This is the last of my Rule of Three deep-frying posts. Look for more hat tricks of deep-fried recipes in the future!
I’ll admit I complained about these rangoons before, but honestly — every single one was devoured. The kids wanted more, my husband wanted more, and I wanted more. I doubled the recipe and, in my haste, overfilled some of the wrappers and didn’t seal them completely. That led to a few popping rangoons, some splatters and a couple of grease burns. Still, the Sriracha Crab Rangoons were worth every singe.
*I’m working on my tendency to double recipes out of habit.
**No, I didn’t literally seal wrappers with my tongue. I just rushed and got distracted. SQUIRREL!
The combination of crisp wrapper, creamy crab filling, green onions and a hit of Sriracha is irresistible. I love Chinese buffets — not for authenticity, but for the wholly Americanized spread: Crab Rangoons, Sweet and Sour Chicken, General Tso’s, and all the other deep-fried delights. Crab rangoons aren’t authentic Chinese cuisine, but who cares? They’re delicious.
If you don’t have a buffet nearby (and I don’t, unless you count a forty-five minute drive), the next best thing is to make them at home. That’s how I found myself frantically stuffing wontons and promptly stuffing a hot, just-fried rangoon into my mouth — a move I don’t recommend unless you like burning the roof of your mouth. Patience is not just a virtue here; it’s practical.
Midway through making a massive batch, I realized that 72 rangoons would be overkill for my family. So I switched gears and used the filling as a dip served with Sesame Wonton Crisps — equally fantastic. Do it whichever way the mood moves you: fried rangoons or a creamy crab dip. Both are winners.
Quick recap of lessons learned:
- Doubling the recipe is time-consuming. Start with the stated yield unless you’re prepared for a marathon.
- Don’t overfill or fail to seal the wontons — they can burst in the oil and cause a mess or burns. Take your time sealing them tightly.
- Wait a few minutes after frying before eating, or you’ll scorch your mouth.
- If you don’t want to fry, the filling makes an excellent chilled dip for wonton crisps.
Sriracha Crab Rangoons or Crab Rangoon Dip
Ingredients
- 1 brick (8 oz) cream cheese, brought to room temperature
- 1 tablespoon Sriracha
- 6 ounces flaked crabmeat, drained
- 1 tablespoon soy sauce
- 1 clove garlic, peeled and minced or pressed
- 4 green onions, green part only, minced (*see notes)
- 1 teaspoon toasted sesame oil
- 36 wonton wrappers (**see notes)
- 1 egg white, beaten until frothy
- Vegetable or peanut oil for frying
Instructions
To Make the Dip:
- Use a wooden spoon or stand mixer to beat the softened cream cheese and Sriracha until evenly colored.
- Stir in the crabmeat, soy sauce, garlic, green onions and sesame oil until combined.
- Chill tightly covered and serve as a dip. Or proceed to make rangoons.
To Make the Sriracha Crab Rangoons:
- Preheat about 2 inches of vegetable or peanut oil in a high-sided pan to 375°F (190°C).
- Line a platter with paper towels and set aside.
- Lay a wonton wrapper on the work surface in a diamond orientation.
- Brush all four outer edges of the wrapper with the beaten egg white.
- Spoon about 1 teaspoon of filling below the top point but above the centerline.
- Fold the bottom corner up over the filling to meet the top corner and form a triangle.
- Press the edges firmly to seal completely.
- Fry 2–3 at a time, careful not to overcrowd, for 3–5 minutes or until golden and crisp.
- Transfer carefully to the towel-lined platter using a skimmer or slotted spoon.
- Repeat until all rangoons are fried. Let rest 2–3 minutes before eating; serve while hot.
Notes
*Don’t toss the white root ends of green onions. Place them root-side down in a jar with water covering about half the white portion and put them on a sunny windowsill. Change the water every couple of days and they’ll regrow.
**Most wonton wrappers are sold frozen. Thaw completely before use so they separate easily; otherwise they can tear while you’re filling them.
Nutritional information is an estimate. Calculate using the exact ingredients you use if needed.