The Crab Rangoon Mistake To Avoid For Crunchier Results

Whether you're looking to save some money or for a fun date night activity, attempting to make crab rangoon in your own kitchen is a great idea. While this dish may look a little intimidating to take on, we're certain that anyone can learn to perfect homemade crab rangoon. Admittedly, it may take a bit of practice to master the folding techniques and figure out just how much filling should be spooned into the wonton wrappers, but by keeping a few simple tips in mind you'll end up with the perfect, crispy appetizer in no time.

Among the troubles that may plague your at-home crab rangoon, many people struggle with nailing the texture, which should be crunchy, not soggy. Sometimes, excess moisture from the crab meat is to blame, which can soften the wonton wrapper. Luckily, you can easily avoid this issue by drying the meat with a paper towel.

When making crab rangoon from scratch, you'll of course have to source your own crab meat. You can either get real crab meat or imitation crab meat for the dish;many restaurants use imitation crab, as it's cheaper, but real crab meat has a stronger flavor. Whatever your preference, you'll want to be sure to dry off the meat before mixing it with cream cheese for the rangoon filling.

Use a paper towel to soak up some of the liquid and ensure the excess moisture doesn't seep through and jeopardize your crispy wonton exterior. Depending on how much moisture the crab meat contains, you might have to do a little more than simply patting the meat dry. If it seems like your crab is very wet or you made a batch and ended up with slightly soggy results, you may want to try gently pressing some of the liquid out before patting it dry.

Once you feel your crab meat is dry enough, the rest of the preparation process can commence. Following this step will help you achieve crab rangoon results that are so good, family and friends will think you're lying about having made them yourself.