Crab Rangoon
Crab Rangoon is a classic American-Chinese appetizer that is made with wonton wrappers filled with a mixture of crab meat, cream cheese, green onions, soy sauce, sesame oil, salt, and pepper. The wontons are then fried until golden brown and crispy. Crab Rangoon is often served with a dipping sauce, such as sweet and sour sauce or plum sauce.
Crab Rangoon is believed to have originated in San Francisco in the 1950s. The dish was created by a Chinese chef named Victor Bergeron, who was working at the Trader Vic's restaurant. Bergeron was inspired by the Chinese dish crab puffs, which are made with a mixture of crab meat, cream cheese, and green onions. He decided to use wonton wrappers instead of puff pastry, and the dish was a hit with customers. Crab Rangoon quickly became a popular appetizer at Trader Vic's, and it soon spread to other Chinese restaurants across the country. Today, Crab Rangoon is a staple of American-Chinese cuisine.
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Prep time: 15 | Cook time: 10 | Serves: 4
Ingredients
  • 12 wonton wrappers
  • 1/2 pound crab meat
  • 4 ounces cream cheese, softened
  • 1/4 cup green onions, chopped
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
Instructions
  1. Preheat air fryer to 375 degrees F (190 degrees C).
  2. In a medium bowl, combine the crab meat, cream cheese, green onions, soy sauce, sesame oil, salt, and pepper. Mix well.
  3. Place a wonton wrapper in the palm of your hand. Add a spoonful of the crab filling to the center of the wrapper.
  4. Fold up the corners of the wrapper to form a triangle. Moisten the edges of the wrapper with water and press to seal.
  5. Spray the air fryer basket with cooking spray.
  6. Place the crab rangoon in the air fryer basket.
  7. Cook for 5-7 minutes, or until golden brown and crispy.
  8. Serve immediately with your favorite dipping sauce.
Why It Works
  • The combination of crab meat, cream cheese, and green onions is a classic flavor combination that works well in this dish.
  • The wonton wrappers provide a crispy exterior that contrasts nicely with the creamy filling.
  • The soy sauce and sesame oil add a savory umami flavor to the dish.
  • The salt and pepper help to balance the flavors and add a bit of depth to the dish.
  • Frying the crab rangoon until golden brown and crispy gives them a delicious crunch that is irresistible.