Crab ragoon is also known as cheese wontons or crab puffs. It is a popular Chinese appetizer that is served in American Chinese restaurants. The crispy dumplings are filled with crab meat and are served warm. It can also be found at Chinese take-out restaurants like Panda Express. These dumplings are often served with dipping sauces. Crab ragoon can be found in restaurants in Chinatown, Little Italy, and San Francisco.
This is a popular appetizer that can be served with many appetizers. The recipe calls for 1 teaspoon of chili sauce, which will not make it spicy. The sauce can be made a day ahead and frozen. It can be stored in the refrigerator for up to two weeks. If you don’t have fresh lemons, use bottled lemon juice instead. Crab rangoon pairs well with many different appetizers, including fried chicken, shrimp, and squid.
Crab Rangoon’s origins are unclear. Although it has become a staple of American cuisine, the dish has a long history. Although it is believed that it originated in Burma and was later adopted by Americans, other sources indicate that it was developed in the capital of Myanmar in the 1950s. Its name also evokes the city of Rangoon, the former capital of Myanmar. Some sources claim that the dish originated from Burma, then ruled over by the British.
First prepare the wonton wrappers for crab rangoon. They must be sealed tightly to prevent oil and filling from escaping. Place the stuffed crab rangoons on parchment paper. Then, prepare the frying oil. It should be at least one-half inch deep. Then, fry the crab rangoon in batches for two to three minutes until golden brown. Don’t over-stuff the wonton as this could result in a soggy crab rangoon.
Once you have the filling prepared, mix the cream cheese with the crab meat. Place a tablespoon of the filling in the center of each wrapper. Dip the wrapper in a glass of water. Fold the wrapper over the filling so that it is sealed tightly. Once the crab rangoon has been sealed, you can fry it in butter or oil until golden brown. Make sure the crab rangoon is cooked thoroughly before serving.
Baking crab rangoon can be a great way to save calories. While they won’t be as crispy as fried, the baked versions can last for several months. Just be sure to let them cool before serving them. The crab rangoons baked in butter will keep for approximately two days in the refrigerator. If you do have any leftovers, simply reheat them in the oven for 10 to 12 minutes.
Crab rangoon is a popular appetizer in Asian restaurants. It is a delicious combination of cream cheese and crab meat, wrapped in a wonton wrapper. The dish is usually served with a sweet-and-sour sauce. While it may not be authentic Chinese food, crab rangoon has become an American classic. It is important to know the history and popularity this popular appetizer.