If you had dined in on Thai restaurants or American Chinese restaurant then most probably you have heard of this dish. This dish is called by many names, the most popular one is Crab Rangoon but it is also known as crab puffs, crab Rangoon puffs or cheese wontons. A dish made with a mixture of cream cheese, crab meat, surimi, Worcestershire sauce, spring onions and/or garlic wrapped on wonton wrappers then deep fried, it is usually served with a sweet savoury sauce like sweet chilli sauce, plum sauce, duck sauce, or sweet and sour sauce.
The origins of this dish is quite vague but experts say that this dish most probably has a Burmese but this appetizer has been visible in menus of Polynesian-style restaurant in America since the 1950’s. It is safe to say that this dish never had originated in any parts of Asia since cream cheese was never part of the common ingredients of the Asian cuisine during the early days. The only definitive source of its origins today can be traced back to Trader Vic’s where it was served as early as 1956, it also appeared in Trader Vic’s Pacific Island Cookbook in 1968
The first time I heard this dish it sounds so weird, cream cheese and crab sounds like it will not work together, even the Italians agree that seafood is never to be mixed with any cheese but for some funny reason this American flavour combo worked and it works well as an appetizer. It may taste heavy and rich but a piece or two before starting your mains is the best way to have this.
- 250 g cream cheese, room temperature
- 200 g crabmeat
- 200 g surimi
- 3 cloves garlic, minced
- 3 pcs spring onions, thinly sliced
- 1 tbsp Worcestershire sauce
- pinch of salt
- In a bowl combine all filling ingredients together. Mix it well to evenly combine the ingredients.
- Prepare your wonton wrappers then add 1 teaspoonful of filling onto the centre of the wrapper. Moisten the edges of the wonton wrappers with the beaten egg and fold your wontons like a pyramid
- Do the same with the remaining wrappers.
- Prepare a deep fryer or wok filled with oil, set to 180 then deep fry wontons until golden in colour. Remove from fryer then drain in a paper towel lined plate to remove excess oil then serve.