crab rangoons
Image by Scott Suchman

Andrew Chiou from Lucky Danger in Washington D.C. uses a rice cooker to temper the cream cheese, but a microwave will work too. You want it to be a very soft, spreadable consistency (without melting) to mix easily with the rest of the ingredients. Once mixed, let the filling cool back down for easier scooping.

Photo by: James Smith

recipe heading-plus-icon

yields

Serves 6 to 8

    ingredients
  • 2 cups cream cheese, tempered
  • 10 sticks imitation crab meat, minced
  • 2 tablespoons sugar
  • 1 teaspoon MSG
  • 1 tablespoon soy paste
  • 1 tablespoon chinese five-spice
  • 4 scallions, minced
  • 1 package (7×7-inch) spring roll wrappers
  • Canola oil or grapseed oil
  • 1 batch dipping sauce (recipe follows)
  • Crab Rengoon Dipping Sauce
  • 2 tablespoons ketchup
  • ¼ cup sugar
  • ¼ cup distilled white vinegar
  • 1 teaspoon fresh garlic, chopped
  • ½ teaspoon soy sauce
  • ½ teaspoon sesame oil
  • Pinch of MSG
  • Pinch of salt
  • ¼ teaspoon cornstarch slurry*
steps
  1. In a mixing bowl, stir cream cheese, crab meat, sugar, MSG, soy paste, chinese five-spice, and scallions together until well-combined. Let cool down all the way.
  2. Cut spring roll wrappers to be about 5×5-inches. (Pro tip: Choiu puts the wrapper scraps to use, placing a piece or two under the filling to keep the rangoon bottoms from getting soggy.) Place 2 tablespoons of filling in center of each square and pinch wrapper around it, forming a beggar’s purse shape.
  3. Fill wok with 3 to 4 inches of oil and place over high heat. When oil is hot, fry wontons, several at a time, until golden brown. Serve with dipping sauce.

Crab Rangoon Dipping Sauce

Makes ¼ cup

*In a small bowl, combine 1 teaspoon cornstarch, ½ teaspoon flour, a pinch of baking powder, and a pinch of baking soda. Stir with enough water to create the consistency of a hollandaise sauce.

In a pot, combine all ingredients over medium heat and cook, stirring occasionally, until mixture has reduced by half.

  • Recipe by Andrew Chiou and Tim Ma, Lucky Danger, Washington D.C.

Leave a Reply

Be the first to comment.


the local marketplace

shop the south

Discover the Local Palate's thoughtfully curated selection of regional food products.

SHOP NOW