Crispy Crab Rangoons with Orange Sweet Chili Dipping Sauce Recipe

Crispy appetizers featuring delectable crab rangoons always spark conversation at gatherings.

Delicate wonton wrappers cradle a rich cream cheese and crab mixture waiting to surprise taste buds.

Each bite promises a delightful crunch that melts into smooth, savory filling.

Generous portions of sweet orange chili sauce complement the rangoons’ delicate texture.

Perfectly golden and expertly crafted, these rangoons become an instant crowd-pleaser at any event.

No need for complicated techniques, you can master this recipe with simple ingredients and basic kitchen skills.

Let’s create something memorable that everyone will request again and again.

Why These Crab Rangoons Always Impress Guests

• Craft Gourmet Appetizers: Transform simple ingredients into restaurant-quality crab rangoons that will impress guests and elevate your home cooking skills.
• Unlock Flavor Fusion: Blend tangy orange sweet chili sauce with crispy crab-filled wontons, creating a perfect balance of sweet, spicy, and savory notes that dance on your taste buds.
• Master Quick Preparation: Create these delectable treats with minimal cooking expertise, using straightforward steps that make you feel like a professional chef in your own kitchen.
• Versatile Party Pleaser: Serve as a crowd-stopping appetizer for game nights, potlucks, or casual gatherings that will have everyone asking for your secret recipe.

What Goes in Crab Rangoons and Dipping Sauce

• Rice Vinegar: A tangy liquid that provides a bright acidic base for the sauce.
• Sugar: Adds sweetness to balance the other flavors in the sauce.
• Orange Zest: Brings a fresh citrus aroma and intense orange flavor.
• Orange Juice: Provides natural sweetness and citrus depth to the sauce.
• Garlic: Offers a pungent and aromatic undertone to the sauce.
• Red Pepper Flakes: Introduces a gentle heat and spicy kick.
• Cornstarch: Acts as a thickening agent to give the sauce a glossy consistency.

• Cream Cheese: Creates a rich and creamy base for the Rangoon filling.
• Crab Meat: Provides the primary protein and delicate seafood flavor.
• Green Onions: Adds a mild, fresh onion flavor and green color.
• Soy Sauce: Brings umami and saltiness to the filling.
• Garlic Powder: Contributes a concentrated garlic flavor.

• Wonton Wrappers: Serves as the crispy exterior shell for the filling.
• Vegetable Oil: Used for deep-frying to create a golden, crispy texture.
• Flour: Prevents the Rangoons from sticking during preparation.

Steps to Cook Crab Rangoons With Sweet Sauce

Step 1: Create Zesty Orange Chili Sauce

• Rice vinegar
• Sugar
• Orange zest
• Orange juice
• Garlic
• Water
• Red pepper flakes

Bring the mixture to a boil, then lower heat and stir until sugar melts. Let it simmer for 6 minutes.

Step 2: Thicken the Sauce

Whisk cornstarch with cold water to create a slurry. Pour into simmering sauce and keep stirring.

Cook for another 4 minutes until the sauce looks glossy and thickens.

Step 3: Cool and Store Sauce

Remove from heat and transfer to a container.

Let it cool completely. You can refrigerate this sauce for up to a month.

Step 4: Mix Crab Filling

• Cream cheese
• Crab meat
• Green onions
• Soy sauce
• Garlic powder

Stir everything until well combined.

Step 5: Wrap the Rangoons

Place a spoonful of filling in the center of each wonton wrapper.

Brush edges with water. Fold into a triangle and seal tightly, pushing out any air bubbles.

Step 6: Prepare for Frying

Dust a baking sheet with flour. Arrange wrapped rangoons on the sheet.

Freeze for 15 minutes to prevent filling leakage during frying.

Step 7: Fry to Golden Perfection

Heat vegetable oil to 350F in a cast-iron skillet.

Ensure oil is about 2 inches deep. Fry rangoons in batches for 2 minutes until they turn golden brown.

Step 8: Drain and Serve

Transfer fried rangoons to a paper towel-lined plate to drain excess oil. Serve hot with the prepared orange chili sauce.

Tips That Help With Crab Rangoon Perfection

• Gently handle wonton wrappers to avoid ripping, using a damp cloth to keep them moist and flexible while working.
• Let fried Rangoons rest on paper towels to absorb extra oil, ensuring a crispy texture without greasiness.
• Use a digital thermometer to maintain consistent 350F for even, golden-brown frying without burning.
• Chilling Rangoons for 15 minutes helps seal edges and prevents filling from leaking during cooking.
• Modify red pepper flakes in the dipping sauce to match your heat preference, creating a personalized flavor profile.

Different Takes on Sweet Chili Rangoons

• Seafood Fusion Rangoons: Replace crab meat with cooked shrimp or lobster for a luxurious seafood variation.
• Veggie Rangoon Delight: Swap crab meat with cream cheese, roasted bell peppers, spinach, and feta for a vegetarian option.
• Spicy Asian Rangoons: Add sriracha sauce and chopped jalapeños to the filling for an extra kick of heat.
• Cheese Lover's Rangoon: Mix in different cheeses like blue cheese or gouda with the cream cheese for a rich, complex flavor profile.

What Pairs Well With Crab Rangoon Bites

• Crisp Wine Complement: Pair these crunchy crab rangoons with a chilled Sauvignon Blanc, whose bright acidity and citrus notes perfectly match the orange sweet chili sauce's zesty profile.
• Sparkling Flavor Booster: Choose a dry prosecco or champagne to cut through the rangoon's rich, creamy filling while adding refreshing effervescence that cleanses the palate between bites.
• Asian-Inspired Beverage Match: Select a light Asian beer like Tsingtao or Sapporo, which provides a crisp, clean counterpoint to the rangoon's deep-fried texture and complements the Asian-inspired flavor elements.

Keeping Crab Rangoons Fresh After Serving

Store leftover Crab Rangoons in an airtight container in the refrigerator for up to 3 days. Place parchment paper between layers to prevent sticking.

Wrap individual Rangoons tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 1 month for best quality.

Preheat oven to 375°F. Arrange Rangoons on a baking sheet and bake for 8-10 minutes until crispy and heated through. Avoid microwave to maintain crunchiness.

Set air fryer to 350°F. Place Rangoons in a single layer and heat for 3-4 minutes until crisp and warm, turning halfway through for even heating.

FAQs

• How do I prevent the wontons from sticking together during frying?

Dust the baking sheet with flour and freeze the Rangoons for 15 minutes before frying. This helps the wontons maintain their shape and prevents them from sticking together in the hot oil.

• Can I make the Rangoons ahead of time?

Yes, you can prepare the Rangoons and freeze them uncooked for up to 2 weeks. When ready to serve, fry them directly from the freezer, adding an extra minute to the cooking time.

• What type of crab meat works best for this recipe?

Lump crab meat or imitation crab meat both work well. If using fresh crab, make sure to remove any shells and drain excess moisture before mixing with cream cheese.

Crab Rangoons With Orange Sweet Chili Dipping Sauce Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 32 reviews

• Total Time: 35 minutes
• Yield: 40 1x

Print Recipe

Pin Recipe

Description

Crispy, golden Crab Rangoons elevate appetizer excitement with their delicate wonton wrappers and rich cream cheese filling. Paired with zesty orange sweet chili sauce, these little parcels deliver an irresistible blend of textures and flavors you won’t be able to resist.

---

Ingredients

Scale 1x2x3x

Crab Filling:

• 1 cup picked lump crab meat
• 1 (8-ounce) package cream cheese, at room temperature
• 2 medium green onions, thinly sliced
• 1 tablespoon soy sauce
• 1/2 teaspoon garlic powder

Wrappers and Frying:

• 35–40 square wonton wrappers
• Vegetable oil, as needed, for frying

Dipping Sauce:

• 1/2 cup rice vinegar
• 1/2 cup granulated sugar
• 1/4 cup freshly squeezed orange juice
• 1 teaspoon grated orange zest
• 3 cloves garlic, minced
• 2 teaspoons red pepper flakes
• 1 tablespoon cornstarch

Cook Mode Prevent your screen from going dark

---

Instructions

Orange Sweet Chili Dipping Sauce:

1. Combine rice vinegar, sugar, orange zest, orange juice, garlic, water, and red pepper flakes in a small pot, bringing to a boil.
2. Reduce heat to simmer, stirring until sugar completely dissolves, continuing for approximately 6 minutes.
3. Whisk cornstarch with cold water to create a smooth slurry, then incorporate into the simmering mixture.
4. Continue simmering for 4 minutes, whisking until sauce transforms into a glossy, thickened consistency.
5. Remove from heat, transfer to a container, and refrigerate until completely cooled.

Crab Rangoons:

1. Mix cream cheese, crab meat, green onions, soy sauce, and garlic powder in a medium bowl until thoroughly combined.
2. Place a precise teaspoon of filling in the center of each wonton wrapper.
3. Lightly brush wrapper edges with water, then fold into a triangular shape, carefully sealing and expelling trapped air.
4. Arrange sealed rangoons on a flour-dusted baking sheet, then freeze for 15 minutes to prevent filling leakage during frying.
5. Heat vegetable oil in a large cast-iron skillet to 350°F, ensuring sufficient depth for frying.
6. Fry rangoons in small batches, cooking approximately 2 minutes until achieving a uniform golden-brown color.
7. Transfer fried rangoons to a paper towel-lined plate to drain excess oil, repeating the process until all are cooked.

Notes

• Chill the cream cheese beforehand to ensure smoother mixing and easier spreading inside wonton wrappers.
• Pat crab meat dry with paper towels to prevent excess moisture from making filling soggy and causing oil splatters during frying.
• Use a digital thermometer for precise oil temperature control, preventing undercooked or burnt Rangoons.
• For gluten-free option, substitute wonton wrappers with rice paper or gluten-free alternative wrappers.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Appetizer, Snacks
• Method: Frying
• Cuisine: American

Nutrition

• Serving Size: 40
• Calories: 69 kcal
• Sugar: 3 g
• Sodium: 141 mg
• Fat: 4 g
• Saturated Fat: 2 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 5 g
• Fiber: 0 g
• Protein: 2 g
• Cholesterol: 15 mg