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Crab Rangoons

Crab Rangoon {with Sweet and Sour Sauce}

Libby with Lemony Thyme
5 from 1 vote
Course Appetizer
Cuisine Chinese


For crab rangoon...

  • 1 8 oz. block cream cheese softened
  • 6 oz. imitation crab meat chopped fine
  • 3-4 scallions thin sliced
  • 1/2 tsp. Worcestershire sauce
  • 1 pkg. square wonton wrappers
  • Peanut oil for deep frying

For sweet & sour dipping sauce...

  • 1 tsp corn starch
  • 1/3 cup rice vinegar
  • 2 tsp. canola oil
  • 2/3 cup pineapple juice unsweetened
  • 2 Tbl. ketchup
  • 3 Tbl. brown sugar
  • salt to taste


For the sweet & sour dipping sauce...

  • In a small sauce pan, whisk together corn starch and vinegar.
  • Then add in remaining ingredients and bring to a boil, reduce heat to low and simmer for 2-3 minutes. Remove from heat and allow to cool before serving.

For the crab rangoon...

  • Combine all ingredients until well blended.
  • Put 1 teaspoonful of mixture in the center of a wonton wrapper. With finger wet all four edges with water. Fold over wrapper, making a triangle. Pinch edges to seal well.
  • Bring to outside corners together, as if raising their arms over their head. Pinch at top to seal.
  • Repeat until all wrappers have been filled. Chill wontons in freezer for 30 minutes before frying.
  • Heat peanut oil in wok or dutch oven to 375 degrees.
  • Deep fry wontons, two at a time, turning over once during cooking, until golden brown. Drain on paper towels.
  • Serve warm with dipping sauce.


This recipe will make about 40 crab rangoons.