Did you know Crab Rangoon is actually not Chinese food? Typical Chinese food doesn’t use cheese or cream cheese. The history is unclear but most likely it was invented here in the USA. But who cares? It’s so good and easy to make. It’s basically fried crispy little pockets with cream cheese/imitation crab (or real crab) filling inside. When you take a bite or split them up, the warm soft cream cheese usually ooze out from the crispy wonton and it melts in your mouth. I like to dip them in sweet and sour sauce, but they are good as is. They are also a perfect ‘make ahead’ appetizer. You can make them a day before and cover with plastic wrap in the fridge, until you’re ready to fry them.
When I worked at a Chinese restaurant during my grad school years ago, we had to make these every day, 2 industrial trays a day. The kitchen guys made the filling and we (the waiter/waitress/host) had to fold them. I remember making one with the biggest chunk of crab and had the kitchen guy fried it for me. Good times. Some restaurants fold them in half and some, like the one I worked at, fold them in a flower shape. You can do it however you’re comfortable, there are no Crab Rangoon cops watching. ha!
I didn’t only learn how to make Crab Rangoon, I also learned how to make Hot and Sour Soup and Egg Drop Soup. Here are the links if you want to know how to make them. Hot and Sour Soup and Egg Drop Soup.
Not to be bias, I think the Chinese restaurant I worked at made the best Crab Rangoon in town. They didn’t give me the recipe, but a few years working and eating them everyday, I’m pretty sure I know what’s in them. I made them for our friends/family a few times, and it’s always a hit. You can fry them in a deep fryer, Dutch Oven
Let’s cook some food!
Mix all the ingredients (except oil and wonton wrapper) together in a bowl.
Here’s the picture of the Golden Mountain Seasoning Sauce
Scoop a generous amount of the filling and place it in the middle of a wonton wrapper.
Fold the sides up like a flower and press gently in the middle to seal it. If too much filling, take some out. The filling will ooze out when you fry it, so try not to put too much in. The cream cheese will act like a glue so your wrapper should stick together.
Look how pretty!
If this is becoming too much of a hassle, you can fold them in half. You might need to use a little bit of water to seal around the edge.
Repeat until you run out of the filling or the wrappers.
Heat up the oil in a deep fryer, Dutch Oven
For Dutch Oven
Gently add a few into the pot, but don’t crowd them.
Fry until the skin is golden and crispy.
Scoop them out when they are done. Let them rest on a paper towel.
Serve hot. Enjoy!
I hope you give this Crab Rangoon a try, they are amazing and such a crowd pleaser.
- 16 oz. cream cheese
- 6 oz. imitation crab, chopped
- 1 tablespoon Golden Mountain Seasoning sauce (or light soy sauce)
- 2 green onions, finely chopped
- 1 clove garlic, finely minced
- 36-40 small wonton wrappers (or 18-20 if you use the big ones)
- 64 oz. Canola or vegetable oil
- Mix cream cheese, crab, Golden Mountain Seasoning Sauce (or light soy sauce), green onions, garlic in a bowl.
- Scoop a generous amount of the filling and place it in the middle of a wonton wrapper.
- Fold the sides up like a flower and press gently in the middle to seal it. If too much filling, take some out. The filling will ooze out when you fry it, so try not to put too much in. The cream cheese will act like a glue so your wrapper should stick together.
- Repeat until you run out of the filling or the wrappers.
- Heat up the oil in a deep fryer, Dutch Oven or a pot. For Dutch Oven or pot, if you have a thermometer, it should be about 350˚ Fahrenheit or 175˚Celsius. If you do not, to test if the oil is hot enough, stick a wooden spoon in the pot slowly. If the oil steadily bubbles around the stick, it’s ready for frying.
- Gently add a few into the pot, but don't crowd them. Fry until the skin is golden and crispy.
- Scoop them out when they are done. Let them rest on a paper towel. Serve hot.
If you can find good fresh crab meat, you can use it instead of imitation crab.
You can also fold them in half instead of making a flower shape, you might need to use a little bit of water to seal around the edge.
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