Crab Puffs - Crab Rangoon Recipe

By
Rhonda Parkinson
Rhonda Parkinson
Rhonda Parkinson is a freelance writer who has authored many cookbooks, including two Everything guides to Chinese cooking.
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Updated on 05/26/21
Crab rangoon
orijinal/Flickr/CC BY 2.0
Prep: 10 mins
Cook: 4 mins
Total: 14 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
538 Calories
34g Fat
45g Carbs
13g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 538
% Daily Value*
Total Fat 34g 43%
Saturated Fat 6g 30%
Cholesterol 77mg 26%
Sodium 595mg 26%
Total Carbohydrate 45g 16%
Dietary Fiber 1g 5%
Total Sugars 1g
Protein 13g
Vitamin C 1mg 4%
Calcium 78mg 6%
Iron 3mg 16%
Potassium 159mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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 popular series of culinary and historical walking tours in San Francisco throughout the year. 

Ingredients

  • 1/2 pound cooked crab meat or smoked salmon, lightly flaked

  • 1 teaspoon finely minced green onion

  • 1/4 pound cream cheese, room temperature

  • 1/2 teaspoon steak sauce

  • 1/2 teaspoon garlic powder

  • 1 pound wonton wrappers

  • 1 large egg, beaten

  • Vegetable oil, for frying

Steps 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; lightly brush the edges with the beaten egg.​ Fold square over to form a triangle.

  3. Bring opposite corners together and press gently, so filling will be secure. Place oil in wok and heat to 375 F 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.