Crab Rangoons served as an hors d’oeuvre is a favorite during Dungeness crab season and a true-crowd pleaser. They are an American Chinese creation from a popular restaurant in San Francisco in the 1950’s and still served there today.
Rangoons are a mixture of fresh crabmeat, cream cheese, scallion and fresh ginger all wrapped up in a wonton wrapper and deep fried. Depending on what you add into the mix or serve with the rangoons can point you towards the best wine pairings. We traditionally serve them with sweet chili sauce and pair them with Vintner’s Reserve Riesling to add some balance to the spice. If you use half cream cheese and half chèvre in the mixture, a Sauvignon Blanc would be an excellent match. My favorite pairing is the Jackson Estate Camelot Chardonnay.
The sweet crab and decadence of the cream cheese are matched perfectly with the citrusy notes and rich mouthfeel of the wine. Whichever pairing you choose is sure to be a hit; fresh crab and cream cheese fried to golden perfection with a glass of delicious Kendall-Jackson wine … who wouldn’t be happy?
- ⅓ lb. cream cheese, at room temperature
- 1 tsp. Worcestershire sauce
- 1 tsp. Tabasco hot sauce
- 1 tsp. fresh ginger, minced
- 3 scallions (green part only), minced
- Kosher salt
- Freshly ground black pepper
- ½ lb. Dungeness crab meat
- 2 quarts neutral flavored oil, for frying
- 1 egg, lightly beaten
- 25 square wonton wrappers
- Sweet chili sauce, for dipping
- In a bowl, add cream cheese, Worcestershire, Tabasco, ginger and scallions. Season with salt and pepper; mix thoroughly. Gently fold in crab and refrigerate until ready to assemble rangoons.
- Using an 8 quart pot or fryer, add oil and preheat to 350⁰F.
- In a small bowl, combine egg and 1 tablespoon of water. Brush edges of wonton wrappers with egg wash. Spoon ½-ounce of crab filling onto the center of each wonton wrapper and fold to create a triangle. Gently press the edges together to seal. Fry rangoons in oil for 3 minutes or until golden brown. Remove from oil and place on a paper towel lined plate.
- Serve rangoons with sweet chili sauce on the side.
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