RECIPE: Sweet and spicy crab rangoons + sauce
Crab rangoon is nostalgic, everyone loves them, and it’s easy to make it dairy-free by swapping out the cream cheese for a plant alternative. Trust me: bringing out a tray of fresh-fried crispy stars filled with an amped-up version of the classic will be a huge hit.
You can get away with just whisking together the first two ingredients and calling it Crab Rangoon – which is, after all, an entirely American invention of the 1950s. But this version is impressive on a platter, and a guaranteed crowd pleaser.
If you want to make these ahead, keep them in a tightly-sealed container up to a day in advance.
- 8oz block of cream cheese, room temp
- 6oz krab stick/imitation crab meat, finely diced
- 2 teaspoon soy sauce
- 1 teaspoon gochujang paste
- ¼ c finely sliced chives
- 1 T Scorpion Honey for spicy rangoons
- 1 T Sweet Stinger if you want mild rangoons
Oil for frying
For the Sauce
1/2 cup rice vinegar
3/4 cup brown sugar
2 tablespoons ketchup
1 T Scorpion Honey (or to taste)
1/4 C pineapple juice frozen concentrate
1/2 cup plus 1 tablespoon water
1 tablespoon cornstarch
Sauce: Put everything except the cornstarch and water into a sauce pan and bring to a simmer and whisk gently until all sugar is dissolved, then add the cornstarch+water slurry to the mix slowly and bring to a boil, then turn off and let it cool and thicken while you make the rangoons.
Rangoons: put all the ingredients into your mixer bowl with the paddle attachment and mix until evenly combined. Skip the food processor as you want them to have some bite and identifiable ingredients.
Scoop it into a big bag and snip off the corner for easy piping. Dab about a teaspoon or two of the filling into the center of your wontons.
Lightly dab all the edges of your wonton with water, then fold and seal all the straight edges into a central point for he most even frying. Try to squeeze out as much air as you can, as air pockets will cause them to float and fry unevenly or burst.
Fry 10 at a time at 375 for about 3 minutes or until golden. Remember, you're not cooking the filling as it's already cooked, just warming the middle and crisping the exterior.
1 batch of filling can make up to 40-50 crab rangoons.