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Restaurant-Style Crispy Crab Rangoons with Homemade Sweet and Sour Sauce

A plate piled high with golden brown, crispy crab rangoons served with a small bowl of bright red sweet chili dipping sauce.
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Make authentic, crispy crab rangoons at home using imitation crab and cream cheese, served with a simple, bright sweet and sour dipping sauce.

Ingredients

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  • 1 (8 ounce) package cream cheese, softened
  • 8 ounces imitation crab meat (surimi), flaked
  • 2 tablespoons mayonnaise
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 package square wonton wrappers
  • Vegetable oil, for frying
  • For the Sauce: 1/2 cup granulated sugar
  • For the Sauce: 1/4 cup white vinegar
  • For the Sauce: 2 tablespoons ketchup
  • For the Sauce: 1 teaspoon cornstarch mixed with 1 tablespoon cold water

Instructions

  1. In a medium bowl, combine the softened cream cheese, flaked imitation crab, mayonnaise, Worcestershire sauce, garlic powder, and black pepper. Mix until fully incorporated and smooth.
  2. Place one wonton wrapper on a clean, flat surface. Place about 1 teaspoon of the crab mixture in the center of the wrapper.
  3. Moisten the edges of the wrapper lightly with water using your finger. Fold the wrapper into a triangle, pressing firmly to seal the edges and remove air pockets.
  4. Fold the two bottom corners of the triangle together, overlapping them slightly, and press to seal, forming a small purse or hat shape. Repeat with remaining filling and wrappers.
  5. Prepare the sauce: In a small saucepan, combine sugar, vinegar, and ketchup. Bring to a simmer over medium heat, stirring until the sugar dissolves.
  6. Whisk in the cornstarch slurry. Continue to cook, stirring constantly, until the sauce thickens, about 1 minute. Remove from heat and set aside to cool.
  7. Heat 2 inches of vegetable oil in a deep skillet or Dutch oven to 350 degrees Fahrenheit (175 degrees Celsius).
  8. Carefully place 4 to 6 rangoons into the hot oil, ensuring not to overcrowd the pan. Fry for 1 to 2 minutes per side, until golden brown and crispy.
  9. Remove the cooked crab rangoons with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
  10. Serve the crispy crab rangoons immediately with the homemade sweet and sour sauce.

Notes

  • For a crispier texture without deep frying, you can bake the rangoons at 400 degrees Fahrenheit for 10-12 minutes, flipping halfway, after lightly brushing them with oil.
  • To prevent leaks, make sure you moisten all the edges of the wonton wrapper and press out all the air before sealing.
  • If you prefer a spicier filling, add 1/2 teaspoon of sriracha to the cream cheese mixture.

Nutrition

Find it online: https://juliameal.com/crab-rangoons-recipe-easy-crispy-homemade/