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.

Making Crab Rangoon at home is surprisingly simple, and with this recipe, you can enjoy this classic appetizer any time you like. The filling features a mixture of cream cheese, crab meat, and seasonings, while the crispy wonton wrappers provide the ideal crunch. The sweet chili sauce adds the perfect balance of sweetness and heat, elevating the flavor profile to new heights.

Crispy on the outside, with a rich, creamy crab filling on the inside, each bite of Crab Rangoon is an irresistible combination of textures and flavors. The accompanying sweet chili sauce adds a tangy and slightly spicy kick that complements the creamy filling beautifully.

Tools to Use

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.

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Crab Rangoon with Sweet Chili Sauce Recipe

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.

Tips for Cooking

If you don’t have a deep fryer, a frying pan works just as well for frying. Be sure to maintain the oil temperature at 350°F for the best results.
Be gentle when sealing the wonton wrappers to avoid tearing.
If you prefer a lighter option, you can bake the Crab Rangoon at 375°F for 15-20 minutes, or until golden brown and crispy.
For extra flavor, you can add a splash of lime juice or chili flakes to the sweet chili sauce for a tangy or spicy kick.

Why You Should Try This Recipe

Crab Rangoon with Sweet Chili Sauce is a delicious and easy-to-make appetizer that will wow your guests at any gathering. The creamy crab filling combined with the crispy exterior and the sweet-spicy dipping sauce makes for a perfect bite every time. Whether you’re hosting a dinner party or craving a snack, this recipe is sure to satisfy your taste buds.

Crab Rangoon with Sweet Chili Sauce is the perfect balance of creamy, crispy, and flavorful. This recipe is a must-try for anyone who loves bold, satisfying appetizers. Whether you’re serving it for a special occasion or as a casual snack, it’s guaranteed to be a hit. Try making it at home, and you’ll never look at takeout the same way again!