Crab Rangoon
  • 8 oz. cream cheese
  • 2 TB crab base
  • 2 t. sweet soy sauce
  • 1 t. Worcestershire sauce
  • 1 t. sriracha hot sauce
  • 1/2 t. lime juice
  • 2 TB scallions minced
  • 1 t. minced ginger
  • 2 TB water chestnuts, coarse chopped
  • 1 C. crab meat
  • 1/2 C. surimi, coarse chop
  • 1/4 t. white pepper
  • 3 dozen wonton wrappers
  1. Beat cream cheese and crab base. Add soy sauce, worcestershire, sriracha, and lime juice. Mix until incorporated. Add scallions, ginger, garlic, water chestnuts- mix well. Add the crabmeat and surimi. Season with pepper.
  2. Fill wontons with 1 TB of crab mix, seal edges with water, folding on the diagonal. Fry in oil at 350 until golden brown. Hint: Fry one at the beginning so you know how to turn and brown evenly, add more once comfortable with the browning process.