Sunday, January 12, 2014

Crab Rangoon

If you enjoy Chinese food and you've ordered crab rangoon very many times you know it can vary significantly in texture and content.  By that I mean it is sometimes overdone to the point of "why bother" or it often is so light on the crab that you might as well call it just --rangoon. You can avoid these problems by making this tasty dish yourself.  It if fairly easy and you can make them delicately moist and filled with lots of crab meat.  This recipe is also large on flavor thanks to the garlic, ginger, and soy sauce.  A nice light meal would be just these and a bowl of soup!  Olivia made these because she is a big fan of crab rangoon.  Try making your own and you may never be satisfied with restaurant ones again!



    • 1/4 cup sour cream
    • 1 (8 ounce) package cream cheese, at room temp
    • 3/4-1 cup crabmeat, picked
    • 2 green onions, sliced thin
    • 1 clove garlic, minced 
    • 1/2 teaspoon ground ginger
    • 2 teaspoons soy sauce
    • 1 teaspoon sugar
    • wonton wrappers (You should only need one package)
    • oil ( for frying)


  1. Whip together the sour cream, cream cheese and soy sauce and sugar until smooth.
  2. Fold in remaining ingredients (except wrappers) Heat oil to med-high and you want it around 1 1/2-2 inches deep.
  3. Place a small bowl of water on your work surface and lay out 6 wrappers, and place around 1 1 1/2 t's in the center of each wrapper.
  4. Moisten edges with water, bring up corners and pinch together, along with sides-you dont want filling to float away.
  5. Place all 6 in the hot oil and repeat process.
  6. By the time you have the next set of 6 ready to crimp it should be time to turn the rangoons.
  7. You want them a nice golden color.
  8. When done remove with a slotted spoon and drain on paper towels.
  9. Repeat until finished.

1 comment:

  1. This sounds wonderful. It would also make a nice appetizer as well. I must make these when my son comes home on spring break, he loves them!