Crab Rangoons
Duck Sauce
Chef Jason Doo of Wusong Road Tiki Bar | Cambridge, MA
Adapted by StarChefs | June 2024
INGREDIENTS
Filling:
3 kilograms crab backfin meat
500 grams kani
8.2 kilograms cream cheese
800 grams crème fraîche
600 grams thinly sliced scallion green
60 grams kosher salt
Duck Sauce:
5.44 kilograms pineapple juice
2.72 kilograms roasted apple, puréed
4 kilograms turbinado cane sugar
100 grams soy sauce
40 grams kosher salt
80 grams facing heaven chile
50 grams sambal
10 grams pectin
Crab Rangoons:
Wonton wrappers
Cornstarch
To Assemble and Serve:
Yield: 1 serving
Oil for frying
METHOD
For the Filling:
In the bowl of a stand mixer fitted with a paddle attachment, combine all ingredients on low speed until fully incorporated. Transfer mixture to an airtight container and refrigerate.
For the Duck Sauce:
In a Vitamix Commercial blender, purée all ingredients on medium-high speed 5 minutes. Transfer to an airtight container and refrigerate.
For the Crab Rangoons:
In a bowl, whisk to combine equal parts cornstarch and water. Set aside. On a work surface, add 1 dollop Filling to the center of each wrapper, then brush with cornstarch slurry. Fold bottom corner over top of Filling to create a triangle. Seal edges. Repeat with remaining wrappers. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
In a fryer, heat oil to 350°F. Fry 7 Crab Rangoons until golden brown, then transfer to a paper towel-lined plate to drain. Arrange Crab Rangoons on a serving plate. Serve with a ramekin of Duck Sauce.
