Baked Crab Rangoon Recipe (2024)

FAQs

Can you bake crab Rangoon's? ›

Bake in 425º oven for 12-15 minutes, or until golden brown. Serve hot with desired sauce. NOTE: I like hoisin or plum sauce and sweet and sour -- even jalapeno pepper jelly! NOTE: These can also be fried, if prefer.

Make the Filling: Combine the cream cheese, crab meat, soy sauce, sesame oil, Worcestershire sauce, garlic powder, onion powder, green onion, sugar and pepper in a medium bowl. Scoop the Filling: Spread about 1 heaping tablespoon of the cream cheese filling on top of each wonton wrapper.

Crab Rangoon, sometimes called crab puffs, crab rangoon puffs, cheese wontons, or cream cheese rangoons, are filled crisp dumpling appetizers served primarily in American Chinese restaurants.

Crab puffs, aka crab rangoons, are a staple at most casual Chinese restaurants. They are made of crispy wonton wrappers stuffed with juicy crab meat and cream cheese. Although they aren't super authentic, they have become a popular appetizer to tack on alongside chow mein, broccoli beef, and other take-out favorites.

Boiling crabs is the go-to cooking method

It's fuss-free and easy to control using a single large pot, some water, and seasoning to taste. It also preserves the natural, light, sea-fresh taste you want on your plate.

For a super quick way to prepare crab legs, spread them out on a sheet pan and bake them in the oven. It's an easy way to prepare crab legs for a crowd. If you've got a rimmed baking sheet and an oven, you've got a foolproof way to cook crab legs for a crowd.

It consists of cream cheese, sometimes sweetened, plus, usually, very small bits of imitation crab, stuffed into a wonton wrapper and deep-fried, served with a syrupy, neon sweet-and-sour dipping sauce. It is, essentially, deep-fried cheesecake with fake crab in it—as sweet as any dessert, but served as an appetizer.

Worst: Crab Rangoon

It's mostly cream cheese, wrapped in dough and deep-fried to create bite-sized calorie bombs. Because they're small, it's easy to eat more than one. Finish an order of 4, and you're likely to get more than half the calories and fat you should have in an entire meal.

Although the origin recipe of the crab Rangoon was probably a Burmese recipe, crab Rangoon was probably invented by a Hawaiian or a Pacific islander restaurant in San Francisco in 1950s. Cream cheese is nonexistent in Chinese food, therefore, it is unlikely that this dish was invented by the Chinese.

Cursory online research will tell you that a dish resembling present-day crab rangoon first appeared on the menu of legendary tiki bar and restaurant Trader Vic's, though some sources hypothesize these stuffed crab puffs emerged around the turn of the century in British-controlled Burma.

Why does my crab rangoon puff up? ›

During the deep frying process, the water in the filling can turn into steam and cause the wonton to puff up and even burst, causing the filling to ooze out, leaving only an empty shell.

For a sweet crab Rangoon, I added about 3 teaspoons of powdered, or confectioners, sugar. I say 'about' because one of them was a little overly full. Drop in your mix and stir together. Sugar to taste, so taste the mix between teaspoons.

I love Panda Express' Crab Rangoons and they're so easy to make! Oddly enough, they don't use crab or imitation crab in their original recipe. Feel free to add some though, it's delicious! My local Panda Express offers 3 for $2.35.

While crab rangoon was technically created by an American restaurateur in the 1950s, it is still influenced by Asian-American culture and is a staple on American Chinese restaurant menus across the country.

Crab rangoon is typically won ton wrappers, cream cheese, garlic powder, Worcestershire sauce, onions/onion powder, and either crab meat or imitation crab, which is a type of cured surimi called kamaboko. Real crab is much more "stringy" than surimi, and has a meatier flavor.

Preheat the oven to 425 degrees F (220 degrees C). Arrange crab clusters in a single layer on a rimmed baking sheet. Stir together oil and seasoning in a small bowl, and brush over each crab cluster. Bake in the preheated oven until hot throughout, about 12 minutes.

Place crabcakes on a cookie sheet. Bring oven to 350° temperature. Turn oven off and place crabcakes in hot oven for approximately 10 minutes. Or, you can microwave on paper towels for approximately 60 seconds.