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
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
Instructions
Orange Sweet Chili Dipping Sauce:
- Combine rice vinegar, sugar, orange zest, orange juice, garlic, water, and red pepper flakes in a small pot, bringing to a boil.
- Reduce heat to simmer, stirring until sugar completely dissolves, continuing for approximately 6 minutes.
- Whisk cornstarch with cold water to create a smooth slurry, then incorporate into the simmering mixture.
- Continue simmering for 4 minutes, whisking until sauce transforms into a glossy, thickened consistency.
- Remove from heat, transfer to a container, and refrigerate until completely cooled.
Crab Rangoons:
- Mix cream cheese, crab meat, green onions, soy sauce, and garlic powder in a medium bowl until thoroughly combined.
- Place a precise teaspoon of filling in the center of each wonton wrapper.
- Lightly brush wrapper edges with water, then fold into a triangular shape, carefully sealing and expelling trapped air.
- Arrange sealed rangoons on a flour-dusted baking sheet, then freeze for 15 minutes to prevent filling leakage during frying.
- Heat vegetable oil in a large cast-iron skillet to 350°F, ensuring sufficient depth for frying.
- Fry rangoons in small batches, cooking approximately 2 minutes until achieving a uniform golden-brown color.
- 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