Crab Rangoons
Votes: 3
Time: 55 min.
Complexity: easily
Quantity: 36 fritters
Complexity: easily
Quantity: 36 fritters
Crab rangoon is a popular appetizer consisting of crab-filled wontons, deep-fried. Despite its Asian flavor, this appetizer originated in the United States and is very popular in local Chinese restaurants. The filling is made from real crab meat, mixed with cream cheese, green onions, and Asian spices, and then wrapped in wonton dough. Crab rangoons can be deep-fried or fried in a pan with oil, using a deep-frying thermometer to ensure even browning on the outside and cooking through on the inside. Crab rangoons are served with sweet and sour sauce.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Wontons
- 220 g of lump crab meat
- 220 g of cream cheese, room temperature
- 2 green onions, finely chopped
- 1 teaspoon soy sauce
- 0.5 tsp Worcestershire sauce
- 36 sheets of wonton dough
- 1 large egg, beaten
- Vegetable oil, for deep-frying
- Special equipment: deep fryer or deep fryer thermometer
Sweet and sour sauce
- 1 cup of sugar
- 0.5 cup pineapple or orange juice
- 0.5 tbsp. rice vinegar
- 1/4 tbsp. maraschino syrup (from a jar of cherries)
- 1/4 cup ketchup
- A pinch of coarse salt
- 1.5 tbsp cornstarch
We recommend
Recipes with similar ingredients: crab meat, wonton dough, cream cheese, Pineapple juice, Orange juice, rice vinegar, syrup, ketchup, starch
Cooking the dish according to the recipe:
- Sweet and sour sauce:
Combine the sugar, pineapple juice, vinegar, cherry syrup, ketchup, and salt in a 3-quart saucepan. Heat over medium-low heat and cook, stirring, until the sugar dissolves. In a bowl, combine the cornstarch with 1/4 cup water and stir well; add the mixture to the saucepan. Raise the heat to medium-high and cook, stirring constantly, until the mixture thickens, 3-4 minutes. Cool and refrigerate until ready to serve. - Wontons:
In a large bowl, combine the crabmeat, cream cheese, green onions, soy sauce, and Worcestershire sauce. Mix well to distribute evenly; mixing with your hands is best. Lay the wonton sheets on a clean work surface. Spoon 1 tablespoon of the crab mixture into the center of each sheet. Brush the edges of the dough with a little beaten egg, then fold each wonton into a triangle. Press to seal the wontons, squeezing out all the air; this will prevent them from opening when fried. - Heat 2 inches of oil in a deep fryer or Dutch oven to 375°F (190°C). Fry a few wontons at a time until golden brown, 3-4 minutes. The oil temperature will drop a few degrees as you add the wontons. Try to maintain the oil temperature at 355°F (180°C). Transfer the cooked wontons to a paper towel-lined plate or a wire rack set over a baking sheet.
- Repeat with the remaining wontons. Serve with sweet and sour sauce and enjoy!
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