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This appetiser is hugely popular in American-Chinese restaurants and takeouts, and so many of you guys have requested I do a recipe! So your wish is my command: get set for creamy, crispy, crabby wontons with a sweet and sour sauce.
PREP TIME
10 minutes
COOK TIME
25 minutes
SERVES
15
Ingredients
225g (8 oz) cream cheese, softened
100g (3.5 oz) cooked crab meat
¼ tsp sea salt
15 wonton wrappers
vegetable oil, for deep frying
Dipping sauce
3 tbsp apricot jam
1 pickled onion, very finely chopped, plus 1 tsp pickling liquid
1 cup sugar
½ cup white vinegar
¼ cup water
¼ tsp soy sauce
Steps
For the dipping sauce, place ingredients in a small saucepan over medium-high heat. Bring to a simmer and cook for 3-4 minutes or until the sugar has dissolved. Pour into a small bowl and allow to cool (it will thicken as it cools).
For the crab rangoon filling, place the cream cheese (it’s much easier to mix if it’s at room temperature), crab and salt in a bowl. Mix until well combined.
Take one wonton wrapper and place it in the palm of your hand. Place a tablespoon of filling in the centre. Lightly moisten the edges of the wrapper with water. Fold the sides of the wrapper into the centre over the filling to form a ‘star’ shape. Press the edges together to seal.
Fill a wok or saucepan to about one-third capacity with the vegetable oil and place over high heat. The oil is hot enough for frying at 180C/350F, or when a wooden spoon dipped into the oil forms small bubbles. Add the crab rangoon, in batches if necessary, and cook for 2-3 minutes or until golden. Drain on paper towel. Serve with the dipping sauce.
Does crab rangoon have crab in it?
Crab rangoons are a type ofwontonthat are super popular on Chinese-American takeaway menus. They are deep-fried and filled with a delicious creamy, cheesy, crab filling. And, as the name suggests, crab rangoons are filled with cooked crab meat! Traditionally, crab rangoons are made out of cooked crab meat, which is what we use in our recipe, however some takeaway places do use imitation crab for the crab rangoon filling.
Are crab rangoons traditional Chinese food?
While crab rangoons are inspired byChinese cuisine, they are actually said to have been invented in the United States. Crab rangoons use cream cheese in their filling, and since cream cheese isn’t widely used in China it’s safe to say it’s highly likely they weren’t invented there. Crab rangoons are super popular throughout America and are a staple when it comes to Chinese takeout orders.
What is the difference between crab wonton and crab rangoon?
Crab rangoon is a type of fried wonton, so they are really very similar. The difference is all in the filling. Traditional wontons are not ever filled with cream cheese (which is one of the main components in crab rangoon recipes). If you’re looking for more traditional style wontons, ourare a good fried option, or if you want something steamed you can go for ourSpicy Prawn Wontonsor ourThai Green Curry Pork Wontons.
30-minute mealsAppetisersChinese cuisineFamily favouritesRestaurant classicsSeafoodTakeaway classics
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- 30-minute meals
- Appetisers
- Easy Appetiser
- Chinese cuisine
- Family favourites
- Restaurant classics
- Seafood
- Takeaway classics
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Crab Rangoon
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Ingredients
225g (8 oz) cream cheese, softened
100g (3.5 oz) cooked crab meat
¼ tsp sea salt
15 wonton wrappers
vegetable oil, for deep frying
Dipping sauce
3 tbsp apricot jam
1 pickled onion, very finely chopped, plus 1 tsp pickling liquid
1 cup sugar
½ cup white vinegar
¼ cup water
¼ tsp soy sauce
Steps
For the dipping sauce, place ingredients in a small saucepan over medium-high heat. Bring to a simmer and cook for 3-4 minutes or until the sugar has dissolved. Pour into a small bowl and allow to cool (it will thicken as it cools).
For the crab rangoon filling, place the cream cheese (it’s much easier to mix if it’s at room temperature), crab and salt in a bowl. Mix until well combined.
Take one wonton wrapper and place it in the palm of your hand. Place a tablespoon of filling in the centre. Lightly moisten the edges of the wrapper with water. Fold the sides of the wrapper into the centre over the filling to form a ‘star’ shape. Press the edges together to seal.
Fill a wok or saucepan to about one-third capacity with the vegetable oil and place over high heat. The oil is hot enough for frying at 180C/350F, or when a wooden spoon dipped into the oil forms small bubbles. Add the crab rangoon, in batches if necessary, and cook for 2-3 minutes or until golden. Drain on paper towel. Serve with the dipping sauce.
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Stay in touch with my latest recipes and updates!
FOOD PRODUCTS
Curry Paste
Meal Kits
Chilli Sauces
Marion's Original Marinades
Marion's Original Salad Dressings
Where to Buy
EXPLORE
Recipes
MK Daily
About Us
Shop
WORK WITH US
Media Partnerships
Content Production
GET HELP
Contact Us
Shipping and Delivery
Returns and Exchanges
@2021 Marion's Kitchen
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