P.F. Chang’s Crab Rangoons Recipe
P.F. Chang’s Crab Rangoons are delectable appetizers featuring a creamy filling of crabmeat and cream cheese, wrapped in crispy wonton wrappers, offering a delightful blend of savory flavors with a satisfying crunch.
Make our P.F. Chang’s Crab Rangoons Recipe at home. With our Secret Restaurant Recipe your Crab Rangoons will taste just like P.F. Chang’s.
Photo by Liza Lagman Sperl
P.F. Chang’s Crab Rangoons
A P.F. Chang’s Copycat Recipe
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P.F. Chang’s
P.F. Chang’s, a renowned American restaurant chain, specializes in Asian-inspired cuisine and has become a prominent player in the casual dining scene. The history of P.F. Chang’s dates back to 1993 when it was founded by Philip Chiang and Paul Fleming in Scottsdale, Arizona. The restaurant is named after Philip Chiang’s father, Cecilia Chang, who was a highly regarded chef and culinary expert.
P.F. Chang’s offers a diverse menu featuring a fusion of flavors from various Asian cuisines, including Chinese, Thai, Vietnamese and Korean influences. The restaurant has gained popularity for its commitment to using high-quality ingredients, emphasizing fresh produce and bold flavors.
With its distinctive blend of traditional Asian cooking techniques and modern presentation, P.F. Chang’s has expanded its reach across the United States and internationally, with locations in key cities and popular destinations.
The ambiance at P.F. Chang’s is characterized by its elegant and contemporary design, creating a welcoming atmosphere for guests seeking a sophisticated dining experience. The restaurant’s signature dishes include the Chang’s Chicken Lettuce Wraps, Mongolian Beef and Dynamite Shrimp, each crafted to showcase the depth and variety of Asian flavors.
P.F. Chang’s success is not only attributed to its delectable cuisine but also to its commitment to providing an immersive and memorable dining experience. The attentive service, vibrant atmosphere, and open kitchen concept contribute to the restaurant’s popularity.
As a symbol of the growing popularity of Asian cuisine in Western markets, P.F. Chang’s has become a favorite for those seeking a fusion of authentic Asian flavors and contemporary dining aesthetics. Whether indulging in traditional favorites or exploring innovative creations, patrons at P.F. Chang’s are treated to a culinary journey that reflects the diversity and richness of Asian culinary traditions.
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Crab Rangoons
Crab Rangoons, also known as Crab Puffs or Cheese Wontons, are a popular appetizer in American Chinese cuisine, though their origins can be traced back to early 20th-century Chinese-American communities. The exact origin story is debated, with some attributing it to Trader Vic’s, a Polynesian-style restaurant in San Francisco, in the 1950s. Click HERE for Trader Vic’s Original Crab Rangoon Recipe
The dish typically consists of a creamy filling made from a combination of crab meat, cream cheese, scallions, and various seasonings, encased in a crispy wonton wrapper and deep-fried until golden brown. The result is a delightful blend of savory flavors with a satisfying crunch.
Crab Rangoons gained popularity in the United States during the mid-20th century as Chinese cuisine became more mainstream. Today, they are a staple appetizer on the menus of many Chinese-American restaurants (Click HERE for Panda Express Cream Cheese Rangoons Recipe) and are enjoyed by people of all ages.
The appeal of Crab Rangoons lies in their addictive combination of textures and flavors, as well as their versatility. While traditionally filled with crab meat and cream cheese, variations may include different seafood such as shrimp or imitation crab, and additional ingredients like garlic, soy sauce, or Worcestershire sauce.
Despite their popularity, Crab Rangoons have evolved beyond traditional Chinese-American cuisine and can now be found in fusion dishes and creative culinary interpretations. They have become a beloved comfort food for many, offering a nostalgic taste of Chinese-American dining experiences. Whether served as an appetizer at a restaurant or homemade for gatherings, Crab Rangoons continue to hold a special place in American culinary culture.
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P.F. Chang's Crab Rangoons Recipe
P.F. Chang's Crab Rangoons are delectable appetizers featuring a creamy filling of crabmeat and cream cheese, wrapped in crispy wonton wrappers, offering a delightful blend of savory flavors with a satisfying crunch. Make our P.F. Chang's Crab Rangoons Recipe at home. With our Secret Restaurant Recipe your Crab Rangoons will taste just like P.F. Chang's.
Ingredients
- 3 teaspoons Canola or Vegetable Oil
- 1/4 cup diced Red Bell Pepper
- 1/4 cup diced Green Bell Pepper
- 1/4 cup chopped Scallions green and white parts separated
- 1 1/2 teaspoons minced Garlic
- 1 1/2 teaspoons minced Ginger
- 1 1/2 pounds Lump or Rock Crab Meat picked over
- 1/8 teaspoon ground White Pepper
- 1/8 teaspoon Salt to taste
- 1/4 cup Dry Sack Sherry
- 16 ounces Cream Cheese softened to room temperature
- One package 4 x 4-inch Wonton Wrappers
- Additional Canola or Vegetable Oil enough to deep fry the wontons
- Plum Sauce mixed with chili flakes and a bit of water to thin.
Instructions
- Add 3 teaspoons oil to a medium skilled. Place over medium heat.
- When oil is hot and shimmering, add prepared red and green bell peppers, white part of scallions, garlic, ginger, pepper and salt, to taste. Cook until vegetable start to to sweat.
- Add dry sack sherry. Cook until liquid is cooked out.
- Remove from heat and set aside to cool.
- Add crab meat to the pepper mixture. (Do not add crab to mixture until it has fully cooled as this can cause spoilage.) Toss to mix.
- Add softened cream cheese. Fold to blend well. (This can be done in advance to here. Store mixture in a tightly sealed container, in the refrigerator, until ready to use. Do not wrap wontons until ready to fry as they will become soggy and break apart if done early.)
- Place a few wonton wrappers flat on a work surface.
- Place about 1/2 to 3/4 teaspoon crab mixture onto the center of each wonton wrapper.
- Pinch around mixture, closing in the middle with four corners out (they should look almost like a flowers when looking down). Rub edges with a bit of water to seal, if needed.
- Repeat with remaining wonton wrappers.
- Pour enough oil to deep fry wontons into a large cooking pot or skillet. Place over medium high heat.
- When oil is hot and shimmering, add a few prepared rangoons to the oil, do not crowd, and fry for about 3 minutes, until golden brown. Remove to a paper towel-covered plate to drain.
- Serve with spicy plum sauce.
P.F. Chang's Crab Rangoons
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SPOTLIGHT RECIPES
P.F. Chang’s Mongolian Beef
P.F. Chang’s Mongolian Beef features tender strips of flank steak wok-cooked with scallions and garlic in a savory, slightly sweet sauce, delivering a deliciously satisfying taste of Chinese-American cuisine.
Make our P. F. Chang’s Mongolian Beef Recipe at home tonight for your family. With our Secret Restaurant Recipe your Mongolian Beef will taste just like P. F. Chang’s.
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P.F. Chang’s Sweet and Sour Chicken
P.F. Chang’s Sweet and Sour Chicken features crispy battered chicken tossed in a tangy and savory sweet and sour sauce, served with bell peppers, onions, and pineapple for a flavorful Asian-inspired dish.
Make our P.F. Chang’s Sweet and Sour Chicken Recipe at home. With our Secret Restaurant Recipe your Sweet and Sour Chicken will taste just like P.F. Chang’s.
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Photo of “Crab Wontons and Seared Ahi Tuna” is by Liza Lagman Sperl and is used by permission under the CC BY-NC-ND 2.0 Deed Attribution-NonCommercial-NoDerivs 2.0 Generic Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by-nc-nd/2.0/legalcode.en. Photo of “P.F. Chang’s” is by Rob Corder and is used by permission under the Attribution-NonCommercial 2.0 Generic (CC BY-NC 2.0) Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by-nc/2.0/legalcode. Thank you, Liza and Rob. Great Pictures. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe is our adaption of several recipes formally widely-circulated on the internet – courtesy of the Wayback Machine. Additional Information is from original research done by SCRR and/or courtesy of Wikipedia and is used by permission.
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