What makes crab rangoon sweet

Total Carbohydrate 2. Protein 0. Crab and Cream Cheese Wontons Sweet! Recipe by Mel P. Calories: Soak the onion in cold water. The onion adds the tangy flavor. I only used the green and soaked it for a long time. If you like more onion, use the white and soak for less time. Food processor may be used for next steps. Add sugar to cream cheese and mix well. The most crucial step in making the crab wonton filling is to push out any excess moisture from the crab — whether fresh or canned.

Excess moisture can make the filling soggy which will make the wonton wrappers soggy and tear. To remove excess moisture, transfer the crab to a fine mesh sieve and then press on it with the back of a measuring spoon. Let the crab sit in the sieve while you mix the filling ingredients together. I start by cubing my cream cheese and placing it in a large microwave safe mixing bowl.

To the cream cheese, add mayonnaise, soy sauce, Worcestershire sauce, Asian chili sauce, toasted sesame oil , lemon juice, sugar, seasonings and green onions. Stir to combine, then fold in crab meat. No need to chop the crab meat ahead of time because it will break into smaller pieces while you stir. You can go as simple as a single-fold triangle, or folding up all 4 corners to make a purse shape.

There really is no right or wrong way to shape your rangoon as long as 1 you press out any air around the filling and 2 make sure the edges are sealed together. Here is my easy method:. Working on a flat, dry surface, lay out wonton wrappers. Keep remaining wontons covered with plastic wrap or in a large freezer bag. You can work with more or less wontons at a time depending on your comfort, speed and skill level. I find this size comfortable fits 1 tablespoon of filling placed in the center of the wonton.

There are a couple tricks to ensure perfect homemade crab rangoon and prevent the wrappers from tearing:. If you want the same tantalizing, shatteringly crunch you get from restaurant crab rangoon, then yes, you should fry them. No other cooking method will deliver the same satisfying crunch, the same puffed pillowy wonton wrapper or the same uniformly golden crackling exterior.

Our goal of deep frying the crab rangoon is to create a deeply golden, crunchy exterior. If you select an oil with a low smoking point, not only will you have an incredible amount of smoke, but the oil will break down creating an unpleasant odor and unappetizing taste. Vegetable oil is my go-to oil for frying because it has a smoking point comfortably above frying temperature and is very neutral. Here are some helpful tips and tricks for the perfect fried crab rangoon every time:.

While crab rangoon are traditionally deep fried, you can also bake them. If baking, I suggest folding the wonton wrappers into a triangle because the flat surface crisps up better in the oven.

If you want to save a few calories, you can try the air fryer, but I prefer the oven over the air fryer for this recipe. Please note air fried crab rangoon will not become puffy or blister uniformly like fried rangoon.

Cooked crab rangoon should be transferred to an airtight container and stored in the refrigerator. When properly stored, crab rangoon will last about 4 days. Homemade crab rangoon are best eaten hot when the wrappers are the crunchiest, BUT you can reheat leftover rangoon:.

Crab rangoon can be assembled and frozen ahead of time but they cannot be refrigerated uncooked. Wonton wrappers dry out very quickly and will become brittle when refrigerated if they have not been cooked, which will cause them to tear and leak when baked or fried.

It is better to freeze uncooked crab wontons instead of refrigerating them see section below. You can, however, mix all of the filling ingredients together, cover with plastic wrap and refrigerate for up to 24 hours. Yes, you can freeze crab rangoon before or after you cook them, but I recommend freezing before cooking. Freezing is a wonderful option if:. Instead of refrigerating uncooked crab rangoon which will dry them out, you can freeze them instead!

To freeze:. My favorite dip for homemade crab rangoon is sweet and sour sauce. The sweet tanginess cuts through the creaminess and enhances the flavor of the crab filling. You may also serve crab wontons with Asian sweet chili sauce , duck sauce, plum sauce, or hot mustard.

This sweet and sour sauce is beautifully simple to make. Add more sugar for sweeter, more vinegar for more tang and chili sauce for a kick. It is easy to thin by whisking in some water over low heat. Alternatively, if your sweet and sour sauce is too runny, then return to a simmer to thicken. Sweet and sour sauce can be made ahead of time and stored in an airtight container for up to two weeks.

When ready to use, just reheat over low heat with a couple tablespoons water, not to make it warm but too thin as it will thick upon refrigeration. This crab rangoon recipe is a must-have appetizer. They pair with practically all of my Asian inspired dishes , and I have a TON — or you can serve them with other appetizers.

Here are just a few ideas to jump start your imagination:. By submitting this comment you agree to share your name, email address, website and IP address with Carlsbad Cravings. This information will not be used for any purpose other than enabling you to post a comment.

Notify me of followup comments via e-mail. Crispy wontons meet a creamy crab filling in this popular Chinese-American appetizer.

Crab Rangoon are easy to make at home and great for entertaining! Course: Appetizer. Cuisine: Asian. Prep Time: 35 minutes. Cook Time: 25 minutes. Total Time: 1 hour. Servings: 12 servings of 3 rangoon. Estimated Calories Per Serving: kcal. Author: Amanda Biddle. Instructions In a bowl, stir together cream cheese, sesame oil, soy sauce, Worcestershire sauce, and ground white pepper. Fold in garlic, scallions, and crabmeat. Do not overfill. Lightly dampen the perimeter of the wrapper with water or egg wash 1 egg beaten with 1 tsp water.

Fold the bottom left corner up over the filling to meet the top right corner. Fold the two remaining corners toward the center to make a little wonton purse. Be sure to press out any air surrounding the filling and press all of the edges together firmly to seal.

Keep the stack of wonton wrappers and the folded wontons covered with a lightly-dampened towel while working. Heat vegetable oil to degrees F in a large, deep pot. Fry wontons in small batches at a time , being sure not to crowd the pan. Move them around with a slotted spoon or a spider strainer and fry until golden brown, minutes. Remove to a paper-towel lined plate to drain. Serve with your favorite dipping sauce, like sweet and sour sauce recipe linked above , duck sauce, plum sauce, or hot mustard.

Keywords: Chinese takeout recipes, crab puffs recipe, crab rangoon recipe.