Cooking Class: Better-Than-Takeout Crab Rangoons
Learn how to make your favorite takeout side in this immersive cooking class. Chef Nathan will teach you how to make crab rangoons from scratch using lump and claw meat. Filled with cream cheese for a velvety texture. Plus, learn how to get the perfect golden and crispy fried wonton. Sprinkle on sesame seeds and scallions for flavor. Then, make a sweet chili dipping sauce to pair with these decadent takeout treats.
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Crab Rangoons
With lump and claw crab meat, cream cheese and wonton wrappers
Served With
With sesame seeds, scallions and sweet chili dipping sauce
Cooking classes on Classpop! are designed to be fun, social events. Feel free to / You are welcome to purchase wine or beer at the venue to enjoy during the class.
- Minimum Guests 4
- Maximum Guests 25
- Event Duration 2 hours
- Activity Level
Activity Level
- Restrictions Must be 21 years of age or older to attend.
- LabelsAdult, Beginner, Fun, Chinese, Asian
Classpop! Guest Reviews for other experiences with Chef Nathan
Maureen
22 Apr 2024
We really enjoyed this class and working with Chef Nathan. We came away with the knowledge and skills to roll our own sushi. Most importantly, it was a lot of fun. Great date night outing.
Gillian
19 Apr 2024
Such a fun date night! Class is more of a group activity rather than working in pairs but still had a lot of fun and the food made was amazing!
Candace
16 Apr 2024
Chef Nathan was amazing. I would highly recommend this class
Event location: 7581Colshire Dr, McLean, VA, 22101
Venue Type: Bar
Location is based on class date. Please select the date you plan to attend to see the correct location.
Meet your chef
Chef Nathan has an extensive background in culinary arts and banquet catering. With a passion for international cuisine, he's hosted for over 12 years in the professional space. Specializing in à la carte and large stadium-style events, Nathan infuses his love for fine dining into every dish and has provided outstanding service to thousands. Nathan trained under several high-caliber award-winning sommeliers, is Safe Serve certified and has over 6 years of experience in culinary management.
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