Crab Rangoon are deep-fried wontons stuffed with a piquant cream cheese and crab filling. While it is not considered a classic in Asia, it is a popular item on all-you-can-eat Asian American buffet spreads and Chinese-American menus. Most often times, there’s just cream cheese in the wonton, which leaves me crabby. To get my fill of crab Rangoon, I make my own.
Last year on Asian Dumpling Tips (my other site), I remade the original version from Trader Vic’s, the Polynesian themed tiki lounge/restaurant that popularized the snack decades ago. The classic crab Rangoon recipe came from the 1968 Trader Vic’s cookbook, which I rediscovered on my bookshelf. In the process, I ended up finding out about the history of crab Rangoon, and pondered its place in the Asian dumpling repertoire. I think it does because it is a familiar preparation for many Asian Americans. Crab Rangoon is also darn tasty!
For a belated Chinese New Year’s pot luck last week, I decided to make Sriracha crab Rangoon. I don't take credit for that modern rendition. Rather, it was based on Randy Clemens’s recipe in his newly released The Sriracha Cookbook: 50 “Rooster Sauce” Recipes that Pack a Punch. I offered Sriracha crab Rangoon alongside the classic rendition of crab Rangoon, as well as fried wontons stuffed with pork and shrimp (a filling from Asian Dumplings). What happened?
We ate them all up, fueled by a magnum of champagne that our generous host, Manresa restaurant sommelier Jeff Bareilles, was pouring. It was a marvelous way to launch the Year of the Rabbit/Cat.
Full disclosure: I endorsed Clemens’s book on its jacket cover. It’s a fun and informative book worth having if you're a fan of the Southeast Asian chile sauce. And if you've followed the discussion on this site o n Sriracha, yes, Clemens includes discussion of the various brands, including some in my Vietnam vs Thailand vs America Sriracha taste off.
RECIPE
Sriracha and Crab Rangoon Wontons
Adapted from The Sriracha Cookbook (Ten Speed Press, 2011) by Randy Clemens.
Makes 36 wontons, enough for 6 as a snack
Filling
1 (3-ounce) package cream cheese or Tofutti cream cheese, at room temperature
2 to 2 ½ teaspoons Sriracha chile sauce
½ teaspoon light (regular) soy sauce
3 tablespoons finely chopped scallion
¼ teaspoon black pepper
¼ teaspoon grated lemon zest
4 ounces well drained lump crab meat
Salt, to taste
36 wonton skins, homemade or purchased (see wonton skins buying tips, if needed)
Canola oil, for deep frying
Sriracha sauce, for dipping
1. To make the filling, in a bowl, combine the cream cheese and chile sauce. I tend to use the smaller quantity when using the Rooster (Huy Fong) brand. Add the soy sauce, scallion, pepper, lemon zest, and crab meat. Use a fork to mix well. Taste and add salt, as needed. Cover with plastic wrap and set aside for 30 minutes before using, or refrigerate up to a day in advance.
2. Fill each wonton skin with about 1 teaspoon of the filling. Center the filling, brush two adjoining sides with water, then fold to create a triangle, the shape that’s used in The Sriracha Cookbook. As you work, put the finished wontons on a parchment paper-lined baking sheet that’s been lightly dusted with cornstarch.
When done, loosely cover with a dishtowel to prevent drying. The wontons can also be covered with plastic wrap and refrigerated for several hours; let them sit at room temperature to remove the chill before frying.
3. Put a wire rack on a baking sheet and place next to the stove. Pour oil to a depth of 1 ½ inches into a wok, deep skillet, or 5-quart Dutch oven and heat over medium-high heat to about 325F on a deep-fry thermometer.
4. Working in batches of 4 to 6, slide the wontons into the hot oil and fry for 1 to 2 minutes on each side, or until golden brown. Use a skimmer to transfer to the rack to drain.
5. Arrange the wontons on a platter and serve hot or warm as finger food along with the sauce for dipping.
Notes
See the Asian Dumplings cookbok for classic wonton recipes. Visit the Asian Dumpling Tips website for these others:
- Almost Meatless Pork and Vegetable Pot Stickers Recipe
- Modern Indian Chile Pea Puffs Recipe
- Classic Crab Rangoon Wonton Recipe
Related posts on Viet World Kitchen:
Madeline says
Cool! Never thought about adding lemon zest and sriracha into the cream cheese mixture. My family's restaurant adds scallions and very finely chopped carrots into the mixture. It makes a huge difference!
Andrea Nguyen says
Madeline, I like your touch of the chopped carrots, which would add texture and color. Otherwise, it's just creamy stuff inside the wonton!
Musical instruments says
This is a really nice recipe you share over here.My mouth still melting to looking this delicious dishes.Thanks for the sharing this wonderful food recipe.
Brad Fallon says
This is such a nice recipe. Very easy to follow the procedure. I want to try this and taste the Korean style of cooking.
Manga says
what a delicious recipe you share over here.I love this dish it test so nice.Thanks for this wonderful recipe it is really so amazing.
holidays near Italy says
I like to try various type of recipes so that I can enjoy food. I am fond of eating food and that is why I always try to learn more and more new recipes. The above recipe that you have shared is truly fabulous and I am sure that it will be very tasty.
Office 2007 says
various type of recipes so that I can enjoy food. I am fond of eating food and that is why I always try to learn more and more
Tyvek disposable coveralls says
Its too Yummy Recipe and i Like it very much.My mouth is watering by only seeing it.Thanks for sharing such a nice Recipe.I will try at my home.
Windows 7 Key says
I like your post very much because I fond of eating food. You give such nice recipe. Food is primary requirement for ever one. I feel mouth watering after watching images. Great post.
Nike Shox R4 says
great idea and will be unique to only the marlins ballpark! so long joe robbie/pro player/dolphins/dolphin/landshark/sun life... stadium and good riddance!
noleggio plasma roma says
Hey it’s so nice I really want to appreciate to this site. It’s so much interesting matter I like your work. Please carry on with your work and post me such a wonderful article. This is a really nice recipe you share over here.My mouth still melting to looking this delicious dishes.Thanks for this wonderful recipe it is really so amazing. Again thanks for sharing this post so much.
mbt online says
That was my thought,too.
No Knead Bread says
Thanks for sharing this nice recipe, good work keep it up.
SqueeryAspers says
canada goose norge
Ett en hovedgrunnene hvorfor min sjangeren har blitt trendy hele siste årene faktisk fordi de ende opp som umiddelbart med spille disse øvelser til tross for at virksomhetene få ved virke. Helt forestille viktig situasjon den hvem du gjøre noen 15 minutters pause på ettermiddagen. canada goose
 For en derimot for for kl utføre Her effektivt, du må sikker som vil alt sine bygninger generelt regel helt lager via giret . Her absolutt en ekstra gunstig CityVille metode forslag. http://www.canadagoosesjakker.info
 Når det gjelder noen slags endelige analysen, du sikkert over når du trenger å manuelt for å hjelpe deg til undersøke alle gjennom alternativene du inneholde egnet til tradisjonelt kasino relé slik at det vil spille om Internett . Men ikke bare faktisk en persons spillet i seg selv faktisk masse mot moro, men deg altfor finner også til være svært utfordrende så underholdende som veldig godt .
Canada Goose says
More than enough is too much.
marlon says
This is a really nice recipe you share over here.My mouth still melting to looking this delicious dishes.Thanks for this wonderful recipe it is really so amazing.
chaussures de football says
it is very creative to use cream cheese or Tofutti cream cheese as ingredients! thanks a lot!