Crab Rangoon Tacos
/Start to finish: 30 minutes
Impresses: 4
Ingredients
For the crab filling:
8 ounces cream cheese, room temperature
4 ounces imitation crab meat
½ tablespoon granulated sugar
1 teaspoon rice vinegar
½ teaspoon soy sauce
¼ teaspoon garlic powder
2 tablespoons scallions, diced
For the tacos:
1 cup canola oil
12 wonton wrappers
4 ounces imitation crab meat
Diced scallion, for serving
Sesame seeds, for serving
Sweet and sour sauce, for serving
Method
In a large bowl, mix together all ingredients for the crab filling until thoroughly combined, and set aside. Pour canola oil in a cast-iron skillet and set over medium heat until temperature reaches 350 F. When oil is up to temperature, fry wonton wrappers into taco shells. Working with one wrapper at a time, hold the corner of one wrapper in your left hand (so it looks like a diamond and not a square) and lower it halfway into the oil for 5–10 seconds, or until the wonton is golden brown. Remove from the oil, and using a pair of tongs in your right hand, hold the fried part of the wrapper and lower the opposite half into the oil. Place on a cooling rack set over a baking tray to drain. Repeat this process of frying wonton wrappers into perfect golden shells with the remaining 11 wrappers.
To assemble tacos:
Place a large dollop of crab filling in prepared shell, top with additional pieces of crab and a sprinkle of sesame seeds and diced scallions. Serve with store-bought sweet and sour sauce for dipping.