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This recipe comes from Chrissy's first book, Cravings, but crab rangoon are more popular than ever so we're sharing it again, six years later! Here's her original intro from the book:
My favorite guilty-pleasure restaurants, ranked:
5. Outback Steakhouse (Bloomin’ Onion)
4. Applebee’s (Riblets)
3. Islands (Teriyaki pineapple chicken tacos)
2. Red Robin (Ranch dressing)
1. P.F.-uckin-Chang’s (Crab wontons)
This dish (and P.F. Chang’s in general) is about as Chinese as McDonald’s is Scottish, but at least you can make these in the comfort of your own home without staring at a statue of a Mongolian warrior with a single tear coming from his eye. Anyway, I have NO shame in my P.F. Chang’s wonton-loving game. Home-fried wontons are a freaking delight. Fun to stuff, quick to cook, and piping hot when they’re finally popped into your mouth.
Reprinted from Cravings. Copyright © 2016 Chrissy Teigen with Adeena Sussman. Photographs copyright © 2016 Aubrie Pick. Published by Clarkson Potter, an imprint of Random House.
4 ounces lump crabmeat, picked over to remove shells (or equal amount imitation crab, chopped)
4 ounces cream cheese, at room temperature
1⁄2 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper
1 teaspoon Sriracha
1 teaspoon Chinese hot mustard
3 tablespoons sliced scallions (about 2 scallions)
36 (4-inch) square wonton skins
1 egg, beaten
+ Vegetable oil, for frying
3 tablespoons Chinese hot mustard
1 1⁄2 tablespoons honey
1 teaspoon soy sauce
I’d bet the ranch on these crispy babies.
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