Recipe courtesy of Michael Voltaggio
Recipe courtesy of Michael Voltaggio
Watch how to make this recipe.
Crab Cake Rangoon
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- Level: Intermediate
- Total: 30 min
- Active: 30 min
- Yield: 24 rangoons
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 306
- Total Fat
- 23 g
- Saturated Fat
- 4 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 6 g
- Cholesterol
- 37 mg
- Sodium
- 352 mg
I grew up in Maryland eating crab cakes. Since I love both crab Rangoon and crab cakes, this recipe is a perfect crab collaboration that takes inspiration from both the dishes and serves it up without intimidation. It's a fairly easy recipe that gets perfect flavor from two iconic crab-filled comfort dishes.
- Level: Intermediate
- Total: 30 min
- Active: 30 min
- Yield: 24 rangoons
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 306
- Total Fat
- 23 g
- Saturated Fat
- 4 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 6 g
- Cholesterol
- 37 mg
- Sodium
- 352 mg
Ingredients
Rangoon:
Dill Pickle Tartar Sauce:
To Plate:
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Directions
Special equipment:
a deep-fry thermometer- For the rangoon: Mix the cream cheese, mayonnaise, mustard and lemon juice together in a bowl. Fold in the crabmeat. Add the parsley and season to taste with salt and pepper.
- Lay out the wonton wrappers. Brush the edges of the wrappers with the beaten egg. Dividing the crab mixture evenly, place a dollop of the mixture in the center of each wrapper; use all the filling. Bring the corners of each wrapper to the center and pinch the opposite corners together to seal the wontons and form each into a little package.
- Fill a large Dutch oven halfway with oil and heat to 350 degrees F. Fry the wontons in batches until golden brown, about 5 minutes. Transfer the fried wontons to a paper towel-lined plate or a rack set over a pan. Sprinkle immediately with Old Bay.
- For the dill pickle tartar sauce: Mix the mayonnaise, chopped pickle, pickle brine, dill, chives, fennel pollen, Espelette pepper and salt to taste together in a bowl.
- To plate: Spoon the tartar sauce onto a plate or into a ramekin and set it in the center of a plate. Arrange the rangoon on or around the sauce. Mix the fennel, fennel fronds, dill and parsley with the juice from some of the lemon and a few drops of olive oil. Place the herb mix on and around the rangoon.
