Tequenos De King Crab Recipe

Prepare crab

Check the king crab meat for shells and cartilage; shred or roughly chop into bite-sized pieces so it mixes evenly with cheeses.

Mix filling

In a medium bowl combine chopped king crab meat, aji amarillo paste, shredded mozzarella, grated parmesan, finely chopped scallions, lime juice, salt and black pepper. Fold gently until just combined — do not overwork to keep crab texture. Taste and adjust salt or aji amarillo (add up to 1 tbs more if more heat/flavor desired).

Prepare workstation

Set out a clean board dusted lightly with 1 tsp flour, a small bowl with the beaten egg (for sealing), and a tray lined with parchment for assembled tequeños. Keep filling chilled until ready to fill.

Assemble tequeños

Take one wonton wrapper and place about 1 tablespoon of the crab filling along the center near one edge (do not overfill). Brush the far edge and sides lightly with beaten egg. Fold the bottom edge over the filling to form a small roll (approximately 3–4 inches long), tucking the sides in as you roll so the filling is enclosed; seal the top edge with egg. Repeat with remaining wrappers and filling to make 24 tequeños. If wrappers dry out, cover with a damp towel while working.

Heat oil

Pour oil into a deep, heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (about 3–4 cups). Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small corner of wrapper — it should sizzle and brown within 30–45 seconds.

Fry tequeños

Working in batches of 6–8 (do not overcrowd), fry the assembled tequeños for 2.5–3.5 minutes, turning occasionally with tongs, until wrappers are golden brown and cheese is melted. Adjust heat to keep oil between 325–350°F so they cook through without burning. Remove with a slotted spoon or tongs and drain on a wire rack or paper towels for 1–2 minutes.

Finish

If using, sprinkle warm tequeños with extra grated parmesan immediately so it sticks slightly. Keep finished tequeños in a warm oven (200°F / 95°C) on a tray while frying remaining batches to serve hot.

Make aioli

In a small bowl whisk together mayonnaise, minced garlic, chopped cilantro, lime juice, olive oil, salt and pepper until smooth. Taste and adjust seasoning — add a drop of water if too thick. Chill until ready to serve. If you prefer a thinner sauce, add up to 1 tsp water or additional lime juice.

Arrange tequeños on a platter with lime wedges and cilantro sprigs. Serve immediately with garlic & cilantro aioli for dipping.