We celebrated at home with delicious Northwest seafood. I’ve been exploring vintage recipes this year, and I made three classic seafood hors d’oeuvres with a twist for this occasion: crab Rangoon, crab imperial, and clams casino.
Crab Rangoon is an old tiki bar classic, and it can sometimes be found at Chinese or Thai restaurants. The filling is typically made with cream cheese and a tiny bit of imitation crabmeat. Then the filling is wrapped in a wonton wrapper and the whole thing is deep-fried. For my version, I made a dip based on the classic filling, but I used real Dungeness crab and a higher ratio of crab to cream cheese. I also made crab shaped crackers for dipping. 🙂
Crab Rangoon Dip with Wonton Crackers
High heat cooking spray
Sea salt, to taste
2 ounces reduced-fat cream cheese
4 ounces lump crabmeat, picked through to make sure there are no hidden shells
1 scallion, green part only, minced
1/4 teaspoon soy sauce
1/8 teaspoon fish sauce
1/8 teaspoon Worcestershire sauce
1/4 teaspoon toasted sesame oil
Freshly ground black pepper to taste
Salt (if needed) to taste
Preheat your oven to 350 F. Line a baking sheet with parchment paper.
Cut your wonton wrappers into desired shapes. Spray the wrappers with a light coating of cooking spray, and season with a sprinkling of sea salt.
Bake for about 10 to 15 minutes, or until the wonton wrappers are golden brown and crunchy.
In a medium bowl, mix together all of the remaining ingredients.
Serve the dip in a ramekin or dish alongside the crunchy wonton wrappers for dipping.