Crab Rangoon (The Best Recipe!) - Rasa Malaysia (2024)

FAQs

Is crab rangoon made with real or imitation crab? ›

While actual crab is not the primary focus of crab rangoon, either imitation crab or the real stuff adds necessary flavor. The best shape for crab rangoon is a four-pointed star: It concentrates the filling and maximizes surface area for more crunch.

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.

Combine cream cheese, crabmeat, green onions, garlic, Worcestershire sauce, and soy sauce together in a bowl. To prevent wonton wrappers from drying, prepare only one or two Rangoon at a time, keeping the other wrappers under a damp towel. Place 1 teaspoon crab filling onto the center of each wonton wrapper.

Per Atlas Obscura, most restaurants' versions of crab rangoon don't really contain crab at all (though the original Trader Vic's version does).

Make-Ahead Method. Once they're folded, simply place uncooked Crab Rangoon onto a baking pan or plate, flash freeze them for an hour, then slide them into a freezer bag or Tupperware container. This allows them to be stored together without sticking to one another.

Worst: Crab Rangoon

It's mostly cream cheese, wrapped in dough and deep-fried to create bite-sized calorie bombs. Because they're small, it's easy to eat more than one. Finish an order of 4, and you're likely to get more than half the calories and fat you should have in an entire meal.

Although the appetizer has the name of the Burmese city of Rangoon, now known by Burmese as 'Yangon', the dish was probably invented in the United States by Asian American chef Joe Young working under Victor Bergeron, founder of Trader Vic's.

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).

These renamings took the form of the "Adaptation of Expressions Law", passed on June 18, 1989. Thus, for instance, Rangoon was changed to Yangon to reflect the fact that the "r" sound is no longer used in Standard Burmese and merged with a "y" glide.

steps. In a mixing bowl, stir cream cheese, crab meat, sugar, MSG, soy paste, chinese five-spice, and scallions together until well-combined. Let cool down all the way. Cut spring roll wrappers to be about 5×5-inches.

Why are some crab rangoon sweet? ›

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.

If possible, buy fresh or frozen crabmeat rather than canned, which has less flavor.

I love Panda Express' Crab Rangoons and they're so easy to make! Oddly enough, they don't use crab or imitation crab in their original recipe. Feel free to add some though, it's delicious! My local Panda Express offers 3 for $2.35.

Crabs are an autumnal delicacy in Shanghai cuisine and eastern China. It is prized for the female crab roe, which ripen in the ninth lunar month and the males in the tenth. The crab meat is believed by traditional Chinese medicine practitioners to have a "cooling" (yin) effect on the body.

The best side dishes to serve with Crab Rangoon are lo mein, spring rolls, beef and broccoli, Popeyes Sweet Heat Sauce, mango Kani salad, fried rice, steamed dumplings, hoisin dipping sauce, wonton soup, Szechuan green beans, shrimp tempura, sesame noodles, Chinese chicken salad, and Peking duck pancakes.

I love Panda Express' Crab Rangoons and they're so easy to make! Oddly enough, they don't use crab or imitation crab in their original recipe. Feel free to add some though, it's delicious! My local Panda Express offers 3 for $2.35.

Just like the name implies, imitation crab contains no crabmeat. Fish is, however, one of the main ingredients. It is made using surimi, which is a paste made of fish and a few other ingredients. Surimi is often made with pollock, which is also used to make fish sticks and breaded fish products.

Wonton wrappers: I use thin square wonton wrappers for crab rangoon. My grocery store sells them in the refrigerated section near tofu, but you'll find an even better selection at International grocery stores. Consider using leftover wonton wrappers to make these baked wonton cups.

Compared to imitation crab, real crab is also significantly higher in several vitamins and minerals — including vitamin B12, zinc, and selenium. This is partly because pollock, the main fish used to make imitation crab is lower in these nutrients.