Crab Rangoons with Orange Sauce Recipe
This easy recipe for crab Rangoon puffs, stuffed with our fresh jumbo lump crabmeat, are crispy fried perfection bursting with a creamy and savory flavor profile. A sweet & sour orange dipping sauce complements the rich flavors perfectly.
3 oranges, 2 juiced, 1 cut into wedges
¼ cup soy sauce
1 Tablespoon honey
1 Tablespoon rice vinegar
1 teaspoon toasted sesame oil
1 teaspoon sesame seeds
6 cups canola or vegetable oil
8 ounce jumbo lump crabmeat, picked over for shell or cartilage
1 cup cream cheese, softened
1 scallion, thinly sliced
1 clove garlic, minced
¼ teaspoon Worcestershire sauce
12 wonton wrappers
1 large egg, beaten with 1 tbsp water
4 Tablespoons sesame seeds
freshly ground black pepper
FOR THE SAUCE
FOR THE RANGOONS
For the sauce
Whisk together the orange juice, soy sauce, honey, vinegar, sesame oil, and sesame seeds in a small mixing bowl. Divide between ramekins or small pots; cover and chill until ready to serve. (Reserve the orange wedges for serving.)
For the rangoons
Heat the oil in a wok or heavy-based saucepan to 350°F; use an instant-read thermometer for accurate results.
Meanwhile, finely chop the crabmeat. Place in a mixing bowl along with the cream cheese, scallion, garlic, Worcestershire sauce, and some salt and pepper to taste; thoroughly stir to combine.
Place a generous teaspoon of the filling on the center of the wonton wrappers. Brush the edges with beaten egg wash before bringing the wrapper edges up and around the filling, pinching to enclose the filling; make sure there is no trapped air between the wrapper and the filling.
Working in batches, deep-fry the rangoons until golden brown and crisp, turning over a few times, about 2 minutes. When ready, remove them to a plate lined with paper towels to drain; sprinkle with sesame seeds and cover with aluminum foil to keep warm. Repeat for the remaining rangoons.
When ready to serve, divide rangoons between plates and serve with the dipping sauce and orange wedges on the side.