Crab Rangoon has been a staple on Polynesian-inspired menus since Trader Vic’s heyday—and there’s good reason. No pu-pu platter or tiki party should be without these deep-fried pillows of seafood delight. Our take on the classic recipe is stuffed with real crab as well as imitation crab and lobster. One hundred dumplings might seem like too many, but just wait until you eat five in less than one minute.
2 6-oz cans crabmeat, drained
0.5 lb artificial crab meat, chopped
0.5 lb cooked and peeled shrimp, chopped
0.5 lb lobster meat, chopped
0.5 Cup mayonnaise
3 fresh jalapeños, seeded and diced
1 teaspoon Tabasco hot sauce
1 8-oz container of vegetable cream cheese
1 8-oz container of plain cream cheese
1 egg white
1 Cup water
2 packages of wonton wrappers (approx. 100 wrappers)
2 cups vegetable oil
Mae Ploy Sweet Chili Sauce, for dipping
- Combine all ingredients except for the egg white, water, vegetable oil and wonton wrappers in a bowl for a stand-mixer. Using the paddle attachment, mix all the ingredients until fully incorporated. Set mix aside.
- In a separate bowl, mix the water and egg white.
- To assemble the dumplings, brush the corners of each wonton wrapper with the egg white and water mixture. Using a spoon, place a dollop of the seafood mixture in the center of the wrapper. Seal by folding the wrapper into a triangle and pressing the edges together.
- Add 2 cups of vegetable oil to a large skillet and heat the oil on medium until it starts to simmer and pop.
- Deep fry the wontons in small batches until they are golden brown. Scoop the wontons out with a skimmer and drain on paper towels before serving.