Deviled Sriracha Crab Rangoon Recipe - Viet World Kitchen (2024)

FAQs

What is crab Rangoon filling made of? ›

In a small bowl, gently combine crab meat, cream cheese, green onion, Worcestershire sauce, soy sauce (if using), and garlic powder. Layout 3 wonton wrappers at a time. Place 2 teaspoons of the filling in the center of each. Dab the edges with water and fold the two opposite corners together to form a triangle.

Combine vinegar, brown sugar, ketchup, chile flakes, and 1/2 cup water in a small saucepan and bring to a simmer over medium-high heat, whisking to combine until sugar is dissolved. Combine remaining tablespoon water and cornstarch in a small bowl and whisk with a fork to form a slurry.

Just place the crab filling onto square wonton wrappers, fold them into triangles, pull up the other edges to seal, and fry them until golden brown. To make these in advance, freeze them on trays, then fry them from frozen just before your party.

It consists of cream cheese, sometimes sweetened, plus, usually, very small bits of imitation crab, stuffed into a wonton wrapper and deep-fried, served with a syrupy, neon sweet-and-sour dipping sauce. It is, essentially, deep-fried cheesecake with fake crab in it—as sweet as any dessert, but served as an appetizer.

The filling is made with a combination of cream cheese, crab meat or imitation crab meat, scallions or onion, garlic, and other flavorings. A small amount of the filling is wrapped in each wonton wrapper.

Cursory online research will tell you that a dish resembling present-day crab rangoon first appeared on the menu of legendary tiki bar and restaurant Trader Vic's, though some sources hypothesize these stuffed crab puffs emerged around the turn of the century in British-controlled Burma.

Rangoon is actually a Burmese city. Wontons filled with cream cheese and imitation crab are named after the city – crab rangoons, whereas wontons just filled with cream cheese are often referred to as wontons – but they are used interchangeably.

Crab rangoon is a type of fried wonton, so they are really very similar. The difference is all in the filling. Traditional wontons are not ever filled with cream cheese (which is one of the main components in crab rangoon recipes).

It's really easy to fry crab rangoon, you don't need a lot of oil. I add about a 1 1/2 inch layer of oil (you can use vegetable or grape seed oil) and heat it for a few minutes on medium high. I fry them in batches, you don't want to over crowd the pan. Cook for about 2 to 4 minutes on each side.

Crab Rangoon is a variation of the wonton that goes against the traditional pork filling. Crab Rangoon is often fully fried, making it crispy all around as opposed to having the softer, doughier texture that pan-fried or steamed wontons have.

Is it safe to eat reheated crab rangoon? ›

Technically, yes, you can use another method for reheating. If you don't own an air fryer, the oven is likely your best bet. There are two ways to reheat this snack in the oven: on a baking sheet or on an elevated cooling rack.

The traditional Crab Rangoon is made with Chinese wonton wrappers, but I find it's convenient and easy to use soft flour tortillas to hold the filling, if that's what you have on hand. They're delectable either way, but both approaches will give slightly different results.

Luckily, these crab rangoons freezes incredibly well, which makes them perfect for days when you're craving them and making ahead for large gatherings! To freeze crab rangoons, arrange the crab rangoons on a sheet pan lined with cling film or a freezer safe plate or container.

Use store-bought dumpling skins when you're starting out.

Many American grocery stores carry wonton wrappers but not dumpling skins, so seek out the round gyoza or dumpling wrappers at Asian supermarkets and store them in your freezer.

Wontons filled with cream cheese and imitation crab are named after the city – crab rangoons, whereas wontons just filled with cream cheese are often referred to as wontons – but they are used interchangeably. Wontons when not referred to as “cream cheese wontons” refer to dumplings like in my Wonton Soup.

Oddly enough, they don't use crab or imitation crab in their original recipe. Feel free to add some though, it's delicious!

The filling is cream cheese, which I know may sound odd, but trust me it really works. Then add some green onions, garlic, and tamari. Once that's all mixed together, you can make the Rangoons. You just need wonton wrappers and toasted sesame oil.