Krab Rangoon
Hush Puppies, Chinese Hot Mustard, Hot Honey, Tempura Crunch, Scallions, Togarashi
Chefs Brandon Olson and Shuai Wang of King BBQ | North Charleston, SC
Adapted by StarChefs | October 2024
INGREDIENTS
Hush Puppies:
Yield: 8 cups
600 grams buttermilk
450 grams self-rising flour
450 grams self-rising cornmeal
135 grams grated onion
90 grams granulated sugar
6 grams kosher salt
4 eggs
Krab Rangoon:
Yield: 2½ cups
1 cup shredded imitation crab
½ cup shredded smoked cheddar
½ cup cream cheese
½ cup mayonnaise
Hot Mustard:
Yield: 1¼ cups
¼ cup Chinese hot mustard
4 tablespoons apple cider vinegar
3 tablespoons yellow mustard
3 tablespoons Dijon mustard
2 tablespoons pineapple juice
2 tablespoons cane sugar
Hot Honey:
Yield: 1¼ cups
1 cup honey
¼ cup hot sauce
To Assemble and Serve:
Yield: 1 serving
Oil for frying
Tempura crunch
Sliced scallions
Togarashi
METHOD
For the Hush Puppies:
In a mixing bowl, combine all ingredients. Transfer to an airtight container and refrigerate.
For the Krab Rangoon:
In a mixing bowl, combine all ingredients. Transfer to an airtight container and refrigerate.
For the Hot Mustard:
In a mixing bowl, combine all ingredients. Transfer to an airtight container and refrigerate.
For the Hot Honey:
In a mixing bowl, whisk to combine all ingredients. Transfer to an airtight container and reserve.
To Assemble and Serve:
In a fryer, heat oil to 350°F. On a work surface, divide Hush Puppies dough into six 1-ounce portions. Drop in oil and fry 3 minutes, or until golden brown. Transfer fried Hush Puppies to a paper towel-lined plate and let drain. In the bottom of a serving bowl, spread a generous amount Krab Rangoon. Top with fried Hush Puppies. Drizzle with desired amount Hot Mustard and Hot Honey. Garnish with tempura crunch, scallions, and togarashi.
