Chef John's Crab Rangoon
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Recipe Summary 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 | Oz Ratio Calculator8 ounces cream cheese8 ounces crab meat, drained well⅓ cup chopped green onions1 clove crushed garlic1 teaspoon soy sauce½ teaspoon fish sauce½ teaspoon Worcestershire sauce½ teaspoon salt, or to taste½ teaspoon freshly ground black pepper¼ teaspoon sesame oil1 pinch cayenne pepper60 (3.5 inch square) wonton wrappersCanola oil for frying1 cup ketchup¼ cup rice vinegar2 tablespoons brown sugar1 tablespoon sriracha hot sauce, or to tasteDirectionsMix 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.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.Info | Oz Ratio Calculatorprep: 30 mins cook: 3 mins additional: 1 hr 17 mins total: 1 hr 50 mins Servings: 6 Yield: 60 wontons
TAG : Chef John's Crab RangoonAppetizers and Snacks, Wraps and Rolls,