Crispy Crab Rangoon Delights: Madame Wong’s Asian Appetizer

Absolutely! Here’s a delightful recipe for Madame Wong’s Crab Rangoon, straight from the beloved “Madame Wong’s Long-Life Chinese Cookbook.” 🥢

This recipe is a cherished appetizer that’s perfect for any occasion, whether you’re hosting a gathering or simply craving some delicious bites. The best part? You can make a batch, freeze them, and enjoy them whenever the craving strikes by reheating them in a hot oven. 🦀🥟

Madame Wong’s Crab Rangoon

Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 32 appetizers
• Cuisine: Chinese, Asian
• Category: Lunch/Snacks
• Keywords: Crab, Cheese, Chinese, Asian, Brunch, < 60 Mins, Deep Fried, Small Appliance

Ingredients

Instructions

1. Prepare the Filling:
   • In a food processor, combine the cream cheese, Tabasco sauce, Worcestershire sauce, minced garlic clove, and white pepper.
   • Pulse the ingredients until well mixed and creamy. If you don’t have a food processor, simply mix the ingredients thoroughly in a bowl.
2. Assemble the Crab Rangoon:
   • Lay out the wonton wrappers on a clean, dry surface.
   • Place a small amount, about 1/2 tablespoon, of the cream cheese mixture in the center of each wrapper.
   • Brush the edges of the wrapper with egg white to help seal the Rangoon.
   • Fold the wrapper in half to form a triangle, pressing the edges firmly to seal.
3. Deep-Fry the Crab Rangoon:
   • In a wok or deep-frying pan, heat oil to 375°F (190°C).
   • Carefully add the crab rangoon triangles in batches, being cautious not to overcrowd the pan.
   • Fry for about 2 minutes or until they turn golden brown and crispy.
   • Remove with a slotted spoon and drain on paper towels to remove excess oil.
4. Make the Mustard Sauce:
   • In a small bowl, mix mustard powder with cold water.
   • Stir slowly until it forms a smooth paste.
   • Allow the mustard sauce to sit for about 15 minutes before serving to let the flavors meld.
5. Serve and Enjoy:
   • Plate your crispy Crab Rangoon on a serving platter.
   • Serve them warm with the prepared mustard sauce for dipping.
   • Garnish with chopped green onions or sesame seeds for an extra touch of flavor and color.

Tips for Success

• Freezing Instructions: If you want to freeze the Crab Rangoon for later enjoyment, place them on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a sealed container or freezer bag. When ready to eat, reheat in a preheated oven at 375°F (190°C) for 8-10 minutes, or until heated through.

• Variations: Get creative with the filling! Add a dash of soy sauce for extra umami, finely chopped green onions for freshness, or a sprinkle of sesame seeds for a nutty flavor.

• Crab Substitutes: If you don’t have crab on hand, you can use imitation crab sticks, canned crab meat, or even finely diced shrimp or cooked chicken as tasty alternatives.

• Wonton Folding: Experiment with different folding techniques for your wonton wrappers. Try folding them into simple triangles, envelopes, or even mini purses for a fun presentation.

• Make-Ahead: You can prepare the filling ahead of time and store it in the refrigerator for up to 2 days. When ready to assemble, simply follow the steps for filling and frying.

Nutritional Information (Per Serving):

• Calories: 188.3
• Total Fat: 17.1g
  • Saturated Fat: 3.7g
• Cholesterol: 11.5mg
• Sodium: 128.4mg
• Total Carbohydrates: 5.8g
  • Dietary Fiber: 0.6g
  • Sugar: 0.2g
• Protein: 3.4g

Madame Wong’s Crab Rangoon is sure to become a favorite in your recipe collection, loved by family and friends alike. Whether served as an appetizer at a party or enjoyed as a tasty snack, these crispy, creamy delights are always a hit! 🎉✨