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I must say Crab Rangoon (炸蟹角) is a Chinese fusion appetizer introduced to the American Chinese cuisine. Yes, Americans love Chinese food too, but not all of the traditional Chinese food. Therefore a lot of Chinese food in the States are modified to catered based on the Americans’ taste. Crab Rangoon is one of them. I never had these before in Malaysia until I came to the United States. I was studying in Lincoln, Nebraska and there are two or three traditional Chinese restaurants I can recall, the rest are American Chinese restaurants such as Panda Express, Pick Up Stix, or other local ones like Golden Wok and China Wok. So I was able to try these delicacies in these Americanized restaurants.

Don’t get me wrong, I actually think the Crab Rangoon is a break through from the traditional Chinese cuisine in adapting to the American culture. The Crab Rangoon is filled with cream cheese (I like mostly anything with cheese), imitation crab meats or canned crab meats, scallions, garlic or other seasonings. They are wrapped with wonton egg wrappers or egg roll wrappers and deep fried until golden.  Here in the States, some restaurants serve the Crab Rangoon with sweet and sour plum sauce or mustard for dipping. I just like mine plain and simple.

Ingredients:
1 8 oz package Kraft cream cheese (soften at room temperature)
1 cup (6-8 pcs) of imitation crab meats (chopped)
4 stalks scallions (chopped finely)
1 clove garlic (minced)
Dashes of Salt & Black Pepper
50 pcs wonton wrappers or egg roll wrappers

Cooking Method:

1. In a mixing bowl, combine soften cream cheese, chopped crab meats, scallions, minced garlic, salt & pepper. Mix thoroughly.
2. Lay a wonton wrapper on a flat surface like a diamond shape. Place a teaspoonful scoop of cream cheese mixture to the center of the wrapper.
3. Use your middle finger and thumb of both hands to slightly lift the opposite sites of the wrapper from bottom to form a “+” shape. Then press towards the middle to hold the shape. Press on the other two sides to hold and form like a flower shape. Try not to overfill wrapper.
4. Sprinkle some flour on baking sheet or plates. Place the completed Crab Rangoon on them.
5. Heat oil in a deep pot, or deep fryer to 375 degrees.  Add Crab Rangoon in three batches and deep fry until golden brown, about 3 minutes. Remove and drain on paper towels.