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Crispy Crab Rangoon Recipe Easy Homemade with Sweet Sour Sauce

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A quick and easy recipe for crispy crab rangoon with a creamy crab filling and tangy sweet and sour dipping sauce, perfect for parties and family gatherings.

Ingredients

Scale
  • 8 oz (225 g) cream cheese, softened
  • 4 oz (115 g) imitation crab meat or real crab, finely chopped
  • 2 green onions, finely sliced
  • 1 garlic clove, minced
  • 1 tsp soy sauce (low sodium preferred)
  • 1 tsp Worcestershire sauce (optional)
  • Salt and pepper to taste
  • 20–25 wonton wrappers
  • Vegetable oil for frying (canola or peanut oil substitute)
  • 1/2 cup (120 ml) rice vinegar
  • 1/2 cup (100 g) granulated sugar
  • 1/4 cup (60 ml) ketchup
  • 2 tbsp soy sauce
  • 1 tbsp cornstarch mixed with 2 tbsp water (for thickening)
  • 1/2 tsp garlic powder
  • Optional: pinch of red pepper flakes

Instructions

  1. Prepare the Filling: Beat 8 oz softened cream cheese until smooth. Add chopped crab meat, sliced green onions, minced garlic, 1 tsp soy sauce, and 1 tsp Worcestershire sauce if using. Season with salt and pepper. Mix gently until combined.
  2. Fill the Wontons: Place one wonton wrapper flat, brush edges with water. Spoon about 1 teaspoon of crab mixture into center. Fold wrapper to form triangle or pouch, pressing edges firmly to seal. Repeat and cover with damp cloth.
  3. Heat the Oil: Pour vegetable oil into pot or deep fryer to 2-3 inches depth. Heat to 350°F (175°C).
  4. Fry the Crab Rangoon: Fry 5-6 rangoon at a time for 2-3 minutes, turning occasionally until golden and crispy. Remove with slotted spoon and drain on paper towels. Repeat with remaining.
  5. Make the Sweet and Sour Sauce: Whisk rice vinegar, sugar, ketchup, soy sauce, and garlic powder in saucepan. Simmer over medium heat. Stir in cornstarch slurry and cook until thickened, about 1-2 minutes. Remove from heat and add red pepper flakes if desired.
  6. Serve: Arrange warm crab rangoon on platter with sweet and sour sauce for dipping. Enjoy immediately.

Notes

Use softened cream cheese for smooth filling. Seal wonton edges well with water to prevent bursting. Maintain oil temperature at 350°F for best crispiness. Fry in batches to avoid overcrowding. Reheat leftovers in oven to keep crispy. For gluten-free, use gluten-free soy sauce and wrappers. For dairy-free, substitute cream cheese with plant-based alternative.

Nutrition

Keywords: crab rangoon, crispy crab rangoon, homemade crab rangoon, sweet and sour sauce, appetizer, easy recipe, party food

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