Recipe :: Crab Rangoon + Sweet & Sour Sauce

Nov 11, 2010 by

This is a classic example of something that I really wanted to learn how to make because I love ordering it in restaurants so much.  

If you’re as about crab rangoon as I am, may I recommend using some of the filling to make a sweet crab rangoon omelet?  Just add eggs and season to taste.  Trust me, you’ll have plenty of filling.

Now, for the recipe.

Crab Rangoon
  • 1 (14 ounce) package small won ton wrappers
  • 2 (8 ounce) packages cream cheese, softened
  • 1 teaspoon minced fresh ginger root or ginger powder
  • 1/2 teaspoon dried parsley
  • 3 tablespoons dark soy sauce
  • 1 pound cooked crabmeat or artificial crabmeat, shredded
  • 1 quart oil for frying
  • 3 stalks of  green onions, chopped
  • 1 tsp. sugar
  • 1 tsp salt
  • 1/2 tsp. onion powder


    1. Chop crabmeat and onions very fine and mix with softened cream cheese, salt, sugar, onion powder, ginger, parsley.
    2. Heat oil in a large heavy skillet or deep fryer to 360 degrees F (180 degrees C).  This just means when it starts to *pop* and bubble.
    3. Place 1/2 to 1 teaspoon of the cream cheese mixture into the center of each wonton wrapper. Fold the won ton wrapper over the stuffing to make a triangle or a half moon, depending on the shape of the won ton wrappers you have purchased. Moisten the edges with a little water, and seal. Place prepared won tons under a slightly moist paper towel until ready for frying.
      • tip — Don’t buy eggroll wrappers.  I know it seems like a great idea to make monster crab rangoon rolls, but they’ll be too big and fall apart.  Also, you’ll have to eat them in two bites instead of one, and the hot filling will ooze everywhere.  Just skip it.  
    4. Add 3 or 4 wontons to the hot oil, and cook until golden brown, turning once. Set aside on paper towels to drain. Repeat until all wontons have been fried. Serve hot with soy or sweet and sour sauce.
    • tip — Err on the side of undercooking instead of burning if you can.  The crabmeat is already cooked, so you won’t make yourself sick by eating ones that are underdone.  Burnt ones are useless, though.
Homemade Sweet and Sour Sauce
  • 1/2 cup brown sugar
  • 1 tablespoon cornstarch
  • 1/3 cup red wine vinegar
  • 1 teaspoon ground ginger
  • 1 teaspoon garlic powder
  • 2/3 cup water
  • 1/3 cup soy sauce 
  • optional — finely sliced chunks of fresh pineapple
    1. Place all ingredients into a saucepan.
    2. Stir continuously until the mixture has thickened.
    3. Set aside to cool.

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