International › Crab Rangoon

Crab Rangoon

This favorite Chinese appetizer is quick and easy to create at home. Watch Jimmy show you how to fold the delectable scallion and crab mixture into a wonton wrapper to make a nice little triangular package. Finish off by serving this crispy, golden-brown finger food with sweet and sour sauce or hot mustard.

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About Jimmy Wong

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Tags:

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  • fresh spring rolls

About Crab Rangoon

This favorite Chinese appetizer is quick and easy to create at home. Watch Jimmy show you how to fold the delectable scallion and crab mixture into a wonton wrapper to make a nice little triangular package. Finish off by serving this crispy, golden-brown finger food with sweet and sour sauce or hot mustard.

About Jimmy Wong

Jimmy Wong is a restaurant veteran of over 30 years. He is the chef/owner of GuangZhou in Inman Square, Cambridge, and has a faithful following in the neighborhood. For 17 years at the Cambidge location, Jimmy's menu has included Cantonese, Mandarin and Szechuan style dishes. His General Gau's Chicken in particular is a local favorite.

Recipe

Print recipe

Ingredients

Serves 4

  • 4 oz cream cheese, softened
  • 1 scallion, chopped
  • 2 oz imitation crab meat, chopped
  • pinch of salt
  • pinch of white pepper
  • pinch of chicken broth powder
  • few drops of sesame oil
  • 1 pkg wonton wrappers or egg roll skins (thicker wrappers are better for frying)

How-to

  1. Combine all ingredients in a mixing bowl and mix thoroughly
  2. smear mixture onto wonton wrapper and fold then pleat sides
  3. Heat oil to 350º and add the crab rangoons, turning while they cook until golden brown
  4. Let drain on paper towels
  5. Serve with sweet and sour sauce or hot mustard

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