I love to eat Chinese food, but the MSG and other additives do not sit well with my lack of gallbladder! Additionally, I could eat Crab Rangoons any day, beef & broccoli, chicken teriyaki, rice, pork & mushrooms, and anything else that I can get my hands on. One day Samuel asked me if I could make Crab Rangoons, so I did! Deep frying is not my favorite way to make food but for my first time making these Rangoons, I decided to try it out. Hopefully the next time I can try to bake them in the oven instead of being deep fried.
Disclosure
Published July 16, 2016
Updated February 25, 2022
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Cost Breakdown for 20 Crab Rangoons
Rangoon wrappers (45 pack is $1.79) $0.80
8oz package of crab $1.98
8oz package of cream cheese $1.89
Seasonings that I had in the house $0.25
Grand Total = $4.92!!!
That is a price of $0.24 for each Rangoon
If I were to buy 20 Rangoons, which come in a group of 6 usually at $5.95, it would cost between $17.85-$23.80! Let’s save some serious money folks!!!
Now, these are more time consuming than ordering them, but as you can see from the cost…. SO worth it! Samuel and I are lactose intolerant, and I did use dairy free cream cheese once. It was about $4 for the 8oz I needed, so there is an added cost but ways to help make them still with food alternatives. The non-dairy batch did not fool Tyler, and I do plan to do half of each one time to see if he can tell a difference. I sure couldn’t! But then again, he knew they were non-dairy to begin with…
Crab Rangoons Recipe
Ingredients for Crab Rangoons
12-oz Crab
1 1/2 tsp sesame oil
8-oz package cream cheese
1 1/2 tsp minced onion (I substitute this for raw red onion)
2 tsp Worcestershire sauce
1 tsp chives
2-4 cups oil in a stovetop pan, bring to a boil
1 garlic clove minced
20 wonton wrappers (I get 2 meals from 1 package)
1/4 tsp white pepper
Directions for Crab Rangoons
1. In the bowl of a Cuisinart Food Processor, mix together 12-oz crab, 8-oz softened cream cheese, 1 1/2 tsp onion, 1 tsp chives, 1 1/2 tsp sesame oil, 2 tsp Worcestershire sauce, 1 clove garlic and 1/4 tsp pepper with the blade attachment until smooth.
2. These are the won Ton wrappers I use. I buy a 40-pack at a local Asian food store for $1.79 and then refreeze the unused wrappers. They sell them in this smaller size and a larger size that is great for making egg rolls. These freeze perfectly then thaw in the fridge overnight and feel like puff pastry.
3. Place a teaspoon of the mixture in the middle of each wrap. I have a small ice cream scoop which measures out the perfect amount of crab mixture. Using the scoop works great so you do not get your fingers covered in cream cheese crab mixture.
4. Using a finger or basting brush, dip into a small bowl of water and then draw along the 4 edges. This will help to seal the wrappers. You could also mix 1 teaspoon of corn starch with the water to help seal the edges better; I found this tip out after I made this recipe. Learning curve for sure! Below, I am making a Sweet & Sour sauce for dipping our Crab Rangoons into. Click the link below for that recipe.
5. Pinch to opposite corners together and then smash the crab mixture into the middle.
6. Pinch the two edges together firmly to seal it up. When you order Crab Rangoons from a restaurant, they typically look all cute and professional. This fold was easiest to try as it was my first time making this recipe. Then, set the folded and filled Crab Rangoons on a baking sheet to be deep fried later.
Ta-da!!
7. CAREFULLY place a few Rangoons into the hot oil and then CAREFULLY flip halfway through with a Skimmer, as to avoid splashes and to fully cook. The edges should be light brown. I have my heat on medium-high. I used this Dutch oven pot, but a 6-Quart pot could work really well to keep the splatters down. Then, use a good Skimmer strainer spoon to remove the fully cooked Crab Rangoons from the oil.
8. Place cooked Crab Rangoons inside a foil-lined pan to keep them warm. Then, cover them with the edges of the foil. Additionally, placing a metal cooling rack on top of the aluminum foil will help the Rangoons stay out of any oil that drips out of them.
Placing the deep-fried Crab Rangoons in the foil, with it folded over, then helps to keep them warm and toasty!
Use a Skimmer Strainer to then remove the fully cooked Crab Rangoons from the hot oil. In the pat I have had an awesome Skimmer, but it was destroyed somehow. I feel a child in our house who then thought it was a toy. My eyes have been on this beauty for some time! As it is fully stainless, it is dishwasher save and may not get as disgusting as my last one with a wooden handle.
Do small batches of Rangoons until they are all done. This pan lets me do 4 at a time nicely. 20 today took me under 5 minutes to fully cook!!!
Enjoy♡
~Monica
Crab Rangoon Recipe
Crab Rangoons
Equipment
- Cutting board
- Cuisinart Food Processor
- Dutch Oven
- Small Bowl
Ingredients
- 1 Garlic Clove minced
- 8 oz Cream Cheese
- 1 1/2 tsp Onion minced
- 2 tsp Worcestershire Sauce
- 1 tsp Chives
- 2-4 cups Oil
- 1 1/2 tsp Sesame Oil
- 20 Wonton Wrappers
- 1/4 tsp White Pepper
Instructions
- In the bowl of a Cuisinart Food Processor, mix together crab, softened cream cheese, onion, chives, sesame oil, Worcestershire sauce, garlic and pepper.
- Meanwhile, heat 2-4 cups of oil in a Dutch Oven on the stove.
- Place a teaspoon of the mixture in the middle of each wrap using a small ice cream scoop or a spoon.
- Using a finger, dip into a small bowl of water and then draw along the 4 edges, it will help to seal the wrappers.
- Pinch the opposite corners together and then smash the Crab Rangoon mixture into the middle.
- Pinch the two edges together firmly to seal the Crab Rangoon edges up.
- CAREFULLY place a few Crab Rangoons into the hot oil and CAREFULLY flip halfway through with a Skimmer spoon as to avoid splashes, additionally, flipping helps the Crab Rangoons to fully cook.
- The edges should be light brown.
- Place cooked Crab Rangoons inside a foil-lined pan to keep them warm.
- Then, cover them with the edges of the foil.
- A metal cooling rack can also be placed in the baking pan to keep the Rangoons off of the dripping oil.
- Do small batches of Crab Rangoons until they are all done. This pan lets me do 4 at a time nicely.
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