Real Recipes From Real Home Cooks ®

crab rangoon and duck sauce

(1 rating)
Recipe by
Monica Keleher
Methuen, MA

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! Thanks Monica

(1 rating)

Ingredients For crab rangoon and duck sauce

  • 1 pkg
    wonton wrappers (probably will use about 25)
  • 1
    brick of cream cheese, at room temperature
  • 4 oz
    imitation crabmeat, diced very finely
  • 3
    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

How To Make crab rangoon and duck sauce

  • 1
    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
  • 2
    You want a large surface to have enough room to set up an assembly line to make the wontons
  • 3
    get a small ramekin with warm water. Lay out a few rows of the wontons.
  • 4
    Spoon some in the middle of the wontons, be careful not to over full or they will explode in the oil.
  • 5
    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.
  • 6
    Put them in the fryer until golden brown. Drain them on a wire rack with a paper towel underneath.
  • 7
    Duck sauce recipe

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