Crispy Crab Rangoon & Sweet and Sour Chili Sauce

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Crab rangoon is a very popular Chinese American appetizer. It’s like crispy fried wonton, that’s packed with cream cheese and crab meat. We’ll also make a sweet and sour chili dipping sauce to go with it. Would you like some? Let’s get started with this super delicious crab rangoon recipe!

Crab Rangoon Recipe

Serves: 12
Prep time: 35 minutes
Cook time: 20 minutes

For the sweet and sour chili dipping sauce:
1 cup water
1 tablespoon rice vinegar
3 tablespoons ketchup
3 tablespoons sugar
1 tablespoon sambal oelek
3 garlic cloves, minced
1 tablespoon cornstarch
3 tablespoons water

For the crab rangoon:
12 wonton wrappers
8 ounces Philadelphia cream cheese
1 1/2 cups crab meat, minced
2 stalk scallions, minced
1 tablespoon soy sauce
1/2 teaspoon sugar
Pinch of white pepper
4 cups extra light olive oil, for frying

Crab Rangoon Instructions

To make the dipping sauce:

  • In a saucepan over medium heat, place in the water, rice vinegar, ketchup, sugar, sambal oelek, and garlic. Bring it to a simmer, and pour in the cornstarch slurry (1 tablespoon of cornstarch and 3 tablespoons of water). Stir until it is thickened. Set aside.

To combine the filling:

  • In a mixing bowl, combine the Philadelphia cream cheese, crab meat, scallions, soy sauce, sugar, and white pepper. Mix together.

To assemble the crab rangoon:

  • Tap some water on the edges of the wrapper. Place about 1 1/2 teaspoons of filling in the center. Fold the two ends of the wrapper together, followed by the other two ends, and seal all the edges to form a four-pointed star.

To fry the crab rangoon:

  • In a large pot over high heat, place in the extra light olive oil (or other high smoking point oil of your choice), and heat it to 325°F or 163°C.
  • Transfer in the crab rangoon, a few at a time. Deep fry until golden brown for about 5 minutes, and turn them frequently so that they brown evenly.
  • Remove and drain on a paper towel-lined plate. Repeat with the remaining crab rangoon. Serve!


  • After frying, if the oil is not cloudy and dark, it can be reused in the future. Let the oil cool to room temperature, then pour it into a glass jar through a coffee filter or piece of cheesecloth. Store in a cool and dry place.
  • If the oil is not reusable, throw it away properly. Let it cool to room temperature, then pour it into a non-breakable container with a lid. Tightly seal the container and toss it into the trash. Never pour the used oil down the drain, as it can clog your sink.

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7 thoughts on “Crispy Crab Rangoon & Sweet and Sour Chili Sauce”

    1. Hi Eva,

      Thank you for the question! You could replace it with other chili sauces or chili peppers that you enjoy. Best wishes!

    1. Hi Regina,

      Yes, absolutely! The texture might not be as crispy as deep-fried. It will still be very tasty. Enjoy! 🙂

      1. Yay! Making them tonight. Have some blue crab we boiled and it may not be enough so gonna dice up some boiled shrimp to add to the crab! I LOVE your recipes! Keep posting the yummy’s for us foodies! ❤️

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