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–+ servings

Easy Chinese Crab Rangoon Recipe

This Chinese-inspired crab rangoon features a creamy filling made with real crab, white cheddar cheese, scallions, and a zing of Dijon mustard. Paired with a sweet and tangy dipping sauce made from pineapple juice, ketchup, and vinegar, this Chinese food recipe delivers crispy, flavorful bites that are perfect as an appetizer or party snack.
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Prep Time 40 minutes
Cook Time 2 minutes
Course Appetizer, Snack
Cuisine Chinese
Servings 24

Equipment

  • Medium saucepan
  • Mixing bowl
  • Small deep pot or deep fryer
  • Tongs or slotted spoon
  • Parchment paper (for freezing option)

Ingredients
  

For the Dipping Sauce:

  • 1 teaspoon neutral oil
  • 1 teaspoon minced garlic
  • ½ teaspoon minced ginger
  • 3 tablespoons tomato ketchup
  • 3 tablespoons pineapple juice
  • 1 tablespoon white vinegar
  • 2 to 3 teaspoons sugar
  • ⅛ teaspoon fine sea salt

For the Wontons:

  • 4 ounces cream cheese
  • 2 ounces crab meat lump or claw, shell bits removed
  • ¼ cup shredded white cheddar cheese or substitute with other melting cheese
  • 2 tablespoons chopped scallion white and green parts
  • 1 teaspoon minced garlic
  • ½ teaspoon Dijon mustard
  • ⅛ teaspoon white pepper powder
  • 24 wonton wrappers preferably Shanghai style
  • 1 large egg beaten
  • Neutral oil for frying

Instructions
 

  • Prepare the Dipping Sauce: In a medium saucepan, heat the oil over medium. Add garlic and ginger, sautéing until fragrant (about 30–60 seconds). Mix in the ketchup and cook for another 30 seconds. Stir in pineapple juice, vinegar, sugar (to taste), and salt. Bring everything to a gentle simmer, then take it off the heat and let it cool down.
  • Make the Filling: In a mixing bowl, combine the cream cheese, crab, cheddar cheese, scallions, garlic, Dijon mustard, and white pepper until smooth and evenly blended.
  • Assemble the Wontons: Place about 1 teaspoon of the filling in the center of a wonton wrapper. Lightly brush beaten egg along the edges of the wrapper. Fold the wrapper diagonally to form a triangle, sealing the filling inside. Apply another bit of egg to both sides of the filling mound and bring the two corners together, forming a three-pointed shape. Ensure all edges are firmly sealed to avoid leakage during frying.
  • Fry the Wontons: Fill a deep pot with 3 inches of oil and heat over medium-high until it reaches 400°F. Fry the wontons in batches of 4 or 5, turning once halfway through. Cook each batch for just under 2 minutes until golden and crispy. Avoid overcrowding the pot.
  • Serve: Drain excess oil, then serve hot with the prepared dipping sauce.

Notes

Make Ahead Tips: Place formed crab rangoons on a parchment-lined tray, about ½ inch apart. Freeze overnight, then store in resealable bags for up to 3 months. You can fry them straight from the freezer—no thawing required. Alternatively, bake the frozen fried wontons in a 375°F oven or toaster oven for about 10 minutes to reheat. The dipping sauce also freezes well and can be quickly reheated in the microwave.
Keyword chinese appetizer recipe, Chinese food recipes, crab rangoon with cheddar, creamy crab filling, easy Asian recipes, fried wonton recipes, homemade crab rangoon, party appetizers chinese, pineapple dipping sauce
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