover wrappers. Thanks for sharing Bee!
Thanks Nami and I think you will love this crab rangoon recipe.
We make grated paneer with crabmeat seasoned with curry leaves and mustard. i was thinking that would make a lovely filling. of course it won’t be crab rangoon then!
OMG this sounds like a dream!! such a great idea for an aperitif snack!
Made these before.one of my favorites
Where can I check your recipe for Crab rangoon and Chicken Cashew???
I discovered a webiste http://steamykitchen.com/recipes. Those recipes shown there, part of it are also shown here. I wonder why. You are a really a copycat. You copy her recipes and make it your own. Shame on you. Even you come out a cook book, those recipes are not yours.
I served these at a dinner party Sunday night, they were just excellent. My friends liked them better than the local carry out place. Everything I have tried from your site has been absolutley delicious! Thank you.
Hi Mark, thanks for your sweet comment, I am glad you liked my crab rangoon recipe. :)
I made these tonight. So glad I found your blog. They were very yummy.
now that my children are grown & married. they live out of state & can only visit once every other year for the holidays i try to cook from scratch. this mixer would be a great help to making homemade healthy foods.
I’m going to try your recipe and hope it quenches my craving. I grew up in the midwest so chinese buffets were a must, I absolutely LOVE crab rangoon and moved to the southwest about a year and a half ago and can not find any good chinese buffets/restaurants they’ve all been disappointing. I really hope your recipe will give me that taste of midwest chinese food I’ve been missing.
2 ingredients that can really put crab rangoon over the top are ginger and chives. I use Ginger People brand organic shredded ginger (it keeps forever in the fridge, and comes pre-shredded, and is organic – so it’s win-win-win. And true chives (the really skinny ones) are key, although the larger green onions / scallions do work, they aren’t as good.
Those two ingredients really add some layers of flavor to the sweet and savory.
Hi, I will try this tonight last night me and the wife tried another recipe and we couldn’t figure out what was wrong but it didn’t come out correct it included. Worcestershire sauce but it just didn’t have that yum flavor, and we baked them instead of frying but I’m frying this batch.
I tried making these but the filling came out when I was frying them. What did I do wrong? =(
You didn’t seal it tight.