Crab Rangoon

If you were a fan of Trader Vic’s in the late ’70’s you remember their famous and very popular appetizer, Crab Rangoon. My friends and I loved to go there in the evening for drinks and apps. The restaurant was in our beloved Benson Hotel in downtown Portland. The hotel is still there, Trader Vic’s long gone. I make these when dungeness crab is in season around the holidays. They are truly something special and are eaten up immediately when they come out of the fryer. That’s the reason, by the way, why I have such a skimpy plate in the photo. I wanted to try out a new photography technique but had to take photos quickly if I wanted to take them at all.
Crab Rangoon
  • ½ pound crabmeat, dungeness preferably
  • ½ pound cream cheese, softened
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1 tablespoon finely chopped green onion
  • Salt and pepper
  • 16-18 4 inch square wonton wrappers
  1. Mix softened cream cheese until smooth. Gently fold in crab meat, onion powder, garlic powder and green onion. Don’t overmix. Arrange the wonton wrappers on your work area. Place a tablespoon of the crab filling in the center of each wrapper, leaving a border around the filling. Moisten the edges of the wrappers with a little water. Fold the wrapper over onto itself to form a triangle. Make sure the edges are sealed. Pinch the two opposite corners together to form the rangoon shape. Moisten the dough so that the corners stick together. And be careful to check that all the edges are sealed so the filling doesn’t ooze out during cooking. Chill the rangoons for several hours or overnight.
  2. To cook: heat 4-5 inches of vegetable oil in a deep pan to about 350 degrees. Use a candy thermometer to check the temp. Fry the rangoons until golden brown and crispy, about 3-4 minutes.
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  1. Linda says

    Hi, Cathy! I think I may have finally figured out how to comment on your blog, which I enjoy so much. I remember Trader Vic’s well, especially the rum drink called the Scorpion which came with a gardenia. I vaguely remember leaving there with several gardenias back in my younger days when I could handle that!

  2. Cathy says

    Hi Linda – Welcome, welcome. Those were the days. Trader Vic’s had a killer Bengal Seafood Salad. I think I still have the recipe.

  3. Kathleen says

    Yes, copying ! I have a can from Costco..not fresh like yours, but it will have to do!
    Hope you are warm and almost done with all that has to be done!
    I need an elf to help me..maybe Tom Selleck instead…:)

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