The last time I ordered crab Rangoon in a restaurant I was terribly disappointed. (And yes Rangoon should be capitalized because it is from the city Yangon, also called Rangoon, the former capital of Burma, which is now Myanmar.) Anyway, the crab used in the making of the Rangoon at this otherwise fine Chinese cuisine dining establishment, was very sparingly used, to say the least. In fact, if there was any crab in the mix, I would be very surprised. If anything, there might have been a bit of surimi (fake crab) in the filling. And that not only scares me; it makes me madder than a wet hen! I hate fake crab! And everything about it! For interesting facts about imitation crab, skip to the bottom of this post. But back to this recipe.
The other day when I got a hankering for Chinese food, I decided to pull out my old recipe and build me some crab Rangoon with what I consider to contain the requisite amount of crab. And since I abhor deep fat frying anything, even something as delightful as crab Rangoon, my old standby recipe for baking the Rangoon seemed perfect for the occasion.
And there was much rejoicing at table that evening. Not only was the Rangoon terrific; the sauce was over the top delicious. And nary a spattering of hot fat to be seen on either me or the immediate vicinity around the stove!
So, the next time you are looking for just the perfect appetizer, please give this baked Rangoon recipe a try. And don’t even think about serving the Rangoon without the Sweet and Sour Sauce. Not only is this sauce perfect with Rangoon, it’s equally great with the next recipe I am going to post – Shrimp Wonton Cups with Sweet and Sour Sauce. Plus, this sauce is terrific with my recipes for Char Siu (Chinese BBQ Pork), Easy Chinese Dumplings/Potstickers, baked eggrolls (still working on the recipe), or as a glaze for grilled chicken or seafood. Plus both the recipe for the Rangoon and the sauce are very easy to prepare.
So, as always, have fun in your kitchen. We all must eat to stay alive. And eating can be such a pleasure. As cooks we can make this happen.
And believe me, I know there are times when even the thought of cooking one more meal is overwhelming. But cooking is a lot like exercising. Once you get started, the effort initiates a biological cascade of events that results in the release of endorphins — those chemicals that make you happy! So, stay happy. Keep cooking!
Peace and love to all.
8 oz. cream cheese, room temp.
1 clove garlic, very finely minced
1 green onion, finely diced
1/8 tsp. sugar
pinch white pepper
8 oz. crabmeat (canned real crab is fine for this recipe)
¼ tsp. kosher salt, if needed
Mix the cream cheese, garlic, green onion, Worcestershire sauce, sugar, and pepper together. Taste the crab meat. If it isn’t terribly salty, add the ¼ teaspoon salt to the cream cheese mixture. Then gently stir in the crab.
Grease 12-16 muffin cups with cooking spray. Gently place 1 won ton wrapper in each cup. Fill evenly with crabmeat mixture.
Bake in a pre-heated 350-degree oven for 15 to 18 minutes or until edges of wonton wrappers are golden brown and the filling is heated through.
Serve warm with Sweet and Sour Sauce.
SWEET AND SOUR SAUCE
¼ c. lightly packed brown sugar
¼ tsp. kosher salt
2 T. ketchup
1 T. soy sauce
3 T. plain rice vinegar (not seasoned rice vinegar)
½ c. water
2 tsp. cornstarch dissolved in 2 tablespoons water
Combine the sugar, salt, ketchup, soy sauce, vinegar, and water in a small saucepan. Bring to a near boil over medium heat, stirring occasionally to dissolve the sugar. Give the cornstarch a stir and then add it to the pan. Continue cooking, stirring, for about 15 seconds, or until the sauce comes to full boil and thickens.
Remove from the heat. Serve warm or at room temperature. Can be made ahead.
Imitation Crab (From webmd.com)
“Imitation crab is made with surimi, a paste made out of finely shredded or pulverized fish. After the fish is minced, it is heated and pressed into shapes that resemble meat from a crab leg. The resulting imitation crab looks similar to the original crab in its coloring and texture.
Binding agents, like egg white, starch, vegetable oil, or sugar, are added to the surimi paste to make the meat stick together. Occasionally, monosodium glutamate (MSG) is added to the surimi. Orange or red coloring is the key ingredient added to make the mixture resemble shellfish meat. For the preservation of the product, the makers vacuum seal and pasteurize the imitation crab meat.
Real crab has significantly higher nutrient levels than imitation crab. For example, imitation crab derives most of its calories from added carbs. The calories in an Alaskan king crab are derived from proteins, not from carbs. If you’re on a keto or low-carb diet and are trying to cut your carb intake, real crab would be the better choice.
Real crab provides a higher amount of vitamins and minerals. It’s a good source of vitamin B12, selenium, and zinc. When making surimi, these nutrients are lost during washing and processing when the fish meat is exposed to heat. Real crab also has a higher amount of omega-3 fatty acids than its mock substitute. Some packages of imitation crab may have added omega-3, but this isn’t always the case.
Imitation crab contains several processed ingredients. The largest component of the imitation crab product is surimi. It contributes 35% to 50% of the product’s weight. The other 50% to 65% that makes up imitation crab contains:
– Starches like wheat, potato, or tapioca starch make the surimi firm and freezable.
– Salt (sodium chloride) adds flavor and helps turn the minced meat into a sturdy gel. Sometimes, potassium chloride is used.
– Vegetable oil enhances texture, shelf life, and white coloring.
– Sugar and sorbitol add some sweetness and help imitation crab to freeze and thaw with ease.
– Egg whites or soy are often added for a boost of protein and to improve texture, color, and glossiness.
– Water takes up the biggest percentage of all the extra ingredients. It helps create the right texture.”