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Crab Rangoons (Crab Puffs) With Sweet and Sour Sauce
Note: Crab Rangoons can be frozen after step 2. Space them out on a rimmed baking sheet and place in the freezer until completely frozen, then transfer to a zipper-lock bag. They'll keep for up to three months. The 2 teaspoons of chili flakes in this sauce will make it moderately spicy. You can adjust the heat level to your taste (or omit it entirely).
About This Recipe
| Yield: | 6 to 10 as an appetizer (makes 40 to 50 pieces) |
| Active time: | 1 hour |
| Total time: | 1 hour |
| This recipe appears in: | Tiki Week: Crab Rangoon |
| Rated: |  |
Ingredients
- For the Sweet & Sour Dipping Sauce
- 1/2 cup rice vinegar
- 3/4 cup brown sugar
- 2 tablespoons ketchup
- 2 teaspoons red chile flakes (more or less to taste)
- 1/2 cup plus 1 tablespoon water
- 1 tablespoon corn starch
- 1/2 cup fresh pineapple chunks or canned chunks, drained
- For the Crab Rangoon
- 8 ounces softened cream cheese
- 6 ounces picked crab meat (or surimi, cut into 1/2-inch pieces)
- 6 scallions, whites only, finely sliced (about 1/2 cup)
- 1 pack square wonton wrappers (preferably yellow), about 40-50 pieces
- 2 quarts peanut oil
- Kosher salt
Procedures
-
1
Combine vinegar, brown sugar, ketchup, chili flakes, and water in a small saucepan and bring to a simmer over medium-high heat, whisking to combine until sugar is dissolved. Combine remaining tablespoon water and corn starch in a small bowl and whisk with a fork to form a slurry. Whisk into sauce and bring to a boil. Allow to cool while you form the crab rangoon.
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2
Combine cream cheese, crab, and scallions in a medium bowl and fold with a spatula or your hands until combined. Lay one wonton wrapper out on a cutting board (keep the rest under plastic wrap or a damp towel) and place a small amount of filling in the center (about 1 1/2 teaspoons). Moisten the edges with a wet fingertip, the seal by either folding it in have in a triangular shape, or by pushing the four edges in towards the center to create a four-pointed star. Be careful not to allow any air to remain inside as you seal them. Transfer to a large plate, cover loosely with plastic wrap, and repeat until all of the filling is used.
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3
To finish the sauce, add pineapple chunks and puree with an immersion blender or by transferring to a standing blender.
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4
Heat oil in a wok or Dutch oven to 375°F as registered on an instant read thermometer. Carefully add 10 to 12 crab rangoons to the oil. Cook, adjust flame to maintain temperature and agitating and flipping them constantly with a wire mesh spider until crisp and golden brown, about 3 minutes. Transfer to a paper towel-lined bowl to drain, season with salt, and serve immediately with sweet and sour sauce.
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