Yangon crab

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The crab rankon is very easy to make at home and tastes better than it is to go. There are six ingredients to make these wonderful snacks at home … your family and friends will be so impressed!

Rangoon crab recipe from thelittlekitchen.net

This Rangoon homemade crab recipe was originally shared on December 14, 2009. I have updated this post and the pictures.

The original image of this post when I shared this recipe in December 2009.I have made this crab rankon recipe for family and friends many times. It's the second recipe I shared on The Little Kitchen too! It is really easy to do and is requested all the time.

Rangoon crab recipe from thelittlekitchen.net

Rangoon crab recipe from thelittlekitchen.net

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I worked part-time at a startup at university and one day a coworker asked me what was in the crab snacks I had at Chinese restaurants. I hadn't thought about it, just knew that I loved ordering them when we went to Chinese restaurants.

I asked my mother (even though we are Vietnamese) what she thought and recited a list of ingredients.

I told my coworker what my mom was thinking, but then I decided that I would try to create a recipe for the crab rankon and that's how this recipe was born.

This is a great recipe for your Super Bowl party and for the Chinese New Year (or Lunar New Year) party! This recipe is really very popular in my family and as I said I asked for it all the time!

What is Rangoon Crab?

Rangoon Crab is a fried snack served in American Chinese restaurants across the United States. But did you know they are not from Southeast Asia or Chinese? Rangoon crab is actually an American invention!

The Rangoon crab filling is cream cheese, imitation crab meat and green onion. Some restaurants add garlic or other spices as well.

Rangoon crab recipe from thelittlekitchen.net

Crab Rangoon Ingredients

  • 1 packet of square or round wonton wrappers
  • Imitation Crab 8 Ounce Pack
  • 2 packages (8 ounces) cream cheese
  • 5-6 green onions
  • salt and pepper
  • vegetable or grape seed oil

How to fold Rangoon crab

It is really easy to fold them. I show you how in the photos below. First, be sure to cover your wonton wrappers with a damp paper towel so they don't dry out.

I usually do this with both my hands, but I'll show you on a plate below what each step looks like.

Take about a teaspoon of the crab cream cheese filling and spread it in the center of a wonton wrapper with a spoon.

Then fold it in half to form a triangle.

Then pinch your fingers close to the filling and fold the side corners (as shown above).

Rangoon crab recipe from thelittlekitchen.net

It really gets together really fast and you will have a ton of these wonderful Rangoon crab!

Rangoon crab recipe from thelittlekitchen.net

Can you make crab ranks in advance?

Yes, they can be done in advance. First, I will say that they taste better and have the best consistency when you fry them immediately after folding. But they can totally be done in advance.

In the photo above, you can see that I put them on a baking sheet lined with parchment paper in one layer and then put them in the freezer. Freeze for at least 30 minutes and then you can put them in a zippered plastic bag (be sure to add the recipe name and date it) and put them in the freezer.

However, before frying them, you'll need to let them defrost part of the way in the refrigerator.

Rangoon crab recipe from thelittlekitchen.net

How to Fry Rangoon Crab

Frying Rangoon crab is very easy, you don't need much oil. I add about a 1 1/2 inch layer of oil (you can use grape seed or vegetable oil) and heat it for a few minutes over medium high heat.

I fry them in batches, you don't want to clutter the pan. Cook for about 2 to 4 minutes on each side.

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And put them face down on a plate lined with paper towels to drain the oil. This will prevent them from being too greasy. That is my secret! Now you know!

Rangoon crab recipe from thelittlekitchen.net

These little homemade crab Rangoon appetizers are amazing. Once you make them, you no longer need to order them as a takeaway or in a restaurant, because homemade is better!

Just a note on wonton wrappers, I have used squares and rounds for this recipe. The original photos from 2009, I used the squares. The ones in the updated photo, I'm using the round ones!

Recipe

Rangoon crab recipe

Ingredients:

  • 1 packet of square or round wonton wrappers
  • 8 oz pack of imitation crab (sometimes I like to use imitation lobster)
  • 2 (8 ounce) packages cream cheese, softened over the counter for approximately 30-60 minutes over the counter
  • 5-6 thinly sliced ​​green onions
  • salt and pepper to taste (I used 1 teaspoon of salt 1/2 teaspoon of pepper)
  • vegetable or grape seed oil for frying

Addresses:

  1. Open the pack of imitation crab (I like to quickly rinse it under the tap and pat dry with paper towels). Separate the crab and then tear using your hand in a large bowl.
  2. Add the sliced ​​green onions, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Mix well with a rubber spatula.
  3. Add cream cheese and mix well.
  4. After opening the wonton wrappers, be sure to cover them with a damp paper towel to prevent them from drying out. Take about a teaspoon of the crab cream cheese filling and spread it in the center of a wonton wrapper with a spoon. Then fold it in half to form a triangle.
  5. Place your fingers in the wonton area just above the filling and crimp together. It should look like a bag. You don't have to make sure it's completely sealed.
  6. Repeat steps 4-5 until you are done with the wontons or the filling.
  7. Heat oil (about a 1 1/2 inch layer) in a nonstick skillet over medium-high heat for a few minutes.
  8. In batches, fry the crab in the pan until lightly browned on each side for 2 to 4 minutes.
  9. Let cool on a clean plate lined with paper towels. Place the crab rankon upside down to make sure the oil drains. Let cool for 5-8 minutes. Serve immediately. (You can serve them with the sauce you bought in your favorite store, I like to eat them simple!)

Notes:

I like to buy my wonton wrappers at the Asian grocery store. They are thinner and actually fry better than the ones I find in American supermarkets. They are usually found in the refrigerator or freezer section.

If you buy the frozen wrappers, thaw them in the refrigerator for about 2 hours, sometimes less.

If you do make your Rangoon crab go ahead and freeze them, be sure to let them thaw in the fridge before frying them.

Rangoon crab recipe from thelittlekitchen.net

Other recipes you should try!

Smoked salmon Rangoon Keto cheese fries Chili keto easy Vietnamese egg rolls Cheese fondue with beer

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