The Mystery Cheese In Crab Rangoon: Unveiling The Secret

Crab Rangoon, also known as crab puffs, cheese wontons, or cream cheese rangoons, is a fried dumpling appetizer. The filling is made with cream cheese, crab meat or imitation crab meat, scallions or onion, garlic, and other seasonings. The dumplings are then wrapped in wonton wrappers and deep-fried or baked. Crab Rangoon is commonly served in American Chinese restaurants and is often accompanied by a dipping sauce such as soy sauce, sweet and sour sauce, or hot mustard sauce. While the dish is believed to have originated in the United States, it draws inspiration from Chinese and Burmese cuisines.

Crab Rangoon filling ingredients

Crab Rangoon is a fried dumpling appetizer served in American Chinese restaurants. The filling is made with a combination of crab, cream cheese, and seasonings. Here are the ingredients and instructions for making the filling for Crab Rangoon:

Ingredients:

• Crab Meat: You can use canned, fresh, or packaged crab meat. Drain the crab meat well to prevent excess moisture in the filling, which can cause the rangoon to puff up during cooking.
• Cream Cheese: Use softened cream cheese to create a creamy texture in the filling.
• Green Onion/Scallions: Finely slice or chop the green onion to add a subtle onion flavor and freshness to the filling.
• Seasonings: This can include Worcestershire sauce, soy sauce, garlic powder, white pepper, and ginger. These seasonings enhance the flavor and add a savory touch to the filling.
• Other Add-ins: Some recipes suggest adding sesame oil, sugar, or shredded carrots to the filling for extra flavor and texture.

Instructions:

• Combine Ingredients: In a small bowl, gently mix the crab meat, cream cheese, green onion, and desired seasonings until well incorporated.
• Taste and Adjust: Before filling the wonton wrappers, taste the mixture and adjust the seasoning to your preference.
• Fill Wontons: Place a small amount of filling (about 1-2 teaspoons) in the center of each wonton wrapper and proceed to fold and shape the Crab Rangoon.
• Seal and Cook: Ensure that the edges of the wrappers are sealed properly to prevent the filling from leaking out during cooking. Crab Rangoon can be fried, baked, or air-fried until golden and crispy.

Crab Rangoon folding techniques

Crab Rangoon is a fried dumpling with a creamy crab and cheese filling. It is served as an appetiser in American-Chinese restaurants. The dumplings are typically folded into triangles, four-pointed stars, flowers, or twisted into the traditional wonton shape. Here are some folding techniques to achieve that perfect crispy, creamy Crab Rangoon:

The Triangle Fold:

This is the simplest and most common method. Place a wonton wrapper on a clean surface with one corner pointing towards you. Soften the wrapper beforehand by leaving it at room temperature for 30 minutes or wrapping it in a damp paper towel and microwaving for 20-30 seconds. This will make it more pliable and less prone to cracking.

Place a small amount of filling—about a teaspoon—in the centre of the wrapper. Wet the edges with a little egg or water to ensure a good seal. Fold the bottom corner up to meet the top edge, creating a triangle. Press the edges gently to create a crisp crease. This triangle base will be the foundation for sealing in the filling.

The Four-Pointed Star:

Place a small amount of filling in the centre of the wrapper. Wet the edges and fold two opposite corners together to form a triangle. Then, wet the tips of the triangle and fold them inwards. This will create a four-pointed star shape.

The Purse Fold:

Place the filling in the centre of the wrapper. Bunch and twist the wrapper around the filling to create a "money bag" shape. This method will result in a sphere of filling at the bottom with crispy pleats of wrapper at the top.

The Pinch Fold:

This technique helps create crisp, sharp edges. Hold the filled wrapper with the seam side facing you, and use your thumbs to pinch a small triangle, about 1-2mm from the edge. Hold for a second, then release. This will prevent the edges from becoming fuzzy or uneven.

The Tuck Fold:

This technique ensures a secure seal and is ideal for juicy fillings. Hold the filled wrapper with the seam side facing you, and gently tuck the edge of the wrapper under the fold. Press gently to create a secure seal.

Tips:

• Work in small batches of 2-3 at a time as the wonton wrappers can dry out.
• Press out as much air as possible when sealing the edges to avoid filling leakage during frying.
• Do not overfill the wrappers to prevent bursting.
• Refrigerate the formed Crab Rangoons for about an hour before frying to help them hold together.
• Fry in batches to avoid overcrowding.
• Serve hot with a dipping sauce such as sweet and sour sauce, duck sauce, or sweet chilli sauce.

Crab Rangoon cooking methods

Crab Rangoon is a fried dumpling appetizer, sometimes called a crab puff, with a wonton wrapper and a creamy crab filling. Crab Rangoon is usually deep-fried, but it can also be baked or air-fried. Here are some cooking methods for this delicious treat!

Deep-Frying

Crab Rangoons are typically deep-fried in vegetable oil to achieve a crispy texture. The oil should be heated to around 325-350°F before adding the wontons. It is important to fry in batches to maintain the oil temperature and avoid overcrowding. The wontons should be fried for about 2-4 minutes, or until they turn golden brown and crispy. After frying, place them on a paper towel-lined plate to absorb any excess oil.

Oven-Baking

For a lighter option, Crab Rangoons can be baked in the oven. Preheat the oven to 400-425°F and line a baking pan with parchment paper. Assemble the wontons as usual, spraying each with cooking spray. Bake for 12-14 minutes, or until golden and crispy.

Air-Frying

Air-frying is another option for those who want to avoid deep-frying. Preheat the air fryer to 370-400°F and assemble the wontons as directed. Spray each wonton generously with cooking spray before placing them in the air fryer. Air fry for about 5-10 minutes, or until golden and crispy. While air-frying results in a crisp texture, it may not match the light and airy crunch of deep-fried Crab Rangoons.

Folding the Wontons

There are several ways to fold Crab Rangoons. One popular method is to form a triangle by folding the wrapper over the filling diagonally. Another method is to create a four-pointed star, a flower, or a purse shape. You can also twist the wrapper into the traditional wonton shape. When folding, be sure to seal the edges well to prevent the filling from leaking out during cooking.

Crab Rangoon dipping sauces

Crab Rangoon, a fried dumpling appetizer, is commonly served with a dipping sauce. The dumplings are filled with a combination of crab, cream cheese, and seasonings. The choice of dipping sauce can vary depending on personal preference and the desired level of spiciness or sweetness. Here are some popular options for Crab Rangoon dipping sauces:

Sweet and Sour Sauce

This sauce is a classic pairing for Crab Rangoon, offering a tangy and mildly sweet flavour. It can be made by combining rice vinegar, ketchup, red chilli flakes, water, cornstarch, and pineapple chunks. The pineapple adds a unique twist to the traditional sweet and sour sauce, creating a well-rounded flavour profile.

Soy Sauce

Soy sauce is a simple yet popular choice for dipping Crab Rangoon. It adds a savoury umami flavour to the crispy dumplings. It is readily available and convenient, making it a go-to option for many.

Duck Sauce

Duck sauce, also known as plum sauce, is another common dipping sauce for Crab Rangoon. It has a sweet and tangy flavour that complements the creamy filling of the dumplings. Duck sauce can be found in many grocery stores and Asian markets.

Hot Mustard Sauce

For those who enjoy a spicy kick, hot mustard sauce is an excellent choice. It adds a bold and pungent flavour to the Crab Rangoon. This sauce is perfect for those who prefer their appetizers with a bit of heat.

Sweet Chili Sauce

Sweet chili sauce is a delightful combination of sweet and spicy flavours. It pairs well with the creamy and crispy Crab Rangoon, adding a touch of heat and a subtle sweetness. This sauce is easily accessible in grocery stores and can enhance the overall taste experience.

Spicy Dipping Sauce

For a more adventurous option, a spicy dipping sauce can be made by combining soy sauce, rice vinegar, garlic chilli sauce, and brown sugar. This sauce offers a balance of sweet and spicy notes, creating an addictive flavour profile that perfectly complements the Crab Rangoon.

Crab Rangoon history

Crab Rangoon, sometimes called crab puffs, crab rangoon puffs, cheese wontons, or cream cheese rangoons, are filled crisp dumpling appetizers served primarily in American Chinese restaurants. The dumplings are made with a combination of cream cheese, crab meat or imitation crab meat, scallions or onion, garlic, and other flavourings. Crab Rangoon is cooked by deep-frying in vegetable oil or by baking and can be served hot or cold.

Origins

The origin of Crab Rangoon is believed to be Trader Vic's, a "Polynesian-style" restaurant in Beverly Hills, where it was on the menu in 1955, and in San Francisco since at least 1956. The appetizer is named after the Burmese city of Rangoon, now known as Yangon. It was likely invented in the United States by Chinese-American chef Joe Young, who worked under Victor Bergeron, the founder of Trader Vic's.

Trader Vic's featured a menu that included American Chinese cuisine, which may have led to the invention of Crab Rangoon when working with wonton wrappers. A "Rangoon crab a la Jack" was mentioned as a dish at a Hawaiian-style party in 1952, but it is unclear if this is the same dish.

The inclusion of cream cheese in Crab Rangoon is a clear indicator of its non-Chinese origins, as cream cheese was a staple in 1940s and 1950s America but is not found in Chinese or Burmese cuisine. Victor Bergeron's granddaughter, Eve Bergeron, suggests that the invention of Crab Rangoon was likely the result of her grandfather experimenting with wonton wrappers in the kitchen:

> "Knowing my grandfather, he probably just started to play with it," she told Atlas Obscura. "Just put stuff in here, fry it up, and see what we get."

Variations

Crab Rangoon can be shaped by folding the wrapper into a triangle, creating a four-pointed star, gathering it into a flower or purse shape, or twisting it into the traditional wonton shape. It is often served with a dipping sauce such as soy sauce, plum sauce, duck sauce, sweet and sour sauce, or hot mustard sauce.

While the classic recipe has remained largely unchanged, there is room for variation and customisation. Spicy Cajun crab rangoons, for example, combine the original ingredients with sausage, cilantro, and Rotel, while crab rangoon nachos feature the same fillings atop fried wonton chips. Crab Rangoon can also be turned into a warm dip or stuffed into bread for a grilled cheese sandwich.

To modernise the traditional recipe, the cream cheese can be substituted with fresh goat cheese, Boursin, or mascarpone cheese. Sriracha or chili crisp can be added for spice and texture, or cooked shrimp can be used instead of crab.

Frequently asked questions