Crab Rangoon is a very popular appetizer in Asian-influenced American cuisine, especially in Chinese restaurants in the United States. Its origin is attributed to Trader Vic's, a famous tiki restaurant and bar founded by Victor Jules Bergeron in the 1930s. Although it does not come directly from Chinese culinary tradition, this dish has become a favorite in various Latin American countries, where it is commonly known as "crab wontons" or simply as "rangoon." In some countries, the name and recipe may vary slightly, but the base of cream cheese and crab meat wrapped in wonton wrapper and fried is the constant. This blend of flavors and textures makes it an irresistible bite for gatherings and celebrations.
How to prepare Trader Vic's Crab Rangoon
Trader Vic's Crab Rangoon is a delicious appetizer that combines the smoothness of cream cheese with the characteristic flavor of crab meat, all wrapped in a crispy wonton wrapper and accompanied by dipping sauces that enhance its flavor.
Ingredients:
Fresh Crab Meat, Cream Cheese, A.1. Original Sauce, Garlic Powder, Wonton Wrappers, Egg Yolk, Oil, Chinese Mustard, Chinese Red Sauce.
Preparation steps:
Combine the crab meat with cream cheese, Worcestershire sauce, and garlic powder in a medium bowl and mix until a paste forms.
Place a heaping teaspoonful in the center of each wonton wrapper.
Gather the four corners of the wonton wrapper at the top.
Moisten the edges with egg yolk and gently pinch or twist to seal.
Heat oil in a wok, deep fryer, or electric skillet to 190 degrees Celsius (375 degrees Fahrenheit).
Add the wontons in batches and fry until golden brown, approximately 3 minutes.
Remove with a slotted spoon and drain on paper towels.
Serve hot with Chinese mustard and/or red sauce for dipping.
