What is Crab Rangoon? Crab Rangoon is a popular North American appetizer. It is made with four basic ingredients: crab, cream cheese, green onion, and wonton wrappers or egg roll wrappers. Seasonings vary from garlic to Worcestershire sauce, or soy sauce. The cream cheese and crab mixture is sealed in the egg roll wrapper and fried.
I selected the recipe for Open-Face King Crab Rangoon because the pictures in the book were tempting and the ingredients were all things that I like. I figured it couldn't go wrong if I liked all of the ingredients! This was a very easy recipe to make. My only recommendation would be to cut back on the garlic!! Unless, of course, you like a stronger garlic flavor. I also cut the recipe in half and it yielded a dozen servings.
Open-Face King Crab Rangoon
2 8 oz. packages cream cheese, softened
2 tsp garlic, minced
1 tsp lemon juice
1 tsp soy sauce
1 tsp Worcestershire sauce
1 cup heavy cream
1 lb. king crab meat
1 cup green onion, chopped
1/4 cup chives, minced
1 package egg roll wrappers
Peanut oil for frying
In medium saucepan, combine cream cheese, garlic, lemon juice, soy and Worcestershire sauces over medium heat. Add cram a little at a time to desired thickness. Gently simmer for 5 minutes. Fold in crab meat and 1/2 cup green onion and remove from heat.
Heat 2 inches of peanut oil in deep skillet to 350 degrees F. Fry egg roll wrappers until golden brown and drain on paper towels. Immendiately dust with minced chives and salt to taste.
Spoon crab mixture on one wrapper, sprinkle with additional green onion. Top with another egg roll wrapper.
I am happy that I was introduced to Crab Rangoon. They were delicious. I am also thrilled to have made Linda's acquaintance and to have won her Alaska Products Give Away. Linda's blog, Ciao Chow Linda is a wonderful blog filled with great recipes and adventures. Take time to visit her to see what she is cooking!