These Crab Rangoons are loaded with Asian spices and the usual goodness of cream cheese, and that sauce, oh that sauce! The sweet and sour sauce takes on a new look with the addition of cranberries. It’s a must for all your holiday parties, and cranberries are in season and always available.
If you’re having trouble finding these, try the refrigerated section of your local grocery store’s produce department.
Can I Grill Crab Rangoon?
We know not everyone is as crazy about fried food as we are! If you prefer grilling to frying, you absolutely can! Simply bake in an oven preheated to 350 degrees for about 5 minutes, until warmed through.
Air Fryer Instructions:
Spray the assembled Rangoon generously with oil, then air fry at 375 degrees until golden brown, about 3 to 4 minutes.
Note in advance:
Crab horns are best eaten immediately after frying, so we do not recommend frying them ahead of time. However, you can precook the filling up to 24 hours in advance and store it in an airtight container in the refrigerator.
Tips for frying:
- Pay attention to the oil temperature. Use an instant-read thermometer for best results. Overheating oil is dangerous, so watch the temperature carefully and double check between frying.
- Put oil in the bottom of a skillet or high sided pot. This will cause the oil to pop and splash over the sides of the pan, not on you or near any flames.
- Carefully place the item to be fried into the oil. Never drop them as they will splatter and you could end up getting burned.
- For the Rangoon, make sure to seal each one completely so the filling doesn’t leak out. Make sure there are no air bubbles. If the filler leaks through a bad seal, or when an air pocket breaks, you’ll get a nasty splatter when the filler contacts the oil.
If you liked this recipe, you might be interested in these other delicious deep-fried appetizers:
Cranberry Sweet and Sour Sauce
- 2 cup fresh cranberries
- 1/2 cup brown sugar
- 1/4 cup rice vinegar
- 2 tablespoon i am willow
- 4 ounce cream cheese soften
- 4 ounce lump crabmeat
- 1 clove minced garlic
- 1 onion thin slices
- 1 1/2 teaspoon sesame oil
- 1 teaspoon Worcestershire sauce
- 1 teaspoon i am willow
- twenty four wonton wrappers
- 2 cup vegetable oil for frying
Make the sweet and sour sauce by combining the cranberries, brown sugar, rice vinegar, and soy sauce in a medium saucepan over medium heat. Cover and cook until the cranberries soften and start to pop. Remove from heat and stir until smooth. on hold.
In a medium mixing bowl, using a hand mixer, beat together the cream cheese, sesame oil, Worcestershire sauce, and soy sauce until light and fluffy. Stir in crab, garlic and shallots.
Put about 1 teaspoon of the crab mixture into the center of the wonton wrappers. Dip your finger in a small bowl of water and rub it around the edges. Bring all four corners to center and pinch to seal. Place on a sheet of waxed paper until ready to fry.
NOTE: At this point, the ravioli can actually be frozen until you are ready to use them. Be careful when frying frozen foods. Make sure no ice crystals are forming, as water and oil can have serious adverse reactions when they come in contact.
Heat vegetable oil in a large skillet to 350 degrees over medium heat. After the oil temperature is in place, turn to low heat, continue to adjust the temperature during the frying process, and keep the temperature at 350-375 degrees.
Working in small batches, fry wontons until golden brown, about 2 to 3 minutes. Carefully remove from oil and transfer to a paper towel lined plate to drain.
Serve warm with the cranberry sweet and sour dipping sauce.
Serve: 1to Lango | Calories: 67kcal | carbohydrate: 10G | protein: 2G | fat: 2G | Saturated fat: 1G | Polyunsaturated fats: 1G | Monounsaturated fats: 1G | cholesterol: 8mg | sodium: 199mg | Potassium: 43mg | fiber: 1G | sugar: 5G | Vitamin A: 76unit | Vitamin C: 2mg | calcium: 16mg | iron: 1mg