Crab Rangoons And Dipping Sauce Recipe

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Crab Rangoons and Dipping Sauce

Dora Komaromi

By
@dkk1959

I got this recipe from the Chef at The Chesapeake Crab House restaurant in East Lansing, MI many years ago and it's been one of my favs ever since. You can fry these - it takes literally 30 seconds - or bake them. I usually get about 36 individual rangoons out of a recipe.


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Rating:

Serves:

6-8

Method:

Deep Fry

Ingredients

1 pkg
8 oz thawed crabmeat ( like louis kemp)
2 pkg
8 oz each fat-free cream cheese - room temperature
1/2 tsp
worcestershire sauce
5
green onions, sliced
36
wonton wrappers

Directions Step-By-Step

1
Mix everything together except the wonton wrappers. Let sit while you mix the dipping sauce.
2
Dipping Sauce:
1/2 cup orange marmalade (you can use reduced-sugar)
2-3 teaspoons prepared horseradish (start with 1, mix, taste, add more if desired)
Dash of Worcestershire sauce

Mix together with a fork or whisk & set aside.
3
If Baking:
Fill each wrapper with 1 teaspoon of filling, dab edges with water, pinch to seal. Make triangle shapes or small eggroll shapes. Place on baking sheet sprayed with non-stick spray. Spray tops of rangoons. Bake 12 minutes at 400 degrees or until golden & crisp. You may need to flip them 1/2 way through.
4
If Frying:
Shape your rangoons as for baking, shallow-fry in about 1/2" of vegetable oil heated to 350 degrees for about 30-45 seconds. Remove to paper towel to drain.
5
Serve with dipping sauce.

About this Recipe

Main Ingredient: Seafood
Regional Style: Chinese