Crab Rangoon and Duck Sauce

Monica Keleher


When my sons and I get Chinese take out I have to get a large side of Crab Rangoons and seriously could eat the entire container alone! Well I decided to make my own Chinese food the other day so of course I had to try to replicate my favorite dish....and I did a great job! They came out amazing! I can't have crab rangoons with out duck sauce and I have not found one in the stores that I like so I made my own and it was great as well! Hope you like them as much as I did!

pinch tips: How to Cut Avocado (Like a Pro)


1 pkg
wonton wrappers (probably will use about 25)
brick of cream cheese, at room temperature
4 oz
imitation crabmeat, diced very finely
scallions, greens only finely chopped
1 Tbsp
powdered sugar
pinch salt
drop or two of worcestershire sauce
pinch granulated garlic (optional)
canola oil for deep frying

Directions Step-By-Step

Get the oil hot. While it is heating up place the cream cheese, diced crab, scallions, powdered sugar, salt, Worcestershire, and garlic in a bowl and combine
You want a large surface to have enough room to set up an assembly line to make the wontons
get a small ramekin with warm water. Lay out a few rows of the wontons.
Spoon some in the middle of the wontons, be careful not to over full or they will explode in the oil.
With your fingertips wet 1/2 of the wonton and fold the other half over and pinch to seal. Place on a cookie sheet and finish the assembly line.
Put them in the fryer until golden brown. Drain them on a wire rack with a paper towel underneath.
Duck sauce recipe
Duck Sauce

About this Recipe

Course/Dish: Dips, Seafood Appetizers
Hashtags: #food, #crab, #chinese