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Crab Rangoon with Sweet Chili Sauce Recipe

Crab Rangoon is a beloved appetizer that perfectly combines creamy, savory crab filling wrapped in a crispy wonton shell. Often served at Chinese-American restaurants, this dish has gained popularity for its delicious contrast of textures and rich flavor. Paired with a sweet chili sauce for dipping, Crab Rangoon offers a mouthwatering blend of flavors that’s sure to impress your guests.

Equipment

  • Medium mixing bowl
  • Frying pan or deep fryer
  • Tongs or slotted spoon
  • Small bowl for dipping sauce
  • Cutting board and knife

Ingredients

  • For the Crab Rangoon Filling:
  • 8 oz cream cheese softened
  • 1/2 cup cooked crab meat imitation crab can also be used
  • 2 tablespoons green onions finely chopped
  • 1 teaspoon garlic powder
  • 1/2 teaspoon soy sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • For the Wonton Wrappers:
  • 20-25 square wonton wrappers
  • 1 tablespoon water for sealing
  • For the Sweet Chili Sauce:
  • 1/4 cup sweet chili sauce store-bought or homemade
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil optional
  • For Frying:
  • Vegetable oil for frying

Instructions

  • Prepare the Filling
  • In a mixing bowl, combine the softened cream cheese, crab meat, green onions, garlic powder, soy sauce, salt, and black pepper. Mix until well combined.
  • Assemble the Crab Rangoon
  • Lay out the wonton wrappers on a clean surface. Place about one tablespoon of the crab filling in the center of each wrapper.
  • Lightly moisten the edges of the wrapper with water using your finger, then fold the corners of the wrapper toward the center to form a triangle or a pouch, sealing the edges tightly to prevent the filling from spilling out.
  • Make the Sweet Chili Sauce
  • In a small bowl, mix together the sweet chili sauce, rice vinegar, and sesame oil (if using). Stir until well combined and set aside for dipping.
  • Fry the Crab Rangoon
  • Heat about 2-3 inches of vegetable oil in a frying pan or deep fryer over medium-high heat to 350°F (175°C).
  • Carefully drop the Crab Rangoon into the hot oil, a few at a time, ensuring they don’t overcrowd the pan. Fry for 2-3 minutes, or until golden brown and crispy on all sides.
  • Use tongs or a slotted spoon to remove the Crab Rangoon from the oil and place them on a paper towel-lined plate to drain any excess oil.
  • Serve
  • Arrange the crispy Crab Rangoon on a serving platter and serve with the sweet chili sauce for dipping.