Crab Rangoon

Crab Rangoon

The season to be merry is almost here which means “party foods” like Crab Rangoon – an oldie but a goodie!!!

An incredibly easy appetizer, Crab Rangoon is one of the many recipes  that caught my eye from Katie Chin’s newest book  “Katie Chin’s Everyday Chinese Cookbook”.  Creamy, crunchy and crabb… what’s not to like?

In a word, “nothing”. Which, btw, also applies to Katie’s newest book which is filled with family recipes from her mother, Leeann Chin’s famous restaurants. Recently, I attended a book signing hosted by the fabulous folks at Melissa’s Produce!  Like Katie’s previous book – Everyday Thai Cooking that I reviewed a couple of years ago, this book is beautifully laid out, with clear directions and great tips for simplifying preparation. With the holidays coming up, this book should definitely be on your list for anyone who likes to cook whether they are beginners or advanced cooks!

Crab Rangoon

As Katie states, no one really knows the origins of these addictive little morsels – Crab Wontons, aka Crab Rangoon, were a fixture on Polynesian restaurant menus in the 1950’s.

And it’s no wonder – they are incredibly delicious and also incredibly easy to make with a short ingredient list – which is always a plus in my book!

The best part though? I mean aside from eating them? Is that you can make the filling and even fill the wonton skins ahead of time – Woo Hoo!!

What you will Need:

wonton skins (I like the ones from Melissa’s Produce)

cream cheese

crab (I used canned crab but fresh would be fabulous!)

garlic powder

1 egg

vegetable oil for frying

dipping sauce

So, ready to make some Crab Rangoon? Here’s the recipe!

Katie Chin

Yields 20 wontons

An incredibly easy appetizer, Crab Rangoon is one of the many recipes  that caught my eye from Katie Chin’s newest book  “Katie Chin’s Everyday Chinese Cookbook”.  Creamy, crunchy and crabb… what’s not to like?

In a word, “nothing”. Which, btw, also applies to Katie’s newest book which is filled with family recipes from her mother, Leeann Chin’s famous restaurants. Recently, I attended a book signing hosted by the fabulous folks at Melissa’s Produce!  Like Katie’s previous book – Everyday Thai Cooking that I reviewed a couple of years ago, this book is beautifully laid out, with clear directions and great tips for simplifying preparation. With the holidays coming up, this book should definitely be on your list for anyone who likes to cook whether they are beginners or advanced cooks!

Crab Rangoon

As Katie states, no one really knows the origins of these addictive little morsels – Crab Wontons, aka Crab Rangoon, were a fixture on Polynesian restaurant menus in the 1950’s.

wonton skins (I like the ones from Melissa’s Produce)

cream cheese

crab (I used canned crab but fresh would be fabulous!)

garlic powder

1 egg

vegetable oil for frying

dipping sauce

So, ready to make some Crab Rangoon? Here’s the recipe!

Katie Chin

Crab Rangoon

15 minPrep Time

15 minCook Time

30 minTotal Time

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Ingredients

  • 6 oz. crabmeat, picked through for shells
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 20 wonton wrappers
  • 1 egg, slightly beaten
  • 1 20 oz. can crushed pineapple in heavy syrup
  • 1 cup sugar
  • 1 cup water
  • 1 cup vinegar
  • 1 Tablespoon dark soy sauce
  • 2 Tablespoons cornstarch
  • 2 Tablespoons cold water
  • 1 cup plum sauce
Read the whole recipe on A Communal Table