Crab rangoon is a popular fast food fried appetizer found at many Chinese food restaurants. Crab rangoon is a hot cream cheese filling using imitation crab sticks. That’s right. Crab rangoon isn’t actually made with real crab meat, but with imitation crab meat. The imitation crab meat is probably made with fish that has been shaped and colored to look like crab meat. I suppose this is because crab meat is expensive for restaurants and it makes for a cheaper way to sell something fried, delicious, and cheap. You can use real crab meat in crab rangoon, but you won’t get the same flavors that you’re looking for in a crab rangoon. So stick to the traditional recipe, if you want the restaurant style crab rangoon.
- 3- 4 cups of oil for deep frying (soybean oil)
- 1 pack wonton wrappers
- 8 oz box of cream cheese (room temperature)
- 3 stalks of scallions
- 3-4 sticks of imitation crabsticks
- 1/2 tsp of chicken bouillon powder
- 1 egg
- Turn on your deep fryer warm up to 375 degrees. If you do not have a deep fryer take a wok or a pot and fill it with about 2-3 cups of frying oil. I would advise using a deep frying thermometer to track the heat of the oil. You can still fry without one, but it helps to track the temperature of the oil. I like using soybean oil for the best quality.
- While the oil is heating up, get all the ingredients ready to be used. Wash the scallions, and dry them well on a paper towel. Then dice the scallions.
- Slice the imitation crab sticks into small pieces.
- Place the cream cheese into a bowl. Add 1/2 tsp of chicken bouillon powder, scallions, and the imitation crab pieces into the same bowl. Mix the ingredients with a fork.
- Open up the package of wonton wrappers and set it out. Crack an egg into a small bowl, and whisk it. The egg will be used as the glue to hold the fold of the crab rangoon together.
- Folding the crab rangoon is about making one big fold and two small folds on the end to make it look like a triangle hat.
So now you have the cream cheese and crab filling in a bowl. You have the wrappers with the whisked eggs that was set aside in a separate bowl. It’s time to fold them.
- Take a square wonton wrapper, and lay it diagonally in front of you. That would be a diamond shape. Using your index finger, brush egg wash onto the two sides facing away from you.
- Using a small teaspoon, add some filling, and fold it over into a triangle shape. Then take two ends of the triangle, and fold up the ends to look like a triangle hat.
- Repeat this folding method until all of them on lay them down on a sheet pan or a platter. When you are done folding them, it’s time to cook them in a the deep fryer.
- Deep fry in oil for 30 seconds on each side at 375°F temperature.