Crab Rangoon with Pimento Cheese
Y’all, this is a really easy and impressive dish to pull out for football parties or any occasion that requires delicious snacks. We’re putting a country twist on the classic Crab Rangoon appetizer!
Vegetable oil, for frying
1 pound imitation crab meat (you can can substitute real crab if you prefer)
10 ounces cream cheese, softened
4 ounces shredded sharp Cheddar cheese
2 small jars diced pimentos with liquid
1 bunch green onions, divided
Few dashes Worcestershire sauce
Ponzu or soy sauce
1 pack frozen wonton wrappers (I like Hong Kong brand)
1 egg, beaten
Thai chili sauce
Crema or sour cream (optional)
1. In a deep skillet or deep fryer, heat the oil over medium-high heat.
2. In a food processor, combine the imitation crab meat, cream cheese, Cheddar cheese, pimientos and their liquid, 2 of the green onions (trimmed), a few dashes of Worcestershire sauce, and a few dashes of ponzu or soy sauce. Pulse and blend until the mixture is almost smooth (it can be a little lumpy in texture). Season with salt and pepper to taste.
3. Working 1 at a time, assemble the wontons: Spoon 1 tablespoon or less of the crab and cheese mixture into the middle of each wonton wrapper (be careful not to overfill them). Using the side of a silicone brush, trace the edge of the wrapper all around with the beaten egg. Pinch together the opposite corners of the wonton wrapper to seal (make sure everything is tightly sealed). Repeat with the remaining wrappers and filling.
4. Working in batches if needed, carefully add the wontons to the oil and fry until golden brown, 2–3 minutes per side. Transfer to a paper towel–lined plate or wire rack to drain and sprinkle with a bit of salt while they’re still hot.
5. To make the dipping sauce, in a small bowl, mix together ponzu and Thai chili sauce to taste. You can also add crema or sour cream to taste for a creamy texture, if you like.
6. Thinly slice the remaining green onions and sprinkle over the finished dish. Serve and enjoy!