Description
Crab Rangoons with Orange Sweet Chili Dipping Sauce are a delightful fusion of creamy crab filling wrapped in crispy, golden wonton wrappers. Paired with a sweet, tangy, and slightly spicy orange sweet chili sauce, these bite-sized appetizers are perfect for parties or casual gatherings. The crispy exterior and savory crab filling are complemented by the zesty dipping sauce, making this dish a crowd-pleaser!
Ingredients
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For the Crab Rangoons:
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8 oz cream cheese, softened
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6 oz crab meat (fresh, canned, or imitation crab)
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2 tbsp green onions, finely chopped
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1 tsp garlic powder
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1 tsp Worcestershire sauce
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1/2 tsp soy sauce
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1/2 tsp lemon juice
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20 wonton wrappers (about 1 package)
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1 egg, beaten (for sealing the wrappers)
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Vegetable oil, for frying
For the Orange Sweet Chili Dipping Sauce:
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1/2 cup sweet chili sauce
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2 tbsp orange marmalade
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1 tbsp rice vinegar
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1/2 tsp soy sauce
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1/4 tsp red pepper flakes (optional, for extra heat)
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Instructions
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For the Crab Rangoons:
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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. -
Serve:
Once all the rangoons are fried, serve them hot with the orange sweet chili dipping sauce on the side.
For the Orange Sweet Chili Dipping Sauce:
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Combine the 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 and serve:
Remove the sauce from the heat and let it cool to room temperature. Serve it alongside the crab rangoons for dipping.
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Notes
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Crab Substitute: If you prefer, you can use imitation crab (surimi) instead of fresh or canned crab meat for a more budget-friendly option.
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Baking Option: If you want a healthier version, you can bake the crab rangoons at 400°F (200°C) for 12-15 minutes, flipping halfway through, until crispy and golden.
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Make-Ahead: The crab filling can be made ahead of time and stored in the refrigerator for up to 1 day. Assemble the rangoons just before frying.
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Storage: Leftover rangoons can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer to restore crispiness.
- Prep Time: 15 minutes
- Cook Time: 5-10 minutes (for frying)
- Category: Appetizer
- Method: Frying
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 2 crab rangoons with dipping sauce
- Calories: 200
- Sugar: 6g
- Sodium: 330
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 20mg