Chef John's Crab Rangoon The Best Recipes

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Chef John's Crab Rangoon

"While not 'authentic,' these crispy crab and cream cheese wontons are one of the most addictive, delicious, and crowd-pleasing appetizers ever created. That is, if the filling has enough crab in it. I'm using a 1 to 1 ratio of crab to cream cheese."

Ingredients :

• 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
• Sauce:
• 1 cup ketchup
• 1/4 cup rice vinegar
• 2 tablespoons brown sugar
• 1 tablespoon sriracha hot sauce, or to taste

Instructions :

Prep : 30M	Cook : 6M	Ready in : 1H50M

• 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.

Notes :

• You can fold these into triangles which is easier, but I prefer the "warhead" fold because you get more crispy goodness with the four crunchy edges.

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