Crab cream cheese wontons—also known as Crab Rangoon—are a beloved appetizer in many American Chinese restaurants. Crispy on the outside, creamy and savory on the inside, these golden parcels are a fusion of East and West: Chinese wonton wrappers meet a rich Western-style cream cheese filling.
Although this dish isn’t traditional Chinese cuisine, it has become a nostalgic favorite in the U.S. since appearing on tiki-style menus as early as the 1950s. And while the classic version remains a crowd-pleaser, today we’re taking this comforting snack to the next level—by using a cream charger to transform the filling into a light, airy mousse.
Ingredients
| For the filling | For the wontons |
| 150g cream cheese, softened | 20 wonton wrappers |
| 100g crab meat (real or imitation), finely shredded | 1 egg (for sealing) |
| 1 tbsp sour cream (for smoother texture) | Vegetable oil for frying |
| 1 tsp Worcestershire sauce and garlic powder | Sweet chili sauce or a homemade soy-vinegar dip. |
| Salt and white pepper to taste | |
| 1 tsp finely chopped scallions (optional – strain well!) |
Instructions
Prepare the foam filling
In a mixing bowl, combine cream cheese, crab meat, sour cream, Worcestershire sauce, garlic powder, and seasoning. Mix until smooth. For best results, pass the mixture through a fine mesh strainer to remove any lumps or crab fibers that may clog the cream dispenser.
Charge and chill
Pour the smooth mixture into your whipped cream dispenser. Use a pressure regulator to safely connect the nitrous oxide tank to the cream whipper,then regulate the gas pressure accordingly, shake well, and refrigerate for at least 20 minutes to stabilize the foam.
Fill the wontons
Lay out your wonton wrappers. Remove the dispenser from the fridge and gently dispense a dollop of the airy crab-cheese mousse into the center of each wrapper. Lightly brush the edges with beaten egg and fold into triangles or flower shapes, pressing tightly to seal.
Fry until golden
Heat oil to 170–180°C (340–360°F). Fry the wontons in small batches until golden brown and crispy—about 2–3 minutes. Drain on paper towels.
Enjoy
Serve hot with your favorite dipping sauce. The light, creamy filling inside the crispy shell offers a satisfying bite with a refined twist.
The whipped cream charger isn’t just a novelty—it helps aerate the filling, making it silkier and more refined. This technique also allows for more creative plating (think piped foam on top of wonton chips) and can be repurposed for dips, spreads, or savory mousses in other dishes.
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