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A crispy rice recipe topped with a crab rangoon mix.

Crab Rangoon Crispy Rice Recipe

  • Difficulty Level: 2
  • Serves Serves: 4
  • Preparation

    2 hours

  • Cooking

    30 mins

Asian Fusion American Chinese Take Out Recipe Video Fusion Asian Food Rice or Noodle Seafood Appetizer Over 60 mins

A fun and tasty twist on a classic crispy rice recipe, this version is topped with the flavors of crab Rangoon for a simple appetizer that’s sure to please!

 

Crab Rangoon is known for its mix of sweet, spicy, and creamy flavors, all wrapped within crispy wonton wrappers. This version swaps in crispy rice for a canape that becomes a talking point, bridging familiar flavors with a visually stunning presentation. For an extra sweet and spicy kick, finish with a drizzle of Lee Kum Kee Honey Sriracha Sauce!

What You Will Need

Ingredients

  • 1 cup sticky white rice (or sushi rice)
  • Water, for cooking the rice (based on package instructions)
  • Vegetable oil, for frying
  • 8 oz. cream cheese, softened
  • 12 oz. canned lump crab meat, drained
  • 2 stalks green onions, sliced

Seasoning

  • 1 Tbsp. plus 2 tsp. granulated sugar
  • 3 Tbsp. Lee Kum Kee Seasoned Rice Vinegar
  • 1 1/4 tsp. Lee Kum Kee Pure Sesame Oil
  • 2 tsp. Lee Kum Kee Premium Soy Sauce
  • 2 Tbsp. Lee Kum Kee Sriracha Mayo
  • Lee Kum Kee Honey Sriracha Sauce, for drizzling

Made with
Lee Kum Kee products

Honey Sriracha Sauce, 18oz, Bottle

Sriracha Sauces

Honey Sriracha Sauce
Sriracha Mayo Type Dressing, 445ml, Bottle

Sriracha Sauces

Sriracha Mayo Type Dressing (Cage-Free Eggs)
LKK’s Premium Soy Sauce 500ml

Soy Sauce

LKK’s Premium Soy Sauce (No Preservatives Added)
Seasoned Rice Vinegar, 500 mL Bottle

Vinegar

Seasoned Rice Vinegar
Pure Sesame Oil, 115 ml, Bottle

Sesame Oils

Pure Sesame Oil

How to make it

  1. Rinse rice until water runs clear, and cook according to package instructions. Once cooked and while hot, mix in the Lee Kum Kee Seasoned Rice Vinegar, 1 Tbsp. sugar, and 1 tsp. Lee Kum Kee Pure Sesame Oil. Spread the rice in a ½-3/4 inch thick layer on a parchment-lined tray, then refrigerate for at least 2 hours to firm up.

  2. In a bowl, combine the cream cheese, crab meat, green onions, 2 tsp. sugar, and Lee Kum Kee Premium Soy Sauce, ¼ tsp Lee Kum Kee Pure Sesame Oil, and Lee Kum Kee Sriracha Mayo. Mix until creamy and well combined. If making ahead of time, refrigerate until ready to use.

  3. Cut chilled rice into small rectangles or squares. Fill a frying pan ½ inch high with vegetable oil and heat on medium-high. Once the oil is heated, fry rice pieces 2-3 minutes per side until golden and crispy. Remove and place on paper towels to drain.

     

    Pro Tip: To check if the oil is hot enough, place a wooden chopstick vertically into the oil. If it bubbles, the oil is hot enough for frying!

  4. Place a spoonful of the crab rangoon mixture on each crispy rice piece. Drizzle with Lee Kum Kee Honey Sriracha Sauce on top, and garnish with green onions and/or sesame seeds to your liking.

    Find more fun appetizer recipes on our recipes page!

     

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