Crab Rangoon | Marion's Kitchen (2024)

Ingredients

Steps

• 

  For the dipping sauce, place ingredients in a small saucepan over medium-high heat. Bring to a simmer and cook for 3-4 minutes or until the sugar has dissolved. Pour into a small bowl and allow to cool (it will thicken as it cools).

• 

  For the crab rangoon filling, place the cream cheese (it’s much easier to mix if it’s at room temperature), crab and salt in a bowl. Mix until well combined.

• 

  Take one wonton wrapper and place it in the palm of your hand. Place a tablespoon of filling in the centre. Lightly moisten the edges of the wrapper with water. Fold the sides of the wrapper into the centre over the filling to form a ‘star’ shape. Press the edges together to seal.

• 

  Fill a wok or saucepan to about one-third capacity with the vegetable oil and place over high heat. The oil is hot enough for frying at 180C/350F, or when a wooden spoon dipped into the oil forms small bubbles. Add the crab rangoon, in batches if necessary, and cook for 2-3 minutes or until golden. Drain on paper towel. Serve with the dipping sauce.

30-minute mealsAppetisersChinese cuisineFamily favouritesRestaurant classicsSeafoodTakeaway classics

225g (8 oz) cream cheese, softened

100g (3.5 oz) cooked crab meat

¼ tsp sea salt

15 wonton wrappers

vegetable oil, for deep frying

Dipping sauce

3 tbsp apricot jam

1 pickled onion, very finely chopped, plus 1 tsp pickling liquid

1 cup sugar

½ cup white vinegar

¼ cup water

¼ tsp soy sauce