Better than any take-out version you’ll find. These crab rangoon are super simple to throw together and they re-heat well, though we rarely find ourselves with any leftovers.
Yield: 4 Servings
Time: Approximately 30 minutes
Duck Sauce Ingredients:
1/2 c. apricot preserves
2 t rice vinegar
1 t soy sauce
Crab Rangoon Ingredients:
1 package of round wonton wrappers
8 oz. Jonah Combo Crabmeat
6 oz. whipped cream cheese
1 large shallot - minced
2 large scallions or 1 bunch chives, sliced finely
1 lime - zested and juiced
1 T fish sauce
1 T soy sauce
1 T garlic powder
In a small bowl, whisk apricot preserves, vinegar, soy sauce, and 2 tablespoons water. Set aside.
In a large bowl, gently combine the crab meat, cream cheese, shallot, scallions or chives, lime zest and juice, fish sauce, soy sauce, and garlic powder.
To form the wontons, place 1 tablespoon of the crab mixture in the center of each wonton wrapper. Lightly rub the edges of the wrapper with water and fold in half, running your fingers along the edges to seal them. Freeze rangoon for at least 15 minutes prior to frying.
To cook, fill a large heavy-bottomed pot or dutch oven with 3 to 4 inches of oil and heat to about 350°. Working in batches of 4 or 5, add your rangoon to the oil and fry until irresistibly golden brown, about 4 minutes. Place on a paper towel lined plate while you fry remaining rangoon.
Serve immediately with duck sauce for dipping.