In American restaurants there are several “evolved” Chinese dishes that we take for granted as being authentically Chinese, when in fact they are Chinese inspired American concoctions. Just such a creation is the creamy and crunchy appetizer known as Crab Rangoon. Let’s just say: Philadelphia Cream Cheese was in short supply in the centuries when Chinese cuisine was development! Regardless, Crab Rangoon (or Crab Puffs) have been appearing on Chinese restaurant menus in the U.S. for years. These are the perfect appetizer for a dinner party, or for a party. You can even do the deep frying ahead of time, and then keep them warm in a chafing dish for party service. Take it from me: these are yummy, and they look quite impressive when you serve them.
Crab Rangoon
Ingredients:
—1 eight ounce container softened Cream Cheese
—1 eight ounce container fresh Crab Meat
—1/2 teaspoon Salt
—1 whole Egg
—24 pre-made Won Ton Skins
Dip Into:
—1/4 cup Sweet & Sour Sauce
-OR-
—1/4 cup Spicy Chinese Mustard
-OR-
—1/4 cup Soy Sauce
—2 tablespoons Hot Chili Oil
Equipment:
—a Deep Fryer with oil,
-OR-
—a Frying Pan with oil
Directions:
In a mixing bowl combine the cream cheese, the crab meat, and salt. Mash them together with a fork or mixing spoon.
In a small bowl beat the egg. Working one at a time, lay out one won ton skin on a cutting board or a plate. With a pastry brush, paint beaten egg onto all of the edges of the four sides of the won ton skin. Place approximately one teaspoon of the cream cheese and crab mixture into the center. Carefully bring all four corners of the won ton skin together in the center, one-by-one, and meticulously seal together the four straight joint lines all the way down to the tip, so that they resemble what you see in the photo.
As you finish each one, you can place them onto a floured plate or wire rack. It is a little time consuming, but you need to work meticulously so that the seals on each Crab Rangoon are glued to the edge it is affixed to with egg. The egg will act as edible glue, and congeal instantly in the deep frying process, giving you a proper seal.
Once you are finished with the stuffing and sealing process, you are ready to deep fry. The oil in your deep fryer or frying pan should be preheated to 375 degrees Fahrenheit. Descend the Crab Rangoon into oil, and cook them in batches, for approximately three minutes.
NOTE: During the deep frying process, whatever you do, do not squeeze them with tongs, or you risk breaking the seal and squeezing hot cream cheese into the cooking oil and making a huge mess. (How do I know this? Guess! Take it from me: it makes a real mess!)
When the Crab Rangoon pillows are crispy brown on the outside, they are ready to remove from the oil, and to serve them.
As a dip, in a small bowl combine Soy Sauce and Chinese Hot Chili Oil. The red chili oil will float on top, and provide just enough heat to accent the crunchy skin and the creamy crab inside. You can also dip them in hot Chinese Mustard, Duck Sauce, or just plain Soy Sauce.
Crunchy! Creamy! Crabby! What’s not to love here? Nothing. These are crunchy, decadent perfection!
Crab Rangoon
Ingredients:
—1 eight ounce container softened Cream Cheese
—1 eight ounce container fresh Crab Meat
—1/2 teaspoon Salt
—1 whole Egg
—24 pre-made Won Ton Skins
Dip Into:
—1/4 cup Sweet & Sour Sauce
-OR-
—1/4 cup Spicy Chinese Mustard
-OR-
—1/4 cup Soy Sauce
—2 tablespoons Hot Chili Oil
Equipment:
—a Deep Fryer with oil,
-OR-
—a Frying Pan with oil
Directions:
In a mixing bowl combine the cream cheese, the crab meat, and salt. Mash them together with a fork or mixing spoon.
In a small bowl beat the egg. Working one at a time, lay out one won ton skin on a cutting board or a plate. With a pastry brush, paint beaten egg onto all of the edges of the four sides of the won ton skin. Place approximately one teaspoon of the cream cheese and crab mixture into the center. Carefully bring all four corners of the won ton skin together in the center, one-by-one, and meticulously seal together the four straight joint lines all the way down to the tip, so that they resemble what you see in the photo.
As you finish each one, you can place them onto a floured plate or wire rack. It is a little time consuming, but you need to work meticulously so that the seals on each Crab Rangoon are glued to the edge it is affixed to with egg. The egg will act as edible glue, and congeal instantly in the deep frying process, giving you a proper seal.
Once you are finished with the stuffing and sealing process, you are ready to deep fry. The oil in your deep fryer or frying pan should be preheated to 375 degrees Fahrenheit. Descend the Crab Rangoon into oil, and cook them in batches, for approximately three minutes.
NOTE: During the deep frying process, whatever you do, do not squeeze them with tongs, or you risk breaking the seal and squeezing hot cream cheese into the cooking oil and making a huge mess. (How do I know this? Guess! Take it from me: it makes a real mess!)
When the Crab Rangoon pillows are crispy brown on the outside, they are ready to remove from the oil, and to serve them.
As a dip, in a small bowl combine Soy Sauce and Chinese Hot Chili Oil. The red chili oil will float on top, and provide just enough heat to accent the crunchy skin and the creamy crab inside. You can also dip them in hot Chinese Mustard, Duck Sauce, or just plain Soy Sauce.
Crunchy! Creamy! Crabby! What’s not to love here? Nothing. These are crunchy, decadent perfection!