Crab Rangoon is an appetizer found in many Chinese restaurants in the United States. A classic American creation, these are basically cream cheese wontons with tiny bits of crab meat, deep-fried to golden perfection.
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 other popular Chinese dishes.
As a poor international student who love Chinese recipes, having Chinese all-you-can-eat-buffet was the most anticipated event during the weekends and soon these little golden and crispy morsels have become my favorite appetizer.
So how do you make Crab Rangoon? Just follow my recipe and method. You only need very few key ingredients: Cream Cheese, wonton wrapper and crab meat. Wrap the cream cheese and crab mixture using wonton wrappers and pinch it up like the little purses and deep-fried to golden brown.
Frequently Asked Questions:
- Is there crab in Crab Rangoon? Yes! You can use either fresh crab, canned crab or artificial crab.
- What’s the difference between wontons and Crab Rangoon? It is a type of wontons with cream cheese and crab as the filling. Other wontons normally have a meat or seafood filling.
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