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Jan 26, 2010 06:12 AM

Crab Rangoon Recipe

As a quick perusal of the Chowhound boards will reveal, Crab Rangoon in the MA area seems to be unique. I grew up in Boston and now live in New York City and the Crab Rangoon they serve here just isn't the same. Actually, the Crab Rangoon I have had in many other parts of the country (if they even have it) tastes distinctly different from what I can get at Dragon Chef in Brighton or Chow Chow City in Chinatown. Is it something in the water? Some special Bostonian technique? Please help me out! If anyone has a recipe for Crab Rangoons that can replicate what I ate growing up in Boston or can let me know of a place where I can get it, please reply!

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  1. cream cheese, chopped or shredded Krab Stick, seal into a wonton wrapper then deep fry until GBD.

    6 Replies
    1. re: ScubaSteve

      Real crab and chopped scallions works for me.

      1. re: Tir_na_nOg

        I agree that real crab makes it very special. Although I've never had the real ones at restaurants. Only at home. :)

          1. re: gyppielou

            never had any with any kind of nuts or greens.

        1. re: ScubaSteve

          The "Sea Appendages" with the red racing stripes are key. Adding anything "real" to the mix turns it into something non-Boston-Crab-Rangoonish.

          I had no idea that there are geographic variances in the filling.

        2. That hit of curr powder in the crab rangoon at Thai Moon has made a believer out of me!

          1. cream cheese + Krab

            Some places add diced onion. Curry powder isn't in the "authentic boston rangoon" but it sure does make them delicious.

            1. I remember my first experience with crab rangoon. I must have been 9 or 10 yrs old. My dad brought some funky looking fried wonton thingies home. He told me that they were crab rangoon-these were yummy cream cheesey w/real crab meat goodness. One bite even eaten cold and I was hooked.

              I have yet to find another one that comes close to them but Ming Restaurant in Randolph in the Sudbury Farms. Their crab rangoon with their homemade duck sauce is delicious.

              I know that besides the crab meat, cream cheese, there is usually some garlic powder and a dash or 2 of worcestershire sauce. I think the key is also using good wonton skins. I've had rangoons where the skins were to hard after they were fried-not good.