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Easy Crab Ragoon Made at Home

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A Chef & World Traveler That Has Been Lucky Enough To Taste And Cook With Some Of The Best Ingredients Around The Globe. Time To Share.

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History of Crab Ragoon

One would think that the origin of Crab Ragoon would take us through a village located in any part of China, or Asian overall even; but one would be misguided. While It’s not known exactly where this now considered "Chinese” dish originated, there are a few theories. It's important to note, that cheese, in this case cream cheese, was not available in Chinese or Southeast Asia. This alone eliminates Asia from the list.

Another theory is that this dish was introduced at the 1904 World’s Fair in St. Louis, Missouri. While many modern dishes had been introduced at the World's Fair, there's not much information available that backs this theory.

The founder of Trader Vic's Tiki restaurant Victor Bergeron is said to be the originator of this delicious deep fried dish. It first appeared on the Asian-inspired restaurants menu in the mid 1950's.

Real Crab or Imitation Crab

Real Crab or Imitation Crab

What is Imitation Crab Meat

The main ingredient in imitation crab meat is a fish paste called surimi.

Surimi is made from pollock fish with additional fillers and additives such as sugar, egg whites, starch, and crab flavoring.

Imitation crab meat has a high amount of sodium. For every ounce of imitation crab meat there is 238.33 milligrams of sodium. This means 6 ounces of imitation crab meat contains nearly a full recommended daily sodium intake in one meal. The daily recommended limit for sodium intake is 1,500-2,300 milligrams. A high sodium diet increases risk of stroke, kidney disease, and high blood pressure So there's fish scraps, carbohydrates, and sugar. Not the healthiest combination but takes good right? Nevertheless, even though it contains no real crab and its unhealthy, it is consumed more and more in America.

My preference is real crab meat.


Filling, Wonton, Fold, Fry

Make sure the filling is smooth and chilled before use.

Make sure the filling is smooth and chilled before use.

Place filling in center of wonton and brush wonton with eggwash

Place filling in center of wonton and brush wonton with eggwash

Fold in each side and seal

Fold in each side and seal

Dust with a little cornstarch

Dust with a little cornstarch

Fry until golden brown and crispy

Fry until golden brown and crispy

Cook Time

Prep timeCook timeReady inYields

30 min

5 min

35 min

24 Dumplings

Ingredients

  • 4 ounces lump crab meat (fresh or canned & drained), Imitation crab meat optional
  • 4 ounces cream cheese, room temperature
  • 1 each green onion or scallion, thin sliced
  • 1 each garlic clove, fine minced
  • 1/2 teaspoon sodium free soy sauce
  • 1/2 teaspoon Worcestershire sauce
  • 1 teaspoon red onion, fine chopped
  • 24 each wonton wrappers
  • to taste black pepper
  • as needed water or eggwash, (eggwash 1 large egg mixed with 1/4 cup water)
  • as needed vegetable oil, for deep frying
  • as needed cornstarch, for dusting

Instructions

  1. In a food processor, add the cream cheese, Worcestershire, red onion, green onion, garlic, black pepper Pulse thoroughly until combined and remove from processor into a mixing bowl. Add the crab meat and mix well. On a dry surface lay out wonton wrapper into a diamond shape not a square. Brush the edge of the wonton wrapper with water or egg wash. Add 1 teaspoon of the crab filling to center of the wonton. Fold in each side to meet in the center and be sure crab filling is completely stuffed inside and not exposed. Wet the edges of the wonton with water or egg wash and press together to seal.
  2. To keep the dumplings from drying out, cover them with a damp towel or plastic wrap while the remaining dumplings are prepared. Once complete, lightly dust the wontons with cornstarch. this well assist in the crispiness
  3. After all dumplings are completed and dusted, heat a saucepan, or wok and add the oil for. The oil needs to be 350-360 degrees. Use a digital thermometer to check the temperature of the oil before frying. When the oil has reached 350 degrees, working in batches, place the dumplings in the oil(be sure not to cook too many at one time for consistency. Deep fry the dumplings for about 2-3 minutes or until golden brown. If frying in a woke they will need to be turned once halfway through cooking. Remove the dumplings from the oil with tongs or with a slotted spoon and drain on paper towels.
  4. Serve hot, with sweet & sour sauce, sweet chili sauce or duck sauce. Garnish with for sliced green onions if desired
easy-crab-ragoon-made-at-home

Try This Crab Ragoon Dip For a Fun Twist!

  • Easy Crab Ragoon Dip Made at Home
    This article we will be creating Crab Ragoon with a twist! Party favorites and gatherings all have some form of snacks that all enjoy, whether it be spring rolls, wings, or in this case, dip! We will transform a Chinese restaurant favorite into a par

Comments

Marquis (author) from Atlanta, Georgia on January 12, 2019:

Ted thanks!! please let me know what you think after you try it and don't forget to rate it!

Ted Litteken on January 11, 2019:

looks so good i am going to fix this

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