Crab rangoon is one of several names for deep-fried wonton wrappers filled with cream cheese and crab meat. It is an appetizer mainstay at Asian and Southeast Asian restaurants throughout the United States, and it has been on the menu at San Francisco's Trader Vic’s Polynesian-style restaurant since 1956. It not likely to be an authentic Southeast Asian dish, however, as dairy has historically not been part of these cuisines. No one knows for sure, but it is likely that crab Rangoon is the invention of enterprising restauranteurs looking to tempt American diners with new flavors. Rangoon was the capital of British-occupied Burma, and it is likely that the name was chosen to suggest an exotic appetizer from distant lands.
Ingredients
- 3 Tbsp cooked crab meat
- 1 cup cream cheese, softened
- 2 tsp sweet chili sauce
- ½ tsp sea salt
- ¼ tsp fresh ground pepper
- ½ tsp sriracha or other hot sauce
- 16 3-inch wonton squares
- 3–4 cups peanut oil
Directions
- Mix well all ingredients (except wonton squares and peanut oil) in a bowl.
- Place a large spoonful of filling in the center of a wonton square.
- Bring up corners of wrapper to the center and pinch to close and seal into a pouch, triangle or crescent.
- Heat peanut oil in a large skillet for 2 minutes on medium-high.
- Fry wontons 3–4 minutes until they are golden brown.
- Drain on paper towels.
- Serve hot with a side of sweet and sour sauce or Dijon mustard.
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