These are classic crab rangoon, based on the original recipe from Trader Vic’s in Oakland, but with more of the original seasoning sauces — A.1. original steak sauce and Lingham’s hot sauce — to give ...

Heat oil to 350 degrees in a dutch oven or fryer. To prepare the rangoons: In a medium sized bowl, use an electric mixer to blend together the cream cheese, crab meat, green onions, water chestnuts, 1 ...

You’ve probably had crab rangoon at a Chinese or Thai restaurant in the U.S., or at least seen it on the menu. The hot, cheesy, seafood-stuffed won-ton appetizer has an exotic-sounding name and a ...

You’re telling me a crab ran these goons? I don’t know about you, but crab rangoon has run my life for decades now. This extra-crispy, cheesy appetizer is an American Chinese takeout staple — and one ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Crab Rangoon, which is served at Asia, Lumiere Place. Photo by Erik M. Lunsford elunsford@post-dispatch.com Erik M. Lunsford • ...

Combine cream cheese, crab meat and chives in a mixing bowl and mix well with a fork or chopsticks. Place 1 heaping teaspoon of fillings in the middle of the wonton wrap, then brush all four edges ...

A new taste of tiki: crab rangoon, sweet-and-sour pork loin and fried shrimp are updated versions of yesteryear appetizers. (Kell Lorenz / For The Times; styling by Jennifer Sacks / For The Times) We ...

1. Combine vinegar, brown sugar, ketchup, chili flakes and water in a small saucepan and bring to a simmer over medium-high heat, whisking to combine until sugar is dissolved. Combine remaining ...