Make this Straight-From-the-Restaurant Trader Vic’s Crab Rangoon Recipe at home. Crab Rangoon was invented at Trader Vic’s and this is the Original Recipe.
Photo by Like_the_Grand_Canyon
Trader Vic’s Crab Rangoon
A Trader Vic’s Copycat Recipe
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Trader Vic’s Crab Rangoon from 2012 is a Straight-From-the-Restaurant Recipe.
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The Origin of Crab Rangoons
It may surprise most of you – I sure surprised the three of us! – to learn that Crab Rangoons, fried wontons wrapped around crab meat, cream cheese and spices and found on the menu of every Chinese restaurant in America, are not Chinese in origin.
The fact is, they were introduced in the United States by Joe Young working under Victor Bergeron, founder of Trader Vic’s, “Polynesian-style” restaurant and Tiki Bar.
The popular appetizer is allegedly derived from an authentic Burmese recipe, But there is just as much chance that it was created whole-cloth as most of Trader Vic’s food and tiki drinks were to invoke a “sense of the South Pacific.”
No one knows how or why they have become a Chinese Restaurant staple in the US, but their popularity at Trader Vic’s and the use of wontons surely contributed to their adoption.
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To See ALL of Our Appetizers Copycat Recipes – Click HERE
Trader Vic's Crab Rangoon Recipe
Make this Straight-From-the-Restaurant Trader Vic's Crab Rangoon Recipe at home. Crab Rangoon was invented at Trader Vic's and this is the Original Recipe.
Yield: 36 Rangoons
Ingredients
- 1/2 cup fresh cooked Crabmeat drained and chopped
- 1/2 pound Cream Cheese at room temperature
- 1/2 teaspoon A-1 Steak Sauce store bought or homemade (See Box Below for a Link to Our Homemade A-1 Steak Sauce Recipe)
- 1/4 teaspoon Garlic Powder
- 3 dozen Wonton Wrappers
- 1 Egg Yolk well-beaten
- Vegetable oil for deep frying
- Chinese Mustard to serve
- Chinese Red Sauce to serve
Instructions
- In a medium bowl, add crabmeat, cream cheese, steak sauce and garlic powder. Blend to a paste.
- Can be made ahead. Store, covered, in the refrigerator, until ready to use.
- Preheat oven to 200°F.
- Line a baking sheet with paper towels.
- Set out 6 wonton wrappers at a time.
- Place a heaping teaspoon of filling on each.
- Moisten edges of wrapper with egg yolk. Gather corners at the top. Pinch edges together gently to seal.
- Repeat with remaining wrappers and filling.
- Heat oil in wok, deep fryer or electric skillet to 375°F.
- Add wontons in batches of 3 - 6, do not crowd. Fry until golden brown, turning often, about 3 minutes.
- Remove with a slotted spoon or spider stainer to prepared baking sheet. Place in warm oven while frying the remaining wontons.
- Serve hot with Chinese mustard and/or red sauce for dipping.
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SPOTLIGHT RECIPE
Chinese Restaurant-Style Sweet and Sour Sauce
Make our Chinese Restaurant-Style Sweet and Sour Sauce Recipe at home. This is the recipe for the sweet and sour sauce made in many Mom and Pop Chinese Restaurants and the one you get when your order Chinese Take-Out.
There are 100’s more Sweet and Sour Sauce recipes out there. Most are more complicated, some are more authentic to real Chinese cooking and some are, frankly, just plain better.
But this very simple recipe is the one you are most familiar with and enjoy most often.
Click HERE Now to Make Chinese Restaurant-Style Sweet and Sour Sauce at Home
Dipping Sauce Recipes
Be Sure to Try These Other Delicious Crab Recipes from Your Favorite Restaurants and Our Readers and Friends
Click on any Name below for the Recipe
- Bahama Breeze Crab Stack Recipe
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- Joe’s Crab Shack Blue Crab Dip Recipe
- Eddie V’s Prime Seafood Crab Fried Rice Recipe
- Acapulco Restaurant and Cantina Crab and Avocado Enchiladas Recipe
- The Legendary Four Seasons Restaurant Crab Cakes
Photo of “#310 Crab Rangoon” is by Like_the_Grand_Canyon 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, Like_the_Grand_Canyon. Great Picture. 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 courtesy of Trader Vic’s published in The Seattle Times on or before February 22, 2006. Crab Rangoon history and information adapted from Wikipedia and is used by permission. Additional Information Courtesy of Wikipedia and is used by permission.
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January 3, 2025 @ 2:40 pm
Trader Vic’s would NOT have used vegetable oil. Likely lard or beef tallow. Better tasting and much healthier then lab made creations like canola oil.