mywedding Recipe of the Week: Chef John’s Crab Rangoon
We guarantee this appetizer will be the hit of the party.
These fried bites are easier to make than you might think. Crab Rangoon is a total crowd-pleaser. Thank you to allrecipes for sharing.
- 8 ounces cream cheese
- 8 ounces crab meat, drained well
- 1/3 cup chopped green onions
- 1 clove crushed garlic
- 1 teaspoon soy sauce
- 1/2 teaspoon fish sauce
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon sesame oil
- 1 pinch cayenne pepper
- 60 (3.5 inch square) wonton wrappers
- Canola oil for frying
- 1 cup ketchup
- 1/4 cup rice vinegar
- 2 tablespoons brown sugar
- 1 tablespoon sriracha hot sauce, or to taste
- Mix cream cheese, crab meat, green onions, garlic, soy sauce, fish sauce, Worcestershire sauce, salt, pepper, sesame oil, and cayenne pepper together with a fork until ingredients are blended thoroughly. Cover with plastic wrap and refrigerate until chilled, 1 or 2 hours.
- Keep wonton wrappers moist by covering with a damp paper towel. Place a small bowl of water nearby on the work surface. With a wet fingertip, moisten surface of wonton. Place 1 1/2 teaspoons of crab filling in center of wonton. Fold 2 opposite corners toward each other over the filling but without touching tips together yet. Fold up the other 2 corners. Working gently from the bottom, squeeze out any air bubbles; pinch together the 4 seams from the bottom up to create a modified pyramid (or ‘warhead’) shape. Place on a dry surface. Continue with remaining wontons.
- Heat oil in deep fryer to 350 degrees F. Fry wontons in batches until golden brown and crispy, gently moving them around in the oil with a strainer to brown each surface, about 3 minutes. Let cool about a minute before eating. Serve with the dipping sauce.
- Whisk ketchup, rice vinegar, brown sugar, and sriracha sauce together in a bowl for the dipping sauce.