To make these at home you will need wonton wrappers (small square dough sheets sold at the fridge section of most grocery stores), cream cheese, imitation crab meat (leg-style), sugar, and oil for deep frying. Water is another essential element as it works to seal the edges, once filled.
Introduction: DIY Sweet Crab Rangoons
I loooove crab rangoons from my favorite Chinese restaurant, so when I found a book about cooking Chinese take-out, I had to try them! While I didnt follow the recipe in the book and kinda fudged my own, Im gonna give thanks to Ms. Diana Khan who wrote “The Chinese Take-out Book” that inspired me.
1. Crab meat or imitation crab meat, about 6 oz. 2. Cream cheese, one 8 oz. package. 3. A tiny bit of green onion (like a 1/4 tsp diced) 4. Wonton wrappers, found in the fridge/freezer section, or at the Asian market. 5. Powdered or confectioners sugar 6. A bowl for mixing 7. A spoon to mix with 8. A knife 9. A cutting board 10. A pan for frying 11. Oil to fry with, your voice of type 12. Tongs or another implement to fish hot rangoons from the pan. 13. A plate with paper towels on it to put the hot rangoons on.
Step 1: Crab, Cream Cheese, and Onion
First, dice the crab meat. I cut mine super small, but you can have bigger pieces if you want. You could also use a fork to squish and break the crab if a knife is just too tedious. I did about 6 oz. or 3/4 of an 8 oz. bag of crab meat. Add in one block (8oz) of cream cheese. Mix thoroughly. Dice a green onion (top only) into very small pieces, until you have about 1/4 tsp.
For a sweet crab Rangoon, I added about 3 teaspoons of powdered, or confectioners, sugar. I say about because one of them was a little overly full. Drop in your mix and stir together. Sugar to taste, so taste the mix between teaspoons. You may prefer less sweet or sweeter.
*Ok, I went back and added more sugar after frying some. Frying seemed to just suck the taste out, so I would probably triple the amount of sugar I used. I wanted a sweet crab Rangoon, so the mix needs to be very sweet to so it comes out of the oil still being sweet. The original mix may taste too sweet, but some of that will cook out.
Add in the green onion.
Chinese Takeout Crab Rangoons Secrets Revealed
FAQ
How much sugar is in a crab Rangoon?
Is crab Rangoon bad for diabetics?
What are crab Rangoon made of?
Why does crab Rangoon taste sweet?
What are crab Rangoons?
These crab rangoons aka crab wontons are a mixture of crab meat, cream cheese, soy sauce, garlic, and sugar wrapped in won ton wrappers. A Chinese-American classic appetizer that is delicious and super easy to make! You can deep fry it, air fry, or bake it! Because the filling doesn’t contain eggs, you can taste it and adjust it to your liking.
Are crab Rangoons vegetarian?
Both Chinese and Thai restaurants usually have some version that includes crab (real or imitation), while others do not. At those restaurants, they’re usually called cream cheese wontons or cream cheese rangoons, filled only with cream cheese and sometimes scallions, which makes them vegetarian-friendly.
How do you make a crab rangoon?
These Crab Rangoon are fail proof and much better than Chinese takeouts! Mix all the cream cheese, crab meat, sugar, and salt in a bowl. Stir to blend well. Place about 1 tablespoon of the cream cheese filling in the middle of a wonton wrapper. Dab some water on the outer edges of the wonton wrapper and fold the two ends of the wrapper together.
Does Crab Rangoon taste good?
We think real crab elevates the cream cheese filling, making it slightly sweet with a more interesting texture due to the slightly meaty crab. For the best tasting crab rangoon, we highly recommend using canned, but you can use the same amount of imitation instead if that’s your preference.