Crab Rangoon with Pineapple Chili Sauce

I know I am not the only one who orders crab rangoon every time I get Chinese take-out! I mean, how can you not? These crab rangoon are filled with a creamy crab mixture with sesame oil and white pepper and dipped in a sweet heat pineapple chili sauce. The outside is deep-fried, creating a perfect crispy texture with a creamy inside.

Whether you make these for a get-together, alongside dinner, or just for yourself, these savory snacks are hard to resist. They will disappear from the table in a matter of seconds. Now you can skip the take-out and just make these on your own!

Crab Rangoon with Pineapple Chili Sauce

Emma Essence

Deep fried crab rangoon filled with a creamy crab mixture paired with a sweet heat pineapple chili sauce.

5 from 1 vote

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Prep Time 30 minutes mins

Cook Time 35 minutes mins

Course Appetizer

Cuisine Chinese

Servings 36 crab rangoon

Equipment

• Large Deep Pot

Ingredients

  

Pineapple Chili Sauce

• ½ cup diced pineapple
• 2 cloves garlic minced
• ½ red bell pepper roughly chopped
• ½ fresno pepper or red jalapeno
• pinch of red pepper flakes
• pinch of salt
• ¾ cup rice vinegar
• ½ cup sugar
• ¼ cup water

Crab Rangoon

• 8 ounces cream cheese softened
• 6 ounces crab meat well drained
• 1 teaspoon sesame oil
• 1 teaspoon soy sauce
• 2 teaspoons Worcestershire sauce
• 1 cloves garlic minced
• ¼ cup green onions finely chopped
• pinch of white pepper
• 36 wonton wrappers
• vegetable oil for frying

Instructions

 

• Firstly make the pineapple chili dipping sauce. In a food processor, combine the pineapple, garlic, red pepper, fresno pepper, red pepper flakes, and salt. Pour mixture into a pan and add vinegar, sugar, and water.
• Heat over medium heat until boiling. Reduce heat and let the mixture simmer for about 10 minutes to thicken. Remove from heat and allow to cool.
• Next, in a bowl, stir together the cream cheese, sesame oil, soy sauce, Worcestershire sauce, and white pepper. Then fold in the crab meat, garlic, and green onion.
• Place 1 ½ teaspoons of the crab mixture in the center of a wonton wrapper. Using your finger, lightly dampen the edges of the wonton wrapper with egg wash.
• Fold the bottom corner into the top corner and pinch the top of the triangle tightly to seal. Then fold the other 2 corners into the middle of the triangle. Make sure to press out any excess air from the inside of the wonton. Then seal all the surrounding edges.
• In a large deep pot, heat the oil to 350 degrees. Fry wontons a couple at a time, ensuring they don't touch or overcrowded. Use a slotted spoon to gently move around and cook for about 4 minutes until golden.
• Remove from the oil onto a paper towel-lined plate to soak up the excess grease. Serve with the delicious pineapple chili sauce.

Notes

Cover any wonton wrappers you're not currently using with a damp dishtowel, or else they will dry out.

Do not overfill the wontons! If you overfill, the wrapper will explode, and all of the fillings will end up in the fry pot.

Keyword Chili, Crab, Pineapple, Rangoon, Sauce