Crab Rangoons and Dipping Sauce

Crab Rangoons And Dipping Sauce

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Dora Komaromi


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.


★★★★★ 1 vote

Deep Fry


  • 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

How to Make Crab Rangoons and Dipping Sauce


  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.

Printable Recipe Card

About Crab Rangoons and Dipping Sauce

Main Ingredient: Seafood
Regional Style: Chinese

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