Southern Crab Rangoon – #FishFridayFoodies

Southern Crab Rangoon | Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

I’m finding it hard to believe that the holidays are only a week away; I’m so ready and so not ready at the same time. I’m ready to spend time with family and friends, finish putting up my last two full-size Christmas trees, go Drunken Caroling, see Next Stop Theatre Company’s holiday show, buy insane amounts of sausage and drink lots of beer at Christkindlmarket, and obviously drink copious amounts of rum-laced eggnog throughout the entire holiday season. I’m not so ready for the whole buying presents experience. Gifts are truly a pain in the ass. So this year, I’ve totally decided that “Christmas Light” is the way to go. If you aren’t family, if I don’t see you more than once a week, if your name isn’t Brenna or B.O.B. Bob, then I’m sorry, but you’re only getting a card, perhaps a cookie or two, and maybe if you’re lucky the present of these little crab and cream cheese stuffed won ton wrapped packages.

B.O.B. Bob and I spent one evening this week wrapping up these little bundles of joy, which in itself was kind of a small gift. B.O.B. Bob and the kitchen don’t spend much time together, so it’s always fun to see how they get along when thrown together, especially when hot oil and a YouTube lesson on how to wrap Crab Rangoon won tons are thrown into the mix. I quickly decided to ditch the traditional wrapping method because nothing in life should be that much of an ordeal. Instead, I got to teach B.O.B. Bob how my mother taught my brother and me how to wrap won tons when we were children. She always explained it by saying that you’re basically wrapping each won ton like you would change a diaper. I never was quite sure about that whole description, seeing as I had never changed a diaper in my life at that point, but it seemed to make sense, and in this case, even B.O.B. Bob caught on quick to the method.

So just what possessed me to invite B.O.B. Bob into my kitchen domain and risk burning down the entire house with hot burning oil? Well, this month’s #FishFridayFoodies theme chosen by Wendy Klik of A Day in the Life on the Farm is “Holiday Appetizers or First Courses.” Nothing says holiday more to me than the little ol’ wrapped gift of fried food, stuffed with cream cheese and crab meat, which is then dunked in red pepper jelly. I’m pretty sure that’s a present that very few of us could resist. So much better than a card, a back scratcher, a pair of socks, underwear, lottery tickets, or yet another ugly Christmas sweater that isn’t funny ugly but rather hideously ugly. Who’s ready to do “Christmas Light” with me? Grab a spoon, heat up a big ol’ pan of oil, grab an eggnog and let’s start wrapping? It’s just like changing a diaper.

Southern Crab Rangoon | Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

Ingredients:

Crab Rangoon:

  • Canola Oil
  • 1 (8-oz.) Package Cream Cheese, Softened
  • 2 Tablespoons Red Pepper Jelly
  • 1/4 Teaspoon Finely Ground Sea Salt
  • 1/4 Teaspoon Finely Ground Black Pepper
  • 3 Scallions, Chopped (Green Part Only)
  • 1 (8-oz.) Package Crab Meat
  • 1 (12-oz.) Package Won Ton Wrappers
  • Water

Dipping Sauce:

  • 1/2 Cup Red Pepper Jelly
  • 2 Tablespoons Rum, Whiskey, Bourbon, or Beer
  • 1 Tablespoon Honey
  • 3 Scallions, Chopped (Green Part Only)
  • Pinch of Salt

Southern Crab Rangoon | Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

Directions:

Crab Rangoon:

  1. Bring oil to 350 degrees in a small to medium-size pot.
  2. In a medium bowl, combine the cream cheese, red pepper jelly, salt, and pepper until well blended.
  3. Fold the crab meat and scallions into the cream cheese mixture.
  4. Fill a small bowl with water.
  5. Use your finger to wet all four edges of a won ton wrapper with water and then add a small mound of crab meat filling to the center. Fold the won ton in half to form a triangle. Wet the two lower edges of the triangle with additional water and fold them to meet in the center of the won ton. Set aside on a large plate or platter and repeat the process with the remaining won tons.
  6. Fry 5 won tons at a time in the hot oil until golden brown. Drain and place on a paper towel-lined plate or platter and sprinkle with a touch of salt immediately. Repeat the process with the remaining won tons.

Dipping Sauce:

  1. Place all of the ingredients into a small saucepan over medium-high heat for 3 minutes or until the mixture begins to rapidly boil.
  2. Pour the dipping sauce into a bowl for serving.

Southern Crab Rangoon | Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

Suggestions:

  • I used jumbo lump crab meat in this recipe because I really like the taste and texture of it. However, you can also use backfin, claw meat, or even finely chopped imitation crab meat if you prefer.
  • Make sure to lightly salt each batch of won tons as they come out of the cooking oil. The salt will not adhere to them if you wait too long.
  • You can bake the won tons if you prefer. Simply spray them with cooking oil and bake them for 18 minutes in a 350 degree oven.

Southern Crab Rangoon | Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

Improvements:

  • Add 1-tablespoon of soy sauce to the dipping sauce.
  • You can replace the alcohol in the dipping sauce with any liquid you prefer. Try using pineapple juice or orange juice if you aren’t comfortable using rum, whiskey, bourbon, or beer.
  • This Bamboo Wok Spatula will help you fish the won tons out of the hot oil without completely burning yourself.

Bamboo Wok Spatula

  • Having a Candy & Deep Fry Thermometer in your kitchen always comes in handy. You don’t want your oil to be too hot or too cold. A thermometer helps to eliminate a lot of trial and error.

Sur La Table Candy & Deep Fry Thermometer

Southern Crab Rangoon

Southern Crab Rangoon

Ingredients:

    Crab Rangoon:
  • Canola Oil
  • 1 (8-oz.) Package Cream Cheese, Softened
  • 2 Tablespoons Red Pepper Jelly
  • 1/4 Teaspoon Finely Ground Sea Salt
  • 1/4 Teaspoon Finely Ground Black Pepper
  • 3 Scallions, Chopped (Green Part Only)
  • 1 (8-oz.) Package Crab Meat
  • 1 (12-oz.) Package Won Ton Wrappers
  • Water
  • Dipping Sauce:
  • 1/2 Cup Red Pepper Jelly
  • 2 Tablespoons Rum, Whiskey, Bourbon, or Beer
  • 1 Tablespoon Honey
  • 3 Scallions, Chopped (Green Part Only)
  • Pinch of Salt

Directions:

    Crab Rangoon:
  1. Bring oil to 350 degrees in a small to medium-size pot.
  2. In a medium bowl, combine the cream cheese, red pepper jelly, salt, and pepper until well blended.
  3. Fold the crab meat and scallions into the cream cheese mixture.
  4. Fill a small bowl with water.
  5. Use your finger to wet all four edges of a won ton wrapper with water and then add a small mound of crab meat filling to the center. Fold the won ton in half to form a triangle. Wet the two lower edges of the triangle with additional water and fold them to meet in the center of the won ton. Set aside on a large plate or platter and repeat the process with the remaining won tons.
  6. Fry 5 won tons at a time in the hot oil until golden brown. Drain and place on a paper towel-lined plate or platter and sprinkle with a touch of salt immediately. Repeat the process with the remaining won tons.
  7. Dipping Sauce:
  8. Place all of the ingredients into a small saucepan over medium-high heat for 3 minutes or until the mixture begins to rapidly boil.
  9. Pour the dipping sauce into a bowl for serving.
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*I’ll be joining the Fiesta Friday Link Party today. Head on over HERE to see what everyone else is bringing to the celebration.

#FishFridayFoodies | Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

Would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517@gmail.com.Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.





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  • Wendy Klik

    Reading your, as always, delightful post I had to wonder what made these crab rangoons southern…..then I saw the sauce……Perfect!

    • Colleen Delawder

      Funny Wendy! I’m all about the red pepper jelly lately! I can’t get enough of it!!! I might just need to make a batch from scratch!

  • Crab is one of my favorite seafood and these parcels sounds so yummy, especially with the dipping sauce. My idea of perfect Friday night food! Happy FF and thank you for bringing this! 🙂

    • Colleen Delawder

      Thanks Petra…and yes, perfect for a Friday evening!

  • YUM! These are definitely going on my Christmas Holiday table! But, I will have to try them out ahead of time haha

    • Colleen Delawder

      Oh yes, you have to have a practice round!!!

  • P~

    Just fabulous! I mean, anything with red pepper jelly is wonderful, but these sound and look amazing. P~

    • Colleen Delawder

      Red Pepper Jelly is for sure a winner…no matter what it’s on or in!

  • These sound delicious – crab, crispiness, that dipping sauce. Can’t go wrong!

    • Colleen Delawder

      Thanks Caroline!

  • Karen

    These sound way more fun to wrap than Christmas gifts! I have some red pepper jelly on hand…. perfect excuse to use it.

    • Colleen Delawder

      Oh yes Karen…I’m so not ready to start wrapping gifts!!!

  • Angelica Sereda

    This just made my day… and my mouth water!

    • Colleen Delawder

      Awww…thanks Angelica!

  • Sid’s Sea Palm Cooking

    I do love Crab Rangoon, and you reminded me it’s been way too long since I’ve made them. Great choice, I think I see these as an app for T-day.

    • Colleen Delawder

      Hope you get around to making them sometime soon!

  • Sue Lau

    I love seeing that red pepper jelly in there! Yum.

    • Colleen Delawder

      Thanks Sue…I think I’ve become addicted!

  • snehadatar

    This is on my to do list for a long time, yours look so good.

    • Colleen Delawder

      You have to do it…so good!