Crab Rangoon with Citrus Flavors
Filled with king crab meat, cream cheese and lemon zest, these Asian-inspired stuffed wontons are fun for the family to make together.
Servings: 30 Crab Rangoons
Ingredients
- 2 lbs. King Crab Legs
- 8 oz. cream cheese
- 2 green onions thinly sliced
- 4 tsp. lemon zest
- 1 Tbsp. minced fresh ginger
- 1 Tbsp. soy sauce
- 2 cloves garlic minced
- 1/4 tsp. each salt and pepper
- 3 sheets 10x10 puff pastry
- 2 whole eggs beaten
Dipping Sauce:
- 1/3 cup sweet chilli sauce
- 1 Tbsp. soy sauce
- 3 tsp. rice wine vinegar
- 1 tsp. pickled ginger chopped
- 1 green onion chopped
Instructions
Crab Rangoon
- Crack legs; remove crab meat and dice. Combine crab meat, cream cheese, green onions, lemon zest, ginger, soy sauce, garlic, salt and pepper.
- Preheat oven 400°F (200°C).
- On floured work surface, working with 1 sheet at a time, roll dough to a 1/8-inch thickness. Dock pastry. Cut into 12 squares.
- Place 1 tbsp of crab filling in center. Bring four corners of wrapper to center; pinch together to enclose filling and seal edges.
- Place on parchment paper–lined baking sheet. Repeat with remaining wrappers and filling.
- Brush with egg mixture.
- Bake for 20 minutes or until golden and crispy.
Soy Dipping Sauce
- Whisk together sweet chilli, soy sauce and rice wine vinegar
- Stir in ginger and green onion. Serve rangoons with dipping sauce.
Tip
- Alternatively, Use Phyllo dough, with melted butter or coconut oil between 3 layers. Adding panko and seasoning between each layer to increase crunch, flavor and visual.