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crab rangoon with simple plum sauce

(1 rating)
TLW527 avatar
Blue Ribbon Recipe by
Tara Waites
@TLW527
Dallas, TX

My best appetizer (so I'm told). It's quick, fun, and very tasty.

Blue Ribbon Recipe

We love ordering crab rangoon for take-out and with this recipe, we can make them at home. Once fried, these are everything you want from a rangoon - crispy on the outside and creamy and full of real crab meat chunks on the inside. The plum sauce is the perfect complement. It's sweet and savory with a slight citrus undertone. Grab your own bowl of the plum sauce because you will be double-dipping. Enjoy these as an appetizer or a meal. They are a little messy to make, but the final result is worth it.

— The Test Kitchen @kitchencrew
(1 rating)
yield 20 serving(s)
prep time 30 Min
cook time 30 Min
method Deep Fry

Ingredients For crab rangoon with simple plum sauce

  • PLUM SAUCE
  • 8 oz
    plum jam (about 2/3 cup)
  • 1/4 c
    soy sauce
  • 3 Tbsp
    orange juice
  • 1 tsp
    orange zest
  • CRAB RANGOON
  • 8 oz
    cream cheese, softened
  • 8 oz
    lump crab meat
  • 1 pkg
    dry garlic and herb salad dressing mix (.75 oz)
  • 1 pkg
    small square wonton wrappers (12 oz)
  • 1 lg
    egg
  • 3 Tbsp
    water
  • vegetable oil, for frying

How To Make crab rangoon with simple plum sauce

  • Soy sauce, orange juice, plum jam, and orange zest simmering in a saucepan.
    1
    To make the plum sauce, simmer the plum jam, soy sauce, and orange juice until completely melted. Add the orange zest, stir, and set aside.
  • Cream cheese, lump crab meat, and dry salad dressing mix combined in a bowl.
    2
    To make the crab rangoon, blend the cream cheese until smooth and creamy. Add the crab meat and 1 Tbsp dry salad dressing mix. Blend well.
  • Filling placed in a wonton wrapper.
    3
    Place one teaspoon of filling in the center of each wonton wrapper.
  • Sealing wontons closed with an egg wash.
    4
    In a small bowl, make an egg wash by beating together the egg with the water. Wet the edges of each wonton with the egg wash. Fold over like a triangle and seal. Repeat until you have enough completed to fry (10-15). Repeat this action until you are out of filling.
  • Frying crab rangoon in oil.
    5
    Heat the oil in a deep-fryer or deep skillet to 350 - 375 degrees F. Drop a few wontons into the oil one at a time and fry until golden brown, turning once.
  • Draining fried rangoon on a paper towel.
    6
    Transfer the cooked rangoons to napkins to remove the excess oil.
  • Dipping crab rangoon in the plum sauce.
    7
    Serve with the plum sauce.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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