No matter where I dine, I have a hard time staying away from calamari and crab wantons/rangoons, in theory, they should rock. Inevitably… they usually suck! I’m a glutton for punishment, but I’m also hopeful that a restaurant somewhere will get these delights right.
In the meantime, I’ll just crush them at home, with killer results!
These little wantons are full of creamy goodness that never disappoint. They can be as expensive or cheap as you’d like, depending on the kind of crab you’re willing to invest in. You could go with the imitation (although I wouldn’t recommend it), the high end stuff, or the middle road, which is what I took. For about six bucks, you can get a nice package of claw meat that’s the real deal, and won’t break the bank.
Wanton wrappers are super thin and fragile, so be careful placing them in the mini muffin tins.
This recipe makes about 18 wantons.
8 ounces cream cheese, softened
1/4 cup sour cream
6 ounces crab meat, drained
1/2 teaspoon garlic powder
1/4 teaspoon Old Bay
1 teaspoon Worcestershire sauce
1 teaspoon ginger, minced
2 teaspoons sugar
2 teaspoons Sriracha
2 teaspoons lemon juice
salt and pepper, to taste
1 tablespoon chives, finely chopped + more for garnish
18 wanton wrappers
Preheat oven to 350 degrees
In a medium bowl combine cream cheese, sour cream, crab meat, garlic powder, Old Bay, Worcestershire sauce, ginger, sugar, Sriracha, lemon juice, salt and pepper
Place wonton wrapper in each cavity of a mini muffin pan. Fill the center of each wonton with 1 tablespoon of crab mixture.
Bake 15 to 20 minutes, until edges of the cups are golden brown and filling is thoroughly heated.
Garnish with reserved chives and serve with dipping sauce.
Spicy Apricot Dipping Sauce
3/4 cup Apricot jam
1 jalapeno minced, seeds and ribs removed
1 tablespoon rice wine vinegar
1 tablespoon freshly squeezed lime juice
1 tablespoon freshly grated ginger
1 tablespoon Dijon mustard
Place jam, jalapeno, vinegar, lime juice, ginger and Dijon in a food processor. Puree and set aside.