Crab Rangoon Recipe
Imitation Crab, Cream Cheese, Yuzu, Scallions. Served with Phat Duck Sauce.
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Ingredients
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Filling
Wrappers
Phat Duck Sauce
Method
Filling Preparation
- 1
Mix the Filling
In a medium bowl, combine the imitation crab meat, softened cream cheese, yuzu juice, and finely chopped scallions. Stir until well combined and smooth.
Wrappers Assembly
- 2
Prepare Wonton Wrappers
Lay out the wonton wrappers on a clean surface. Spoon about 1 tablespoon of the crab filling into the center of each wrapper.
- 3
Seal the Wrappers
Moisten the edges of the wonton wrappers with water. Fold the wrapper over the filling to form a triangle and press the edges to seal tightly. You can also fold the corners to the center to create a more traditional crab rangoon shape.
Cooking
- 4
Fry the Crab Rangoon
Heat vegetable oil in a deep pan over medium heat. Once hot, carefully add the crab rangoon in batches, frying until they are golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.
Phat Duck Sauce Preparation
- 5
Mix the Duck Sauce
In a small bowl, combine duck sauce, soy sauce, sriracha, and sesame oil. Stir well to combine. Adjust seasoning to taste.