RSS
Email
Twitter
Facebook
Spotlight
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)
Pages: 1 2
Get More Delicious Recipes Below:
Crab Bee Hoon (Crab Noodles)
During my most recent trip to Singapore (in April), my friends took me to Melben—a popular restaurant famed for its crab dishes. When the waiter came to take the order, I knew that I had to try crab bee hoon, a dish that I had read so much about on Singaporean food blogs. The crab bee hoon was served in…
Chili Crab (Crab in Sour and Spicy Sauce)
We will be leaving for Malaysia to celebrate Chinese New Year tomorrow morning. Before I leave, I feel obliged to share a very delicious recipe with you, so here is my crab in sour and spicy sauce (酸辣蟹), or known as “chili crab” in Singapore. The timing couldn’t be better as Chinese (Lunar) New Year is just a few days…
Ginger and Scallion Crab Recipe (姜葱蟹)
(Chinese recipes, prepare authentic Chinese food now!) Remember that scene in Pretty Woman when Julia Roberts was trying to devour her escargot and it flew across the table? I had that exact “Pretty Woman” moment–a disgraceful and embarrassing one I must say–at a Chinese restaurant recently. It was a plate of mouth-watering ginger and scallion crab, and the character in…
Sweet and Sour Crab Claws
Recently, I have been in high gear working on my cookbook, developing recipes, cooking, food styling, and shooting. I work on my cookbook almost every day and my life has been consumed by it, pretty much! The good news is that the list of to-do recipes are getting shorter by the day. I have given myself a hard deadline of…
Get New Updates by Email:
PREVIOUS POST: The All-American Giveaway by Jacob Bromwell (CLOSED)
NEXT POST: Kimchi Fried Rice
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.