Many people are surprised when they find out that crab rangoons are about as Asian as Buffalo chicken wings, but it’s true. Even though they’re commonly found on Chinese and Thai menus, they were actually invented in San Francisco, at Trader Vic’s, in 1956.
These are insanely easy! Most restaurants that carry these use the imiation "krab". It's cheaper. You can use that, canned crab meat or real crab from your meat counter at the local grocer. Whatever you want.
Ingredients for about 60 Crab Rangoons
- 8 ounces cream cheese
- 8 ounces crab meat, drained well
- 1 clove crushed garlic
- 1/3 cup chopped green onions
- 1 teaspoons soy sauce
- 1/2 teaspoon fish sauce
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon sesame oil
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper
- pinch cayenne
- 60 square wonton wrappers
- canola oil for deep-frying
For the sauce
(Note: He only made a half batch in the video. This should easily be enough for 60 rangoons)
- 1 cup ketchup
- 1/4 rice vinegar
- 2 tablespoons brown sugar
- 1 tablespoon sriracha hot sauce, or to taste
- You can replace the crab with whatever you want. It doesn't have to be crab and cream cheese. There are so many variations. Just fill the wonton wrapper and fry it.
- Every grocery store I have been in carry the wonton wrappers in the Vegan cooler section. They are super cheap too.