We recently went to a local Thai Japanese Fusion restaurant near our house and ordered their Crab Rangoon. We didn’t realize at the time we ordered that they were their own house recipe but we quickly discovered they had the best crab rangoon of our lives there. Oddly enough it’s not even on their menu on their website, it’s just on their in house menu as far as I can tell.
This is our attempt to replicate their Curry Crab Rangoon. Hope you enjoy it as much as we did!
8 oz Cream cheese
3 oz Crab Meat (or imitation Krab), picked of shells
1 Tbsp Fresh Chives, minced
1-1/2 tsp garlic, minced
2 tsp Curry powder
1 tsp Honey
2 tsp Worcestershire sauce
12 oz package Wonton Wrappers
2 c coconut or vegetable oil
In a food processor, combine everything but the Wonton wrappers, egg, and oil.
Whisk the egg with a splash of water in a small bowl and set aside.
Place 1-2 teaspoons of filling in the center of each Wonton wrapper. Using your finger, moisten the edges of the Wonton wrapper with the egg wash. Fold the wrapper in half to form a triangle, pressing the edges to form a seal and remove excess air. Pull the corners together and press making a seal. Put rangoons in the fridge while the oil heats up to keep cool.
Heat 2-3 inches of oil in a dutch oven or thick bottomed pot over medium-high heat. Once the oil reaches 350 degrees, turn heat to medium.
Fry the rangoons 4-5 at a time for 1 minute for each side, or until golden brown and crispy.
Put on either a sheet pan with paper towels or a cooling rack to drain excess oil off.