I cheated a little bit on this one.
This Crab Rangoon recipe is one of a very few, where I will use something pre-made. I don’t feel like I could make wonton wrappers, at this time, that would compare to the store-bought ones without having a pasta rolling machine. Someday I hope to own one. In the meantime, I just try to find the most natural ones I can at the store.
Click here to skip straight the recipe!
My love affair with Crab Rangoon started at Bob Chin’s Crab House. I talk a bit about this in my Clam Chowder Recipe.
I’ve tried many times to create a great Crab Rangoon recipe and, this time, I’ve done it!
In the past, I’ve tried canned crab meat, fresh crab legs that I boiled, and imitation crab meat.
This recipe was developed by my want, as always, for it to be healthier and taste perfect. Not to brag but I’ve totally accomplished it!
Years ago I learned how many bacteria and viruses crab meat contains and that it’s basically really not so good for you. They contain a lot of toxins. Any bottom feeding sea creatures do. So, like soooo many other things, I gave up all those bottom feeding foods. That meant no shrimp, lobster, crab, catfish, and crawfish.
The problem is, I used to love eating crab legs and I really loved Crab Rangoon! So, while trying to decide what to use this last time I looked at the imitation crab meat and it looked like a nightmare of garbage ingredients to me. Artificial this and that, and I was like, no thank you!
I had a revelation!
It then dawned on me to use what has become my favorite fish as of late, Mahi Mahi! It’s a mild white fish and one of the few that I have found that only contains the actual fish on the ingredient list. So many others contain TSP (Trisodium Phosphate) which is definitely not good for you. In fact, here’s something about TSP you might be interested in reading too. Well, anyway, Mahi Mahi turned out to be the absolute perfect thing to use.
No need for extra flavor additives.
These Crab Rangoon taste just like the best ones you’ve ever had! I also left out any Worcestershire sauce or soy sauce which I had tried in past attempts, to get that same flavor, but didn’t really make the mark. I can’t handle the flavor additives in Worcestershire, and soy sauce is a high glutamic acid food (sort of the natural form of MSG (Monosodium Glutamate), which causes headaches in some lucky people, like me).
I’ve even tried Coconut Aminos which is an alternative to soy sauce and I still got headaches from that. It’s a great product if you don’t have this dreaded problem. Trust me, this recipe is more flavorful than any others that contain either of these so you don’t need them. If you ever thought you wanted to make one of my recipes and haven’t yet, well this is the one to make! I also make this into a dip for parties. There are several other Crab Rangoon dip recipes on the web but none taste just like you are eating a Crab Rangoon like mine does.
Enjoy!
Ani’s Real Crab Rangoon
Ingredients:
Rangoon Filling
- Wonton Wrappers
- 1 6oz fillet Baked Mahi Mahi
- 8 ounces cream cheese
- 2 tbsp grass fed butter
- 1 green onion – finely chopped
- ½ tsp Pink Himalayan Crystal Salt
- ¼ tsp Garlic powder
- Organic Palm Oil
Instructions:
Bake one 6 oz. Mahi Mahi fillet at 400° F for approx. 15 min., remove from oven, cool and shred.
In a bowl combine, baked fish, cream cheese, butter, green onion, pink salt, and garlic powder and mix well. Begin heating Organic Palm Oil in a skillet.
Run your finger dipped in the water around all four edges of wonton wrappers, fill with about 2 tsp cream cheese mixture, fold over diagonally to form a triangle and press edges together well.
Fry in oil about 2 min on each side until golden brown. I use a small sauce pan and do only a few at a time because the organic palm oil is more expensive than a soybean or most liquid vegetable oils. I feel it’s worth the extra time and slightly higher price.
Apricot Dipping Sauce
- ¼ tsp Garlic Powder
- ½ Cup Apricot preserves – I use Bon Maman
- 1 tsp boiling water
- ¼ tsp Pink Himalayan Crystal Salt
Mix ingredients to sauce in a food processor to make smooth and chop any apricot chunks. Serve with apricot dipping sauce.
Ani’s Real Crab Rangoon Party Dip
Make the filling portion and spread it out into a size appropriate dish so that it is about 1 inch deep. Make the Apricot Sauce and pour it over the top of the dip then bake at 375° F for about 10 min until warm. You can make it in advance and heat it up just before serving. Fry up wonton wrappers in the organic palm oil as chips for dipping.
No Fry Alternative
An alternative to frying is to lay the wonton wrappers out on a cookie sheet and spray them with oil, then bake them at 350° F for 3 or 4 min. or until golden brown. This works quite nicely too! I used olive oil in my Mister Misto Sprayer. They aren’t quite the same as deep frying them but it spares your house from smelling like oil and it’s also a timesaver.
Notes:
I use Trade East Garlic Powder. I get it at GFS stores. It is a true powder, not a granule type. The flavor will not be the same if you use something else so I highly recommend getting this stuff to ensure the taste is the same.
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