The crab rangoon recipe you've been asking me for! | Marion's Kitchen #AtHome #WithMe

It's a restaurant staple in the US, but want do I think of it when I made it at home? Watch and see!

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ABOUT MARION

Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.

Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).

​Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.

[LindaM]

It's so refreshing to actually see someone honestly say they didn't like what they made. Kudos to you.

[matthewlee]

Do a version of Crab Rangoon that YOU’D like Marion, would love to see your spin on it!!

[tenwaystowearit]

Oh my I never thought I’d see the day that Marion didn’t like something she made. And it’s one of my favorite appetizers. 😲😱🤭

[christinajones]

I appreciate your honesty so much Marion. You couldn’t even fake it. 😂😂🤣🤣
However, I love Crab Rangoon but hate the taste of Crab. I enjoy that they crispy, crunchy, & creamy and the sweetness of the Duck sauce pulls it all together. I don’t think I would like them with real Crab meat instead of the imitation Crab. I know, that sounds crazy. 😂😂😂
Thank you for this video. You make everything seem so fast, easy, and delicious. I’m going to make these with the imitation Crab. 😃😃😃👏🏽👏🏽👏🏽

[fillyjunior]

😂😂 Never have I seen a cooking show where the presenter and chef cooks something that they didn't like eventually. You got guts Marion putting it out for us to see so kudos to you. Just an idea for your next gig - getting a dish you don't like and then remake it from scratch to make it taste better.

[jamiebeasley]

I love these but imitation crab meat makes all the difference. I also add a little scallions to the mix and put less in each wonton wrapper. I like more crunch than cream.

[TheMartyrsMilitia]

Crab Rangoon is best made with imitation crab meat. That’s what gives it that signature flavor.

[TheNikNik]

I imagine it’s difficult to make a version of something without ever having tried them before to know what a ‘classic’ flavor is like. As someone who loves crab rangoon, I’ve had some great ones and I’ve had some bad ones. Knowing the flavor profiles of the great ones helps you know what to add to get the taste you like! Like imitation crab meat and green onions!

[zippygundoo]

Marion, I loved this video, it’s so FRESH! I appreciate you even more & I hardly thought that was possible. You’re the best 🥰

[autumnbranscome]

I'm not the biggest ran if rangoons, but I am most definitely going to try this sauce. And your nails remind me of Robin's eggs and it makes me happy 😊

[hsebs]

How don’t you like them?! They’re my favorite 🤣 maybe the difference is in the imitation crabmeat? Ours in the states typically have green onion and garlic in it too!

[gattlinz]

Dear Marion, I've always done crab Rangoon with combo of real and imitation crab. Part of what gives crab rangoon it's signature taste is the addition of a dash of Worcestershire sauce and finely minced garlic, as well as finely chopped scallions. The finely chopped garlic as well as that dash of Worcestershire is what makes crab rangoon so good. Please give crab rangoon another try using ALL of the necessary ingredients. PS ❤️ ur show! 🌹
The filling will stay good in the fridge for two or three days so you can have a few crab rangoon every day, just keep the small square wonton wrappers on hand or in the freezer and you can enjoy this treat anytime the mood hits!

[jenyshelllopez]

You’re missing the green onions, garlic powder, Worcestershire sauce, and some freshly cracked pepper. My family loves these and I can’t make enough honestly to keep them on a plate. It’s cool though to see there are things that you may make, but don’t actually enjoy to eat. Love your channel!! Happy Thanksgiving from our family here in Canada! 🇨🇦🦃❤️

[ryanshen]

This actually made me giggle! Every video I've watched you enjoy the food and this time your reaction was priceless 🤣🤣🤣!!

[CruzR]

I LOVE that you didn’t bother pretending that you hated it AND that you still posted the video even though you couldn’t stand the taste. Literally laughed out loud. Very honest and authentic of you. I had seen recipes for crab Rangoon when I had googled recipes using snow crab meat but instead went with Crab Linguine PLUS Thai Crab Fried Rice & Thai Crab omelette. Didn’t want to waste the nice crab in case I didn’t like it. Thoroughly entertained by the video anyway! 🦀 😂 🦀

[imayyang]

Hi Marion. You gotta my filling. I chop shrimp and cook it with ginger and garlic. Drain the liquid and mix it cream cheese. Add salt and black pepper. OMG, it's on another level. I love your videos and your expression.. lol..

[missamelia]

Ahahahah I love the honesty! Would love to see more of the “fails” and I love how we are hearing more from the crew

[mishmash]

That reaction was just, priceless 😂 Exactly how I felt when I first tried pretty much the same thing you did.

Some tips that worked for me: Use a mix of fresh crab meat and chopped imitation crab, it adds sweetness and texture, lots of finely minced spring onion to lift it, then use just enough cream cheese to hold it all together. Finally, reduce/skip the salt but add a touch of L&P sauce – it adds depth and tang without being too salty. And I second the tip to underfill it to get more crunch per bite.

[cmj]

Oh my gosh I loveee crab rangoons!! I’m sorry you didn’t 😭 a lot of the ones I’ve tried also have green onions or spicy peppers minced inside so that gives it a lot more flavor as well. Maybe try that next time? Lol

[ericaparrott]

I would like this twice if I could. I love your honesty, and your husband’s too!!!! 😂