Crab Rangoon is a crunchy little dumpling appetizer of wontons filled with cream cheese and crab then fried until crispy and golden. It is so very tasty and very simple.

If you like, serve with a garlic and ginger Sweet & Sour Sauce.

For some helpful tips before you begin, click HERE.

Makes 25 crab Rangoon.

Ingredients:

1 cup (226 g or 8-oz block) cream cheese, softened
1 teaspoon (5 ml) Worcestershire sauce
1/4 teaspoon (.75 g) garlic powder
1 scallion, finely chopped
2/3 cup (150 g or 6-oz can) crab meat (fresh, canned or imitation), drained and chopped

25 wonton or gyoza wrappers

vegetable oil, for frying

OPTIONAL:

Sweet & Sour Sauce (See below)

Directions:

1. Combine the ingredients.

– Combine the cream cheese, Worcestershire sauce and garlic powder. Mix well.
– Fold in the finely chopped scallion and crab meat.

2. Fill and fold the wrappers. (See TIPS)

– Place about a tablespoon of filling in the center of a wrapper.
– Wet the edges of the wrapper with a bit of water.
– Bring the opposite sides of the wrappers together at the center.
– Seal the edges together making sure to press out any air.

3. Fry the crab Rangoon until golden and crispy. (See TIPS)

– Heat about an inch of vegetable oil to 350°F (177°C).
– Fry the crab Rangoon 3 or 4 at at time (do not crowd the pot) until they are golden and crispy, about 1 or 2 minutes. Turn them over as necessary to get even golden coloring.
– Place the fried crab Rangoon on a paper towel-lined plate to drain.

Serve:

– Let cool a few minutes before biting into them. The filling will be HOT!
– Serve with garlic and ginger Sweet & Sour Sauce, if desired. (See below)

To store:
– Keep completely cooled crab Rangoon refrigerated in a sealed container for up to 5 days.
– Reheat in the oven at 350°F (177°C) for 5 to 10 minutes, until crispy.

To freeze:
– Uncooked crab Rangoon may be frozen: Freeze single layered on a baking sheet or tray for about an hour. Then place frozen crab Rangoons in a Ziploc-style freezer bag. Freeze for up to 3 months.
– Do not thaw before frying.

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ABOUT THIS RECIPE

Crab Rangoon is often found on Chinese food menus in the US (even though they are not Chinese). They are savory, light, crispy and creamy with minimal seasoning so the crab can shine through.

Serve these hot or room temperature. They are delicious with or without a dipping sauce.

TIPS:

Here are a couple of helpful tips:

1) Folding crab Rangoon:

2) Frying crab Rangoon:

– While frying, adjust the temperature of the oil as needed to keep it between 350°F (177°C) and 375°F (190°C). If the oil is too cold, the dumplings will be oily. If too hot, they will easily burn.

Use a candy thermometer that can sit in the oil throughout frying for easy monitoring.

– Try not to overcrowd the pot or the dumplings may all stick together.

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Sweet and Sour Sauce — Sweet & Sour Sauce with added garlic and ginger.

Sweet & Sour Sauce

The garlic and ginger can be left out, if you wish. Also, if you don’t have any pineapple juice, use apple juice or even just water.

Makes about 3/4 cup.

Ingredients:

2 cloves garlic, minced
1/2 tablespoons (3 g) fresh ginger, grated
3 tablespoons (45 ml) rice vinegar
1/4 cup (50 g) granulated sugar
1/8 cup (30 ml) ketchup
2 tablespoons (30 ml) soy sauce
1/3 cup (80 ml) pineapple juice
1 tablespoon (7 g) cornstarch

Directions:

1. Sauté the garlic and ginger, if using.

– Sauté the garlic and ginger, if using, in a small saucepan with a little vegetable oil over medium-high heat just until fragrant.

2. Whisk in the remaining ingredients.

– Add the rice vinegar, sugar, ketchup and soy sauce into the saucepan. Stir until well-combined.
– In a cup or small bowl, whisk together the pineapple juice and corn starch until there are no lumps then pour into the saucepan with the other ingredients while stirring continuously.

3. Heat until bubbling and thick.

– Stir the sauce and let it come to a boil.
– Leave the sauce to bubble for 1 minute, stirring occasionally, until the sauce thickens and clears.
– Pour into a serving bowl. Let cool a little before using. It’s HOT.

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