Crab Ragoon
Introduction
This is Mama Miche, and today in my magic kitchen: Crab Rangoon
It's as American as baseball and apple pie. That's right. In case you didn't know, this appetizer may have the name of the Burmese city of Rangoon but was probably invented in the United States by Asian American chef Joe Young in the 1950s working under Victor Bergeron, founder of Trader Vic's. That's the story.
To be honest, it is not my favorite Chinese American appetizer at restaurants, but I do love cream cheese and seafood combinations. They are delicious and so easy to make it home, and in my never humble opinion, like most recipes, homemade is better!
MMMK makes your kitchen magic. Let's eat!
Tools
Large chef knife
Cutting board or mat
Large mixing bowl
Measuring spoon & cups
Oven or air fryer (Note 1)
Small bowl with water
Ingredients
Makes 15 servings
8 oz cream cheese, softened to room temperature
8 oz cooked crab meat, shredded (or imitation crab meat)
2 tsp coconut aminos* or Worcestershire
1 or 2 scallions, tiny dice
1 teaspoon garlic powder
30 wonton wrappers
Directions
Prep Time: 30 minutes Cook Time: 6-12 minutes
Prep
In a large mixing bowl, combine the cream cheese, shredded crab meat, scallions, garlic powder, and Coconut Aminos or Worcestershire sauce.
Stir together until thoroughly combined.
Fill a small dish with water and set it beside you on a clean, dry work surface (like a cutting mat).
Lay a wonton wrapper on the mat.
Place one tablespoon of crab mixture in the center of the wonton.
Dip your finger into the dish of water and run it along the entire outside edge of the wonton wrapper, corner to corner, creating a wet square around the edge.
Gather the four corners of the wrapper and bring them to the center, pressing them together. Use your fingers to press together all the edges of the wonton wrapper to seal the wonton closed.
Repeat steps 2 and 3 with the remaining ingredients to create 30 Rangoon.
Mist the tops of the bites with cooking spray
Cook
Air Fry:
Pre-heat the air fryer to 370 °F
Working in batches (in a single layer with some space around them), place some Rangoon into the air fryer basket
Cook for 6-7 minutes until the tops are golden
Repeat
Oven Bake:
Preheat the oven to 400 °F.
Line a baking sheet with parchment paper. Arrange the Rangoon on the baking sheet, spacing them about 2 inches apart, and place them in the oven.
Bake for about 10-12 minutes until the tops are golden
Notes
Oven or Air Fryer
I’ve included directions for making these in your air fryer or baking them in your oven, and both turn out scrumptious! Use the oven if you don’t own an air fryer or want to make them all at once rather than in batches. It does a great job. Either way, they will have a different texture than the deep-fried version you order at a Chinese restaurant in America. I am obsessed with the crispy/not greasy exterior of the baked or air-fried wontons!
Making Ahead: You can prepare them ahead of time and cook them just before eating! Just fill and build all the pieces and then place them in a sealed container in the refrigerator for up to 24 hours.
