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Alicia’s Awesome Crab Rangoon

2010 September 14
by Alicia

I invented this recipe many years ago… when I was in high school.  I loved eating crab rangoon at Asian restaurants, and of course there were none of those in my hometown of under 1,000.  Like a lot of recipes I come up with, this one was invented out of necessity.  And it was awesome.  Thus, I christened it:  Alicia’s Awesome Crab Rangoon.  I’ve matured (slightly) since then, so I considered re-naming them, but the fact of the matter remains…  they’re still awesome.

Crab Rangoon

I’ve only tweaked it a little here and there, and it just gets better every time.

Since the crab in the filling is already cooked, I’ve even made the filling and served it as crab dip.  Also, you can bake the wontons as in my aunt’s Sausage Stars, then fill the wontons with this filling instead for baked crab rangoon.  They have a different texture that way (not the same type of crispy), but they’re still delicious!

You can also make these ahead of time and freeze them uncooked.  After they are all filled, place them on a baking sheet a few inches apart and freeze.  After they’ve frozen, you can remove them from the tray to put into a freezer bag.  Cook them up straight from the freezer, though it might take slightly longer, and the wontons will be a little darker to heat the filling all the way through.

Here’s the details…

And here’s the recipe…

Alicia’s Awesome Crab Rangoon

Yield: 30 rangoons, or 2 cups of filling

1 12 oz package imitation crab meat (leg or flake style), chopped
1 8 oz package cream cheese, softened
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1/4 teaspoon paprika
1/2 teaspoon fresh lemon juice
2 green onions, chopped
wonton wrappers

Mix together all ingredients except wontons. Place a small amount of filling (a generous tablespoon or two) in the center of the wonton. Seal wonton by bringing the midpoints of each side together in the center, using water on edges if necessary to get a good seal. Fry in small batches, in oil heated to 375 degrees F. Rangoon will be done when light golden brown, about 3 minutes. Drain on paper towels. Serve immediately with sweet chili sauce and citrus marmalade sauce for dipping.

10 Responses leave one →
  1. May 27, 2011

    Thank you for this, I can’t wait to make this recipe!

  2. Lyndsey permalink
    June 4, 2011

    Seriously look amazing, gonna try them out on the family. I love new recipe’s

  3. Ellie permalink
    June 25, 2011

    Love love love these. Just made these a few days ago and they were easy and delish !

  4. October 13, 2011

    Tried these last night. Oh so good! Linking back to you in my blog for the recipe!

  5. Randi permalink
    May 8, 2013

    These were the best I’ve ever had, and I get these at every Chinese place I go! (Except China…they don’t have these in China – didn’t even know what I was talking about!) The next time we are bringing a dish to something, I’m making these! Thanks Alicia!

  6. Cheryl Sammons permalink
    November 9, 2013

    Just a short note to let you know that I have made this several times. Excellent recipe. Getting ready to make it again.

  7. Michelle williamson permalink
    April 1, 2014

    Alicia I can’t wait to try them.

    • April 1, 2014

      I hope you like them! They are so much tastier when you can make them exactly the way you want to :)

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