Spicy Cajun Crab Rangoon Recipe
Spicy fried crab dumplings with melty cream cheese
Molly Quirk is chef/owner of Sips 'n Bites in Williamsburg, Brooklyn. If you haven't had a thoughtfully handcrafted sandwich in a while, there's no better place to get your fix. She's generously donating a few of her tailgate food recipes to our cause: feeding you during football season. If you're in the mood to put the crab in crab rangoon, this is the spicy fried bite for you.
Who doesn’t like crab rangoon? Well wanted to think of the best way to flip it up for game day snacking. We came up with a Cajun-flavored filling that hits all the right notes, then switched the crab stick out for real crabmeat and added spicy sausage, rotel tomatoes and cilantro. Linguisa or a Cajun sausage would do really well here, but Jimmy Dean Hot also works great. Unlike a lot of fried food, these hold up well and are still delicious when eaten at room temperature. They're easy to make and super tasty!
- Combine all the filling ingredients together in a small bowl, adding the crabmeat last and folding gently to incorporate.
- Holding wonton skin in the palm of your hand, put 1 tablespoon of filling in the center and wet all 4 edges with a little bit of water.
- Fold corner to corner and press firmly to seal into a triangle. Make sure to push out any air that might be trapped inside as you seal. You can go ahead and toss these in the oil now or you can trick them out by pushing down to create a divot in the filling on the folded edge and bring the 2 ends/tips together.
- Using a little water seal the two ends together. You should end up with something that looks like a fat tortellini. Either way, heat 6 cups of peanut oil in a heavy bottom sauce pan to 375F and fry your wonton, in batches, until golden brown.
- Drain on layers of paper towels and serve hot or room temperature.
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