What are Crab Rangoons? Rangoons are wonton wrappers filled with hot crab dip, or in this case, jumbo lump crab and then fried to a light crispy brown.
Avocado and Crab Rangoons are one of my favorite appetizer recipes! Creamy avocado, buttery crab and cream cheese with a Jalapeno Pineapple Sauce.
Rangoons in general are a fried wonton served in Chinese cuisine, but popular in American and also Thai restaurants. They are sometimes known as crab puffs or cheese wontons, as many types also have cream cheese centers.
It is clear that cream cheese is an American addition seeing that this and other types of cheese aren’t used in Asian dishes. Many beleive that the original rangoon made its appearance in Yangon, Burma, which was formerly known as Rangoon.
Crab Rangoons can host a variety of fillings that often come across as heavy and dense. Today I choose two fresh and light flavors to balance out the fried, flaky crust.
Lime soaked avocado, sweet crab and cream cheese are wrapped in a crusty wonton wrapper and dipped into a cool jalapeno pineapple dipping sauce made extra creamy with Greek yogurt.
Tools needed to make Avocado and Crab Rangoons:
Slotted Metal Spatula– I like these best for frying because they can withstand very high temperatures, the fine mesh means I can fish out any remaining batter that might be burning and they don’t stick to things easily.
Heavy Bottom Frying Pan– this will be one of your most used kitchen tools. Having something that is heavy bottom will distribute heat better and prevent burning whether you are using an electric or gas range.
Ramekins– I like giving folks their own individual sauce cups. Then you don’t have to worry about double dipping! Ramekins are also great for ingredient preparation and baking mini soufflés.
If you liked Avocado and Crab Rangoons, you’ll love these other easy appetizer recipes!
- Authentic Chinese Dumplings
- Sausage Stuffed Cherry Peppers
- Shrimp Salad Avocados
- Crab Dip Stuffed Artichokes
- Mini Beef Wellingtons
- 2 inch large avocados pitted and diced into 1/2 cubes
- 2 large wonton wrappers
- 2 egg whites lightly beaten
- 1/2 cup water
- 8 ounce lump crab meat
- 8 ounces cream cheese softened
- in Vegetable oil enough to fill 1 inch your large pan/pot
- Jalapeno Pineapple Sauce
- Pour lime juice over avocados to prevent browning. Lightly toss to cover. Set aside.
- Whisk egg whites and water in a small bowl.
- Using a pastry brush, lightly coat the outer edges of your large wonton wrapper with egg white wash. Spoon one tablespoon crab, avocado and softened cream cheese into the center of each wonton wrapper. Fold over into a triangle and seal edges.
- If they are difficult to seal, fold over a small bit on the edges using egg white wash as glue. You can get creative with artistic ways to fold your rangoons.
- Repeat with remaining ingredients and wrappers.
- Heat 1 inch of oil in a large Dutch oven or frying pan and preheat oven to 200 (or "warm" setting).
- Place 3-4 crab and avocado rangoons in the pan at a time. Don't crowd the pan, leaving at last 1 inch in between each.
- Fry for 2-3 minutes on each side or until they are a golden brown. Remove to a paper towel lined baking sheet. Place in the warm oven until ready to serve.
- Serve with Spicy Pineapple Sauce!
If you've tried this recipe, come back and let me know how it was!