Go Back
Trader Vic's Crab Rangoon Recipe
Print Pin Recipe

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.
Prep Time45 minutes
Active Time20 minutes
Total Time1 hour 5 minutes
Course: Appetizer, Party Recipe
Cuisine: American, Chinese, Tiki
Keyword: Crab, Seafood, Trader Vic's
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.

Follow Us to Get ALL of Our Latest Recipes

.