Amy When visiting a Chinese restaurant, one dish that’s always a must-try is the Crab Rangoon. It serves as a litmus test for the overall quality of the establishment. Here are key factors we pay attention to:
- Crispiness: The texture of the Crab Rangoon is crucial. A perfect balance of crispy exterior and a flavorful filling is a sign of excellence.
- Filling Quantity: The amount of filling is indicative of the chef’s attention to detail. A generous and well-proportioned filling enhances the overall experience.
- Freshness: The freshness of the ingredients contributes significantly to the dish. A vibrant and fresh Crab Rangoon sets the standard for the rest of the menu.
- Sauce Quality: The accompanying sauce can elevate the entire dish. Whether it’s sweet, spicy, or a combination, a well-crafted sauce complements the flavors perfectly.
In our experience, the quality of Crab Rangoon often mirrors the overall quality of the restaurant’s offerings. Those with exceptional Rangoons tend to have impressive dishes across the menu.
If you find yourself craving these delectable treats regularly, why not try making them at home? Our creamy and delicious Crab Rangoon recipe promises a delightful experience that might just keep you preferring homemade Chinese cuisine. The recipe emphasizes a higher crab-to-cream cheese ratio, and the accompanying sweet and spicy sauce adds an extra layer of flavor.
Not only are these homemade Crab Rangoons a culinary delight, but they also come at a fraction of the cost compared to dining out. Many people have their own variations of this recipe, and ours is sure to leave your taste buds satisfied. Should there be any leftovers (which is a rare occurrence in our case), storing them in a bag in the refrigerator ensures they stay fresh for the next delightful indulgence.
RE-HEAT Options
We use to just throw them in the microwave for a few seconds and that was ok. Then came the air fryer and changed the way we cook. Pop these in the air fryer on 400 for 4 min and they are as crispy as the day you made them.
SIZE
Depending on what time of event you are going to make these for can determine the size you want to make. If you want to make a lot of them then I would recommend using won ton wraps. If you aren’t going to be feeding a bunch of people I would go with the egg roll wraps. You will not have to make more filling but will just have less Rangoon’s when making the larger ones.
Crab Rangoon
Ingredients
Rangoon
- 1 lb Imitation Crab Meat Chopped finely
- 2 (8) oz Cream Cheese Room temperature
- 1/4 Cup Green Onions Chopped finely
- 1 tbsp Garlic Powder
- 1 tbsp Worcestershire Sauce
- 3 tbsp Powdered Sugar or more if you like it sweeter
- Salt and Pepper to taste
- 60 Won Ton Wrappers
- 1 egg
- 1 tbsp water
- vegetable oil for frying (or whatever oil you like to use)
Dipping Sauce
- 1/2 cup Sweet and sour sauce
- 2 tsp chili garlic sauce More or less depending on how spicy you like things
Instructions
Rangoon's
- Mix cream cheese until smooth.
- Add in crab, onion, garlic, Worcestershire sauce, and powdered sugar. Mix until well combined. Add salt and pepper to taste
- Whisk egg and water together to make an egg wash
- Add egg wash to the sides of the won ton. Place 2 tsp of crab mixture in the middle. Fold won ton in half only pinching in the middle. Fold in half the other direction pinching in the middle. This will make the corners form a plus shape.
- Fry in 350° oil for 3 minutes or until golden brown. Remove from oil and place on a cooking rack. sprinkle with a little bit of salt.
- Can refrigerate leftovers (if you don't end up eating them all)
Dipping Sauce
- Mix ingredients together. You can heat up in the microwave for a few seconds if you like it warm.
