Crab Rangoon was one of the big hits of our family Christmas party this year. I’ve been wanting to make them for a long time now, as crab rangoon is one of my favorite foods. I wasn’t sure how difficult it would be, but as it turned out, it was a cinch.
Prepared rangoon are kept fresh by keeping a just barely damp towel pulled over the sheet pan. Keep them covered as you prepare the remaining rangoon.
The recipe provides a delicious homemade dipping sauce, but I can’t have rangoon without some type of hot mustard. For the party, I used sweet hot mustard, but hot chinese mustard is also wonderful. Do what I do and try dipping in multiple sauces at once. Sweet hot mustard and sweet and sour? Delicious. Chinese hot mustard and soy sauce? Fantastic.
There is a bit of Sriracha sauce in this recipe, but it doesn’t provide really any heat at all. It gives it a hint of flavor, but no heat. My daughter doesn’t like spicy food whatsoever and she adored these. So don’t let the fact that it has Sriracha in it deter you. It provides just a hint of flavor.
I doubled the recipe as I thought this might be a popular party food and Lordy was I right. It was a hit. Enjoy!
Tips before you start: Clear off your dining room table and pull up a chair to prepare these. It will save your feet and back. There are many ways you can fold your wonton wrappers for rangoon. I made up my own version on the fly and it worked out great. I didn’t have any issues with the rangoon coming apart. They stayed nice and secure.
Place filling in a corner of the wrapper. Tuck one side of wonton over the filling as shown.
Flip the rangoon over, as shown.
Step Three: Dip your finger in water and press gently onto the bottom middle of rangoon. Fold one side over. Dip your finger in water once more and dab it gently in the middle bottom of the rangoon again. Fold over the other side of the rangoon. Both sides should now be folded over and secure. (The water binds the wonton together so don’t skip this step.)
Easy peasy as a lemon squeezy, as my 6 year old says.
Notes: Test your heated oil with a spare wonton wrapper. For our high elevation and stove top, the oil only had to be about 300-320f degrees. We tried frying at the temperature called for and it burned our wontons immediately. Use those spare wontons to test the oil so you don’t burn any of these delicious rangoon.
Makes about 6 servings, roughly 5 pieces each
- 8 ounces cream cheese, softened
- 2 whole green onions, both light and dark green parts, chopped
- 1 (6 ounce) can crabmeat, drained well
- 1 Tablespoon Sriracha or other hot sauce (more to taste)
- 1/2 cup water
- 30 whole wonton wrappers (This may vary depending on how much filling you put in each rangoon. For me, I used 3/4 of a package of wrappers.)
- vegetable oil, For Frying
- Dipping Sauce:
- 2 Tablespoons Low Sodium Soy Sauce
- 3 Tablespoons Honey
- 1 teaspoon Vinegar Or Rice Wine Vinegar
- 1/4 teaspoon Sesame Oil
- 1 Tablespoon Sriracha, Or Other Hot Sauce
- Other dipping sauce suggestions: Sweet Hot Mustard, Sweet and Sour Sauce
- In a mixing bowl, combine the softened cream cheese, green onions, crabmeat and Sriracha sauce. Mix well.
- One at a time, assemble the wontons as shown in the steps above, using about 1/2 teaspoon of mixture for each. (I used the smallest cookie scoop I had and underfilled it.) Keep the prepared wontons covered with a barely damp kitchen towel while you prepare the remaining rangoon.
- Heat 2-3 inches of oil in a large saucepan or medium skillet to just under 300 to 350 degrees. (At my higher elevation I had it at about 300-320f degrees.) You don’t want the oil too hot or it will burn the wontons wrappers. Experiment with a spare sheet of wonton wrappers to check.
- About 4 to 5 at a time, fry the wontons for about 45 seconds to 1 minute, flipping carefully midway through to make sure they brown evenly.
- Wait 5-10 minutes before serving the wontons, as the cream cheese filling can be quite hot. The outside wrapper may feel cool but the inside stays quite hot for a few minutes. You have been warned! To reheat, bake for about 10 minutes at 400f degrees.