Back in the days of apartment living when Chinese food takeout seemed to be a weekly occurrence…. we’d always say yes to “do you want to add an order of Crab Rangoon with that?”.
Sticky rice, cream cheese, fake crab meat (because it tastes good), scallions, garlic, Worcestershire sauce, and peanut oil to fry them in I’ve read recipes that invite you to bake these vs. frying them…. but that’s just wrong. Baked wonton wrappers are extremely crunchy (not in a good way). Every Chinese Restaurant Crab Rangoon we’ve ever eaten was fried to crisply golden brown perfection :).
Here’s a quick little “How To” on making Crab Rangoon. First mix all ingredients together, combining well.
Place a teaspoonful of mixture in center of wonton wrapper. Dip your finger in water and wet all four edges of wrapper.
Fold wrapper in half to make a triangle. Pinch all around the edges to seal tightly.
Bring the two outside corners together, like they were raising their arms above their head. Pinch to seal together.
Heat peanut oil to 375 degrees. Oil is ready when a piece of wonton wrapper or bread dropped in sizzles and browns without burning.
Fry two wontons at a time and drain to paper towels. Serve warm with a nice dipping sauce. These will come with a Sweet and Sour Sauce and maybe some Sweet and Spicy Sauce too.
We’re making these for our family birthday celebration dinner every month, which has turned into a fun event with the best birthday cakes ever and a huge spread of hors d’oeuvres and appetizers.
Crab rangoon is a popular Chinese-American appetizer that consists of wonton wrappers filled with a creamy mixture of crab meat, cream cheese, scallions, and seasoning. These little pockets of flavor are usually served with a dipping sauce that complements the filling. But with so many sauce options available, how do you choose the right one? Don’t worry – I’ve got you covered. In this article, we’ll go over 10 delicious sauces that pair perfectly with crab rangoon, along with tips for making these sauces yourself.
An Overview of Crab Rangoon
Before we dive into the sauces, let’s take a quick look at what exactly crab rangoon is. While the origins are a bit murky, crab rangoon likely emerged in the 1950s or 1960s in American Chinese restaurants as a creative way to use ingredients available in the US. The crispy fried dumplings have a creamy, seafood flavor that makes them an irresistible starter. Popular dipping sauces include sweet chili sauce, duck sauce, and hot mustard.
When making crab rangoon at home, the filling typically contains:
- Imitation crab meat or real crab meat
- Cream cheese
- Scallions
- Garlic powder
- Worcestershire sauce
This mixture gets spooned into wonton wrappers sealed shut and then fried to golden perfection. Now let’s explore some sauce options to serve alongside these tasty morsels!
10 Best Sauces for Crab Rangoon
- Sweet and Sour Sauce
This classic sauce marries tangy, fruity flavors with savory seasonings It’s a perfect match for fried appetizers like crab rangoon The sauce contains ingredients like vinegar, pineapple juice, soy sauce, garlic, and ginger. I like to make a homemade version using this easy recipe. The balance of sweet and sour gives a nice pop of flavor.
- Honey Garlic Sauce
For a decadent, savory-sweet pairing, turn to honey garlic sauce. It combines the sticky goodness of honey with umami garlic and soy sauce The sauce clings nicely to each crab rangoon bite I recommend dipping lightly, as the potent garlic flavor can overpower the delicate filling.
- Yum Yum Sauce
Despite its funny name, this sauce is seriously delicious. Tangy, creamy, and just a little spicy, yum yum sauce is ideal for crab rangoon. Traditionally, it contains mayonnaise, ketchup, sugar, garlic, onion, and paprika. For homemade yum yum sauce, I like to use this easy recipe. It takes just minutes to prepare.
- Sesame Sauce
Nutty sesame sauce makes a nice alternative to richer, cream-based dips. Tahini, soy sauce, rice vinegar, honey, garlic, and ginger are typical ingredients. Drizzle this sauce over crab rangoon or use it as a dip. The earthy sesame flavor pairs well with the sweet crab filling.
- Orange Sauce
For a bright, citrusy pairing, reach for orange sauce. Tangy and sweet, this sauce contains orange juice, vinegar, ginger, garlic, sesame oil and chili paste. I prefer to make orange sauce from scratch using fresh-squeezed OJ. The acidity cuts through the fried richness of crab rangoon wonderfully.
- Ginger Sesame Dressing
Ginger’s peppery kick blends nicely with toasty sesame in this dressing. Rice vinegar, soy sauce, sesame oil, brown sugar, and garlic add layers of flavor. Making your own dressing allows you to control the ratio of ingredients. For crab rangoon, opt for a thinner consistency so it can be used for dipping.
- Plum Sauce
Underrated plum sauce deserves more recognition, especially as a crab rangoon dipper. It contains plums (or plum juice), vinegar, ginger, soy sauce, garlic, and chili pepper for a sweet-tangy flavor. You can find plum sauce in most grocery stores, or make your own using plum jam. It’s delicious drizzled over the fried dumplings.
- Duck Sauce
Don’t let the name fool you – this sauce contains no duck! The name comes from its traditional pairing with Peking duck. Duck sauce has an orange-brown hue and combines sweet and tart elements like apricot jam, vinegar, sugar, soy sauce, and ginger. It’s smooth and subtly thick.
- Chili Sauce
For some heat, try dipping crab rangoon in chili sauce. Recipes vary, but they typically contain fresh chilies, garlic, vinegar, and spices simmered into a loose sauce. Opt for a chili sauce on the milder side so it doesn’t overpower the other flavors. Making your own allows you to control the spiciness level.
- Spicy Mayo
Lastly, consider spicy mayo. By combining mayonnaise with sriracha or other hot sauces, you can create a creamy, piquant dip for crab rangoon. I like to add extras like lime juice, cilantro, or garlic. The cool creaminess helps temper the spicy kick.
Tips for Making Crab Rangoon Sauces
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Focus on balance. The ideal crab rangoon sauce should complement the filling, not overpower it.
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Let bright, acidic ingredients like citrus, vinegar, and pineapple juice cut through the fried richness.
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Sweet and salty seasonings like soy sauce, hoisin, ginger, and garlic also pair well.
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Adjust spice levels to preference – some enjoy more heat while others prefer milder sauces with crab rangoon.
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For thicker sauces, use cornstarch, tapioca starch, or potato starch to reach the desired consistency.
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Make sauces ahead of time to allow flavors to meld. Refrigerate extras to have on hand.
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Serve sauces in small bowls for easy dipping. Provide a spoon if the sauce is thick.
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Offer a few different sauce options to please everyone. Number small bowls so guests can identify their favorites.
Putting It All Together
Crab rangoon deserves an accompaniment that complements its signature sweet, salty, savory filling. With so many sauce possibilities, from bright citrus flavors to spicy kicks, you can pick ones that appeal to your preferences. Make them from scratch or opt for convenient store-bought versions – just be sure to taste-test a few options. Part of the fun is finding your perfect crab rangoon pairing! Dip, indulge, and enjoy this classic appetizer in a whole new way.
Crab Rangoon {with Sweet and Sour Sauce}
- 1 8 oz. block cream cheese softened
- 6 oz. imitation crab meat chopped fine
- 3-4 scallions thin sliced
- 1/2 tsp. Worcestershire sauce
- 1 pkg. square wonton wrappers
- Peanut oil for deep frying
- 1 tsp corn starch
- 1/3 cup rice vinegar
- 2 tsp. canola oil
- 2/3 cup pineapple juice unsweetened
- 2 Tbl. ketchup
- 3 Tbl. brown sugar
- salt to taste
- Mix corn starch and vinegar together in a small sauce pan.
- Then add the rest of the ingredients and bring to a boil. Lower the heat and let it simmer for two to three minutes. Remove from heat and allow to cool before serving.
- Combine all ingredients until well blended.
- In the middle of a wonton wrapper, put one teaspoon of the mixture. With finger wet all four edges with water. Fold over wrapper, making a triangle. Pinch edges to seal well.
- Bring the outside corners together, making it look like they are raising their arms. Pinch at top to seal.
- Repeat until all wrappers have been filled. Chill wontons in freezer for 30 minutes before frying.
- In a Dutch oven or wok, heat peanut oil to 375 degrees.
- Put two wontons at a time into hot oil and flip them over once while they’re cooking until they are golden brown. Drain on paper towels.
- Serve warm with dipping sauce.
Sweet Dipping Sauce for Crab & Cheese Wontons : Saucy, Fun Recipes
How do you make Crab Rangoon dipping sauce?
For crab rangoon… For sweet & sour dipping sauce… For the sweet & sour dipping sauce… In a small sauce pan, whisk together corn starch and vinegar. Then add in remaining ingredients and bring to a boil, reduce heat to low and simmer for 2-3 minutes. Remove from heat and allow to cool before serving.
What sauce goes with Crab Rangoon?
To make it even more flavorful, there are a variety of sauces available to pair with it. The best sauces for crab rangoon include sweet and sour sauce, ginger-garlic dipping sauce, pink sauce, sesame sauce, orange sauce, tamari ginger sauce, plum sauce, duck sauce, chili sauce, and spicy mayo sauce.
How do you make a crab rangoon?
To make crab rangoon: Mix up the filling ingredients. Add the filling to the center of the wonton wrapper. Brush the edges with cornstarch slurry, fold into a triangle or fold four corners together and press the edges together. Fry rangoons or spray with oil and bake.
How much chili sauce do you use for crab Rangoons?
Asian chili sauce: use your favorite chili sauce like Sambal Oelek or sriracha. Use as much or as little as you like. As written, the crab rangoon recipe uses 1 teaspoon chili sauce. This will NOT make them spicy but will add flavor. If you know you love heat, you might want to consider adding more – or you can add it to the sweet and sour sauce.