- Share + savor
I have a cookbook! - Buy Now
Crab Rangoons with Orange Sweet Chili Sauce
What's not to love about crispy wontons filled with gooey cream cheese and delicate crab meat paired with an orange sweet chili dipping sauce?
jump toRECIPE
This post may contain affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. Please read my policy page.
These fresh crab meat and gooey cream cheese filled crispy fried wontons are one of my favorite items to order from any Chinese takeout menu. While they have roots in Polynesian-style restaurants and are named after Yangon in Myanmar, they can now be found on most Chinese-American takeout menus. I also highly recommend checking out my crab rangoon wonton nacho recipe.
Folding the Rangoon can be time consuming but that step takes the longest. I’ve provided instructions for making these appetizers both fried in oil as well as air fried. You can also assemble the crab Rangoons ahead of time and freeze them for easy serving using the instructions provided below! Make sure you let them cool slightly before eating, the filling can be lava hot! I serve them with my homemade orange sweet chili sauce though you can use store-bought or swap with another sauce like sweet and sour sauce.
Table of contents
What Makes Good Crab Rangoons?
There are a lot of fine crab Rangoons out there and then there are the really good ones. My top qualifiers for a good crab Rangoon are as follows:
- Made with real crab meat.
- Good balance of crab and cream cheese.
- Crispy wonton shell.
- A good dipping sauce!
Key Ingredients in This Recipe
- Crab – Since the fresh crab meat is mixed into the cream cheese mixture you don’t need to spend money on the highest level of crab meat. I prefer to use lump crab in this recipe because it is slightly less expensive than jumbo lump crab, but you still get large chunks and lots of distinct yet delicate crab flavor!
- Cream cheese – Letting the cream cheese stand at room temperature makes it easier to evenly mix the crab filling. If you didn’t have the foresight to take the cream cheese out of the fridge, then add it to the bowl of a stand mixer and beat on medium-low speed until softened.
- Green onion – The thinly sliced green onion helps to add flavor to the delicate crab filling.
- Soy sauce – While some recipes prefer to use Worcestershire sauce to round out the flavor of the filling, I prefer to use soy sauce. The soy sauce adds salt to the recipe as well so I don’t add additional kosher salt.
- Wonton wrapper – I buy packages of square wonton skins at the grocery store and simply fill them with the crab and cream cheese filling before frying. As the wontons are filled, keep the wrappers under a damp towel so they don’t dry out.
How to make with imitation crab meat
Imitation crab meat or “kani” is meant to mimic the texture and flavor of crab meat at a more affordable price point. The sticks are made from white fish such as pollock which are ground into a paste and mixed with starch and flavoring. To swap the real crab meat with imitation crab, shred, then chop, 1 cup of the kani and add to the recipe as you would with the real crab.
Tips for folding wontons
- If you don’t want to take the time to pinch the wontons together, you can easily fold them in half and seal them shut.
- To fold them in a pinwheel shape, bring two flat sides together and seal then bring the other flat sides together and seal.
- Brushing the edges of the wonton wrappers with water helps to seal them shut completely.
- Make sure each wonton is sealed entirely so they don’t leak as they fry. Freezing them for at least 15 minutes before frying will also help with this.
How to Make Crab Rangoons
Add the rice vinegar, sugar, orange zest, orange juice, garlic, ¼ cup (60g) of water and red pepper flakes to a small pot. Bring to a boil then reduce to a simmer, stirring until the sugar dissolves. Simmer until the mixture reduces slightly, about 6 minutes.
In a small bowl whisk together the cornstarch and 1 tablespoon (15g) of cold water. Add the slurry to the sugar mixture, whisking to combine. Continue to simmer the mixture until the sauce becomes thick and shiny, about an additional 4 minutes. Remove to a small bowl or jar and let cool completely. Use or store covered and refrigerated in an airtight container for up to 1 month.
In a medium mixing bowl, add the cream cheese, crab meat, green onion, soy sauce and garlic powder. Stir to combine.
Working one wonton wrapper at a time, add a teaspoon of the creamy crab filling to the center of the wonton.
Brush the edges of the wonton with water. Fold by bringing together two opposite corners of the wontons and pressing to seal. Repeat with the other two corners, squeezing out any air as you seal the wrapper.
Add the sealed wontons in a single layer to a baking sheet dusted with flour, repeating with the remaining filling and wrappers. Freeze the crab Rangoons for 15 minutes before cooking (this will keep the filling from leaking as much when frying).
Add enough oil to reach 2-inches (5cm) up the side of a large cast iron skillet. Heat oil to 350ºF (180ºC). Once oil is hot, working in batches, add a few of the Rangoons and fry until golden brown on all sides, about 2 minutes.
Remove to a paper towel-lined plate to drain. Repeat with the remaining wontons.Let cool for about 5 minutes then serve the crab Rangoons hot with the sweet chili sauce for dipping.
How to make crab rangoons in an air fryer
In a small bowl whisk an egg with 1 tablespoon (15g) of water. Brush the wontons all over with the egg wash mixture. Heat air fryer to 350ºF (180ºC). Arrange the crab Rangoons in the basket, cooking a few at a time so as to not overcrowd the basket. Air fry for 6 minutes, flipping halfway through cooking.
How to freeze crab Rangoons
Freeze the uncooked Rangoons on a baking sheet for 15 to 30 minutes so they won’t stick together, then add to an airtight container or resealable plastic bag. Store in the freezer for up to 2 weeks and cook as instructed below.
FAQ – Frequently Asked Questions
Can I use imitation crab meat instead of lump crab in crab rangoons?
Yes! You can swap real crab for imitation “kani” sticks—just shred and chop about 1 cup before mixing in the filling.
What temperature is best for frying crab rangoons?
Use a neutral oil (like vegetable or canola) and heat to 350 °F (180 °C). Fry in small batches for about 2–3 minutes until golden brown and crispy.
Can I bake or air‑fry crab rangoons instead?
To airfry: In a small bowl whisk an egg with 1 tablespoon (15g) of water. Brush with the egg wash and cook at 350ºF (180ºC) – 375 °F (190ºC) for ~6 min, flipping halfway through.
To bake: Brush with egg wash or oil then arrange on a baking sheet and bake at 375ºF (190ºC) until crispy, about 12 minutes.
Can you freeze crab rangoons?
Yes!. You can assemble and freeze uncooked rangoon on a baking sheet (15–30 min), then transfer to a bag for up to 2 weeks.
Other Recipes to Try
If you enjoy this crab Rangoon recipe, give these a try:
Check out these other crab recipes:
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Crab Rangoons with Orange Sweet Chili Dipping Sauce
Rate this Recipe
Ingredients:
For the orange sweet chili sauce:
- ½ cup rice vinegar
- ½ cup granulated sugar
- 1 teaspoon grated orange zest
- ¼ cup freshly squeezed orange juice
- 3 cloves garlic, minced
- 2 teaspoons red pepper flakes
- 1 tablespoon cornstarch
For the Crab Rangoons:
- 1 (8-ounce) package cream cheese, at room temperature
- 1 cup picked lump crab meat
- 2 medium green onions, thinly sliced
- 1 tablespoon soy sauce
- ½ teaspoon garlic powder
- 35-40 square wonton wrappers
- Vegetable oil, as needed, for frying
Instructions:
For the sweet chili sauce:
- Add the rice vinegar, sugar, orange zest, orange juice, garlic, ¼ cup (60g) of water and red pepper flakes to a small pot. Bring to a boil then reduce to a simmer, stirring until the sugar dissolves. Simmer until the mixture reduces slightly, about 6 minutes.
- In a small bowl whisk together the cornstarch and 1 tablespoon (15g) of cold water. Add the slurry to the sugar mixture, whisking to combine. Continue to simmer the mixture until the sauce becomes thick and shiny, about an additional 4 minutes. Remove to a small bowl or jar and let cool completely.
- Use or store covered and refrigerated in an airtight container for up to 1 month.
For the crab Rangoons:
- In a medium mixing bowl, add the cream cheese, crab meat, green onion, soy sauce and garlic powder. Stir to combine.
- Working one wonton wrapper at a time, add a teaspoon of the crab filling to the center of the wonton.
- Brush the edges of the wonton with water. Fold by bringing together two opposite corners of the wontons and pressing to seal. Repeat with the other two corners, squeezing out any air as you seal the wrapper.
- Add the sealed wontons to a baking sheet dusted with flour, repeating with the remaining filling and wrappers. Freeze the crab Rangoons for 15 minutes before cooking (this will keep the filling from leaking as much when frying).
- Add enough oil to reach 2-inches (5cm) up the side of a large cast iron skillet. Heat oil to 350ºF (180ºC). Once oil is hot, working in batches, add a few of the Rangoons and fry until golden brown on all sides, about 2 minutes.
- Remove to a paper towel-lined plate to drain. Repeat with the remaining wontons.
- Let cool for about 5 minutes then serve the crab Rangoons hot with the sweet chili sauce for dipping.
Nutrition:
Calories: 41kcal | Carbohydrates: 8g | Protein: 2g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Cholesterol: 3mg | Sodium: 114mg | Potassium: 27mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 47IU | Vitamin C: 2mg | Calcium: 8mg | Iron: 0.3mg
DID YOU MAKE THIS?
TAG ME ON INSTAGRAM TO BE FEATURED ON MY STORIES! @cookingwithcocktailrings
great dish, fun too, and love the sauce too, thank you!
so happy to hear it Sabrina!! Thanks for sharing!
2 t. Red pepper way way to much.
Thanks for your feedback! The spice level can definitely vary depending on personal preference and the type of red pepper used. If you prefer a milder sauce, you can reduce the amount of red pepper to suit your taste.
This is SO much better than anything you can get in a restaurtant!!