Pink Peppercorn Lemon Thyme Crab Rangoon
Rated 5.0 stars by 1 users
Category
Appetizer
Cuisine
Modern American
Servings
5-6
Prep Time
15 minutes
Cook Time
20 minutes
Crab Rangoon already knows how to work a room, but Pink Peppercorn Lemon Thyme takes it somewhere brighter. Creamy crab filling meets citrusy herbs and floral pepper, wrapped in a wonton that fries up golden and crackly. One bite is rich, zesty, and just sharp enough to keep you reaching for the next one—preferably before anyone else notices the plate disappearing.
Author:Chef Ryan
Ingredients
- 8oz of cream cheese
- 6 oz of crab meat
- 3 sprigs of green onions
- 1.5 tbsp Spiceology’s Pink Peppercorn Lemon Thyme seasoning
- 1 package of wonton wrappers
- Oil for frying
Directions
- In a bowl combine your cream cheese, crab meat, sliced green onions, whites and greens, and your Pink Peppercorn Lemon Thyme.
- Grab a wonton wrappers, and place a little more than a 1/2 a tablespoon of filling in the middle of your wonton.
- Wet the edges with water and seal one corner together with another corner, then seal the edges together and make into a square and making sure all edges are sealed. (These freeze well, just place them onto a pan, making sure they aren’t touching, once fully frozen you can add them into a bag and enjoy them whenever)
- Heat your oil to 350°F
- Carefully add in your Rangoon’s to the hot oil and cook for 4-5 mins total, carefully flipping them halfway through. Place them onto a wire rack to cool.
- Serve with a sweet chili dip and try not to each them all at once!
Recipe Video
Recipe Note
If you want a little extra flavor punch, add ½ teaspoon rice vinegar and a few drops of sesame oil to the filling. It brightens the crab and makes the citrus and pink pepper notes pop even more.
