Crab Rangoon
Credit: André Baranowski
5 oz. picked backfin crabmeat
4 oz. cream cheese, room temperature
1 scallion, thinly sliced
1 clove garlic, finely chopped
1 tsp. worcestershire sauce
1/2 tbsp. toasted sesame oil
Kosher salt and freshly ground black pepper
12 wonton wrappers
Peanut oil
1. In a medium bowl, mix together crabmeat, cream cheese, scallions, garlic, worcestershire sauce, and sesame oil until the ingredients are well combined. Season to taste with salt and pepper; set aside.
2. Heat 2" of oil in a 4-quart saucepan over medium heat. Meanwhile, place 1 wonton wrapper on a cutting board with one corner pointing toward you. Drop 1 1/2 tsp. of the crab filling in center of wrapper. With a dab of water, moisten both edges of wonton skin; then pull the corner toward you, folding it over the filling so that it forms a triangle. Gently flatten the edges around the filling with your fingers to expel any air pockets and press to seal. Repeat process with remaining skins and filling. (For a step-by-step guide, Click Here.)
3. When the oil registers 325° on a deep-fry thermometer, lower small batches of the wontons into the pan and deep-fry until golden, turning after 2–3 minutes so that they brown evenly on both sides. With a wire strainer, transfer to a paper towel–lined plate. Serve with tomato-based chili sauce and Chinese hot mustard.
MAKES 12 WONTONS
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