Real Recipes From Real Home Cooks ®

crab rangoon with simple plum sauce

(1 rating)
Blue Ribbon Recipe by
Tara Waites
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 everything you want from a rangoon - crispy on the outside and creamy and full of real crab meat chunks on the inside. 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 it.

— The Test Kitchen @kitchencrew
(1 rating)
yield 20 serving(s)
prep time 30 Min
cook time 30 Min
method Deep Fry

Ingredients For crab rangoon with simple plum sauce

  • 8 oz
    plum jam (about 2/3 cup)
  • 1/4 c
    soy sauce
  • 3 Tbsp
    orange juice
  • 1 tsp
    orange zest
  • 8 oz
    cream cheese, softened
  • 8 oz
    lump crab meat
  • 1 pkg
    dry garlic and herb salad dressing mix (.75 oz)
  • 1 pkg
    small square wonton wrappers (12 oz)
  • 1 lg
  • 3 Tbsp
  • vegetable oil, for frying

How To Make crab rangoon with simple plum sauce

  • Soy sauce, orange juice, plum jam, and orange zest simmering in a saucepan.
    To make the plum sauce, simmer the plum jam, soy sauce, and orange juice until completely melted. Add the orange zest, stir, and set aside.
  • Cream cheese, lump crab meat, and dry salad dressing mix combined in a bowl.
    To make the crab rangoon, blend the cream cheese until smooth and creamy. Add the crab meat and 1 Tbsp dry salad dressing mix. Blend well.
  • Filling placed in a wonton wrapper.
    Place one teaspoon of filling in the center of each wonton wrapper.
  • Sealing wontons closed with an egg wash.
    In a small bowl, make an egg wash by beating together the egg with the water. Wet the edges of each wonton with the egg wash. Fold over like a triangle and seal. Repeat until you have enough completed to fry (10-15). Repeat this action until you are out of filling.
  • Frying crab rangoon in oil.
    Heat the oil in a deep-fryer or deep skillet to 350 - 375 degrees F. Drop a few wontons into the oil one at a time and fry until golden brown, turning once.
  • Draining fried rangoon on a paper towel.
    Transfer the cooked rangoons to napkins to remove the excess oil.
  • Dipping crab rangoon in the plum sauce.
    Serve with the plum sauce.