Crab Rangoon � Rhymes with Swoon

Many people are surprised when they find out that crab rangoons are about as Asian as Buffalo chicken wings, but it�s true. Even though they�re commonly found on Chinese and Thai menus, they were actually invented in San Francisco, at Trader Vic�s, in 1956.

While not �authentic,� these crispy crab and cream cheese wontons are one of the most addictive, delicious, and crowd-pleasing appetizers ever created. That is, if the filling has enough crab in it. Most of the restaurant versions I�ve had are probably 3 or 4 parts cream cheese, to 1 part crab, but here we�re using a 1 to 1 ratio, and the results are amazing.

Besides being generous with the crab (or lobster, or chicken), the other critical factor is the �warhead� fold. Even though you can fold these over once to make a simple triangle, I highly recommend using the method shown herein.

The �turnover� fold is easier, but you don�t get nearly as much crispy goodness, and that�s what makes these so great. It�s that contrast between the warm creamy center, and those four crunchy edges that makes this such a magical bite I really hope you give them a try soon. Enjoy!

Ingredients for about 60 Crab Rangoons:

8 ounces cream cheese

8 ounces crab meat, drained well

1 clove crushed garlic

1/3 cup chopped green onions

1 teaspoons soy sauce

1/2 teaspoon fish sauce

1/2 teaspoon Worcestershire sauce

1/4 teaspoon sesame oil

1/2 teaspoon salt, or to taste

1/2 teaspoon freshly ground black pepper

pinch cayenne

60 square wonton wrappers

canola oil for deep-frying

For the sauce:
(Note: I only made a half batch in the video. This should easily be enough for 60 rangoons)

1 cup ketchup

1/4 rice vinegar

2 tablespoons brown sugar

1 tablespoon sriracha hot sauce, or to taste