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Crispy fried wontons topped with sesame seeds, green onions, and a savory orange sauce.

Crab Rangoon

The Nantucket-born favorite, Lola 41, arrives in Aspen, crab rangoon recipe in tow. 
Course Appetizer, Side Dish, Snack
Cuisine Chinese, Japanese, Thai
Servings 24 pieces

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.