After two decades on the East Coast, Lola 41 is heading west. The Nantucket-born favorite recently opened its fifth location at White Elephant Aspen, bringing its globe-trotting menu, inspired by destinations along the 41st parallel, to the Rockies.
Sushi remains central, but the menu travels freely, pairing Japanese technique with Mediterranean, Korean, and New England influences. Executive chef Seth Halpin adds an Aspen accent through seasonal specials and ingredients sourced straight from the Roaring Fork Valley. “We had to think about this as a year-round neighborhood restaurant first, and a destination second,” says Katharine Schade, CEO of Lola Hospitality Holdings.
Seafood this far from the coast takes daily deliveries and a cold chain that can’t slip. “Distance from the ocean doesn’t change what a guest deserves,” Katharine says. “We just have to be more disciplined about how it gets here.”
Not sure where to begin? Beyond sushi, order the crab rangoon. Crisp wontons arrive filled with king crab, whipped cream cheese, scallions, and sesame oil, with serrano sweet chili sauce for dipping. It’s playful, comforting, and polished enough for Aspen, whether shared after a day on the mountain or over cocktails before dinner.
I’ve always thought the mistake restaurants make is keeping those flavors quarantined to a sushi section, as if gochujang or miso only belong next to raw fish. —Katharine Schade, CEO of Lola Hospitality Holdings
Crab Rangoon
Ingredients
- 1 lb. cream cheese (whipped)
- ⅓ lb. king crab meat (cooked or pasteurized )
- ⅔ c. scallion greens (thinly sliced )
- 1 tbsp. sesame oil
- 24 thick wonton wrappers (3½ inches square)
- egg wash
- cornstarch (for dusting)
- oil (for frying)
- sweet chili sauce, scallions, or sesame seeds (for garnish)
Directions
- Combine the cream cheese, scallions, and sesame oil. Gently fold in the crab meat without breaking it apart too much.
- Lightly dust a clean, dry work surface with cornstarch. Keep the wonton wrappers covered with a damp towel to prevent them from drying out.
- Place 1 tablespoon of filling in the center of each wrapper. Brush the edges with egg wash, fold into a triangle, press out excess air, and seal tightly.
- Arrange the wrappers on a parchment-lined pan without touching. Cover and refrigerate until ready to fry.
- Fry at 350°F for 2–3 minutes, or until golden brown. Serve immediately with sweet chili sauce, sliced scallions, and toasted sesame seeds.
Tips from chef Seth Halpin
•Opt for pre-whipped cream cheese rather than whipping it yourself. Its light, airy texture is difficult to replicate with most home mixers and creates a fluffier filling.
•Gently fold in the crab meat instead of vigorously mixing it to keep the larger pieces intact.
• You can freeze the assembled rangoons for later, but they may release moisture as they thaw, which can affect their crispness and final texture.
For print-exclusive stories, download the digital magazine or pick up a copy from select local King Soopers, Safeway, Tattered Cover, or Barnes & Noble locations.
