Crab Rangoon Taquitos with Sweet Chili Honey
Serves 4
20 mins prep
15 mins cook
20 mins Minimum Chill Time
55 mins total
These crab Rangoon taquitos take everything you love about the classic takeout appetizer and roll it into a crispy, dunk-able shape. Filled with a simple mix of real crab, cream cheese, and a hint of salsa macha, they fry up quickly and hold their crunch perfectly. Paired with a quick sweet chili honey and lemon miso mayo, they are an easy, fun appetizer to make at home.
Crab Filling
Rangoon Taquitos
Chili Honey
Miso Mayo
Toppings
Make the Filling: Combine chopped crab meat, cream cheese, chopped scallion whites and light greens (reserve the greens for later, do not chop), grated garlic, grated ginger, sesame oil, soy sauce, rice vinegar, salt, white pepper, onion powder, sugar, lemon zest, salsa macha, and chopped cilantro stems in a bowl. Mix thoroughly.
oz cooked crab meat
oz cream cheese
scallions
garlic clove
tsp ginger
tsp sesame oil
tbsp soy sauce
tsp rice vinegar
tsp kosher salt
tsp white pepper
tsp onion powder
tsp cane sugar
lemon
tbsp salsa macha
bunch cilantro
Assemble the Taquitos: Whisk water and cornstarch in a small bowl. Pipe or spoon the crab mixture along one edge of a wonton wrapper. Brush the opposite edge with the cornstarch water. Roll tightly to seal (see the video). Place on a parchment-lined sheet pan. Repeat with remaining wrappers. Refrigerate for 1 hour, or freeze for 20 minutes.
cup water
tsp cornstarch
16,20 wonton wrappers
Chili Honey: Combine sambal oelek, honey, rice vinegar, and soy sauce in a saucepan. Simmer over medium heat for 3 to 4 minutes until reduced by one-third and thickened. Remove from heat and cool.
tbsp sambal oelek
cup honey
cup rice vinegar
tbsp soy sauce
Miso Mayo: Whisk Japanese mayo, lemon juice, and miso in a small bowl until smooth.
cup Japanese mayo
lemon
tsp miso
Curly Green Onions: Cut the reserved green parts of the onion into matchsticks. Add to an ice water bath to let curl. When ready to use, dry with a papertowel.
Fry the Taquitos: Fill a saucier or heavy pot with 4 to 5 inches of neutral oil. Heat to 350°F (175°C). Fry the taquitos in batches for 3 minutes until deeply golden brown. Do not overcrowd the pan. Transfer to a wire rack or paper towels to cool.
neutral oil
Serve: Drizzle taquitos with chili honey and miso mayo. Top with sesame seeds, cilantro leaves, sliced chiles, curly green onions, and chili threads.
green scallion
black and toasted sesame seeds
cilantro leaves
fresno chiles
serrano chiles
chili thread
