Recipe: Crab Rangoon That Doesn't Suck

Rangoon - 2.png

Crab Rangoon is always the guilty pleasure of any Chinese takeout order, but I always want to it taste differently than it does. What does it need? Some lime? Fresh Crab? Yes! Here, our crab is the main ingredient with just enough cream cheese to help bind it. The lime and lime leaves give it a bright pop and help the crab remain as sweet as candy.

Serves 4 or 1 very hungry person

1 package of round wonton wrappers

8 oz. Jonah Combo Crabmeat
6 oz. whipped cream cheese
1 large shallot - minced
2 large scallions, sliced finely
3 large lime leaves, sliced finely
1 lime – zested and juiced
1 t fish sauce

Sweet chili sauce for dipping 

Combine all the ingredients except for the wrappers in a bowl and fold gently, making sure there are still some large chunks of crab visible. Taste to make sure the seasoning is to your liking. You may need to add more lime or a bit of salt according to your tastes.

Lay out the wrappers 6 at a time, keeping the rest in an airtight container or zip top bag. Place about a tablespoon of the crab mix in the center of each wrapper. Using your finger, wet the edges with water and then fold into a half moon.

In a large, deep skillet, heat about a half inch of canola oil to 350F. Fry the Rangoon in batches, cooking each side until the skins reach a golden brown. Serve immediately with the sweet chili sauce.