Chef John's Crab Rangoon Recipe

Recipesfull introduces to you: Pasta and Noodle Recipes. (Chef John's Crab Rangoon Recipe). 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.

Brief

Prep 30 mins

Cook: 3 mins

Additional: 1hr17 mins

Total: 1hr50 mins

Servings: 6

Yield: 60 wontons

Chef John's Crab Rangoon Recipe

Ingredients

8 ounces cream cheese

8 ounces crab meat

drained well

⅓ cup chopped green onions

1 clove crushed garlic

1 teaspoon soy sauce

½ teaspoon fish sauce

½ teaspoon Worcestershire sauce

½ teaspoon salt

or to taste

½ teaspoon freshly ground black pepper

¼ teaspoon sesame oil

1 pinch cayenne pepper

60(3.5 inch square) wonton wrappers

Canola oil for frying

1 cup ketchup

¼ cup rice vinegar

2 tablespoons brown sugar

1 tablespoon sriracha hot sauce

or to taste

Whole-Family Pasta with Broccoli and Cauliflower

Dinner

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Whisk ketchup rice vinegar brown sugar and sriracha sauce together in a bowl for the dipping sauce.

Nutritional Information

Chef John's Crab Rangoon Recipe

Servings Per Recipe:6

Calories: 589.5

% Daily Value *

Protein: 18.1g 36%

Carbohydrates: 63.2g 20%

Dietary Fiber: 1.9g 7%

Sugars: 13.8g

Fat: 29.8g 46%

Saturated Fat: 10.5g 52%

Cholesterol: 70.8mg 24%

Vitamin A Iu: 1080.4IU 22%

Niacin Equivalents: 9.7mg 75%

Vitamin B6: 0.2mg 11%

Vitamin C: 9mg 15%

Folate: 98.2mcg 25%

Calcium: 102.6mg 10%

Iron: 3.8mg 21%

Magnesium: 45.8mg 16%

Potassium: 428.6mg 12%

Sodium: 1512mg 61%

Thiamin: 0.5mg 48%

Calories From Fat: 267.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.