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P.F. Chang's Crab Rangoons Recipe
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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.
Prep Time30 minutes
Active Time25 minutes
Total Time55 minutes
Course: Appetizer, Party Recipe, Side Dish
Cuisine: American, Asian, Chinese
Keyword: Asian, Chinese Restaurant, Deep Fried, Fried, P.F. Chang's, Seafood

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.

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