Crab rangoon and crab puffs are two popular appetizers found on Chinese restaurant menus. They share some similarities but also have distinct differences. This article will compare crab rangoon versus crab puffs so you can decide which one you prefer.
What is a Crab Rangoon?
A crab rangoon is a fried dumpling filled with a mixture of cream cheese, crab meat, and scallions. The filling is wrapped in a wonton wrapper and then quickly fried until the outside is crispy and the inside is warm and gooey.
Crab rangoon likely originated from crab puffs which were popular in China. When Chinese immigrants came to America, they adapted the recipe to appeal to American tastes by adding cream cheese to the filling. The hybrid appetizer became popular in American Chinese restaurants in the 1950s and has been a staple on menus ever since.
Common Names
Crab rangoon goes by several other common names including:
- Crab puffs
- Cream cheese wontons
- Cream cheese puffs
- Crab cheese wontons
- Crab cream cheese wontons
Typical Ingredients
The filling of a crab rangoon usually contains:
- Imitation crab meat or real crab meat
- Cream cheese
- Scallions
- Garlic powder
- Onion powder
- Worcestershire sauce
- Salt and pepper
The filling is wrapped in a thin wonton wrapper, sealed, and then fried. Wonton wrappers are made from wheat flour and water. Sometimes egg is added to the wrapper for extra richness.
What is a Crab Puff?
A crab puff is a type of fried Chinese dumpling or potsticker filled with crab meat. Unlike crab rangoons, crab puffs do not contain cream cheese in the filling.
Crab puffs originated from the city of Shanghai and are a popular dim sum item. They were traditionally filled with fresh crab meat, minced pork, bamboo shoots, water chestnuts, scallions, ginger, and seasoned with rice wine and sesame oil.
Common Names
Crab puffs are also known by several other names:
- Shanghai crab puffs
- Crab shu mai
- Crab meat dumplings
Typical Ingredients
Authentic crab puffs contain:
- Fresh crab meat
- Pork
- Bamboo shoots
- Water chestnuts
- Scallions
- Ginger
- Rice wine
- Sesame oil
The filling is wrapped in a round dumpling wrapper made from wheat flour and water. The puffs are gathered and pleated at the top before being steamed until the wrapper is translucent.
Differences Between Crab Rangoon and Crab Puffs
While crab rangoons and crab puffs contain some crab meat, there are several key differences between these two appetizers:
| Crab Rangoon | Crab Puff |
|---|---|
| Contains cream cheese in the filling | No cream cheese, more traditional filling |
| Fried | Steamed or pan-fried |
| Wonton wrapper | Dumpling wrapper |
| Originated in America | Originated in Shanghai, China |
| Imitation or real crab meat | Real crab meat only |
| Savory with sweet cream cheese | Savory filling |
Filling
The biggest difference between crab rangoons and crab puffs is the filling. Crab rangoon filling contains cream cheese which gives it a gooey, appetizing texture and slightly sweet flavor. Crab puffs do not contain cream cheese, instead they have a more traditional Chinese filling made primarily of crab meat and vegetables.
Cooking Method
Crab rangoon are always fried which gives them a crispy outer shell. Crab puffs can be steamed, pan-fried, or deep fried. Steamed crab puffs have a soft, pillowy wrapper while pan-fried puffs have a crisper texture.
Wrapper
Crab rangoon use thinner, brighter yellow wonton wrappers. Wonton wrappers have an eggier flavor. Crab puffs use thicker, white dumpling wrappers that are stretchy and sticky. Dumpling wrappers are stretchier to allow them to be pleated at the top.
Origin
Crab rangoon were invented in America as a fusion of Chinese crab puffs and American cream cheese. Crab puffs originated in Shanghai and are more authentic to Chinese cuisine.
How to Make Crab Rangoon
Making homemade crab rangoons requires just a few simple ingredients. Here is an easy crab rangoon recipe to try at home:
Ingredients
- 8 oz imitation crab meat
- 8 oz cream cheese, softened
- 2 scallions, chopped
- 1 garlic clove, minced
- 1 tsp Worcestershire sauce
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 36 wonton wrappers
- Oil for frying
Instructions
- In a bowl, mix together the crab meat, cream cheese, scallions, garlic, Worcestershire sauce, onion powder, and garlic powder until well combined.
- Place 1 tbsp of filling into the center of a wonton wrapper. Brush the edges with water and fold the wrapper diagonally to form a triangle, pressing to seal.
- Heat oil in a skillet over medium-high heat. Fry the rangoons for 2-3 minutes per side until golden brown.
- Drain on a paper towel-lined plate and serve warm.
Tips
- Use real lump crab meat for the best flavor.
- The filling can be made ahead and refrigerated.
- Fry in batches to prevent overcrowding the pan.
- Let oil reheat between batches for even cooking.
How to Make Crab Puffs
Try this recipe to make authentic crab puffs at home filled with crab meat, pork, and vegetables:
Ingredients
- 8 oz fresh crab meat
- 4 oz ground pork
- 1/2 cup bamboo shoots, diced
- 1/2 cup water chestnuts, diced
- 2 scallions, minced
- 1 tsp grated ginger
- 1 tsp sesame oil
- 1 tsp rice wine
- 36 round dumpling wrappers
Instructions
- Mix together the crab meat, pork, bamboo shoots, water chestnuts, scallions, ginger, sesame oil, and rice wine in a bowl.
- Place 1 tbsp of filling into the center of a dumpling wrapper. Pleat and press the top together to enclose the filling.
- Steam the puffs for 8-10 minutes until the wrappers are translucent.
- Serve warm with soy sauce for dipping.
Tips
- Keep the crab meat chunks intact for texture.
- Chop the vegetables finely so they are dispersed throughout.
- Don’t overfill the wrappers or they may break when pleating.
- Brush wrappers with water to help seal them.
Where to Find Crab Rangoon and Puffs
You can find both crab rangoons and crab puffs at Chinese restaurants, takeout joints, and dim sum restaurants. Here are some places to try them:
Crab Rangoon
- Chinese buffets
- Grocery store frozen food aisles
- P.F. Chang’s
- Trader Joe’s frozen section
Crab Puffs
- Dim sum parlors
- Authentic Chinese bakeries
- Asian supermarkets with prepared food
- Frozen in Asian grocery stores
How to Serve Crab Rangoon and Puffs
Crab rangoons and crab puffs make tasty appetizers to start a meal. Here are serving ideas for each:
Crab Rangoon
- Fry until golden and serve with sweet chili sauce or duck sauce for dipping.
- Top with scallions, sesame seeds, or fried shallots.
- Nestle into lettuce cups and top with hoisin sauce.
- Serve alongside egg rolls, potstickers, and fried wontons.
Crab Puffs
- Steam until the wrapper is translucent and serve with soy sauce for dipping.
- Pan fry until crispy on the bottom layer and serve with hot Chinese mustard.
- Bring to the table in bamboo steamers.
- Pair with pork and shrimp shu mai dumplings.
Nutrition Comparison
Both crab rangoons and puffs make flavorful appetizers but they differ in their nutrition profiles. Here is a nutrition comparison per 4 pieces:
| Nutrition | Crab Rangoon | Crab Puff |
|---|---|---|
| Calories | 260 | 120 |
| Fat | 16g | 3g |
| Carbs | 22g | 18g |
| Protein | 8g | 6g |
| Sodium | 480mg | 290mg |
Crab rangoon are higher in calories, fat, and sodium compared to crab puffs because they are deep fried and contain cream cheese in the filling. Crab puffs are steamed so they retain fewer calories from oil. The traditional filling also makes them lower in fat and sodium than the cream cheese filling.
Which is Healthier?
Between crab rangoon and crab puffs, crab puffs are the healthier appetizer option. Since they are steamed instead of fried, crab puffs are lower in calories, fat, and sodium compared to deep fried crab rangoons.
Crab puffs also contain healthier filling ingredients like vegetables and use real crab meat. The cream cheese in crab rangoons increases the fat and sodium content. For a lighter appetizer, crab puffs are the better choice.
Which is More Authentic?
Crab puffs are a more authentic and traditional Chinese recipe compared to crab rangoons. Crab puffs originated in Shanghai while crab rangoons were invented later in America.
The filling of crab puffs with real crab meat, pork, and vegetables is closer to authentic dim sum dumplings. Crab rangoons with an Americanized cream cheese filling are considered more of a fusion creation.
Which is More Popular?
Both appetizers are beloved but crab rangoons edge out in popularity, especially with American diners. The creamy, crispy crab rangoon filling appeals more to the mainstream American palate.
Crab rangoons are now commonplace on Chinese takeout and buffet menus across America. Crab puffs can be harder to find outside of dim sum restaurants or authentic Cantonese eateries.
The popularity of crab rangoons also makes them easier to find pre-made in the freezer aisle. Crab puffs often need to be enjoyed fresh from a restaurant.
Which is Easier to Make?
Crab rangoons are easier for the average home cook to make compared to crab puffs. Rangoons only require filling and folding a thin wonton wrapper and then frying.
Crab puffs require pleating delicate dumpling wrappers without breaking them. The wrappers also need to be steamed which takes precision and the right equipment. Making rangoon filling and frying is more approachable.
Which is More Kid Friendly?
Between the two appetizers, crab rangoons are generally more appealing to children. The crispy, fried wonton and sweet cream cheese filling are similar to other kid favorites like pizza rolls and wontons.
Crab puffs’ soft texture and savory flavor may be more of an acquired taste. The pleated dumpling wrapper also looks more unusual compared to the familiar wonton wrapper. Serve crab rangoons for picky eaters.
Conclusion
Crab rangoon and crab puffs are two delicious ways to enjoy crab meat in an appetizer. While they share similarities, there are distinct differences when it comes to ingredients, nutrition, and preparation methods.
Crab rangoons have an Americanized cream cheese filling that is fried crispy in wonton wrappers. Crab puffs are a more traditional Shanghai-style dumpling steamed in delicate wrappers. Each offers its own appetizing textures and flavors.
When it comes to nutrition and authenticity, crab puffs come out on top. But for convenience, kid-friendliness, and popularity, you can’t beat the crab rangoon. Whichever you prefer, both make tasty additions to a Chinese meal!