Crab Rangoon with a Sweet and Spicy Dipping Sauce
Crisp fried crab rangoon made with a creamy, savory filling that stays sealed in the wrapper and fries clean every time. Served with a balanced sweet and spicy dipping sauce that complements the filling without overpowering it.
Servings 6 servings
Calories 420kcal
Equipment
- mixing bowls For combining the crab rangoon filling smoothly.
- Saucepan (small). For cooking and thickening dipping sauce.
- Dutch Oven or heavy-bottomed pot. Maintains stable oil temperature for frying.
- slotted spoon Safely removes rangoon from hot oil.
- cooling rack Drains excess oil without trapping steam.
- pastry brush Applies egg wash evenly to seal wrappers.
Ingredients
Filling:
- 8 oz (226 g) cream cheese softened
- 8 oz (226 g) refrigerated pasteurized crab meat well-drained and finely chopped
- 2 green onions (green parts) thinly sliced
- 1 clove garlic minced
- 1 tsp (5 ml) low sodium soy sauce
- 1 tsp (5 ml) Worcestershire sauce
- 1 tsp (4 g) granulated sugar
- 1 tsp (5 ml) sesame oil
Wrappers and Frying:
- 24 (150g) square wonton wrappers
- 1 large egg beaten with 1 tbsp (15 ml) water
- 4 cups (960 ml) neutral oil for frying
Sweet and Spicy Dipping Sauce:
- ¼ cup (60 ml) rice vinegar
- ¼ cup (60 ml) water
- 3 tbsps (38 g) granulated sugar
- 1 tbsp (15 g) ketchup
- 2 tsps (10 ml) low sodium soy sauce
- ½ tsp (1 g) red pepper flakes
- 2 tsps (6 g) cornstarch
- 2 tsps (10 ml) cold water
Instructions
- In a medium bowl, combine the softened cream cheese, crab meat, green onions, garlic, soy sauce, Worcestershire sauce, sugar, and sesame oil. Mix until smooth and evenly blended.8 oz (226 g) cream cheese, 8 oz (226 g) refrigerated pasteurized crab meat, 2 green onions (green parts), 1 clove garlic, 1 tsp (5 ml) low sodium soy sauce, 1 tsp (5 ml) Worcestershire sauce, 1 tsp (4 g) granulated sugar, 1 tsp (5 ml) sesame oil
- Place the wonton wrappers on a work surface and keep them covered with a clean, slightly damp towel to prevent drying out. Add a small spoonful of filling to the center of each wrapper, keeping the edges clear.24 (150g) square wonton wrappers
- Brush the edges of the wrapper lightly with the egg wash. Lift two opposite corners up over the filling and pinch them together, then bring the remaining two corners up to meet in the center and pinch all four corners together to form a sealed pyramid. Pinch along each seam to make sure there are no gaps.1 large egg
- Heat the oil in a large, heavy pot over medium heat until it reaches 350°F (177°C). Fry the crab rangoon in small batches until the wrappers are golden and crisp. Remove with a slotted spoon and transfer to a rack or paper towels to drain excess oil.4 cups (960 ml) neutral oil
- To make the dipping sauce, whisk together the rice vinegar, water, sugar, ketchup, soy sauce, and red pepper flakes in a small saucepan. Bring to a simmer over medium heat.¼ cup (60 ml) rice vinegar, ¼ cup (60 ml) water, 3 tbsps (38 g) granulated sugar, 1 tbsp (15 g) ketchup, 2 tsps (10 ml) low sodium soy sauce, ½ tsp (1 g) red pepper flakes
- In a small bowl, stir the cornstarch with the cold water to form a smooth slurry. Whisk the slurry into the simmering sauce and cook, stirring constantly, until thickened. Remove from the heat and let cool slightly before serving.2 tsps (6 g) cornstarch, 2 tsps (10 ml) cold water
- Serve the crab rangoon hot with the sweet and spicy dipping sauce on the side.
Notes
- Pasteurized refrigerated crab blends smoothly and keeps the filling cohesive.
- Finely chopped crab prevents seam blowouts during frying.
- Keep wrappers covered so they stay flexible while folding.
- Fry in small batches to maintain oil temperature.
- Sauce thickens more as it cools; loosen with water if needed.
- Oil absorption for nutrition values was estimated based on standard deep-frying loss.
- Crab assumed as pasteurized refrigerated crab, not imitation.
- Sauce nutrition included and divided evenly across servings.
Nutrition
Serving: 145g | Calories: 420kcal | Carbohydrates: 30g | Protein: 14g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Cholesterol: 85mg | Sodium: 620mg | Potassium: 210mg | Fiber: 1g | Sugar: 9g | Vitamin A: 620IU | Vitamin C: 3mg | Calcium: 85mg | Iron: 2mg