Crab Rangoons with Sweet and Sour Sauce

Crab Rangoons with Sweet and Sour Sauce

by: Stacy Roman | .
Stripes Europe | .
published: January 12, 2017
Try your hand at making these cheesy bites of crab goodness. The sweet and sour sauce is a recipe that has been handed down in my family for three generations.


1⁄2 lb
cooked crab meat (or imitation crab) (lightly flaked)
1 t
green onion or scallions (finely chopped)
1⁄4 lb
cream cheese (room temperature)
1⁄2 t
Worcestershire sauce
1⁄2 t
garlic powder
1 pk
wonton wrappers
3 c
vegetable or peanut oil
1⁄2 c
brown sugar
1 t
1⁄2 c
white vinegar
1 1⁄2 T
4 t
3⁄4 c
pineapple juice
1 c
crushed pineapple
red food coloring (optional)


Cook time: 15 Prep time: 30 Yield: 8 People
Crab Rangoons:
  1. Combine crab meat, green onion, cream cheese, Worcestershire sauce and garlic powder.
  2. Place 1/2 teaspoon of mixture in center of wonton wrapper. Fold to ensure that filling is secure.
  3. Place oil in wok or large skillet and heat to 375°F. Fry 1 rangoon and adjust temperature as necessary.
  4. Fry remaining rangoons until golden brown (more golden than brown), approximately 2 minutes.
Note: You can omit the crab if there are any shellfish allergies. Just add a little more cream cheese to substitute.When folding, line a baking sheet with wax or parchment paper. Place rangoons on the sheet until you're ready to start frying. Cover with a damp paper towel to keep them from drying out. Chin's Café Sweet and Sour Sauce:
  1. Mix cornstarch and pineapple juice in saucepan. Add sugar, ketchup, crushed pineapple, vinegar and salt.
  2. Stir over medium-high heat until sauce thickens. Add more liquid if the sauce needs thinning.
  3. Red food coloring can be added, if desired.