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Crab Rangoon | 炸蟹角

Updated: May 21


Initially, I was very skeptical about mixing cream cheese with crab wrapped in a wonton wrapper and then deep fried. I could not wrap my head around that. I mean, seafood with cheese is bad enough and to deep fried all of that in a wonton wrapper? Sounds bizarre right?



Eventually, I gave in to my curiosity; this is the 2nd American Chinese dish I learned from my friend. According to him, you can almost find this in every Chinese eatery in the USA, especially San Francisco.



As soon as I took that 1st bite, I was hooked. The fillings just make perfect sense as they exploded in my mouth. Metaphorically, eating those Xiao Long Bao aka Soup Dumplings. It is creamy, cheesy, crabby and with an onion backdrop plus that crispy crunchy eggy wrapper = party in my mouth.


To complement the crab rangoon, I serve them with some chili oil. The combination is life-changing. Anyway, I hope you will give this recipe a try. Ask your kids to join in the fun and help you shape these crab rangoon. It will be a blast!

Ingredients:

(Serve 8)

  • Fillings:

  • ​Yellow Onion, 1

  • Cream Cheese Softened at Room Temperature Preferably Philadelphia, 454g

  • Unsalted Butter, 2 TBSP

  • High Quality Crab Meat Fresh or Frozen, 100g

  • Granulated Sugar, 1 TBSP

  • Sea Salt, Pinch

  • Black Pepper, Pinch

  • Mushroom Powder, Pinch

  • White Sesame Seeds, Pinch

  • Black Sesame Seeds, Pinch

  • Crab Rangoon:

  • Square Egg Wonton Wrappers, 30 Pieces Less or More

  • Egg Lightly Beaten, 1

  • Rapeseed / Sunflower / Canola / Peanut Oil, For Frying

  • Chili Oil Homemade, For Serving

Equipment:

  • Dutch Oven

Directions:

  1. Please visit my "How To Make Chili Oil" page for the recipe.

  2. Prepare the Fillings

  3. Grate onion onto a lint-free kitchen towel.

  4. Squeeze out as much juice as possible.

  5. Optional: Use the juice and peels for onion tea by simmering with 500g water and 3 tea bags.

  6. Transfer the grated onion to a large bowl.

  7. Add the rest of the filling ingredients.

  8. Fold and mix until well combined.

  9. Cover and chill in the fridge for at least 30 mins.

  10. Assemble the Crab Rangoon

  11. Beat an egg with a splash of water to make an egg wash.

  12. Lightly brush the edges of a wonton wrapper with the egg wash.

  13. Scoop about 1 tsp of the filling into the center.

  14. Fold the wrapper in half to form a rectangle.

  15. Pinch the center and stretch both ends to shape like a crab rangoon.

  16. Press the edges tightly to seal.

  17. Tip: Do not overfill or the filling may leak during frying.

  18. Repeat with the remaining wrappers and filling.

  19. Fry the Crab Rangoon

  20. Heat about 3 inches of oil in a dutch oven over medium heat.

  21. Use a wooden chopstick to test the oil—if bubbles form around it, the oil is ready.

  22. Gently place the crab rangoons into the oil.

  23. Fry until golden brown and crispy on all sides.

  24. Transfer to a wire rack or paper towel-lined plate to drain excess oil.

  25. Repeat until all the crab rangoons are fried.

  26. To Serve

  27. Serve immediately with chili oil for dipping.

  28. Let me know if you'd like the onion tea or chili oil recipe formatted the same way!


You really have to give this a try...


Heavenly...


You can make some onion tea with the onion juice and peels...


This is a very good immune system booster... Cheers!

Recipe Video:




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