Crab rangoon – the crispy deep-fried dumpling filled with crab and cream cheese you know and love from your local Chinese restaurant. Taking a bite reveals a rich creamy filling accented with sweet crab meat encased in a wonderfully crispy wrapper. But have you ever wondered what exactly is in that scrumptious filling? Let’s take a closer look at the components that make this appetizer so craveable.
The Creamy Base – Cream Cheese
Cream cheese forms the base of the rangoon filling, providing its characteristic smooth, creamy texture and tangy flavor. The cream cheese is first softened to make it easier to mix. Popular name brand Philadelphia cream cheese is commonly used, but off-brand cream cheese works just as well. The amount can range from 4 ounces to 8 ounces depending on how prominent you want the cream cheese flavor to be. Too little and the filling won’t hold together well when wrapped. Too much and it overpowers the other flavors. About 6-8 ounces per recipe is ideal.
The Star Attraction – Crab Meat
No crab rangoon would be complete without crab meat. Real or imitation crab meat provides sweetness and the quintessential crab flavor we associate with these dumplings. Recipes call for around 6 ounces or 1 small can of crab meat, either genuine crab or surimi (imitation crab made from pollock fish). The crab can be used chunked or broken down into finer flakes. Flaked crab distributes more evenly within the filling. Pre-picked canned crab meat saves time and effort compared to using whole crab. For the best flavor and texture balance, try to avoid using too little or too much crab.
Savory Enhancements – Onions, Garlic, Soy Sauce
Onion and garlic add savory depth to balance the sweet cream cheese and crab components Recipes generally call for 2-3 tablespoons of minced or finely chopped onion or scallions A clove or two of crushed garlic is also typical. A small amount of soy sauce, such as 1/2 to 1 teaspoon, enhances savoriness through its saltiness and umami qualities without overpowering the other flavors.
Zesty Accents – Worcestershire Sauce, Spices
A few drops of Worcestershire sauce lend a subtle zing to the filling Some recipes also incorporate a pinch of spices like Old Bay seasoning or cayenne pepper for extra zip But go light on the spicy additions as the crab and cream cheese are meant to be the stars,
The Glue – Egg
A thin egg wash made of beaten egg brushed around the edges of the wrapper helps seal in the filling and lets the rangoon crisp up nicely when fried. The egg binds the wrapper seam together. Some recipes may skip egg and just use water instead for a vegan alternative.
The Vessel – Wonton Wrappers
The filling gets wrapped up inside thin wonton wrappers, also called wonton skins. Look for small square yellow egg wonton wrappers in the refrigerated section of grocery stores and Asian markets. Wonton wrappers provide the outer shell that gets crispy and golden when fried. Follow the package instructions for handling so they don’t dry out.
The Cooking Method – Frying vs. Baking
Traditionally, the filled rangoon are fried in vegetable oil at 350°F until golden brown and crispy. But they can also be baked in the oven at 425°F until crisped and browned for a lower fat alternative. Spray oil helps them get crispy in the oven. Frying yields the quintessential crispy texture, while baking makes a healthier version.
Classic Accompaniments – Duck and Sweet & Sour Sauce
No crab rangoon is complete without a dipping sauce! Sweet and sour sauce and duck sauce are classic pairings that complement the filling’s mixture of sweet crab and tangy cream cheese. Their sweetness and acidity balance the rich filling. Whip up your own or use store-bought. Soy sauce, hot mustard, and plum sauce also make great dips.
So there you have it – a creamy base, sweet crab, savory aromatics, a crispy wrapper, and zesty dipping sauce come together to form the appetizer we know and love as crab rangoon. Understanding its components helps you appreciate each element’s contribution to the overall experience of this iconic Chinese-American snack. The next time you pop one of these dumplings into your mouth, you’ll have a better sense of what makes it so tasty!
How Do You Make Crab Rangoon?
Make crab rangoon by mixing together the crab, cream cheese, Worcestershire sauce, garlic powder and green onions in a large bowl. Place two teaspoons of the creamy crab mixture into the center of a wonton wrapper. Brush the edge of the wrapper with egg. Fold up each corner of the wrapper to make a packet shape around the filling and pinch the wrapper at the top to seal the packet. Repeat to form the rest of you rangoon. Heat oil to 350 degrees F, then fry the wontons in batches until they are deep golden brown. Transfer the wontons to paper towels on a baking sheet to absorb any excess oil, then serve and enjoy.
Crab Rangoon Recipe (Crispy Crab & Cream Cheese Wontons)
FAQ
What is the filling in crab rangoon?
The filling in crab rangoon typically consists of cream cheese, crab meat (often imitation crab meat), and scallions or other seasonings like garlic.
What is inside of crab rangoons?
Do crab rangoons have real crab in them?
While the name suggests real crab meat, crab rangoons typically use imitation crab meat (surimi) rather than real crab. Surimi is a fish paste made from various white fish, often including crab flavoring and sometimes dyed to resemble crab meat.
Is Crab Rangoon worth it?
Crab Rangoon was decent as was the egg drop soup but none of the entrees were worth the price of the buffet, which wasn’t exorbitant for a weekend lunch. Not even the best Chinese buffet in Rapid, which is not a compliment at all.
What is a crab rangoon?
For those unfamiliar with the basic makeup of a crab rangoon, here’s a quick primer. A wonton wrapper is stuffed with a mixture of cream cheese, scallions, and surimi — also known as imitation crab meat — and then fried until crispy. They’re typically served with a side of bright red sweet and sour sauce.
Are crab Rangoons a good appetizer?
Crab Rangoons are a favorite American Chinese-food appetizer. They are creamy, sweet, crunchy, and salty all at the same time. But, if you aren’t ordering take-out, they’re kind of a pain to assemble and fry. This crab rangoon dip has all the delicious flavor of your favorite app without any of the hard work.