Sriracha Crab Rangoons or Crab Rangoon Dip
Recipe type: Appetizer, Snack
Prep time: 
Cook time: 
Total time: 
Serves: 6-12
This spicy, garlicky, combination of crabmeat, cream cheese, garlic, green onions and Sriracha is great as a stand-alone dip or stuffed into wontons and deep fried.
  • 1 (8 ounce) brick cream cheese, brought to room temperature
  • 1 tablespoon Sriracha
  • 6 ounces drained, flaked crabmeat
  • 1 tablespoon soy sauce
  • 1 clove garlic, peeled and minced or pressed
  • 4 green onions, green part only, minced (*see notes for what to do with the white parts!)
  • 1 teaspoon toasted sesame oil
  • 36 wonton wrappers (**see notes)
  • 1 egg white, beaten until frothy
  • vegetable or peanut oil, for frying
To Make the Dip:
  1. Use a wooden spoon or stand mixer to beat together the softened cream cheese and Sriracha until it is an even colour.
  2. Stir the crabmeat, soy sauce, garlic, green onions and sesame oil into the cream cheese mixture.
  3. Chill, tightly covered, and serve as dip. Or...
To Make the Sriracha Crab Rangoons:
  1. Preheat about two inches of vegetable or peanut oil in a high-sided frying pan or pot until it reaches 375°F.
  2. Line a pan or large platter with paper towels, set aside.
  3. Lay a single wonton wrapper in front of you oriented like a diamond.
  4. Brush all four outer edges of the wonton wrapper with the beaten egg white.
  5. Spoon about 1 teaspoon of the filling below the top point, but above the centerline.
  6. Fold the bottom corner up over the filling to match with the top corner and form a triangle.
  7. Carefully and firmly seal the outer edges completely by pressing the edges tightly.
  8. Fry the stuffed wontons in batches of 2-3, taking care not to overcrowd the pan, for 3-5 minutes, or until golden brown, delicious and crispy looking.
  9. Carefully transfer the rangoons (this is where they like to pop) using a skimmer or slotted spoon, preferably, or tongs to the towel lined platter.
  10. Repeat until all rangoons are fried.
  11. Let rest 2-3 minutes before eating, but serve while still hot!
*Don't toss out those white root ends of the green onions! Put them, roots down, in a jar with water about halfway up the white portion and stick in a sunny window-sill. Change the water every two days and before you know it, you'll have more green onion ends to use! **Most wonton wrappers are available in the frozen section of grocery stores. Be sure to thaw them completely before using or you'll have to fight to separate them!
Recipe by Foodie With Family at