Name: Crab Rangoons with Orange Sweet Chili Dipping Sauce Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Asian-Inspired
Ingredients: 8 ounces cream cheese, softened; 1/2 cup lump crab meat (fresh, canned, or imitation); 2 green onions, finely chopped; 1 teaspoon Worcestershire sauce; 1/2 teaspoon garlic powder; 1/4 teaspoon salt; 20 wonton wrappers; 1 egg, beaten (for sealing); Vegetable oil for frying (about 2 inches deep); 1/2 cup sweet chili sauce; 2 tablespoons orange marmalade; 1 tablespoon rice vinegar; 1 teaspoon soy sauce

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If there’s one party starter that never fails to spark joy, it’s Crab Rangoons with Orange Sweet Chili Dipping Sauce. Imagine crispy, golden wonton pillows bursting with creamy, savory crab filling, paired with a zesty, citrusy dipping sauce that delivers just the right hint of sweet heat. Whether you’re prepping for a cozy night in or dazzling guests at your next get-together, this recipe delivers a crave-worthy crunch and a flavor combo that’s downright irresistible.

Crab Rangoons with Orange Sweet Chili Dipping Sauce Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Crab Rangoons with Orange Sweet Chili Dipping Sauce lies in its simple yet flavorful ingredients. Each component is carefully chosen to create a balance of creamy, crunchy, sweet, and tangy in every bite.

Cream Cheese (8 ounces, softened): The creamy base that melts perfectly inside the crispy wonton shell, adding richness to every bite.
Lump Crab Meat (1/2 cup, fresh, canned, or imitation): Brings a sweet, briny flavor and a tender texture—use your favorite variety for best results.
Green Onions (2, finely chopped): Add a fresh, mild onion flavor and a pop of color to the filling.
Worcestershire Sauce (1 teaspoon): Lends subtle depth and umami to round out the creamy filling.
Garlic Powder (1/2 teaspoon): Infuses the mix with gentle garlicky warmth.
Salt (1/4 teaspoon): Enhances all the savory notes and brings out the flavors.
Wonton Wrappers (20): These delicate squares fry up super crisp, forming the perfect vessel for the creamy crab blend.
Egg (1, beaten): Works as a natural glue to seal your rangoons securely and prevent leaks while frying.
Vegetable Oil (for frying): Use a neutral oil with a high smoke point for evenly golden, crispy results.
Sweet Chili Sauce (1/2 cup): The base of the dipping sauce, offering a balance of sweetness and heat.
Orange Marmalade (2 tablespoons): Adds a bright citrus note and a touch of sticky sweetness to the sauce.
Rice Vinegar (1 tablespoon): Brings acidity to cut through the richness and balance the flavors.
Soy Sauce (1 teaspoon): Adds savory depth and a hint of salt to the dipping sauce.

How to Make Crab Rangoons with Orange Sweet Chili Dipping Sauce

Step 1: Mix the Creamy Crab Filling

In a medium bowl, combine softened cream cheese, lump crab meat, chopped green onions, Worcestershire sauce, garlic powder, and salt. Stir until everything is evenly mixed and the filling looks creamy and slightly flecked with green. Don’t be afraid to taste the mixture at this stage—you want the savory crab and gentle tang of the cream cheese to shine.

Step 2: Fill and Shape the Wontons

Lay your wonton wrappers out on a clean, dry surface. Place about 1 teaspoon of the crab filling in the center of each wrapper. Brush the edges with a bit of beaten egg to help them stick. You can fold the wrappers diagonally into triangles or gather the corners together and pinch to form cute little purses. Just make sure the edges are well sealed to keep all that delicious filling inside.

Step 3: Fry to Golden Perfection

Heat about 2 inches of vegetable oil in a deep skillet or pot over medium-high heat. When the oil reaches 350°F (175°C), carefully add the rangoons in batches, taking care not to overcrowd the pan. Fry for 2–3 minutes, turning once, until they’re evenly golden and crispy. Use a slotted spoon to transfer them to a paper towel-lined plate to drain.

Step 4: Make the Orange Sweet Chili Dipping Sauce

In a small bowl, whisk together sweet chili sauce, orange marmalade, rice vinegar, and soy sauce until completely smooth and glossy. This bright, zippy sauce is what makes Crab Rangoons with Orange Sweet Chili Dipping Sauce so irresistible—seriously, you’ll want to dip everything in it.

Step 5: Serve and Enjoy

Arrange the golden crab rangoons on a platter and serve them hot, with the orange sweet chili dipping sauce on the side. The contrast of textures and flavors is pure magic, and you’ll see the smiles as soon as your guests take their first bite.

How to Serve Crab Rangoons with Orange Sweet Chili Dipping Sauce

Garnishes

For a finishing touch, sprinkle your Crab Rangoons with Orange Sweet Chili Dipping Sauce with sliced green onions or a handful of finely chopped cilantro. A scattering of toasted sesame seeds will add a nutty crunch and make your platter look extra inviting.

Side Dishes

Pair these rangoons with a fresh Asian-inspired slaw, steamed edamame, or a simple cucumber salad. They also go wonderfully alongside fried rice, lo mein, or a warming bowl of miso soup to round out your menu.

Creative Ways to Present

Try serving the rangoons in a bamboo steamer lined with parchment for a dim sum vibe, or arrange them in a circular pattern around a bowl of sauce for easy dipping at parties. Skewer a few onto cocktail picks for a fun, bite-sized appetizer presentation—perfect for mingling!

Make Ahead and Storage

Storing Leftovers

Place any leftover Crab Rangoons with Orange Sweet Chili Dipping Sauce in an airtight container and refrigerate for up to three days. The wontons will soften slightly, but the flavor stays spot on—just reheat to bring back a bit of that original crunch.

Freezing

You can freeze uncooked crab rangoons for a quick, crowd-pleasing treat anytime. Arrange them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. They’ll keep well for up to two months. Simply fry or bake them straight from frozen, adding a couple of extra minutes to the cooking time.

Reheating

For the crispiest results, reheat leftover rangoons in a 375°F oven for about 8–10 minutes, or until heated through and crisp. Avoid microwaving, as it can make the wontons soggy. You can also pop them in an air fryer for a few minutes for a quick, crunchy revival.

FAQs

Can I use imitation crab meat instead of real crab?

Absolutely! Imitation crab works beautifully in this recipe and is a budget-friendly alternative. It gives that familiar sweet and briny flavor, so feel free to use whichever you prefer or have on hand.

Is it possible to bake Crab Rangoons with Orange Sweet Chili Dipping Sauce instead of frying?

Yes! For a lighter version, arrange the prepared rangoons on a baking sheet, spray them lightly with oil, and bake at 400°F for 12–15 minutes until golden and crispy. You’ll still get great crunch and flavor without the extra oil.

Can I make the filling ahead of time?

Definitely. You can mix up the crab and cream cheese filling a day or two in advance and store it in the refrigerator. When you’re ready, just fill and shape your wontons for fresh, easy assembly.

How do I prevent the rangoons from bursting while frying?

Make sure you don’t overfill the wrappers and seal them tightly with the beaten egg. Press out any air pockets before sealing and handle them gently when placing in the oil to avoid leaks.

Can I make the Orange Sweet Chili Dipping Sauce spicier?

Of course! Add a dash of sriracha or a few crushed red pepper flakes to the sauce for an extra kick. You can easily tailor the heat level to your taste.

Final Thoughts

Crab Rangoons with Orange Sweet Chili Dipping Sauce are the kind of appetizer that turns any gathering into a celebration. They’re crispy, creamy, and full of flavor, with a dipping sauce that keeps everyone coming back for more. Give this recipe a try—you’ll be amazed at how quickly they disappear!

Crab Rangoons with Orange Sweet Chili Dipping Sauce Recipe

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4.8 from 11 reviews

Author: admin
Total Time: 35 minutes
Yield: 20 crab rangoons 1x
Diet: Non-Vegetarian

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Description

Delicious and crispy Crab Rangoons served with a tangy Orange Sweet Chili Dipping Sauce. These bite-sized appetizers feature a creamy crab and cream cheese filling wrapped in wonton wrappers, fried to golden perfection, and complemented by a zesty dipping sauce made with sweet chili sauce and orange marmalade for the perfect balance of sweet and savory flavors.

Ingredients

Scale

Crab Rangoons

8 ounces cream cheese, softened
1/2 cup lump crab meat (fresh, canned, or imitation)
2 green onions, finely chopped
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1/4 teaspoon salt
20 wonton wrappers
1 egg, beaten (for sealing)
Vegetable oil for frying (about 2 inches deep)

Orange Sweet Chili Dipping Sauce

1/2 cup sweet chili sauce
2 tablespoons orange marmalade
1 tablespoon rice vinegar
1 teaspoon soy sauce

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Instructions

Prepare the filling: In a medium bowl, combine the softened cream cheese, lump crab meat, finely chopped green onions, Worcestershire sauce, garlic powder, and salt. Mix thoroughly until all ingredients are well incorporated to form a smooth, flavorful filling.
Assemble the rangoons: Lay out the wonton wrappers on a clean surface. Spoon about 1 teaspoon of the crab mixture onto the center of each wrapper. Brush the edges of the wrapper with the beaten egg to help seal. Fold each wrapper diagonally to form a triangle or bring all four corners to the center and pinch tightly to seal, ensuring no filling leaks out during frying.
Heat the oil: Pour vegetable oil into a deep skillet or pot to a depth of about 2 inches and heat over medium-high heat until it reaches 350°F (175°C). Use a thermometer to maintain the correct temperature for crispy, evenly cooked rangoons.
Fry the rangoons: Carefully place the rangoons into the hot oil in batches, making sure not to overcrowd the pan. Fry for 2–3 minutes, turning once halfway through, until golden brown and crispy on all sides. Use a slotted spoon to remove the rangoons and place them on paper towels to drain excess oil.
Make the dipping sauce: While frying, whisk together the sweet chili sauce, orange marmalade, rice vinegar, and soy sauce in a small bowl until smooth and well combined. Adjust seasoning to taste.
Serve: Serve the hot crab rangoons immediately with the orange sweet chili dipping sauce on the side for dipping, ensuring the perfect contrast of crispy texture and sweet, tangy flavor.

Notes

Do not overfill the wonton wrappers to prevent leaks during frying.
The rangoons can be frozen before frying; add an extra 1-2 minutes to cooking time if frying from frozen.
For a lighter option, bake the rangoons at 400°F for 12–15 minutes instead of frying.
Use fresh or canned crab meat for best flavor; imitation crab works well but may alter texture slightly.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Appetizer
Method: Frying
Cuisine: Asian-Inspired