Description

Crispy and creamy Crab Rangoons served with a vibrant Orange Sweet Chili Dipping Sauce. These golden fried wontons are filled with a flavorful blend of cream cheese, crab meat, and seasonings, complemented perfectly by a tangy and mildly spicy sauce that enhances every bite. Ideal as an appetizer or party snack, they are easy to prepare and sure to impress.

Ingredients

Scale

For the 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 (about 2 inches in the pan)

For the 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)

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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, making sure to seal the edges 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 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 the sauce: Remove the sauce from the heat and let it cool to room temperature.
Serve: Once all the rangoons are fried, serve them hot with the orange sweet chili dipping sauce on the side.

Notes

Be sure to seal the wonton wrappers tightly to prevent the filling from leaking during frying.
Use fresh or canned crab meat for best flavor; imitation crab is a budget-friendly alternative.
Adjust red pepper flakes in the sauce for desired spiciness.
Use a thermometer if available to keep the oil at 350-375°F for optimal frying.
Drain fried rangoons on paper towels to remove excess oil.
Serve the rangoons immediately for the crispiest texture.