Golden, crispy, and filled with rich, creamy flavor, these homemade crab rangoons are the kind of appetizer everyone reaches for first. Sweet Heron Point crab meat is folded into smooth cream cheese with scallions, garlic, and a touch of sesame oil, then wrapped in delicate wontons and fried until perfectly crisp. Served with a sweet and spicy chili duck sauce made from apricot preserves, rice vinegar, and hot honey, each bite balances crunch, creaminess, and heat. Whether you’re making them for a dinner party or just a weekend treat, this crab rangoon recipe is pure comfort in every bite.

Instructions

Crab Rangoon:

1. In small bowl, combine cream cheese, crab meat, scallion, garlic, soy sauce, sesame oil and pepper and combine well
2. Cover and refrigerate for 2 hours
3. Heat oil to 350
4. To assemble wontons, set up clean work surface with a cutting board, and small bowl of warm water. Working in batches of 3 or 4 will be most efficient and less messy. Dip finger in water and grace a border on each wrapper. Scoop 2tsp of filling per wonton. Fold edges together in traditional Rangoon shapes
5. Fry for 2-3 minutes until golden brown
6. Freeze half the wontons down for another serving

Chili Duck Sauce:

1. In small bowl, combine all ingredients until homogeneous