Crab Rangoon, aka, Crab Ragu, Cheese wonton or Chinese cheese puff, is a famous American Chinese appetizer where golden crispy outer wonton shell meets the addictive creamy cheese filling.
I first learned about crab rangoon when I was at a local Chinese takeout restaurant, where I worked as a part-time helper on Fridays during my high school. Growing up in China, prior to working at this restaurant, I had very limited knowledge in American Chinese food because Chinese takeout was rarely on my family’s dining table.
So after I fried a dozen orders of crab rangoons on my first day at job, I was so curious that I had to try one of these cheese-filled wontons. I was instantly hooked and couldn’t stop eating it from the deep fryer basket until the owner started to stare at me…
1 pkg. wonton wrapper
For Cheese Filling
½ lb imitation crab sticks or lump crab meat
1 (8 oz.) pkgs. cream cheese, softened in room temperature
3 stalk scallions, finely chopped
1 tsp Worchester sauce
1 tsp soy sauce or ½ tsp salt
1 tsp. sugar
Cut the imitation crab sticks in halves. Separate the sticks into fine threads In a large mixing bowl, combine the imitation crab sticks with other cheese filling ingredients. Mix into a lumpy paste.
Place teaspoonful of cream cheese filling in middle of a wonton skin. Wet the edges of the wonton wrapper with water. Fold the wrapper in half to form a triangle.
Press all edges to seal. Optionally, brush some water on the left and right angles of the triangle and fold these two corners inward for better presentation.
Alternatively, fold the two opposing corners without sealing the edges. Bring the other two corners to the center and seal all edges.
Over medium heat, deep fry the wontons for 1 – 2 minutes on each side or until golden crispy. Drain the excess oil on a paper towel and serve the wontons warm.
At restaurants, crab rangoon is served often with sweet plum sauce, duck sauce, and sweet and sour sauce. Feel free to serve it with your favorite sauce or you can just serve it straight up.