We don’t go to Chinese buffets too often but one of my favorites that is always there is crab rangoon. I’m a sucker for cream cheese and anything fried. Man, the crispiness combined with the smooth, creamy filling is just incredible.
I’ve professed many times that I’m all about salty and crunch, gets me every time.
I love that these crab rangoon taste like crab and cream cheese. So often when you order them out it just all you get is a cream cheese filling with the tiniest bit of crab. Not these golden pockets of goodness. They are packed with imitation crab and cream cheese then fried to crispy perfection.
Every once and awhile, when we’re feeling particularly gluttonous, we make a big Chinese feast. It usually consists of Skinny Bang Bang Shrimp, Mongolian Beef or Beef and Broccoli, fried rice and these crab rangoon as an appetizer (because clearly that’s not enough food…).
It’s always glorious and delicious and upset stomach inducing, but totally worth it. I’m not even going to mention how many of these we can take down.
- 12 oz. imitation crab, finely chopped
- 8 oz. cream cheese (I use 1/3 less fat)
- 1/4 tsp. garlic powder
- 1 lb. wonton wrappers
- egg white
- sweet and sour sauce, for dipping
- Place crab, cream cheese and garlic powder in a food processor until well combined. Place egg white in a small bowl. Fill each wonton wrapper with a tablespoon of filling and dab egg white on the corners of the wrappers. Fold two ends together, then the other ends to make a little package. Make sure they are completely sealed.
- Fry at 350 degrees F until golden brown. Drain on a paper towel lined plate and serve with sweet and sour.
March 16, 2015 at 5:44 am
Yum yum yum!!!
I’ve been missing out on proper Chinese food in Spain. Or proper American Chinese food I guess. And I’ve been thinking about crab rangoons a lot, so thank you for the recipe! I don’t have a food processor, but I’m going to have to find a way to make these. They look sooo good 🙂
March 16, 2015 at 11:00 am
You could totally make them without the food processor, the filling may just be a bit chunkier than usual. Just chop the crab as fine as possible and you’ll be good to go. So glad I could share a recipe and some nostalgia with you. I would so miss Chinese food too!
March 16, 2015 at 4:26 pm
I’m going to be on the lookout for ingredients! There’s an Asian section of my local fish market, so I might be able to pick up the wontons and the crab all at once 🙂