Crab Rangoon and a giveaway

by Amy Kim on February 16, 2012 · 5 comments

I was presented with this awesome opportunity from Kitchen Play to participate in this month’s “29 Ways to Leap into Jarlsberg Dip”. I leapt at the challenge of using Jarlsberg’s new Original Cheese Dip in a recipe with an Asian spin! Yes, you got it – Crab Rangoon. The flavors of the cheese dip are tangy and nutty and perfect for a little dumpling!

Crab rangoon is typically filled with a cream cheese and crab mixture. It is a mainstay in most American Chinese restaurants and all-you-can-eat buffets. It is purportedly an American creation, first seen in a restaurant in San Francisco back in the 1950’s. I’d say a legitimate American classic.

Crab Rangoon

Yields about 36 dumplings

8 ounce package of Jarlsberg Original Cheese Dip
4 ounces of flaked crabmeat
2-3 stalks green onion, thinly sliced
1 clove garlic, minced
1 egg, beaten
1 package wonton skins
Cooking oil for frying

1 – Mix dip, crabmeat, green onion, and garlic together with a fork.

2 – Line a baking sheet or large platter with parchment paper for dumplings

2 – Lightly brush the egg on two adjacent edges of the wonton skin. Place about 1 teaspoon of the mixture in the center of the skin. Fold in half to form a triangle and press the edges to seal. Carefully bring corners together, dab egg onto one corner, overlap corners and press to seal. Repeat with the remaining wraps.

3 – As you lay the dumplings on the baking sheet, leave enough space between them or else it’ll become a sticky mess.

4 – Pour enough oil in fill a medium to large skillet about 1/2 to 3/4 inches. Heat oil to 350 degrees over medium heat. Place 4-6 rangoons in the oil. Turn once as the dumpling turns a light golden brown. Cook for about a minute or until lightly browned. Drain on a plate lined with paper towel. Repeat.

5 – Serve the crab rangoons while warm on their own or with your favorite dipping sauce!

Wait, there’s more!

The folks at Jarlsberg is sponsoring a giveaway which includes the new Cheese Dip among other goodies. Check the Jarlsberg blog for more information on the giveaway!

The giveaway will include a tailgate tote stocked with:

  • Jarlsberg Lite Cheese
  • new Jarlsberg Cheese Dip
  • Snofrisk (a Norwegian style cream cheese)
  • crispbreads
  • honey crèmes
  • honey vinegar


Disclaimer: I was provided with compensation to cover the cost of ingredients for these recipes. Participation and opinions are all my own.

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  • http://madrantingsofamiddleclassmom.blogspot.com Jenny

    Oh my – we love crab rangoon in our house (Andrew and I do at least). These look great! (@icywit on twitter).

    • AMY

      Thanks for stopping by Jenny! They were pretty good and froze well too!

  • http://twitter.com/bigbearswife Angie Barrett

    I’ve never made crab rangoon before but I’ve had it at restaurants! I can’t wait to try this at home!

    • kimchi_mom

      I think I’ve had crab rangoon ONCE before making it myself! The Jarlsberg cheese gives it a little kick.

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