Trader Vic'S Crab Rangoon
Crab Rangoon features creamy crab and cheese filling wrapped in wonton wrappers, deep-fried to crispy perfection, perfect as an appetizer or party snack for seafood lovers.
Ingredients
Instructions
- Mix the flaked crab meat, softened cream cheese, A.1. steak sauce, and garlic powder until well combined.
- Place a spoonful of the mixture onto each wonton noodle square.
- Brush the edges of the wonton with beaten egg yolk to seal.
- Deep-fry the wrapped wontons in hot oil until golden brown and crispy, about 3-5 minutes.
- Drain on paper towels and serve hot with sweet and sour sauce.
Tips & Substitutions
For a twist, consider adding finely chopped green onions or water chestnuts for added texture. If you're out of crab meat, canned tuna or shredded chicken can work as substitutes. Ensure your oil is hot enough before frying to achieve that crispy texture. If you prefer baking, brush the wontons with oil and bake at 375°F until golden brown.
Serving Suggestions
Serve these delicious Crab Rangoon as an appetizer at your next gathering, paired with Kraft sweet and sour sauce for dipping. They complement well with a side of fresh vegetables or a light salad. For a full meal, consider serving alongside American recipes like Barbecued Beef Patties or Speedy Beefburgers.
Storage & Reheating
Leftover Crab Rangoon can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for about 10 minutes to restore crispiness. Avoid microwaving, as it may make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Trader Vic'S Crab Rangoon contains roughly 137 calories, with 3g protein, 31g carbohydrates, and 1g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make Crab Rangoon ahead of time?
Yes, you can prepare the filling and assemble the wontons ahead of time. Store them in the refrigerator for up to 24 hours before frying. Just remember to seal them tightly to prevent drying out.
What oil is best for frying Crab Rangoon?
Peanut oil or vegetable oil is ideal for frying Crab Rangoon due to their high smoke points. This ensures the wontons fry quickly and evenly, achieving that perfect golden-brown color.
Can I bake instead of fry the Crab Rangoon?
Absolutely! To bake, preheat your oven to 375°F, brush the wontons with oil, and place them on a baking sheet. Bake for about 15-20 minutes or until crispy and golden, turning halfway through for even cooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).