crab rangoon with a simple plum sauce

★★★★★ 1 Review
TLW527 avatar
By Tara Waites
from Dallas, TX

My best appetizer (so I'm told). It's quick, fun, and very tasty.

Blue Ribbon Recipe

We love ordering crab rangoon for take-out and with this recipe, we can make them at home. Once fried, these are crisp outside and the filling is creamy and full of real crab meat chunks. The plum sauce is the perfect complement. It's sweet and savory with a slight citrus undertone. Grab your own bowl of the plum sauce because you will be double-dipping. Enjoy these as an appetizer or a meal. They are a little messy to make, but the final result is worth the mess.

— The Test Kitchen @kitchencrew
serves 20
prep time 30 Min
cook time 30 Min
method Deep Fry

Ingredients For crab rangoon with a simple plum sauce

  • 1 pkg
    small square wontons
  • 1 pkg
    cream cheese, softened (8 oz)
  • 1 pkg
    dry garlic & herb salad dressing
  • 8 oz
    lump crab meat
  • 1 lg
    egg
  • PLUM SAUCE
  • 8 oz
    plum jam (about 2/3 cup)
  • 1/4 c
    soy sauce
  • 3 Tbsp
    orange juice
  • 1 tsp
    orange zest
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How To Make crab rangoon with a simple plum sauce

  • 1
    In a small pot take the soy sauce, orange juice, and plum jam and simmer until completely melted. Add the orange zest and set it aside.
  • 2
    Blend cream cheese until smooth and creamy. Add the lump crab meat and 1 Tbsp of dry salad dressing mix. Blend well. Set to the side.
  • 3
    Take a wonton and place one teaspoon of filling in the center.
  • 4
    In a small bowl make the egg wash by beating together 1 egg and 3 Tbsp water. Wet the edges of the wonton with the egg wash mixture. Fold over like a triangle and seal. Repeat until you have enough to fry (10-15). Repeat this action until you are out of filling.
  • 5
    Heat oil, to 350 - 375 degrees, in a deep-fryer or deep skillet. Drop a few wontons into oil one at a time and fry until golden brown, turning once.
  • 6
    Take the cooked Rangoon and place it on napkins to remove the excess oil.
  • 7
    Serve with the plum sauce.
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