Who doesn’t love a good Crab Rangoon?!
8 ounces cream cheese (softened)
1/2 bunch scallions (finely chopped)
3 tablespoons cilantro (chopped)
8 ounces lump crab meat (picked through for shell)
1 package wonton wrappers (about 40-50 pieces)
Kosher salt and freshly ground black pepper (to taste)
SWEET AND SOUR DIPPING SAUCE:
1/4 cup rice wine vinegar
6 tablespoons sriracha
2 tablespoons honey
2 scallions (greens, sliced on a bias)
2 tablespoons cilantro (chopped)
Into a medium bowl, add the cream cheese, lump crab meat, scalllions, and cilantro. Mix to combine. Season with salt and pepper.
Prepare a baking sheet with parchment paper.
Lay one wonton wrapper onto the cutting board, Keep the remaining wrappers under a damp towel. Place 2 teaspoons of filling onto the wrapper. Moisten the edges with a wet fingertip and fold into a triangle shape. Press together to seal. Place on the prepared baking sheet, cover loosely with plastic wrap.
Preheat a Dutch oven to 375ºF with 3-4 inches of vegetable oil. Carefully add 10 crab rangoons to the oil. Using a mesh spider, flip them every few seconds. Cook until golden brown and crispy, about 3 minutes. Transfer to a paper towel-lined plate.
For the Dipping Sauce: Into a medium bowl, add the vinegar, sriracha, honey, scallions, and cilantro. Whisk to combine. Serve with rangoons.
Tip: Assemble the rangoons in advance and keep them in the fridge, covered with a damp towel until ready to fry.