Crab Rangoon Recipe
- CookinKhan Jan 26, 2010 06:12 AM
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!
cream cheese + Krab
Some places add diced onion. Curry powder isn't in the "authentic boston rangoon" but it sure does make them delicious.
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.