Crab Rangoon


Crab rangoon has become our most popular appetizer. It is surprisingly easy to make and keeps well in the freezer.

Do not be tempted to omit the freezing step – it is essential for the proper and even cooking of the wrapper and cheese.

Oriental Wok’s Crab Rangoon recipe:
1/2 cup minced crab meat, or imitation crab meat
8 oz. cream cheese
1 tablespoon minced white onion
1 tablespoon minced green onion
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon minced ginger
dash white pepper
dash sesame oil

14 wonton wrappers

Mix all ingredients in a bowl until well combined. In the center of each wonton wrapper place about 1 tablespoon of cheese mixture. Bring the flat sides together around mixture and crimp. Use a little water if wrapper fail to stick together. Place crab rangoon in freezer for at least 2 hours. Heat 4″ of oil to 350 °F. Fry crab rangoon until golden brown and cheese filling is hot. Serve immediately. yields 14 pieces.

Serve.