I love Crab Rangoon! It’s usually apart of my order when I get Chinese take-out. On some menu’s they are called crab puffs and on others cheese wontons. Based on who is eating them, they can be served with soy sauce, plum sauce, duck sauce, sweet and sour sauce, or mustard for dipping. I serve mine with a sweet and spicy sauce. There is nothing wrong with a little twist on tradition.
Basically, they are deep fried dumpling appetizers served in American Chinese and, more recently, Thai restaurants, stuffed with a combination of cream cheese, traditionally crab meat or imitation crab meat, scallions, and/or garlic and onion. These fillings are then wrapped in Chinese wonton wrapper in a triangular or flower shape, then deep fried in vegetable oil. Based on the roots of this scrumptious appetizer, it is known that cream cheese, like other cheese, is essentially nonexistent in Southeast Asian and Chinese cuisine leaving the history of Crab Rangoon to remain a mystery.
Continue reading if you would like to make some Shrimp Rangoon!
- 1 1/2 lb cooked shrimp peeled and deveined
- 3 cloves garlic
- 1 teaspoon parsley
- 2 teaspoons soy sauce
- 1 teaspoon of vinegar
- 1 teaspoon of sugar
- 1 teaspoon of Goya Adobo seasoning
- 1/3 cup of green onions thinly sliced
- 1/2 teaspoon fresh cracked pepper
- 8 ounces of cream cheese
- Wonton wrappers
- Vegetable oil
- Finely chop the shrimp, garlic and green onions. You could use a food processor to make the job easier.
- Add soy sauce, parsley, vinegar, green onions, sugar, black pepper, and cream cheese to your chopped ingredients and mix them all together. If using a food processor, you would pulse all the ingredients together until mixed.
- Take one tablespoon of the mixture and add them to the middle of a wonton. Using your fingers rub all the edges of the wonton with water, which will act as glue. Fold your wrapper into a triangle by taking any corner you want and matching it to its opposite corner. Get rid of any air bubbles by pressing the edges together to seal it well.
- Repeat Step 3 until the desired amount of Rangoon’s have been formed.
- In a small heavy pot heat oil to 375 degrees. Gently add a few Rangoon’s and cook until golden brown.
- Drain on paper towels for just about 15 seconds. Serve warm.
- Feel free to add your own twist and share if you do 🙂