Butter Tart Crab Rangoon (黄油挞蟹角)

黄油挞蟹角 (Butter Tart Crab Rangoon) is a delightful fusion dish that combines the classic Canadian butter tart with the crispy and savory Chinese crab rangoon. This unique recipe brings together the best of both worlds, creating a delicious appetizer that is perfect for any occasion.

Butter Tart Crab Rangoon (黄油挞蟹角)

Ingredients

  • 8 oz (225g) cream cheese, softened
  • 1 cup (120g) cooked crab meat, chopped
  • 2 green onions, finely chopped
  • 1/4 cup (60ml) mayonnaise
  • 1/4 cup (60ml) maple syrup
  • 24 wonton wrappers
  • Oil for frying

Instructions

  1. In a mixing bowl, combine the softened cream cheese, chopped crab meat, chopped green onions, and mayonnaise.
  2. Place a small spoonful of the cream cheese mixture in the center of each wonton wrapper.
  3. Moisten the edges of the wrapper with water, then fold the wrapper in half to form a triangle, pressing the edges to seal.
  4. Heat oil in a pan over medium heat. Fry the crab rangoon in batches until golden brown, about 2-3 minutes per side.
  5. Remove the crab rangoon from the oil and drain on paper towels.
  6. Drizzle the maple syrup over the fried crab rangoon before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
10 minutes
Total time:
30 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
150 per serving
Protein
8g
Carbohydrates
12g
Fat
7g

Supplies

Mixing bowl Frying pan Slotted spoon Paper towels

Tools

Cutting board Knife Spoon

Serving suggestions

Serve the 黄油挞蟹角 (Butter Tart Crab Rangoon) with a side of sweet chili sauce for dipping.

Tips & tricks

Make sure the oil is hot enough for frying to achieve a crispy texture.

Cost

$15