An adaptation of the fried wonton, crab rangoon is one of the most enduringly popular appetizers at the posh Polynesian restaurant chain Trader Vic’s.
- 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, for frying
- 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.
- 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.)
- 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.