How to Make Crab Rangoon with Sweet and Sour Dipping Sauce

Make crab rangoons at home.

Crab rangoon is a wonton stuffed with a crab and cream cheese mixture and deep fried. The ingredients are universal but the way the wontons are folded might differ from one restaurant to the next. Any part of the wonton that touches the cream cheese will be soft, while the outside edges will be crisp.

Things You'll Need

• Wonton wrappers
• 8 ounces cream cheese, softened
• 4 tablespoons soy sauce
• 1 pound crab meat, shredded
• Canola oil
• 1 cup red wine vinegar
• 3/4 cup sugar
• Bowl
• Sauce pan
• Deep fryer or Dutch oven

Instructions

1. Mix the softened cream cheese, 1 tablespoon of soy sauce and crab meat. Stir until completely combined.

2. Put 1 teaspoon of crab mixture on one side of a wonton. Dip your fingertip into water and moisten the edge of the other side of the wonton. Fold the wonton over the filling to form a triangle. Crimp the edges with your fingers or the tines of a fork. Place on a paper towel. Continue making rangoons until the filling is used up.

3. Heat the oil in your deep fryer to 350 degrees or fill a Dutch oven with 2 to 3 inches of oil and heat to 350 degrees. Fry three rangoons a time until golden, about three minutes. Remove from heat and place on rack to drain. Placing them on a paper towel will cause them to become soggy.

4. Combine the red wine vinegar, sugar and remaining soy sauce in a sauce pan. Heat to a rolling boil and boil for five minutes, or until the mixture thickens and coats a spoon.
   Serve warm or at room temperature with the crab rangoon.

References

• The Daily Grub: The Origins of the Crab Rangoon