Description
These Crab Rangoons are crispy, golden-fried wontons filled with a creamy crab and cream cheese mixture. Paired with a vibrant orange sweet chili dipping sauce, they offer a perfect balance of savory, tangy, and sweet flavors. Ideal as an appetizer or party snack, these rangoons are easy to prepare and deliver a delightful crunch with every bite.
Ingredients
Scale
Crab Rangoons
- 8 oz cream cheese, softened
- 6 oz crab meat (fresh, canned, or imitation crab)
- 2 tbsp green onions, finely chopped
- 1 tsp garlic powder
- 1 tsp Worcestershire sauce
- 1/2 tsp soy sauce
- 1/2 tsp lemon juice
- 20 wonton wrappers (about 1 package)
- 1 egg, beaten (for sealing the wrappers)
- Vegetable oil, for frying
Orange Sweet Chili Dipping Sauce
- 1/2 cup sweet chili sauce
- 2 tbsp orange marmalade
- 1 tbsp rice vinegar
- 1/2 tsp soy sauce
- 1/4 tsp red pepper flakes (optional, for extra heat)
Instructions
- Make the filling: In a medium bowl, combine the softened cream cheese, crab meat (shredded or chopped), green onions, garlic powder, Worcestershire sauce, soy sauce, and lemon juice. Mix well until fully incorporated to create a smooth and flavorful filling.
- Prepare the wonton wrappers: Lay the wonton wrappers flat on a clean surface. Place about 1 teaspoon of the crab filling in the center of each wrapper, taking care not to overfill.
- Seal the wontons: Dip your finger into the beaten egg and carefully brush the edges of the wonton wrapper. Fold the wrapper into a triangle or bring the edges together to form a pouch, pressing firmly to seal tightly and prevent the filling from escaping during frying. You can also fold them into a purse shape for a decorative touch.
- Heat the oil: Pour about 2 inches of vegetable oil into a large frying pan or wok and heat over medium-high heat. The oil is ready when a small piece of wonton wrapper dropped in bubbles up immediately, indicating it’s hot enough for frying.
- Fry the rangoons: Carefully place the sealed wontons into the hot oil in batches, avoiding overcrowding the pan. Fry for 2-3 minutes on each side or until they turn golden brown and crispy. Use tongs or a slotted spoon to remove the rangoons and transfer them to a paper towel-lined plate to drain excess oil.
- Make the dipping sauce: In a small saucepan, combine the sweet chili sauce, orange marmalade, rice vinegar, soy sauce, and red pepper flakes (if using). Heat over medium heat and bring to a gentle simmer, stirring occasionally. Let the sauce cook for 2-3 minutes until it slightly thickens.
- Cool and serve: Remove the sauce from heat and allow it to cool to room temperature. Serve the crispy crab rangoons hot alongside the orange sweet chili dipping sauce for dipping.
Notes
- You can use fresh, canned, or imitation crab meat depending on availability and budget.
- Ensure the oil temperature is correct to achieve a crispy exterior without absorbing excess oil.
- The dipping sauce can be made ahead and refrigerated for up to 3 days; rewarm gently before serving if desired.
- To seal wontons better, make sure the edges are moistened with beaten egg or water.
- For a spicier kick, add extra red pepper flakes to the dipping sauce or inside the filling.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
