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Crab Rangoon (Crab Puffs) With Sweet and Sour Sauce

Crisp, bubbly wonton wrappers with a molten center of oozy, tangy cream cheese lightly scented with scallions and a vague hint of crab. Who can argue with that?
While actual crab is not the primary focus of crab rangoon, either imitation crab or the real stuff adds necessary flavor. The best shape for crab rangoon is a four-pointed star: It concentrates the filling and maximizes surface area for more crunch.
Servings: 40 dumplings
Author: Serious Eats

Ingredients

For the Sweet & Sour Dipping Sauce

  • ½ cup rice vinegar
  • ¾ cup brown sugar
  • 2 tablespoons ketchup
  • 2 teaspoons red chile flakes more or less to taste, see note
  • ½ cup water plus 1 tablespoon
  • 1 tablespoon cornstarch
  • ½ cup fresh pineapple chunks or canned chunks drained

For the Crab Rangoon

  • 8 ounces softened cream cheese
  • 6 ounces picked crab meat or surimi, cut into 1/2-inch pieces
  • 6 scallions whites only, finely sliced (about 1/2 cup)
  • 1 pack square wonton wrappers preferably yellow, about 40-50 pieces
  • 2 quarts peanut oil
  • kosher salt

Instructions

Make the dipping sauce:

  • Combine the vinegar, brown sugar, ketchup, chile flakes, and 1/2 cup water in a small saucepan and bring to a simmer over medium-high heat, whisking to combine until the sugar is dissolved.
  • Combine the remaining tablespoon of water and cornstarch in a small bowl and whisk with a fork to form a slurry.
  • Whisk the slurry into the sauce and bring to a boil.
  • Allow to cool while you form the crab rangoon.

Make the filling and form the dumplings:

  • Combine the cream cheese, crab, and scallions in a medium bowl and fold with a spatula.
  • Lay one wonton wrapper out on a cutting board (keep the rest under plastic wrap or a damp towel) and place a small amount of filling in the center (about 1 1/2 teaspoons).
  • Moisten the edges with a wet fingertip, then seal by either folding it in half in a triangular shape, or by pushing the four edges in towards the center to create a four-pointed star. Be careful not to allow any air to remain inside as you seal them.
  • Transfer to a large plate, cover loosely with plastic wrap, and repeat until all of the filling is used.

To finish the sauce:

  • Add the pineapple chunks and puree with an immersion blender or by transferring to a standing blender.

Fry the dumplings:

  • Heat the oil in a wok or Dutch oven to 375°F (190°C) as registered on an instant read thermometer.
  • Carefully add 10 to 12 wontons to the oil.
  • Cook, adjusting the flame to maintain the temperature and agitating and flipping the dumplings constantly with a wire mesh spider until crisp and golden brown, about 3 minutes.
  • Transfer to a paper towel-lined bowl to drain, season with salt, and serve immediately with sweet and sour sauce.

Notes

  • Crab rangoons can be frozen after step 2. Space them out on a rimmed baking sheet and place in the freezer until completely frozen, then transfer to a zipper-lock bag. They'll keep for up to three months.
  • The two teaspoons of chile flakes in this sauce will make it moderately spicy. You can adjust the heat level to your taste (or omit it entirely).