Originally posted August 20, 2014

Crab Rangoon & Sweet and Sour Sauce

Crab Rangoon & Sweet and Sour Sauce by Sarah Xiong

This recipe comes together fast as soon as you have the cream cheese softened. I don't even bother using a knife and cutting board. Use scissors to cut the crab and green onions.


  • 1-8oz pkg cream cheese, softened
  • 1-8oz pkg japanese imitation crab, chopped
  • 1 green onion, sliced thin
  • 1/2 tsp sugar
  • 1 1/2 tsp soy sauce
  • 1/2 tsp white pepper
  • 1 tsp worchestershire sauce
  • few turns of black pepper
  • 1 package thin wonton wrappers (i like the hong kong style because they are thinner)
  • small bowl of water to seal wrappers
  • 2 c oil for frying
  • Sweet and Sour Sauce
  • 2 oz brown sugar
  • 1 oz white sugar
  • 1 oz vinegar
  • 1 1/2 tsp soy sauce
  • 1.75 oz ketchup
  • 1/2 tbsp cornstarch
about 30 wontons


Mash all ingredients in a bowl til well incorporated. On a flat plate put about a teaspoon of filling in a wrapper. Wet the center of each edge and bring the wet parts together so it looks like a parcel. Push out the air and pinch the center to seal.

Mix sweet and sour sauce ingredients (except cornstarch) in a cold pan. Taste it to see if you like the flavor and adjust. Mix in the cornstarch til it is dissolved completely. Bring to boil over med high heat and let boil for about a minute or two.

Fry the crab rangoon in hot oil over medium high heat for about 3 minutes or til the edges turn brown. Drain on paper towels and serve with sauce. These will disappear quickly.

1 hour


  • commented almost 10 years ago

    I love a recipe that uses scissors!

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