Golden Crab Cream Cheese Wontons (Easy Crab Rangoon Recipe)

Crabby Cream Cheese Wontons (Crab Rangoon) Recipe

Description

Delve into the savory delight of Crabby Cream Cheese Wontons, commonly known as Crab Rangoon. This tantalizing appetizer, loved for its creamy, savory filling and crispy exterior, is a popular feature in many Chinese-American restaurants. The combination of cream cheese, imitation crab, and aromatic seasonings wrapped in a wonton and deep-fried to perfection creates a perfect harmony of flavors and textures. This dish, from LoveWithRecipes.com, is a crowd-pleaser that is ideal for gatherings and parties, promising to be a hit among your guests.

Ingredients

• 4 oz cream cheese, softened
• 2 tablespoons soy sauce
• 1 clove garlic, minced
• 2 teaspoons Worcestershire sauce
• 2 green onions, finely chopped
• 1 package wonton wrappers
• 1 egg white, beaten (for sealing)
• Sesame oil, a few drops (optional)
• Imitation crabmeat, finely shredded (amount not specified but typically around 3-4 oz)
• Cooking oil for deep frying

Instructions

1. Prepare the Filling:

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   • In a medium bowl, combine 4 oz softened cream cheese, finely shredded imitation crabmeat, 2 tablespoons soy sauce, 2 teaspoons Worcestershire sauce, minced garlic, a few drops of sesame oil (if using), and finely chopped green onions. Mix thoroughly until well-blended and smooth.

2. Assemble the Wontons:

   • Lay out the wonton wrappers on a clean surface. Place about 1 teaspoon of the cream cheese mixture in the center of each wonton wrapper.
   • Brush the edges of the wonton wrapper with beaten egg white using your fingers or a pastry brush. This will help to seal the wontons.
   • Fold the wrapper over the filling to form a triangle, pressing the edges firmly to seal. Ensure there are no air pockets inside to prevent bursting during frying.

3. Cooking the Wontons:

   • Heat cooking oil in a deep fryer or a large heavy-bottomed pot to 350°F (175°C).
   • Fry the wontons in small batches to avoid overcrowding the fryer. Cook each batch for 2-4 minutes or until the wontons are golden brown and crispy.
   • Use a slotted spoon to remove the wontons from the oil and drain on paper towels to remove excess oil.

4. Serve:

   • Serve the wontons warm. They can be enjoyed as they are or with a dipping sauce such as sweet and sour sauce or soy sauce.

Alternative Cooking Method (Healthier Option):

If you prefer a healthier version, after sealing the wontons with egg white, brush the entire wonton lightly with egg white and sauté in a non-stick pan sprayed with no-calorie nonstick cooking spray until golden and crispy.

Nutritional Information (Per Serving)

• Calories: 734.2
• Fat Content: 70 g
• Saturated Fat Content: 14.4 g
• Cholesterol Content: 40.2 mg
• Sodium Content: 607.4 mg
• Carbohydrate Content: 20 g
• Fiber Content: 0.7 g
• Sugar Content: 0.7 g
• Protein Content: 8.5 g

Notes

• Imitation Crabmeat: The recipe uses imitation crabmeat, which is a common and affordable option. If you prefer, you can substitute with real crabmeat for a more authentic flavor.
• Wonton Wrappers: Ensure that the wonton wrappers are fresh to avoid cracking during the folding process.
• Frying Oil: Use a neutral oil with a high smoke point such as vegetable oil or canola oil for deep frying.
• Serving Size: This recipe makes approximately 15 wontons. You can easily adjust the quantities for larger gatherings.

Detailed Breakdown of Recipe Components

Ingredients Overview

1. Cream Cheese: The base of the filling, providing a creamy and rich texture.
2. Soy Sauce: Adds a salty and umami flavor, essential in balancing the richness of the cream cheese.
3. Garlic: Adds a subtle but noticeable kick, enhancing the overall flavor profile.
4. Worcestershire Sauce: Introduces a complex tangy taste with a hint of sweetness and spice.
5. Green Onions: Adds freshness and a mild onion flavor, complementing the creamy and savory filling.
6. Wonton Wrappers: The vessel for the filling, offering a crisp texture when fried.
7. Egg White: Acts as a sealing agent to ensure the wontons stay closed during frying.
8. Sesame Oil (optional): Provides a nutty aroma and depth of flavor, optional but recommended.
9. Imitation Crabmeat: A budget-friendly alternative to real crabmeat, mimicking the texture and flavor of crab.

Preparation Tips

• Filling Consistency: Ensure the filling is well-mixed and smooth to allow for easy wrapping. Any lumps of cream cheese or uneven distribution of ingredients can lead to inconsistent filling and difficulty in wrapping.
• Sealing Wontons: Proper sealing is crucial. A good seal prevents the filling from leaking out during frying and ensures the wonton maintains its shape.
• Frying Temperature: Maintaining the oil at the correct temperature (350°F) ensures that the wontons cook evenly and develop a crispy exterior without becoming greasy.

Serving Suggestions

• Dipping Sauces: Serve with a variety of dipping sauces such as sweet and sour sauce, plum sauce, or a simple soy sauce dip to enhance the flavor experience.
• Garnishes: Garnish with finely chopped green onions or a sprinkle of sesame seeds for added visual appeal and texture.
• Accompaniments: Pair with other appetizers such as egg rolls, spring rolls, or a fresh Asian salad for a complete appetizer platter.

Culinary History and Variations

Crab Rangoon has an interesting history, often believed to have originated from American Chinese cuisine rather than traditional Chinese dishes. It gained popularity in Tiki restaurants and bars in the mid-20th century, particularly associated with the Trader Vic’s restaurant chain. The dish reflects the fusion of flavors and ingredients from different cultures, combining a distinctly American love for cream cheese with Asian-inspired flavors.

Variations:

• Real Crab: Substitute imitation crab with real crabmeat for a more luxurious version.
• Spicy Kick: Add a small amount of Sriracha or chili flakes to the filling for a spicy variation.
• Baked Version: Instead of frying, bake the wontons at 375°F for 12-15 minutes until golden and crispy, for a healthier alternative.

Common Questions and Tips

1. Can I make the filling in advance?
Yes, the filling can be prepared and stored in an airtight container in the refrigerator for up to 2 days before assembling the wontons.

2. How do I store leftover wontons?
Leftover fried wontons can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to maintain crispiness.

3. Can I freeze the wontons?
Yes, you can freeze assembled but unfried wontons. Place them on a baking sheet in a single layer, freeze until solid, then transfer to a freezer bag. Fry directly from frozen, adding a few extra minutes to the cooking time.

4. What if my wonton wrappers dry out?
If the wrappers start to dry out, cover them with a damp cloth to keep them pliable. Dry wrappers can crack and be difficult to work with.

5. How do I prevent wontons from bursting?
Ensure that the filling is not overpacked and that the edges are sealed tightly. Any air pockets can expand during frying and cause the wonton to burst.

Final Thoughts

Crabby Cream Cheese Wontons, or Crab Rangoon, are a delightful appetizer that combines creamy, savory filling with a crispy exterior. The recipe provided from LoveWithRecipes.com captures the essence of this beloved dish, making it accessible for home cooks to prepare and enjoy. Whether served as a starter at a dinner party or as a snack for a family gathering, these wontons are sure to be a crowd-pleaser. The blend of flavors, textures, and the crispy golden exterior make it a versatile and enjoyable addition to any menu.