Crab Rangoon, aka, Crab Ragu, Cheese wonton or chinese language cheese puff, is a famous American chinese language appetizer in which golden crispy outer wonton shell meets the addictive creamy cheese filling.

So when I fried a dozen orders of crab rangoons on my first day at activity, i was so curious that I had to try the sort of cheese-crammed wontons. i was instantly hooked and couldn’t stop eating it from the deep fryer basket till the owner started to stare at me…


Despite the fact that I nevertheless haven’t be capable of absolutely recognize American chinese dishes, i've remained partial to this yummy wonton appetizer. they may be a ought to attempt for me on every occasion i get chinese takeout or eat at a chinese language buffet eating place (which doesn’t occur too often).

On a facet notice, in case you experience crab rangoon plenty, you’ll possibly also like this coconut shrimp dish and walnut shrimp which can be both chinese buffet favorites of mine.



  • 1 pkg. wonton wrapper
  • water

For Cheese Filling:

  •  ½ lb imitation crab sticks or lump crab meat
  • 1 (8 oz.) pkgs. cream cheese, softened in room temperature
  • 3 stalk scallions, finely chopped
  • 1 tsp Worchester sauce
  • 1 tsp soy sauce or ½ tsp salt
  • 1 tsp. sugar


  1. Cut the imitation crab sticks in halves. Separate the sticks into high-quality threads In a big mixing bowl, combine the imitation crab sticks with different cheese filling substances. blend right into a lumpy paste.
  2. Vicinity teaspoonful of cream cheese filling in middle of a wonton pores and skin. wet the edges of the wonton wrapper with water. Fold the wrapper in half of to form a triangle.
  3. Press all edges to seal. Optionally, brush a few water at the left and proper angles of the triangle and fold these two corners inward for better presentation.
  4. As a substitute, fold the 2 opposing corners without sealing the rims. bring the opposite two corners to the center and seal all edges.
  5. Over medium warmness, deep fry the wontons for 1 – 2 mins on every side or till golden crispy. Drain the extra oil on a paper towel and serve the wontons heat.
  6. At restaurants, crab rangoon is served regularly with candy plum sauce, duck sauce, and candy and sour sauce. experience unfastened to serve it along with your preferred sauce or you could simply serve it straight up.

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