Crab Rangoons
Like your favorite Chinese takeout appetizer… but WAY better!! These crab rangoons are simple to make and taste so good, the whole family will enjoy them!
Forget those rangoons from the Chinese takeout place… there’s hardly any flavor in those (other than sweet)… this homemade version will knock your socks off! Savory, creamy, FULL of flavor, you just have to try these!
Crab rangoons are my favorite thing to order when we get Chinese takeout. They’re always delicious, hot and crispy on the outside, creamy and smooth on the inside… I could seriously eat the whole bag myself! But for the amount you get from a takeout place, and what you pay for it, it’s not a cheap appetizer, that’s for sure. So how would you like to make your own crab rangoons, at home, for less money, that taste WAY better, and you can make your own dipping sauce?
Sounds pretty amazing right? You can totally do it! It’s a lot of fun and Stephanie at The Cozy Cook had a fantastic tip on her blog. Want to know a secret? You can make these ahead of time and freeze them! That’s right, freeze them. Then you can pull them out of the freezer, let them thaw for a little while, and fry them up to have amazing crab rangoons on just a short amount of notice! Perfect for dinner guests or those nights where you just don’t have the energy (Lord knows, we all have those!) Usually I just make as many crab rangoons as I can with my filling, then freeze whatever portion I won’t be cooking that night.
To freeze, just make the rangoons as you would normally, place them on a baking sheet lined with wax paper. Place the whole baking sheet into the freezer until each rangoon is frozen, then you can put them all into a large ziploc bag for long term storage 🙂
Now of course the star is the delicious crab rangoons, but how about a great sauce to dip them in? Instead of going for the standard sweet and sour sauce, I figured I’d try a Chinese mustard sauce. Ohhhh man, you’ll love this sauce!! It has just the right amount of sweetness, combined with that zing from the dijon mustard, and the luxurious flavor of the sesame oil. Seriously, you have to try it!
Recipe adapted from The Cozy Cook
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Crab Rangoons with Mustard Sauce
Ingredients
- 8 oz cream cheese softened
- 3 oz imitation crab meat drained
- 2 green onions finely chopped
- 1 tsp garlic minced
- 2 tsp Worcestershire sauce
- 1/2 tsp soy sauce
- 1 tsp sugar
- dash cayenne pepper
- 1 package wonton wrappers
- FOR THE SAUCE
- 1/2 cup dijon mustard
- 1/4 cup rice vinegar
- 1/4 cup hot water
- 1 Tbsp sugar
- drizzle honey
- 1 tsp sesame oil
Instructions
- Combine all ingredients except wonton wrappers into a food processor... pulse until you
- reach your desired consistency.
- Place wontons wrappers on flat surface, and spoon 1 Tbsp of filling into the center of each
- wonton wrapper.
- Fill a small glass with water, wet fingers and wet the edges of your wonton wrappers. Bring 2
- opposite sides of the wrappers together, pinching, then bring the 2 other sides towards the
- middle and seal all edges. You can fold these any way you like, so long as the edges are
- sealed so your filling doesn't come out while cooking.
- Fry in preheated oil a few minutes or until golden brown, remove to paper towel lined plate
- to drain. Sprinkle with green onions and a pinch of salt.
- Serve with any dipping sauce you'd like!
- FOR THE SAUCE
- Combine all ingredients and store in an airtight container in the refrigerator.
Notes
Can you use lump crab meat instead of imitation crab meat. I really love these and want to try the recipe but not a big fan of imitation crab meat.
I think that would definitely work 🙂 I’ve never made it that way, as my kids won’t eat lump crab meat… it will alter the taste, but I’m sure it’ll be delicious 🙂
I am brand new to your site… I love it…! Just wondering, since I am not a seafood fan… Can the crab meat be replaced with chicken? Thank you..
Thank you Joanne, and welcome! I think you could certainly substitute some chicken for the crab meat… I haven’t tried it, but I think it should taste great 🙂
First time on your site. Such a great finger food. Will surely try this soon
Anu
Thank you so much for stopping by Anu!! 🙂 I hope you LOVE these!
Can you eat these for breakfast? It is 10:00 a.m. and I would love to have a plate of these right now to munch on. You make these more difficult recipes look so easy and let me think that I could handle something like this. Thanks, Amanda!
Thank you so much Becky!! Sometimes I’m not the most articulate person, so I’m glad I don’t make things look or sound too complicated 😀 Lol, and I say go for it… there’s cream cheese in it, and cream cheese goes on bagels… sooooo breakfast food! 😉
I LOVE THIS!!!!!!!! OMG your pics came out SO SO SO GOOD! You did such a great job, you’re a better wonton master than I am, haha! I love the dipping sauce too, YUM!!!!
Thank you so much!!! Oh I don’t know about that… you’re the master this great wonton recipe came from 😀 We eat these all the time now, they’re so yummy 🙂
Happy New Year! This post was featured at this week’s pin party at The Pin Junkie!
Happy New Year to you as well! Thank you for the feature, I’m humbled 😀
Wontons are the perfect party appetizer!! I just love them – and they sound so easy to make. Next time I throw a party, this is on my list. Thank you for sharing at #FoodieFridays.
Awesome, I’m so glad they sparked your interest! 🙂
Your crab rangoons look fabulous! I’ve only had them a few times, but I do like them a lot. And I love the idea of freezing ahead and then just pulling them out when you need them! Thanks for sharing them with us at Foodie Fridays! Pinning!
Thank you so much!! Anything that saves time is a big plus 🙂
I always order little wontons like these when I get Chinese take out, they are my ultimate comfort food! What a great idea to make a crab version, this is definitely something I need to try!
Thank you!! I’m sure you’ll LOVE them