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In my past life, filled with daily hustles and corporate travels, I found comfort in the flavorful embrace of Trader Vic’s, especially the one nestled in the Heathman Hotel, Portland. It was right next to my office, and the lure of its cozy ambiance was irresistible. My constant cravings? The succulent spare ribs and the uniquely flavored Crab Rangoon, the stars of the Trader Vic’s menu. Paired with their hot mustard, it was a culinary treat like no other.

My professional travels led me across the globe, and I made it a point to visit every Trader Vic’s I could find, from the vibrant streets of London and Spain to the lavish stretches of Dubai and Abu Dhabi. Each visit, a comforting echo of the previous, offered the familiar taste and experience that I cherished.

However, life often plays the most unexpected cards, and a heart attack turned my world upside down. The culinary indulgences I held dear became health threats, with sodium content being the chief offender. But does that mean we give up on our favorite treats? Absolutely not!

And thus, I embarked on a journey to transform the much-loved Trader Vic’s Crab Rangoon into a heart-friendly delight without compromising its distinctive taste.

Comparing my recipe with the original Trader Vic’s Crab Rangoon, which amounts to approximately 264-336mg of sodium per piece, it’s clear how much of a difference this makes. In contrast, my heart-friendly version only contains 42.6mg of sodium per piece.

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That being said, I make sure that my breakfast and lunch are sodium-free on days I decide to savor these wontons, as they still account for a substantial portion of my daily sodium intake.

It is with a heavy heart that I acknowledge the closure of many Trader Vic’s locations that were once my culinary havens. However, some of them continue to bring joy to countless hearts (and stomachs). If you’re keen on experiencing the original taste of their Crab Rangoon and the iconic Mai Tais, here are the locations that are still serving:

  • Emeryville, California
  • Atlanta, Georgia
  • Munich, Germany
  • Tokyo and Yokohama, Japan
  • Bangkok, Thailand
  • London, UK
  • Riyadh, Saudi Arabia
  • Doha, Qatar
  • Muscat, Oman
  • Abu Dhabi, UAE
  • Bahrain
  • Beijing, China

There’s something extraordinarily comforting about the taste of Trader Vic’s Crab Rangoon, a unique flavor profile I’ve found nowhere else. My low-sodium version attempts to mimic this taste while ensuring it aligns with a heart-healthy diet.

As I embark on this health-focused culinary journey, I’ve learned that flavor and health are not mutually exclusive. With a little creativity and some thoughtful substitutions, I’ve found that it’s possible to continue enjoying my favorite dishes in a new, healthier way. Stay tuned, as I work to recreate more beloved meals in a heart-friendly fashion. I invite you to join me in this quest to fight back against heart disease without sacrificing our culinary passions.

Low Sodium Crab Rangoon Recipe (Yield: 10 pieces)

Relish the rich and indulgent taste of our Low Sodium Crab Rangoon - a healthier take on a beloved appetizer. Crafted with low-sodium imitation crab, cream cheese, and flavorful sauces, all wrapped in a delicate wonton wrapper, this bite-sized treat is perfect for anyone keeping a keen eye on their sodium intake. With just 42 mg of sodium per piece, you can enjoy the scrumptious flavor without compromising your diet. These wontons are deep-fried until golden brown, offering a satisfying crunch with every bite. Enjoy this classic dish reinvented with health in mind, perfect for your next gathering or a cozy night in.
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Prep Time 45 minutes
Cook Time 5 minutes
Course Appetizer, Beach Snacks
Cuisine Chinese
Servings 10 peices
Sodium 417.5 mg

Ingredients
  

  • 3 oz of imitation crab meat 150 mg sodium
  • 1 oz of Whole Foods whipped cream cheese 20 mg sodium
  • 1/4 small clove garlic minced (negligible sodium)
  • 1/8 small white onion chopped fine (negligible sodium)
  • 1/8 teaspoon light soy sauce 45 mg sodium per 1/8 tsp
  • 1/8 teaspoon Robbies Worcestershire sauce 2.5 mg sodium per 1/8 tsp
  • 1/8 teaspoon no sodium hot sauce 0 mg sodium
  • 10 wonton wrappers approx. 200 mg sodium, varies by brand
  • Oil for frying olive oil or a similar healthier choice is recommended
  • Total sodium: 417.5 mg for 10 pieces or approx. 42 mg per piece.

Instructions
 

  • In a bowl, combine the crab meat, cream cheese, garlic, onion, soy sauce, Worcestershire sauce, and hot sauce. Mix well.
  • Place a small spoonful of the crab mixture in the center of each wonton wrapper.
  • Dampen the edges of the wonton wrapper with water, fold in half to create a triangle, and seal.
  • Heat oil in a deep fryer or large skillet to 375°F (190°C).
  • Fry the wontons until they are golden brown and crispy, about 3-5 minutes. You may need to flip them once during frying to get an even color.
  • Drain on paper towels and serve hot.

Notes

Remember that different brands of the same product can have different sodium contents, so always check the nutritional information on the packaging to ensure you're staying within your desired sodium intake.

Nutrition

Sodium: 417.5mg
Keyword Crab Ragoons
Tried this recipe?Let us know how it was!

Charlie

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