Crispy Crab Rangoon Recipe & Sweet and Sour Chili Sauce! by CiCi Li

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

crab meat

🥗Healthier: imitation crab

💰Cheaper: canned tuna

Imitation crab is more affordable and still provides a seafood flavor.

Over medium heat, pour in the water, rice vinegar, ketchup, sugar, sambal oelek, and garlic.

Bring the mixture to a simmer.

Prepare a cornstarch slurry with 1 tablespoon of cornstarch and 3 tablespoons of water, then pour it into the simmering sauce.

In a mixing bowl, combine the Philadelphia cream cheese and imitation crab meat.

Add scallion, soy sauce, sugar, and white pepper to the mixture and mix well.

To assemble the crab rangoon, tap some water on the edges of the wonton wrapper.

Place about 1.5 teaspoons of filling in the center of the wrapper.

Fold the two ends of the wrapper together, followed by the other two ends, pinching and sealing all the edges to form a four-pointed star.

In a large pot over high heat, heat up the oil to 325°F.

Transfer the crab rangoon to the hot oil and fry until golden brown for about 5 minutes, turning them frequently to brown evenly.

Remove the crab rangoon and drain on a paper towel-lined plate.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens