I’ve always thought of this vintage throwback as a weird amalgamation – crabmeat, cheese, water chestnuts and ginger all wrapped in a wonton and fried. Crazytalk! But altogether, it’s a delight – one that I first tried at the now closed tiki restaurant, Honolulu, that was right off the highway in Alexandria, Virginia.
Now, I find it hard to track down a good version from Chinese takeout places, and instead, make my own. If you love crab rangoon, but hate how many places use artificial crab meat, or worse, only cream cheese, then this is the recipe for you. Tender crab is perked up by sesame oil, ground ginger and the crunch of water chestnuts, with just enough cream cheese to bind it all together. Continue reading Crab Rangoon with Sweet Chili Sauce