Although the crab rangoon recipe is said to have originated in China or Southeast Asia, this is likely not the case since cream cheese which is one of the main ingredients in the crab rangoon recipe, is essentially nonexistent in that area of the world. Crab Rangoon has appeared on the menu of the Polynesian-style Trader Vic's Restaurant in San Francisco since at least 1957, and it is more likely that this is where the Crab Rangoon recipe was actually invented.
Regardless of where the original Crab Rangoon recipe was created, one thing remains certain, Crab Rangoon are delicious and easy to make appetizers that will impress your guests regardless of the occasion!!
This Crab Rangoon recipe comes from Shirley Fong-Torres, daughter of the original chef at Trader Vic's restaurant.
Crab Rangoon Recipe
Ingredients:
1/2 pound cooked crab meat or smoked salmon, lightly flaked
1 teaspoon green onion, finely minced
1/4 pound cream cheese (at room temperature)
1/2 teaspoon steak sauce
1/2 teaspoon garlic powder or 2 cloves minced garlic
1 pound won ton wrappers
1 beaten egg or 2 egg whites
3 cups vegetable oil
Preparation:
Combine crab meat or smoked salmon, green onion, cream cheese, steak sauce, and garlic.
Place 1/2 teaspoon of mixture in center or won ton wrapper; fold square over to form triangle. Lightly brush the center with the beaten egg.
Bring opposite corners together and press gently, so filling will be secure. Place oil in wok and heat to 375 degrees for deep-frying.
Deep-fry one crab or salmon puff and adjust heat downwards if necessary. Fry rest of puffs until delicately brown, less than two minutes. Serve hot.
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