Best Crab Rangoon Recipe - How To Make Crab Rangoon

• 1/2 cup apricot preserves
• 2 tsp. unseasoned rice vinegar
• 1 tsp. low-sodium soy sauce
• 1 (8-oz.) block cream cheese, softened
• 3 Tbsp. finely sliced chives
• 1 tsp. low-sodium soy sauce
• 1/2 tsp. garlic powder
• 6 oz. lump crab meat, picked over
• 1 large egg
• 25 wonton wrappers
• Neutral oil, for frying (4 to 6 c.)

Instructions

1. 1

   In a small bowl, mix apricot preserves, vinegar, soy sauce, and 2 tablespoons hot water until smooth. Refrigerate until ready to use.

2. 2

   In a large bowl, stir together cream cheese, chives, soy sauce, and garlic powder until smooth. Fold in crab. In a small bowl, whisk egg until blended.

3. 3

   Place about 1 tablespoon crab mixture in the center of a wonton wrapper. Using your finger or a small brush, lightly rub edges of wrapper with beaten egg (this will help seal the wontons).

4. 4

   Bring all 4 corners together above center of wrapper and pinch to enclose, moving your fingers down along the edges and forming an 'X' shape. Arrange on a large plate or sheet tray. Repeat with remaining crab mixture.

5. 5

   Refrigerate formed crab rangoon for 1 hour.

6. 6

   Into a large heavy pot or Dutch oven fitted with a deep-fry thermometer, pour oil to a depth of 3" to 4". Heat to 350°. Working in batches of 4 to 5, fry rangoon until golden brown, 3 to 4 minutes. Transfer to a paper towel-lined plate to drain.

7. 7

   Arrange crab rangoon on a platter. Serve with duck sauce if desired.