Chef John's Crab Rangoon
Description
These deep-fried crab and cream cheese wontons contain just as much crab meat as cream cheese. They're served with a spicy sweet-and-sour dipping sauce.
Ingredients
•
8 ounces cream cheese
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8 ounces crab meat, drained well
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1/3 cup chopped green onions
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1 clove crushed garlic
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1 teaspoon soy sauce
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1/2 teaspoon fish sauce
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1/2 teaspoon Worcestershire sauce
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1/2 teaspoon salt, or to taste
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1/2 teaspoon freshly ground black pepper
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1/4 teaspoon sesame oil
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1 pinch cayenne pepper
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60 (3 1/2 inch square) wonton wrappers
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Canola oil for frying
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1 cup ketchup
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1/4 cup rice vinegar
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2 tablespoons brown sugar
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1 tablespoon sriracha hot sauce, or to taste
Directions
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.
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.
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.
4
Whisk ketchup, rice vinegar, brown sugar, and sriracha sauce together in a bowl for the dipping sauce.