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Crab Rangoons with Orange Sweet Chili Dipping Sauce Recipe

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

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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Nutrition

  • Serving Size: 1 rangoon + 1 teaspoon sauce
  • Calories: 95
  • Sugar: 3g
  • Sodium: 170mg
  • Fat: 6g
  • Saturated Fat: 2.5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 7g
  • Fiber: 0g
  • Protein: 2g
  • Cholesterol: 15mg

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Find it online: https://mettehelbak.com/crab-rangoons-with-orange-sweet-chili-dipping-sauce-recipe/