Crab Rangoon Taquitos with Sweet Chili Honey
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.
Equipment
- sheet pan
- parchment paper
- saucepan
- Saucier, or heavy pot
- piping bag, or spoon
- wire rack
Ingredients
Crab Filling
- 8 oz cooked crab meat, or imitation, finely chopped
- 8 oz cream cheese, softened
- 4 scallions, white and light green parts, chopped
- 1 garlic clove, grated
- 1/2 tsp ginger, freshly grated
- 2 tsp sesame oil
- 1 tbsp soy sauce
- 2 tsp rice vinegar
- 1/4 tsp kosher salt
- 1/4 tsp white pepper
- 1/2 tsp onion powder
- 1/2 tsp cane sugar
- 1 lemon, zest
- 1 tbsp salsa macha, or chili crisp
- 1/4 bunch cilantro, stems only, chopped (reserve the leaves for later)
Rangoon Taquitos
- 1/4 cup water
- 2 tsp cornstarch
- 16-20 wonton wrappers
- neutral oil, for frying
Chili Honey
- 3 tbsp sambal oelek
- 1/4 cup honey
- 1/4 cup rice vinegar
- 3 tbsp soy sauce
Miso Mayo
- 1/2 cup Japanese mayo
- 1/2 lemon, juiced
- 1 tsp miso
Toppings
- green scallion, cut into matchsticks chilled in ice water
- black and toasted sesame seeds
- cilantro leaves
- fresno chiles, sliced
- serrano chiles, sliced
- chili thread
Instructions
- 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.8 oz cooked crab meat, 8 oz cream cheese, 4 scallions, 1 garlic clove, 1/2 tsp ginger, 2 tsp sesame oil, 1 tbsp soy sauce, 2 tsp rice vinegar, 1/4 tsp kosher salt, 1/4 tsp white pepper, 1/2 tsp onion powder, 1/2 tsp cane sugar, 1 lemon, 1 tbsp salsa macha, 1/4 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.1/4 cup water, 2 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.3 tbsp sambal oelek, 1/4 cup honey, 1/4 cup rice vinegar, 3 tbsp soy sauce
- Miso Mayo: Whisk Japanese mayo, lemon juice, and miso in a small bowl until smooth.1/2 cup Japanese mayo, 1/2 lemon, 1 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
Nutrition
Calories: 693kcal, Carbohydrates: 47g, Protein: 20g, Fat: 48g, Saturated Fat: 16g, Polyunsaturated Fat: 15g, Monounsaturated Fat: 14g, Trans Fat: 0.1g, Cholesterol: 96mg, Sodium: 2216mg, Potassium: 389mg, Fiber: 2g, Sugar: 23g, Vitamin A: 1043IU, Vitamin C: 24mg, Calcium: 123mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.