We love crab season. And buying them fresh from our backyard, Monterey Bay, is extra great. And this year, with the quarantine, we really needed a special at-home treat. We grabbed a couple of largest crabs we could find at the wharf, did a simple boil of water, wine and salt and dove in for an evening of cracking and dipping (with a bottle of riesling and a side of tater tots). By the time we finished the claws and legs, our bellies were full. So those two beautiful crab bodies became our second feast–the American-Chinese restaurant classic: Crab Rangoon. The best recipe we found for this sweet light meat is a variation on a Food & Wine classic. #quarantinecooking
14 ounces leftover cooked dungeness crab (well sorted and shredded with a fork)
8-ounce block of Philadelphia cream cheese, well softened
40 square wonton wrappers
2 1/2 fine-chopped scallions with greens
1 1/2 tsp. minced garlic
1 1/2 tsp. Asian fish sauce
1/2 tsp. Trader Joe’s toasted sesame oil
canola oil for frying
Using the flat side of a knife or a mortar to crush the garlic and 1/2 teaspoon of salt to a paste and place in a medium bowl. Add scallions, fish sauce, sesame oil and a generous pinch each of each salt and pepper. Stir in the cream cheese until the mixture is well combined. Add the crabmeat and fold gently until coated.
Spread 4 wonton wrappers on linen or wax paper and brush the edges with water. Spoon 1 1/2 teaspoons of the crab filling in the center of each wrapper. Pull up opposite corners and press the edges firmly to seal; fold up the other two corners and pinch them together to seal. Transfer the dumplings to a baking sheet and cover with a damp paper towel. Please in the refrigerator for up to 4 hours.
In a large saucepan, heat 1 1/2 inches of canola oil over moderate heat to 350°. Fry the dumplings in batches until the wontons are crispy and golden brown. Drain on paper towels and season with salt. Prepare dips such as sweet chili Thai sauce and Chinese chili-garlic sauce