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These Crab rangoons are packed full of their usual deliciousness with Asian spicing and cream cheese, and that sauce, oh that sauce! Sweet and Sour Sauce gets a makeover with the addition of cranberries. This is a must-make for all your holiday parties while cranberries are in season and readily available.
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These Crab rangoons are packed full of their usual deliciousness with Asian spicing and cream cheese, and that sauce, oh that sauce! Sweet and Sour Sauce gets a makeover with the addition of cranberries. This is a must-make for all your holiday parties while cranberries are in season and readily available.
WONTON WRAPPERS:
If you’re having a hard time finding these, try the refrigerated section in the produce department of your local grocery store.
CAN I BAKE CRAB RANGOONS?
We know that not everyone is as big of a fan of fried food like we are! If you would rather bake than fry, you definitely can! Simply bake in an oven preheated to 350 degrees for approximately 5 minutes, until heated through.
AIR FRYER INSTRUCTIONS:
Generously spritz your assembled rangoons with oil and air fry at 375 degrees until golden, about 3 to 4 minutes.
MAKE AHEAD INSTRUCTIONS:
Crab Rangoons are best served immediately after frying, so we do not recommend frying ahead of time. You can, however, pre-cook your filling and store in an airtight container in the refrigerator up to 24 hours in advance.
Tips for Frying:
- Watch your oil temperature. Use an instant read thermometer for best results. Letting the oil overheat is dangerous so be careful to watch the temperature and check it again in between batches of frying.
- Put the oil in the bottom of a saucepan or pot with tall sides. This will let the oil pop and splash onto the sides of the pan, not on you or near any flames.
- Carefully lower your items to be fried into the oil. Never drop them because they will splash and you could end up with burns.
- With rangoons, be sure to seal each one completely so that the filling cannot escape. Make sure there are no air pockets. If the filling escapes through a poor seal or when an air pocket bursts you’ll get an annoying splattery mess when the filling hits the oil.
If you like this recipe, you may be interested in these other delicious fried appetizers:
- Cream Cheese and Avocado Wontons
- Sausage Wontons
- Fried Ravioli
- Parmesan Fried Zucchini
- Crispy Coconut Shrimp
Crab Rangoons with Cranberry Sweet and Sour Dipping Sauce
Rachel Farnsworth
4.15 from 7 votes
These Crab rangoons are packed full of their usual deliciousness with Asian spicing and cream cheese, and that sauce, oh that sauce! Sweet and Sour Sauce gets a makeover with the addition of cranberries. This is a must-make for all your holiday parties while cranberries are in season and readily available.
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Prep Time: 30 minutes mins
Cook Time: 10 minutes mins
Total Time: 40 minutes mins
Servings: 24 rangoons
Ingredients
Cranberry Sweet and Sour Sauce
- 2 cups fresh cranberries
- 1/2 cup brown sugar
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
Crab Rangoons
- 4 ounces cream cheese softened
- 4 ounces lump crab meat
- 1 clove minced garlic
- 1 green onion thinly sliced
- 1 1/2 teaspoons sesame oil
- 1 teaspoon worcestershire sauce
- 1 teaspoon soy sauce
- 24 wonton wrappers
- 2 cups vegetable oil , for frying
Instructions
Make the sweet and sour sauce by combining cranberries, brown sugar, rice vinegar, and soy sauce in a medium-size saucepan over medium heat. Cover and let cook until cranberries soften and begin to pop. Remove from the heat and blend until smooth. Set aside.
In a medium-size mixing bowl, use a hand mixer to whip together cream cheese, sesame oil, worcestershire sauce, and soy sauce until light and fluffy. Stir in crab, garlic, and green onion.
Place about 1 tsp of crab mixture into the center of a wonton wrapper. Dip fingers into small bowl of water and rub around edges. Bring all four corners to the center and pinch to seal shut. Set on a piece of wax paper until ready to fry.
Note: at this point, the wontons can actually be frozen until you are ready to use them. Just be careful when frying frozen foods. Make sure there are no ice crystals that have formed as water and oil have seriously bad reactions when they come into contact.
In a large saucepan over medium heat, heat vegetable oil to 350 degrees. Once oil reaches temperature, switch to low heat and continue adjusting the temperature during the frying process to maintain a temperature of 350-375 degrees.
Working in small batches, fry the wontons until golden brown, about 2 to 3 minutes. Carefully remove from oil and transfer to a paper towel lined plate to drain.
Serve warm with cranberry sweet and sour dipping sauce.
Nutrition
Serving: 1rangoon | Calories: 67kcal | Carbohydrates: 10g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 199mg | Potassium: 43mg | Fiber: 1g | Sugar: 5g | Vitamin A: 76IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 1mg
Course: Appetizer
Cuisine: American
Keyword: Crab Rangoons
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4 Comments
I have made these before and they are magnificent!Reply
I LOVE your recipes and appreciate you mostly using recognizable ingredients.Reply
Filling was too runny. Flavors didn’t come through after cooking. Waste of crab meat. Next time I’ll just use cream cheese and green onions. Sauce was amazing though!Reply
Cooking was too runny. Flavors didn’t come through after cooking. Waste of crab meat. Next time I’ll just use cream cheese and green onions. Sauce was amazing though!Reply
