Crab rangoon, the crispy deep-fried dumplings filled with crab and cream cheese, are a favorite Chinese-American appetizer. But navigating the myriad dipping sauce options can be confusing. Which sauce goes best with the savory filling and crispy exterior? From classics like sweet chili to creative fusions like pineapple salsa, here’s your guide to picking the perfect dip for your crab rangoons.
Sweet Chili Sauce: The Classic Choice
Sweet chili sauce is hands-down the most popular and universally loved dipping sauce for crab rangoon. The balanced blend of sweetness, chili spice, and tanginess complements the creaminess of the filling while cutting through the fried, crispy exterior. You really can’t go wrong with this classic crab rangoon pairing.
When buying sweet chili sauce, look for brands that offer a good balance of flavors. Some chili sauces skew too sweet while others are mouth-burningly spicy, so check the label and ingredients. Or make your own by blending chili peppers, vinegar, garlic, sugar and water. The versatility of sweet chili sauce makes it a crab rangoon essential.
Soy Sauce: Savory with a Twist
For those who want a more savory dipper, soy sauce is a great alternative to sweet chili. The salty umami notes of soy bring out the subtle crab flavor in the filling. When dipping your crab rangoons in soy, opt for low-sodium varieties to keep the flavor profile balanced. You can also experiment with thick, syrupy dark soy or earthy mushroom soy for more complex flavors.
Add interest by making a quick ponzu sauce, which combines soy with bright citrus flavors like lemon, lime or orange The tangy citrus cuts through the richness of the cream cheese filling while enhancing the salty savoriness of soy
Plum Sauce: Sweet and Fruity
Fans of sweet chili who want to change things up may enjoy plum sauce, a close cousin. While also sweet, plum sauce has a more pronounced fruity flavor along with gentle spice and tartness. It’s milder than chili sauce, making it an excellent choice for those who don’t like too much heat.
Plum sauce utilizes plums, vinegar and spices like ginger, cinnamon and cloves for a unique flavor profile The sweet fruitiness pairs wonderfully with the rich cream cheese filling while avoiding overpowering it. For an extra kick, add a splash of chili oil or garlic to your plum sauce
Duck Sauce: Amped-Up Sweetness
Duck sauce is similar to plum sauce but amps up the sweet factor. Think intense honeyed flavor with warm spices like cinnamon, clove and star anise. The overt sweetness needs the rich crab and savory cream cheese to balance it out. Duck sauce shines when you want decadent sweetness contrasting with the crispy wrapper.
Note that duck sauce may overpower more delicate fillings, so it works best with the classic crab and cream cheese rangoons. And a little goes a long way – lightly dip or drizzle for maximum enjoyment.
Ginger Scallion Sauce: Bright and Refreshing
For a lighter dipping sauce try making a quick ginger scallion sauce. Simply blend minced ginger and scallions with soy sauce, vinegar sesame oil and a touch of sugar. The pungent ginger brightens up the crab rangoon while the scallions provide fresh oniony notes.
Ginger scallion sauce adds a refreshing pop of color and flavor. It’s also milder than many condiments, allowing the crab filling to shine. The versatility of this sauce makes it a go-to dipper for any Asian-inspired appetizer.
Peanut Sauce: Nutty and Rich
Creamy peanut sauce may sound unusual for crab rangoon but it’s a surprisingly perfect pairing. The nutty richness complements the creamy filling while adding body and texture for dipping. Peanut sauce comes in many forms, from the simple blender style to simmered sauces with coconut milk. Use chunky peanut sauce for contrasting texture.
This pairing works especially well with Thai-inspired crab rangoons made with red curry paste and coconut milk. The peanut and coconut are a natural match. Just avoid heavy satay-style sauces that overpower the crab.
Ranch: Cool and Creamy
Believe it or not, ranch dressing is an outside-the-box crab rangoon pairing some swear by. The cool, tangy creaminess provides contrast to the hot crunchy dumplings. Ranch cools off the rangoons while uniting their creaminess.
Of course, this pairing is highly subjective. Many argue ranch is too bold and masks the Asian flavors. But those who enjoy this combo find it oddly addicting. The choice is yours on whether to embrace or avoid this renegade crab rangoon dipper.
Mango Salsa: Sweet and Chunky
Fruit salsas combine sweet and savory in a chunky, saucy dip that’s a perfect foil for starchy bready or doughy foods. For crab rangoon, mango is a popular choice, with its tropical sweetness and hint of acidity. The juicy mango chunks contrast with the crispy wonton wrapper while echoing the sweet notes in the filling.
For best results, look for fresh ripe mangos at their summer peak. Combine diced mango with red onion, chili, cilantro and a squirt of lime juice. The flavors will really pop against the creamy crab rangoon filling.
Spicy Mayo: Creamy Heat
For those who like a little kick with their dip, spicy mayo is sure to satisfy. Combining mayo and hot sauce like sriracha, spicy mayo adds a creamy cooling base to contrast fiery chili flavors. It also echoes the crab rangoon’s filling while cutting through the rich creaminess.
Go as mild or spicy as desired, and finish with a squeeze of lime. The crisp bite of the wonton shell balances the silken mayo for a textural rollercoaster. Spicy mayo is a crab rangoon classic reinvented.
Honey-Mustard: Sweet ‘n’ Tangy
Honey mustard sauce combines sweet honey, tangy mustard and sometimes mayo or vinegar for a dip that’s both sweet and bright. It avoids being cloying by balancing the honey with acidity. And it dodges heavy creaminess by nixing mayo.
The result is a light but flavor-packed dipper that complements crab rangoon without overdoing it on any one note. Honey mustard allows the crab filling’s subtle flavor to shine while echoing the sweet notes. Give this underrated sauce a try.
FAQs
Can I make my own sweet chili sauce?
Absolutely! Many recipes are available online for homemade sweet chili sauce using basic ingredients like garlic, chili, vinegar, sugar and water. Tweak them until you achieve your perfect balance of sweet, spice and tang.
What’s the difference between duck and plum sauce?
While both are sweet and fruity, duck sauce tends to be sweeter and more intense than plum sauce’s more balanced profile. Plum sauce also has a slightly more tart or sour quality.
How spicy should I make spicy mayo?
That’s up to you! Add sriracha or other hot sauce a little at a time until the heat level suits your preferences. Taste after each addition, and remember you can always add more. For less spice, dilute with more mayo.
Can I use Thai sweet chili sauce?
Absolutely. Many cooks prefer Thai sweet chili sauces like Mae Ploy or Thai Kitchen brand over sweeter Americanized versions. The Thai sauces offer more complexity and a better balance of flavors.
The Perfect Pairings: Your Guide to Crab Rangoon Dipping Sauces
So there you have it! With this guide to crab rangoon dipping sauces, you can take your appetizer to the next level. Whether you stick with a tried and true classic like sweet chili or get adventurous with spicy mango salsa, the right dipping sauce can make all the difference. Trust me, I’ve tested my fair share of crab rangoons to bring you this definitive guide. Now get dipping!
Step-by-Step Instructions for Wonton Chips
Pour the vegetable oil to a depth of 3/4 inch into a Dutch oven or large heavy pot. Heat over medium-high heat until the oil reaches 350°. (If you don’t want to bother with a thermometer, just drop one of the wontons into the oil to test it; if it sizzles, the oil is ready.)
Fry the wontons in batches, without crowding the pan, for about 15 seconds on each side or until golden brown and crisp. Adjust the heat as necessary as you go if the wontons are cooking to quickly or slowly. Drain on paper towels and sprinkle lightly with salt.
Serve with a spoon for scooping the dip onto the wonton chips, as the chips are fragile.
Step-by-Step Instructions For Crab Rangoon Dip
Begin by warming the cream cheese in the microwave to make it easy to whisk, otherwise it will be lumpy and hard to incorporate with the other ingredients. Whisk until smooth, then add the mayonnaise, sour cream, Sriracha, lime juice, garlic, salt, and sugar.
Add the crab meat, light green scallions, and 3/4 cup of the cheese.
Using a rubber spatula, fold to combine, being careful not to break up the lumps of crab too much.
Transfer the dip to a 1-qt baking dish.
Sprinkle the remaining 1/4 cup cheese over top.
Bake until the cheese is melted and the dip is bubbling. (You don’t want it too golden.)
Top with the Thai sweet chili sauce.
Sprinkle the dark green scallions and cilantro (if using) over top.
