Crab rangoon is one of my guilty pleasures. I always get a double order whenever I get Chinese take out – I seriously cannot get enough. Tonight I made crab rangoon in a whole new way. Instead of mixing the cheese and crab in a little pouch, these dippable crab sticks take the take-out classic to an entirely new level of amazingness.
I was inspired to try this new take on crab rangoon after a conversation with my boss, who told me about a Chinese restaurant somewhere in Michigan who serves it’s rangoon in this unique way. I was instantly intrigued and knew I had to try it immediately.
Classic crab rangoon is pouch shaped and stuffed with a cream cheese and crab meat mixture. For my fried crab sticks, the crab meat is wrapped in a wonton wrapper by itself and then dipped into a ‘rangoon flavored’ cheese dip or sweet and sour sauce – or both! Turns out, there’s no wrong way to eat crab rangoon!
Crab Rangoon Sticks
- In a large bowl, microwave the cream cheese until softened, about one minute. It should be hot and easy to stir. Microwave in 30 second intervals until smooth. Stir in the Thai ginger sauce, soy sauce and onion powder. Set aside.
- Heat the oil in a large frying pan over medium heat. Use your fingers to wet the edges of a wonton wrapper. Wrap each crab stick individually in wonton wrappers. Pat dry with paper towels, as needed.
- Place the wrapped crab sticks in the hot oil in batches of 3-4 sticks. Fry for 1-2 minutes per side, until golden brown. Remove from the oil and place on a paper towel to drain excess oil. Repeat with the remaining crab sticks.
- Microwave the cream cheese dip for 45-60 seconds prior to serving to warm it back up so the crab sticks are easily dippable. Serve crab sticks hot and dip into the cheese sauce or sweet and sour. Enjoy!