Description
Delight in these crispy, golden Crab Rangoons filled with a creamy, flavorful crab and cream cheese mixture. Paired with a tangy, sweet orange chili dipping sauce infused with a hint of heat, this appetizer is perfect for parties or as a tasty snack.
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 (either shredded or chopped), green onions, garlic powder, Worcestershire sauce, soy sauce, and lemon juice. Mix well until the ingredients are fully incorporated.
- Prepare the wonton wrappers: Lay out the wonton wrappers on a clean surface. Place about 1 teaspoon of the crab mixture in the center of each wrapper.
- Seal the wontons: Dip your finger into the beaten egg and run it along the edges of the wonton wrappers. Fold the wrappers into a triangle or bring the edges together to form a pouch, ensuring the edges are sealed tightly so the filling doesn’t escape during frying. You can also fold them into a little pouch or purse shape.
- Heat the oil: Heat about 2 inches of vegetable oil in a large frying pan or wok over medium-high heat. The oil is ready when a small piece of wonton wrapper dropped in bubbles up immediately.
- Fry the rangoons: Carefully lower the wontons into the hot oil in batches. Fry them for 2-3 minutes on each side, or until 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.
- Combine the dipping sauce ingredients: In a small saucepan, combine the sweet chili sauce, orange marmalade, rice vinegar, soy sauce, and red pepper flakes (if using).
- Heat the sauce: Bring the sauce to a simmer over medium heat. Stir occasionally and let it cook for 2-3 minutes until it thickens slightly.
- Cool and serve: Remove the sauce from the heat and let it cool to room temperature. Serve it alongside the crab rangoons for dipping.
- Serve: Once all the rangoons are fried and the sauce is ready, serve the crispy crab rangoons hot with the orange sweet chili dipping sauce on the side.
Notes
- You can use fresh, canned, or imitation crab meat depending on availability and preference.
- Ensure the wontons are sealed tightly to prevent filling leakage during frying.
- Adjust the red pepper flakes in the dipping sauce to your preferred spice level or omit for no heat.
- Fry the rangoons in batches to avoid overcrowding the pan, which can lower the oil temperature and affect crispiness.
- Drain excess oil on a paper towel-lined plate to keep rangoons crispy and less greasy.
- For a healthier alternative, consider baking the rangoons at 400°F (200°C) for 10-12 minutes until golden brown, turning midway.
