My family loves takeout from our favorite Chinese restaurant around the corner. But when we can’t have takeout, we will settle for grocery store Chinese-style food. Aldi sells several types as year-round Regular Buys, including mandarin orange chicken, General Tso’s chicken, egg rolls, lo mein, stir fries, and chicken fried rice. Aldi also rotates several other types of takeout-style food onto its shelves at various times of year, and I make sure to stock up.
One recent item I picked up was crab rangoon, a classic takeout favorite.
Fusia Asian Inspirations Crab Rangoon cost $2.49 for a 6.07-ounce box at the time of publication.
The box describes these as “cream cheese and crab meat in a crispy shell” and states these contain “100% real rock crab & cream cheese.” These contain no preservatives and no dyes. They do contain bioengineered food ingredients.
If you’re watching out for allergens, these contain milk, eggs, wheat, soy, crustaceans, and fish.
One box contains one serving. One serving is eight pieces with four sauce packets, which will net you 450 calories, 20 grams of total fat (26% DV), 9 grams of saturated fat (45% DV), 40 mg of cholesterol (14% DV), 1,030 mg of sodium (45% DV), 59 grams of total carbohydrates (22% DV), 2 grams of dietary fiber (6% DV), 21 grams of total sugars, 18 grams of added sugars (36% DV), and 9 grams of protein.
These contain a lot of sugar, but the nutrition panel includes the sauce packets, and I’m guessing much of the sugar comes from the sauce. I wish the nutrition label included facts about only the crab rangoon, especially because my family doesn’t usually eat the included sauce.
The crab rangoon can be heated in a conventional oven or air fryer.
To bake, preheat the oven to 425 degrees Fahrenheit. Remove the rangoons from the carton and inner wrapper. Place the rangoons on a foil-lined baking tray. Heat for 11-12 minutes. Turn the rangoons over halfway through heating. Let stand 2 minutes before serving.
To air fry, preheat the air fryer to 350 degrees. Remove rangoons from the carton and inner wrapper. Place rangoons in the fryer basket and fry for 7-8 minutes. Turn rangoons over halfway through heating. Let stand 2 minutes before serving.
I air fried our crab rangoon. They turned out plenty crispy and golden on the outside and hot on the inside after about 7 minutes, so you’ll want to keep an eye on them.
These aren’t really like restaurant crab rangoon. They don’t have the same flaky, fried, flavorful crust, instead having a fairly bland crust. The filling is all right on its own merits, with cream cheese and a few tiny bits of crab, along with some pieces of diced bell pepper, onions, and carrots. However, these are a far cry from the crab rangoon you’ll get at any Chinese restaurant. They work in a pinch when takeout isn’t in the budget, but just know that these don’t taste like takeout.
Fusia Asian Inspirations Crab Rangoon feature cream cheese and small bits of crab meat in a crisp outer shell. They don’t taste like what you’d get at a restaurant, but if you set aside that expectation, they’re okay.