Tiki-American
Crab Rangoon
Crispy fried wontons stuffed with cream cheese and crab—a tiki restaurant invention
hot_biteEasyTiki-American
Prep30 minCook15 minTotal45 minServes24Temphot
⚠ Contains: 🦐 Shellfish, 🥛 Dairy, 🌾 Gluten
Recipe
Ingredients
- 8 ozcream cheese(softened)
- 6 ozcrab meat(lump or imitation)
- 2green onions(minced)
- 1 clovegarlic(minced)
- 1 tspWorcestershire sauce
- 24wonton wrappers
- vegetable oil(for frying)
- 0.5 cupsweet chili sauce(for dipping)
Instructions
- 1Mix softened cream cheese, crab, green onions, garlic, and Worcestershire until smooth
- 2Place 1 teaspoon filling in center of each wonton wrapper
- 3Wet edges with water, fold into triangle, and press firmly to seal
- 4Heat oil to 350°F in deep pan
- 5Fry rangoons in batches for 2-3 minutes until deep golden brown
- 6Drain on paper towels and serve hot with sweet chili sauce
Notes
Pro Tips
Real crab makes a difference but imitation works for budget. Cream cheese must be room temperature for smooth mixing. Seal edges completely to prevent bursting. Fry at 350°F until deep golden. Sweet chili sauce is the classic accompaniment.
History & Origin
Crab Rangoon is an American Chinese restaurant creation, not an authentic Chinese dish. It likely emerged in the mid-20th century at Polynesian-themed restaurants or Chinese-American establishments. Despite its inauthentic origins—cream cheese is not used in traditional Chinese cooking—it became a beloved staple of tiki bars and Chinese-American menus nationwide, proving that deliciousness transcends authenticity.
Cocktail Pairings
Pairs Well With
rumsakechampagne
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