Crab Puffs - Crab Rangoon

Crab rangoon
orijinal/Flickr/CC BY 2.0
  • 14 mins
  • Prep: 10 mins,
  • Cook: 4 mins
  • Yield: 4-6 Crab Puffs (4-6 Servings)
Ratings (7)

This crab rangoon recipe comes from Shirley Fong-Torres, who learned the recipe from her father, the original chef at Trader Vic's restaurant. Her company, Wok Wiz Walking Tours and Cooking Center, runs a very popular series of culinary and historical walking tours in San Francisco throughout the year. 

What You'll Need

  • 1/2 pound cooked crab meat or smoked salmon, lightly flaked
  • 1 teaspoon green onion, finely minced
  • 1/4 pound cream cheese (at room temperature)
  • 1/2 teaspoon steak sauce
  • 1/2 teaspoon garlic powder or 2 cloves minced garlic
  • 1 pound  wonton wrappers
  • 1 beaten egg or 2 egg whites

How to Make It

  1. Combine crab meat or smoked salmon, green onion, cream cheese, steak sauce, and garlic.
  2. Place 1/2 teaspoon of mixture in the center of the wonton wrapper; fold square over to form a triangle. Lightly brush the center with the beaten egg.​
  3. Bring opposite corners together and press gently, so filling will be secure. Place oil in wok and heat to 375 degrees for deep-frying.
  4. Deep-fry one crab or salmon puff and adjust heat downwards if necessary. Fry rest of puffs until delicately brown, less than two minutes. Serve hot.