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Like other parts of the eastern coastal United States, catching and eating Atlantic Blue Crabs is a fun (and delicious!) warm weather tradition. In Massachusetts, where we live, no special permits are required for recreational crabbing – and if you’re in the right place at the right time, the only equipment you’ll need to catch blue crabs is a long-handled dip net, a bucket and some raw chicken for bait tied to a length of string!
Last weekend, our neighbor Chris invited my husband Jack to join him at a ‘secret’ location he knew about, not far from where we live, where the blue crabs are surprisingly abundant! Late summer and heading into September is a great time to go crabbing here in Massachusetts because the crabs have had a chance to eat all summer long, so they are large, and they are quite active! Jack and Chris came home with a record catch – 20 large and very feisty blue crabs – that netted us over 2 pounds of sweet, fresh crab meat!
Jack had an absolute blast going crabbing, so to thank Chris and his family for such a fun time – we cooked up a few dishes using that wonderful crab meat – including these easy and super delicious Crab Rangoon! This recipe, is adapted from this one published by Saveur and attributed to Trader Vic’s, the renown Polynesian restaurant.
I have to say that these are some of the best Crab Rangoon I’ve eaten! They have a wonderful creamy filling of crab meat and cream cheese that has been flavored with scallion, garlic, Worcestershire sauce, and toasted sesame oil that is fried in won ton wrappers until golden and crispy! Served with your choice of dipping sauce (chili sauce, duck sauce or hot Chinese mustard) these Crab Rangoon are a burst of wonderful creamy and savory flavors!
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- 5 ounces drained crab meat (fresh if you have access to it, but canned may be used as well)
- 4 ounces softened cream cheese
- 2 tablespoons minced scallion (one scallion)
- 1 clove garlic minced
- 1 teaspoon Worcestershire sauce
- 1 1/2 teaspoons toasted sesame oil
- 1/4 teaspoon Kosher salt
- Few grinds black pepper
- 24 two-inch won ton wrappers
- Peanut or vegetable oil to fry won tons
- Your choice of dipping sauce such as chili sauce, duck sauce or hot Chinese mustard.
- In a medium bowl, mix crab meat, cream cheese, scallion, garlic, Worcestershire sauce, sesame oil, salt and pepper until combined.
- Fill won tons by dropping 1 ½ teaspoon of filling in center of wrapper. With a dab of water, wet two adjoining sides and pull the dry corner to the wet corner and press all sides to seal. Basically you are making a triangle. Repeat until all filling is used. You should have between 22 and 24 triangles when you are done filling the wrappers.
- Heat 2 inches of oil in a 4 quart saucepan or wok to 325 degrees.
- Drop the triangles in hot oil in two batches and cook for about two to three minutes, turning half way so they brown on both sides. With a wire strainer, remove to a paper towel to drain.
- Serve hot with dipping sauce(s).
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