Masaharu Morimoto adds a Japanese touch to this rendition of crispy fried wontons with tobiko flying fish roe.

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Masaharu Morimoto’s Crab Rangoon Masaharu Morimoto’s Crab Rangoon
Iron chef Masaharu Morimoto’s flying fish roe-infused crab rangoons are like no other.
Yield: makes about 2 dozen
Time: 45 minutes

For the Tobiko Mayo

  • 34 cup mayonnaise
  • 2 tbsp. sesame oil
  • 2 tbsp. sriracha
  • 1 tsp. fresh lemon juice
  • 1 tsp. fresh lime juice
  • 14 cup tobiko

For the Crab Rangoon

  • 1 cup mirin apricot jam
  • 2 cups (about 12 oz.) king crab meat, shredded
  • 4 oz. cream cheese, softened
  • 1 tsp. fresh lemon juice
  • 1 tbsp. all-purpose flour
  • 22 spring roll wrappers
  • Canola oil, for frying
  • Cilantro leaves, to garnish


  1. Make the tobiko mayo: In a medium bowl, combine the mayonnaise with the sesame oil, sriracha, lemon juice, and lime juice. Fold in the tobiko. Refrigerate until ready to use.
  2. Make the crab rangoon: In a medium bowl, mix 14 cup of the tobiko mayonnaise with the crab meat, cream cheese, and lemon juice. Season with salt and pepper.
  3. In a small bowl, mix the flour with 1 12 teaspoons of water and set aside. Working with 1 spring roll wrapper at a time, spread about 1 12 tablespoons of the crab mixture evenly on the spring roll wrapper on the end closest to you leaving about 12-inch border. Roll the end of the wrapper closest to you up and over the filling, creating a pencil shape. Roll the wrapper up, leaving about 1-inch at the end. using a pastry brush, brush the border with the flour mixture, then continue rolling the spring roll wrapper to seal in the filling. Continue with the rest of the filling.
  4. Meanwhile, heat 2-inches of canola oil in a 6-quart saucepan until a deep-fry thermometer reaches 350°. Working in batches, cook the crab rangoon until golden brown, about 2 to 3 minutes. Cool slightly on paper towels, then transfer to a serving platter. Serve with apricot jam and garnish with cilantro leaves.