There are days, usually Sunday, when you want to lounge in front of the telly, watch a Law & Order SVU marathon that’s on at least two channels, and graze on mounds of pu pu platter. There are other days where that cream cheese and imitation shellfish-filled wonton isn’t going to cut it. That’s the day you decide to elevate those rangoons to glorious levels by using fresh crab, spicy jalapeño, and sweet corn. Today, maybe?
Fresh Crab Rangoon with Jalapeño and Corn
8 ounces fresh crabmeat
6 ounces cream cheese, softened
½ teaspoon Worcestershire sauce
1 jalapeño, minced
1 scallion, minced
¼ cup frozen corn kernels, thawed and minced
¼ teaspoon salt
⅛ teaspoon black pepper
⅛ teaspoon cayenne pepper
Store bought wonton wrappers
2 quarts canola oil for frying
Optional garnishes: cilantro and sliced scallion
⅓ cup honey
½ teaspoon grated ginger
1 clove garlic, minced
2 tablespoons water
1 teaspoon soy sauce
1 teaspoon rice wine vinegar
½ teaspoon hot red pepper flakes
Pick through the crabmeat and remove any shell or cartilage.
In a large bowl, combine the softened cream cheese with the Worcestershire sauce, minced jalapeño, scallion, and corn kernels; season this mixture with salt, black pepper, and cayenne pepper. Fold in the crab meat, trying not to break up any large chunks. Refrigerate this mixture for at least 30 minutes.
Gather the wonton wrappers, a small bowl of water, a large piece of parchment paper, and a large piece of plastic wrap. Lay 6 wonton wrappers on the parchment paper and spoon a 1½ to 2 teaspoons of the filling in the center of each one. Dip your finger in the small bowl of water and moisten two adjacent edges of each wrapper. Fold the moistened corner and sides over to the dry edges and corner to form a triangle then pinch the edges to seal the dumpling. Cover the sealed crab rangoons with plastic wrap and continue this filling process until all of the crab mixture is used up.
In a small bowl or measuring cup, stir together all sauce ingredients; set aside.
Add the canola oil to a soup pot with high sides and warm over medium heat until it reaches 360 degrees Fahrenheit on a candy thermometer, about 6 minutes. Add 4 to 5 of the crab rangoons and fry until golden brown (3 to 4 minutes), turning each wonton over half way through.
Carefully remove the golden crab rangoons to a wire rack and allow excess oil to drain away. Continue frying the filled wontons then serve them with a small ramekin of the sauce and a garnish of cilantro and sliced scallion.
You can also freeze a portion of the uncooked crab rangoons for later. To do this, lay the filled wontons in a single layer on a paper plate, cover them with parchment paper and lay down another single layer of wontons. Seal the plate in 2 layers of plastic wrap and place into the freezer. Once the crab rangoons are frozen, you can transfer them to a zip top bag for easier storage.
This recipe makes roughly 32 crab rangoons.